This is my twist on Christmas gingerbread...cheesecake-style! I like to garnish it with small gingerbread men all the way around the sides and a dollop of whipping cream on each slice. —Cindy Romberg, Mississauga, Ontario
This is the ultimate pumpkin cheesecake. It has a unique gingersnap crust and rich, luscious swirls of cheesecake and pumpkin. If you want something extra special for the holidays, you have to try this recipe. —Sharon Skildum, Maple Grove, Minnesota
My husband and I host both sides of our families on Thanksgiving every year. I came up with this candy-topped cheesecake a few years ago, and everybody went nuts over it. —Tammy Baker, Bowling Green, Kentucky
I won first place in a pumpkin baking contest with this snappy dessert. The judges gave high marks to its gingersnap-pecan crust and creamy marbled filling. If you wish, substitute cinnamon graham crackers for the gingersnaps.
—Lisa Morman, Minot, North Dakota
I received this recipe along with a set of springform pans from a cousin at my wedding shower 11 years ago. It makes a heavenly cheesecake. My son Tommy has already told me he wants it again for his birthday cake this year.
-Brenda Clifford, Overland Park, Kansas
This rich dessert is sure to delight with its creamy filling, whipped topping and sweet caramel drizzle. It makes an ideal ending to a special meal. —Deanna Polito-Laughinghouse, Raleigh, North Carolina
When I worked full-time and needed a quick dessert to take to a potluck or a friend's home, this pie was always the answer. You can substitute a graham cracker crust or use another type of fruit pie filling for a change of pace. Even the chilling time is flexible if you're in a big hurry.