Recipes continued from: Bon Appétit editor-in-chief Barbara Fairchild's favorite desserts.

Pumpkin Cheesecake with Marshmallow–Sour Cream Topping and Gingersnap Crust
Makes 12 servings

Crust
Nonstick vegetable oil spray
2 cups gingersnap cookie crumbs
1 cup pecans
1⁄4 cup (packed) golden brown sugar
2 tablespoons chopped crystallized ginger
1⁄4 cup (1⁄2 stick) unsalted butter, melted

Filling
4 8-ounce packages Philadelphia-brand cream cheese, room temperature
2 cups sugar
1 15-ounce can pure pumpkin
5 large eggs
3 tablespoons unbleached all purpose flour
1 teaspoon ground cinnamon
1⁄2 teaspoon ground ginger
1⁄4 teaspoon freshly grated nutmeg
1⁄4 teaspoon ground allspice
1⁄4 teaspoon salt
2 tablespoons vanilla extract

Topping
2 cups mini marshmallows or large marshmallows cut into 1⁄2-inch cubes
1/4 cup whole milk
1 teaspoon vanilla extract
1⁄8 teaspoon salt
1 cup sour cream

Crust: Preheat oven to 350°F. Spray 9-inch-diameter springform pan with 23⁄4-inch-high sides with nonstick spray. Blend cookie crumbs, pecans, brown sugar, and ginger in processor until nuts are finely ground. Add melted butter; using on/off turns, process until crumbs stick together. Press crumb mixture onto bottom and 2 inches up sides of prepared pan. Bake crust until set and lightly browned, about 10 minutes. Cool completely.

Filling: Preheat oven to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until light and fluffy, about 2 minutes. Beat in pumpkin.
Add eggs 1 at a time, beating on low speed to blend after each addition and occasionally scraping down sides of bowl. Add flour, spices, and salt; beat
just to blend. Beat in vanilla. Transfer filling to cooled crust.

Bake cake until edges begin to crack and filling is just set in center (filling will move only slightly in center when pan is gently shaken), about 1 hour
20 minutes. Cool 1 hour. Cut around pan sides to loosen cake; chill uncovered in cake pan overnight.

Topping: Stir marshmallows and milk in large saucepan over low heat until marshmallows are melted. Remove from heat; stir in vanilla and salt. Cool marshmallow mixture to room temperature, stirring occasionally. Fold sour cream into marshmallow mixture. Pour topping over cheesecake and spread evenly, leaving 1⁄2 inch plain border around edges. Chill to set topping, at least 1 hour.

Do Ahead: Can be made 1 day ahead. Keep chilled.

Cut around pan sides again. Remove pan sides. Cut cheesecake into wedges and serve.

Technique Tip: For neat cheesecake slices, dip a thin-bladed knife into a large glass of very hot water before cutting (the cheesecake filling won’t stick to the hot blade). Dip the blade and wipe it clean after cutting each slice.

Tres Leches Cake
Makes 8 servings

Cake:
1 1⁄2 cups cake flour
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon salt
1 cup sugar
1⁄2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
3⁄4 cup canned evaporated milk

Caramel Milk Syrup:
1⁄2 cup sugar
2 tablespoons water
1⁄2 cup heavy whipping cream
1⁄2 cup canned sweetened condensed milk
1⁄4 cup canned evaporated milk

Frosting and Filling:
1 3⁄4 cups chilled heavy whipping cream
1 1⁄2 teaspoons vanilla extract
3 1-pint containers strawberries, hulled, divided
1 1⁄2-pint container blackberries

Cake: Preheat oven to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides. Line pan bottom with parchment paper. Butter and flour parchment. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until light and fluffy. Beat in eggs 1 at a time, then vanilla. Beat in dry ingredients alternately with evaporated milk in 3 additions each. Transfer batter to prepared pan; smooth top.

Bake cake until golden and tester inserted into center comes out clean, about 38 minutes. Cool in pan on rack 10 minutes. Cut around pan sides to loosen cake. Cool cake in pan on rack 15 minutes longer. Turn cake out onto rack; remove parchment and cool completely.

Caramel Milk Syrup: Stir sugar and 2 tablespoons water in heavy small saucepan over medium heat until sugar dissolves, occasionally brushing down sides of pan with wet pastry brush. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 12 minutes. Remove pan from heat. Immediately whisk in cream (mixture will bubble vigorously). Whisk in sweetened condensed milk and evaporated milk. Cool to lukewarm.

Do Ahead: Cake and caramel milk syrup can be made 1 day ahead. Wrap cake airtight in plastic wrap and store at room temperature. Cover and refrigerate milk syrup, then reheat to lukewarm before using.

