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Pecan-Praline Cheesecake with Caramel Sauce

You can use store-bought pralines to make the crust for this fluffy cheesecake, but Big Sugar’s quick praline recipe is worth the extra effort, as is the buttery caramel sauce that gets pooled on top.

Gingerbread with Quark Cheesecake

This clever recipe combines two cakes in one: gingerbread and cheesecake. The cheesecake half is light and creamy, with a pleasant tang from quark (a soft, unripened cheese that’s similar to sour cream), while the gingerbread half is fragrant, moist and delicately spiced with cinnamon, nutmeg and ginger.

Mini Black-Bottom Cheesecakes

In these single-serving desserts from F&W’s Grace Parisi, the rich and creamy cheesecakes are baked atop a chocolate-wafer base. You don’t need any special equipment to make them—just a muffin tin and foil liners.

Salted Caramel Cheesecake

If you see sugar crystals on the sides of the pot while making caramel, dissolve them with a pastry brush that has been dipped in water until well moistened.

Slow-Cooker Sour Cream Cheesecake

Cheesecake cooked in a slow cooker has an unbelievably silky texture because the machine steams the cake as it bakes. The toughest part about making it is resisting the urge to peek inside the slow cooker—the lid must stay closed to retain heat.

Mini Cheesecakes with Wine Gelées

This recipe also can be adapted to make one 6-inch cheesecake.

Feta Cheesecake & Wine-Poached Dates

Pastry chefs’ new obsession: pungent cheeses. Eric Estrella of François Payard’s new Manhattan restaurant, InTent, adds tangy feta to cheesecake topped with wine-poached dates.

Pumpkin Cheesecake

Chef Jeremy Silansky borrowed this recipe from pastry chef Hannah Yerks, who developed this fluffy cheesecake using sugar pumpkins grown in the restaurant’s garden and stored in a root cellar (buttercup and kabocha squash work just as well). Fresh cream cheese, which has a light, creamy texture, gives this cheesecake its airy, mousselike texture.

Vanilla Bean Cheesecake with Walnut Crust

Goat Cheese Cake with Mixed Berries

Goat cheese gives a twist to traditional cheesecake and adds a savory element to this not-too-sweet dessert.