The secret to making cheesecake that's free of cracks is baking at a low temperature and letting it cool in the oven without opening the door. This spiced pumpkin cheesecake uses a traditional graham cracker crust, but feel free to create variations by adding chopped pecans or pumpkin seeds, or substituting ginger snaps or chocolate wafer cookies for the graham crackers.
You don't need an ice-cream maker to whip up this easy dessert: Simply freeze the cranberry juice and apple cider mixture in a baking dish and then puree in the food processor. Serve this refreshing sorbet as a palate cleanser in between courses or as a light dessert.
Enticingly fragrant when served straight from the oven, this fall-themed take on bread pudding will warm your Thanksgiving guests from the inside out. The top is crusty and golden; the custardy inside is rich with pumpkin and spices. A sprinkle of confectioners' sugar and whipped cream on the side finish the dessert.
Yogurt and cream are sweetened with honey and thickened with gelatin to make a cool, creamy filling for a gingersnap-walnut crust. This recipe uses dried plums for the poached fruit topping, but you could also use dried pears, apricots, cherries, cranberries, or peaches.