Using long serrated knife, cut cake horizontally in half. Place 1 cake layer, cut side up, on cake plate. Drizzle 2⁄3 cup lukewarm caramel milk syrup over. Using small offset spatula, spread syrup to cover completely. Let stand 5 minutes.

Frosting and Filling: Whisk cream and vanilla in large bowl until medium peaks form. Spread 1 cup whipped cream mixture over syrup on cake layer. Top with second cake layer, cut side up. Drizzle remaining milk syrup over second layer, spreading with spatula to cover completely. Let stand 5 minutes. Spread remaining whipped cream over top and sides of cake. Decorate top of cake with half of strawberries and all blackberries.
Do Ahead: Can be made 4 hours ahead. Cover with cake dome and refrigerate. Let stand at room temperature 30 minutes before serving.

Slice remaining strawberries. Cut cake into wedges; spoon sliced strawberries alongside each wedge and serve.

Cherry-Chocolate Chip Oatmeal Cookies
Makes about 2 dozen

1 cup unbleached all purpose flour
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
10 tablespoons (11⁄4 sticks) unsalted butter, room temperature
1⁄2 cup sugar
1⁄2 cup (packed) dark brown sugar
1 large egg
1 teaspoon vanilla extract
1⁄2 teaspoon almond extract
1 cup old-fashioned oats
1 1⁄2 cups semisweet chocolate chips
1 cup dried tart cherries
1⁄2 cup slivered almonds, toasted

Position 1 rack in center and 1 rack in top third of oven and preheat to 325°F. Line 2 heavy large rimmed baking sheets with parchment paper. Sift flour, baking soda, and salt into medium bowl. Using electric mixer, beat butter and both sugars in large bowl until well blended. Mix in egg and both extracts. Beat in flour mixture. Stir in oats, then chocolate chips, cherries, and almonds.

Drop dough by rounded tablespoonfuls onto prepared baking sheets, spacing 2 inches apart. Bake cookies 12 minutes. Reverse baking sheets and continue to bake cookies until golden, about 6 minutes longer. Cool cookies on baking sheets (cookies will firm as they cool).

Do Ahead: Cookies can be made 1 week ahead. Store in airtight container at room temperature.

Double-Lemon Bars
Makes 32 bars

Crust:
Nonstick canola oil spray
1 1⁄2 cups unbleached all purpose flour
1⁄2 cup powdered sugar
1⁄8 teaspoon salt
3⁄4 cup (11⁄2 sticks) chilled unsalted butter, cut into 1⁄2-inch cubes
1 teaspoon vanilla extract

Filling:
2 1⁄2 cups sugar
6 large eggs, room temperature
1 cup strained fresh lemon juice
3 tablespoons unbleached all purpose flour
2 1⁄2 tablespoons finely grated lemon peel
Powdered sugar

Crust: Position rack in center of oven and preheat to 350°F. Line 9x9x2-inch metal baking pan with aluminum foil, leaving 1-inch overhang on 2 sides of pan. Spray with nonstick spray. Blend flour, sugar, and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add vanilla and process until dough begins to come together. Press dough evenly onto bottom of prepared pan. Bake crust until golden brown, about 26 minutes.

Filling: Whisk sugar and eggs in large bowl to blend. Whisk in lemon juice, then flour. Strain into another bowl. Mix in lemon peel.

Reduce oven temperature to 325°F. Pour filling over hot crust. Bake until sides are set and filling no longer moves in center when pan is shaken, about 35 minutes. Cool on rack. Cover and chill at least 4 hours or overnight.

Using foil as aid, lift dessert from pan. Fold down foil sides. Cut into 16 squares. Cut each square diagonally in half, forming triangle. Sift powdered sugar over.

Do Ahead: Can be made 1 day ahead. Refrigerate in airtight containers.

Spiced Chocolate Torte Wrapped in Chocolate Ribbons
Makes 12 to 14 servings

Cake:
1 1⁄2 cups (3 sticks) butter, room temperature
2 cups sugar
8 eggs, separated, room temperature
10 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), melted, lukewarm
1 1⁄2 cups finely chopped pecans
2 teaspoons vanilla
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon freshly grated nutmeg
1 1⁄3 cups unbleached all purpose flour, sifted (measured, then sifted)
Pinch of salt
Pinch of cream of tartar

Buttercream:
3⁄4 cup sugar
1⁄2 cup light corn syrup
4 jumbo egg yolks
1 1⁄2 cups (3 sticks) butter, cut into small pieces, room temperature
6 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), melted and cooled (but still pourable)
1⁄4 cup dark rum

Glaze:
12 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
3⁄4 cup (11⁄2 sticks) unsalted butter, cut into 12 pieces
2 tablespoons honey
3⁄4 teaspoon instant espresso powder or instant coffee powder

Chocolate Ribbons:
7 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1⁄2 cup light corn syrup, divided
7 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), broken into pieces

Cake: Position rack in center of oven and preheat to 350°F. Butter and flour three 9-inch-diameter cake pans with 11⁄2-inch-high sides. Line bottom of each with waxed paper; butter and flour paper.

