Cream Cheese

Warbat is a popular snack during the month of Ramadan. The flaky pastry is drizzled with rose water syrup and sprinkled with vivid green crushed pistachios.

This cream cheese pastry recipe is as simple to make as it is versatile. Tender, flaky, and delicious, it’s perfect for quiches, tarts, and even rugelach.

Inspired by chili crab, an aromatic and spicy Singaporean braise, this crab dip gets a little sweetness from tomato paste and dynamic flavor from shallots, garlic, and ginger. 

These no-bake bars are a cross between cheesecake and Klondike Bar. They're frozen and coated in a milk chocolate shell that hardens almost immediately.

This subtly spiced, sweet potato-based marvel borrows from the Basque cheesecake tradition. It's baked until its exterior is a deep copper, with a pale interior.

I am always in search of the best brownie, and I figure if you can’t find it, make it. So here it is: a triple chocolate brownie, with a layer of toasted chopped nuts encased in dulce de leche, then topped with a zesty cheesecake mixture and baked again. I rest my case.

These raspberry cheesecake brownies are tart, chocolatey, and cheesecake-filled, so stop reading and make them!

Carrot cake, but with beets—and the dreamiest frosting of all.

An easy press-in Nilla wafer crust cradles a silky layer of fresh banana cheesecake, which gets topped with a light and fluffy sour cream whip.

The dark brown sugar gives this cake a little molasses edge, which cuts the sweetness of the berries and the richness of the cream cheese.

Don’t be fooled by the fact that a hot oven is involved here—this is really a stovetop mac and cheese. It only hangs out in the oven for 10 minutes, just long enough to get all the cheese properly melted.

While pimento cheese is perfect as is as a spread, it also makes a pretty darn good queso-like dip. This particular version is smooth and velvety and has a kick of smoke and heat thanks to chipotle in adobo sauce—even pimento purists will find it delicious.

This cheesecake is silky, tangy, and mousselike, thanks to Creole cream cheese. (You can sub a mix of sour cream and buttermilk.) The tart-and-sweet apple topping makes it perfect for fall.

Adding sweetened condensed milk to the crust gives this cake a candy-like texture that reminds me of a Twix bar (a childhood weakness I rarely get to indulge since marrying a chef!). That same sweetness accentuates the buttery quality of ripe avocados. Chill it thoroughly, then let the cake sit at room temperature for a bit before you slice it. It’s so refreshing on a hot day.