This cheesecake and its gooey pecan topping can be made in advance. Bake the cheesecake, wrap it and refrigerate it for up to two days. Do the same with the caramel sauce and reheat. When it comes to topping the cake, gravity knows best: Mound the sauce in the center, then let it naturally ooze to the edge.
Cranberries deserve a place on the Thanksgiving dessert table too. A combination of ricotta, mascarpone and pumpkin creates a lighter cheesecake and an ideal landing place for the tart fruit.
Food Network Magazine couldn't get the secret recipe for The Cheesecake Factory's famous slice, so they made their own creamy, decadent version. We can't tell the difference!
This dessert combines two of our favorite desserts: a sweet potato cheesecake and a gooey, melted s'more. All of the flavors and textures are there, from the crispy chocolate graham-cracker crust to the toasted marshmallows and the rich chocolate sauce that's drizzled over every slice.
This cheesecake is a great make-ahead dessert. You can prepare the cranberry compote the night before and let it chill along with the cheesecake. The tartness of the cranberries is the perfect complement to the creamy richness of the cake.
Anne Burrell flavors the vanilla wafer crust with cinnamon, ginger and nutmeg, then fills it with a tart and smooth combination of goat cheese and cream cheese.
Because there is no crust to contend with, this rustic Italian-style orange-scented cheesecake is incredibly simple to whip together. More delicate in texture than its iconic diner-display-case relative, it has a fine dusting of pistachios and confectioners' sugar that gives it a pretty finish.
This festive cheesecake gets an extra dose of sweetness with the help of white chocolate in the filling. Up the ante by reserving some of the white chocolate shavings to decorate the top.
When it comes to the classic graham cracker crust, Alton Brown prefers a coarse crumb over a fine one. The best way to achieve this? Crushing them by hand. "Sure, you can do it in the food processor," he said. "But it would be too even. You want to end up with a lot of big pieces integrated with a lot of little crumbs."
Slow-Cooker Pumpkin Cheesecake with Gingersnap Crust
Cooking tangy pumpkin cheesecake in your slow cooker makes the filling unbelievably smooth and velvety. For the best results, place a sheet of paper towel over the springform pan to keep condensation out while the cheesecake is cooking.
We love the simplicity of baking this cheesecake in a loaf pan, without sacrificing its silky texture. Use good-quality, whole-milk ricotta for best results.