Using electric mixer, cream butter in large bowl. Gradually beat in sugar until smooth. Beat in egg yolks 1 at a time. Blend in melted chocolate. Slowly mix in pecans, vanilla, and spices. Gently fold in flour in 4 batches (batter will be very thick and dense).

Using electric mixer fitted with clean dry beaters, beat egg whites with salt and cream of tartar in another large bowl until medium peaks form. Gently fold 1⁄4 of whites into batter to lighten, then fold in remaining whites. Divide batter among prepared pans, spreading evenly. Bake until toothpick inserted into center of cake comes out clean, 35 to 40 minutes. Run knife around sides of each cake. Let stand 10 minutes. Invert cakes onto racks.

Cool to room temperature.

Do Ahead: Can be made 2 weeks ahead. Wrap tightly and freeze.

Buttercream: Stir sugar and corn syrup in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil 1 minute.

Meanwhile, using electric mixer, beat egg yolks in medium bowl until pale and thick.

Gradually beat in hot sugar syrup; continue beating until mixture is completely cool, about 5 minutes. Beat in butter 1 piece at a time, incorporating each piece completely before adding next. Blend in melted chocolate, then rum. (If buttercream looks broken or curdled, place bowl with buttercream over medium heat on stove burner and whisk 5 to 10 seconds to warm mixture slightly, then remove from heat and beat mixture again on medium speed. Repeat warming and beating as many times as needed until buttercream is smooth.)

Reserve 1⁄2 cup buttercream. Set 1 cake layer flat side up on rack; spread with half of remaining buttercream. Top with second cake layer; spread with remaining buttercream. Top with third cake layer; use reserved 1⁄2 cup buttercream to fill in seam where cake layers meet. Freeze cake until buttercream is firm, about 2 hours.

Glaze: Stir all ingredients in top of double boiler over gently simmering water until mixture is melted and smooth. Remove from over water. Stir until glaze is thickened, about 5 minutes (do not allow to set).

Pour 3⁄4 of glaze over top of cake. Carefully and quickly tilt cake back and forth so glaze coats sides; smooth sides with spatula, adding some of remaining glaze where necessary. Chill cake until glaze is set.

Chocolate Ribbons (optional): Melt white chocolate in top of double boiler over gently simmering water; stir until smooth. Stir in 1⁄4 cup corn syrup. Pour onto baking sheet. Chill until firm, 30 to 40 minutes. Transfer white chocolate to work surface and knead several minutes. Shape white chocolate dough into ball. Wrap in plastic. Let stand at room temperature 1 hour.

Repeat with bittersweet chocolate and remaining 1⁄4 cup corn syrup.

Cut white chocolate dough into 4 pieces. Flatten 1 piece into rectangle. Turn pasta machine to widest setting. Run chocolate through 3 times, folding into thirds before each run. Adjust machine to next narrower setting. Run chocolate through machine without folding. If chocolate is more than 1⁄16 inch thick, run through next narrower setting. Lay chocolate piece on rimless baking sheet. Repeat flattening, folding, and rolling with remaining chocolate pieces. Repeat process with bittersweet chocolate dough.

Cut four 8 x 1-inch strips from rolled white chocolate dough and four 8 x 1⁄2-inch strips from rolled bittersweet chocolate dough. Center bittersweet chocolate strips atop white chocolate strips to form 4 ribbons. Run 1 ribbon from base of cake to center. Arrange remaining 3 ribbons equidistant from each other in same fashion, so ribbons meet in center [1].

Cut ten 6 1⁄2 x 1-inch strips from rolled white chocolate dough and ten 6 1⁄2 x 1⁄2-inch strips from rolled bittersweet chocolate dough. Center bittersweet chocolate strips atop white chocolate strips to form 10 ribbons. Cut ends off 2 ribbons on diagonal. Starting at center, drape ribbons over top and sides of cake to form trailers. To form loops for bows, fold remaining 8 ribbons in half, layered side out. Cut ends into V shapes [2]. Arrange ribbon halves with V shapes at center of cake to form bow [3].

Cut one 3 x 1-inch strip of white chocolate and one 3 x 1⁄2-inch strip of bittersweet chocolate. Center bittersweet chocolate strip atop white chocolate strip. Fold in ends and pinch to resemble knot; place in center of bow. Transfer cake to platter.

Do Ahead: Can be made 1 day ahead. Chill. Bring cake to room temperature before serving.

All recipes courtesy "Bon Appétit Desserts" by Barbara Fairchild/Andrews McMeel Publishing