Cheesecake

The 1990s opened with American cooks finding their way back to some of the foods and flavors of our country's beginning, then modifying them with new knowledge gained over time. Cheesecakes have been around for centuries, but they've never been more popular in the United States than they are right now. Pumpkin, too, is a New World food for which tradition reserves an honored place at any Thanksgiving table. We've teamed up these old favorites with luscious caramel in a creamy dessert that's right in step with the times.

New York cheesecake is dressed up for the holidays with bright cranberry topping, white chocolate in the filling and a hazelnut crust. The cake can be prepared up to two days ahead.

Begin preparing this a day before serving.

Pumpkin adds beautiful color to the all-American cheesecake while pecan praline makes a southern-style topping. Begin preparing this cake a day ahead.

While the cheesecake has been around for centuries, it was perfected in the 1920s by New York delicatessens. It first appeared at Arnold Reuben’s eponymous restaurant on East 58th Street and soon was featured at Lindy’s on Times Square and at Junior’s in Brooklyn. Marmalade tops this luscious cake; it also has citrus peel in the filling.

Caramel and orange add sophisticated French flair to this rich American dessert. Begin preparing it at least a day ahead.

Made with heavy cream and gelatin instead of eggs, this no-bake cheesecake has the silky texture of panna cotta. Begin preparing it at least one day ahead.

Nancy Pellini Morrow of Haddonfield, New Jersey, writes: "My friend and I had a wonderful meal at Canyon Southwest Cafe in Fort Lauderdale, Florida. Everything we ate was top-notch, but the best part was the cheesecake with mixed-berry sauce we had for dessert."

Garnish with whole gingersnaps, cherries and mint for a beautiful presentation. Begin preparing the cake a day before the party.

This cool indulgence is actually made with light cream cheese and low-fat sour cream. Begin preparing it the day before your party.

This savory cheesecake from noted chef Marcel Desaulniers of The Trellis restaurant makes a standout first course for a large dinner party.

"Recently my future in-laws came to dinner for the first time. My fiancé had mentioned their love of chocolate and coconut, so I knew I had to dazzle them with a sensational dessert," writes Sarah Smythe of New London, Connecticut . "This cheesecake worked beautifully."

Begin preparing this a day before serving.