Dessert Recipes

Ischler hearts: Austrian sandwich cookies with almond shortbread, apricot jam filling, and a glossy chocolate-rum glaze. Named after the spa town Bad Ischl, favorite of Emperor Franz Joseph.

No-bake lemon-ginger cheesecake with a gingersnap and vanilla wafer crust, gelatin-set cream cheese filling, and lemon curd swirl. Bright citrus and warm ginger in every slice.

Mocha chocolate cheesecake blends instant coffee and melted semi-sweet chocolate into a dense, ultra-creamy cream cheese filling on a graham crust. NY-style two-temperature bake.

Peanut butter cup cheesecake on a chocolate cookie-peanut crust, loaded with chopped peanut butter cups and finished with a vanilla sour cream topping. Make-ahead friendly.

Satisfy your sweet tooth with this decadent pie that's fun to make and enjoy.

Silky pumpkin mousse with warm spices and caramel, set with gelatin for airy texture. Elegant make-ahead dessert that tastes like autumn in a glass.

Raspberry-tangerine mousse folds fresh raspberries and bright tangerine into a light gelatin-set base lifted with an orange-liqueur sabayon and whipped cream. A make-ahead fruit mousse for individual glasses.

Real French chocolate mousse made with semisweet chocolate, egg yolks, butter, cognac, and a splash of strong coffee, lightened with whipped egg whites and unmolded for a classic bistro presentation.

Fluffy and buttery shortcake is filled with spiced and citrus plums in between.

Two tender white cake layers filled with strawberry buttercream and brushed with melted strawberry jelly, then frosted in billowy whipped cream. A show-stopping spring celebration cake that serves 24.

Angel food cake layered with rum-soaked strawberries and white chocolate whipped cream, drizzled with orange juice. A no-bake showpiece that comes together in 30 minutes flat.

Super-rich creme brulee made with nine egg yolks, heavy cream, and a whole vanilla bean, baked low in a water bath until just set, then crowned with a crackly caramelized sugar crust. Silkier than any restaurant version.

Sweet potato pecan pie with brown sugar, dark corn syrup, warm spices, and a praline liqueur whipped cream topping. Two Southern classics merged into one rich, custard-set slice.

A light, soufflé-style chocolate cake loaded with crushed Girl Scout Thin Mints, topped with rich chocolate ganache and a second layer of cookie crumbs. Your sleeve of Thin Mints, leveled up.

A rich, velvety devil's food cake with a secret weapon: tomato sauce that adds incredible moisture and depth. Topped with a billowy classic boiled icing spiked with orange juice and vanilla.