Cream Cheese

Two adored classics come together in this dessert lover's superbrownie.

This classic, heart-shaped dessert is basically a no-bake, crustless cheesecake. Coeur à la crème molds are perforated, heart-shaped, and available online at fantes.com. You can also rig up makeshift molds by cutting the sides of four 12-ounce paper cups to 3 inches high. With a toothpick, poke 12 holes in the bottom of each. Line with cheesecloth; fill as directed.

Several traditional southern themes — pecans, Caribbean spices, and, of course, thick, tangy cream cheese frosting — come together in this gorgeous layer cake that's both down-home and elegant.

These crustless individual cheesecakes have a gooey, honeyed topping.

This voluptuous rum-spiked pie will surprise you with its complexity—a hint of curry powder adds an elusive undertone that makes it particularly delicious.

Guava and sautéed mango add subtle sweetness to this elegant dish. What to drink: A crisp, dry white wine with tropical fruit notes, like Pinot Gris.

A tisane is a tea-like aromatic infusion; this one is a lovely partner to the cheesecake.

The spices in Indian chai tea flavor this creamy cheesecake.

This recipe was created by chefs Slade Rushing and Allison Vines-Rushing of the Longbranch in Abita Springs, Louisiana. It's part of a special menu they created for Epicurious's Wine.Dine.Donate program.

Pumpkin, packed with vitamin A, proves it has a life after Thanksgiving.

Two of these nutty nibbles are only 225 calories.

Editor's note: This recipe is from Ming Tsai's book, Ming's Master Recipes.

Perfect for the morning after Thanksgiving.

Coarsely ground black pepper lends a spicy note to this dense, moist brownie cake studded with dried cherries and chocolate chips. Cherry Preserves are thicker than cherry jam and give the Black Forest Torte more body. Look for cherry preserves in supermarkets.

Chef Kent Rathbun of Dallas's Abacus restaurant created this recipe for Epicurious's Wine.Dine.Donate program.

Embrace the flavors of autumn with this luscious take on a classic. The pumpkin not only lends richness but also makes the pie a stunner, with mesmerizing swirls of orange. Ginger adds a subtle snap.

Editor's note: The recipe below originally appeared in One Potato, Two Potato by Roy Finamore with Molly Stevens. It was reprinted, along with the introductory text included here, in The 150 Best American Recipes by Fran McCullough and Molly Stevens. __ Probably the most frustrating part of preparing Thanksgiving dinner is the last-minute potato mashing and gravy making. If you have this recipe in your arsenal, you can knock off the mashed potatoes 2 days ahead and have them sitting pretty in the refrigerator, ready for a last-minute heating. But that's not the only time you need these potatoes; they're also great for a buffet or for any crowd. These luxurious mashed potatoes have a couple of other virtues, too. They're light and fluffy because they're whipped with an electric mixer, and they're incredibly luscious because they have sour cream and butter, plus cream cheese to give them a little edge. __

A favorite from the '70s, pumpkin cheesecake is even more fun as a crumbly, nutty bar.

New York-style cheesecake gets a flavor update with a hint of orange and spice. The sweet-tart sauce balances the rich filling.

Reminiscent of Sara Lee's 1950s-era graham-cracker and sour-cream cheesecake, this version features a thick layer of delicious sour cream atop the creamy filling and tart Key lime custard.