Dessert recipe collection

Eggnog cheesecake flavored with rum and nutmeg, baked in a crumb crust with a high-low oven method for a silky, crack-free top. A festive holiday cheesecake for rum-lovers.

Eggnog chiffon pie in a flaky homemade crust with a light, airy filling of custard, whipped cream, rum extract, and nutmeg set with gelatin. A holiday dessert classic.

Eggnog Filled Cake with Chocolate Frosting recipe

Eggnog layer cake is a tender, nutmeg-scented two-layer cake made with dairy eggnog and topped with cooked-custard eggnog buttercream spiked with rum. A Christmas showpiece cake.

Eggnog log cookies are festive holiday rolls flavored with rum and nutmeg, dipped in icing, and rolled in toasted pecans. The Christmas cookie tin classic with eggnog-inspired warmth.

Eggnog gelatin mold sets chilled eggnog with ground almonds, then unmolds onto a platter with mandarin oranges and whipped topping. A nostalgic holiday dessert.

Eggnog snickerdoodles rolled in nutmeg sugar, flavored with brandy and rum extracts. A holiday twist on the classic crinkled cookie with warm eggnog spice in every bite.

Eggnog thumbprint cookies filled with rum-spiked buttercream and dusted with nutmeg. A buttery shortbread base with a creamy holiday filling. Perfect for Christmas cookie tins.

Election Day cake, a historic New England yeast-raised spice cake studded with raisins, citron and nuts, warmed with cinnamon, nutmeg, cloves and mace, and glazed with confectioners' sugar. A colonial American tradition.

Layered pumpkin walnut pie hides a buttery brown-sugar walnut praline beneath a creamy, cream-cheese-rich pumpkin custard in a shortbread crust, crowned with baked pastry leaves. A Thanksgiving showpiece.

Elegant tea cookies made from a slice-and-bake butter dough with cream and vanilla. Chill overnight, slice thin, and bake until crisp and golden.

Elephant ears with pecan filling: puff pastry rolled with cinnamon-cardamom-pecan filling, sliced and baked into butterfly-shaped pastries. Bakery-style breakfast treat at home.

Vintage sugar cookies leaning heavy on brown sugar over white with shortening for tender texture and a three-finger ridge press. Makes 48 chewy, caramel-toned cookies.

Classic New York-style cheesecake with a graham cracker crust, sour cream filling, and a slow-cool method that prevents cracking. Folded egg whites give it a lighter, creamier texture.

Twice-baked chocolate biscotti loaded with Dutch-process cocoa and toasted hazelnuts or walnuts. Crisp, sturdy, and dunkable, with a deep cocoa flavor and no butter or oil. The classic Italian coffee cookie, made dark.

Old-fashioned buttermilk gingerbread with a streusel-style crumb topping built from the same dough. Molasses, ginger, and cinnamon meet a tangy buttermilk batter for a soft, warm-spiced cake. Serve warm with whipped cream or baked apple.