Q1: What are the absolute most important secrets to a perfect, crack-free cheesecake?

There are three main secrets! First, make sure all of your dairy ingredients and eggs are at room temperature . Second, do not over-mix the batter , especially after you have added the eggs. And third, you must bake the cheesecake gently and cool it down slowly. The combination of baking it in a water bath and letting it cool down slowly in the turned-off oven is the ultimate, foolproof method for a beautiful, flawless, crack-free top.

Q2: What is a water bath (bain-marie), and do I absolutely have to use one?

A water bath is simply a pan of hot water that you place your springform pan into before baking. It creates a very humid, steamy environment in the oven and provides a gentle, even heat that is perfect for delicate custards like a cheesecake. Yes, it is highly recommended for the absolute best, creamiest, and most crack-free result.

Q3: How do I know for sure when my cheesecake is done baking?

The key is the "jiggle test." A perfectly baked cheesecake should not be completely firm all the way through when you take it out of the oven. The outer 2-3 inches of the cheesecake should look set and matte, but the very center should still have a distinct wobble or jiggle , similar to a pan of Jell-O. This small, jiggly center will continue to cook and set up perfectly from the residual heat as the cheesecake cools.

Q4: Why did my cheesecake turn out lumpy?

A lumpy cheesecake batter is almost always caused by using cream cheese that was still cold . If the cream cheese is not fully softened to room temperature, it will not be able to blend smoothly with the sugar and other ingredients, and you will be left with small, unpleasant lumps in your final cheesecake. Be sure to let your blocks of cream cheese sit out on the counter for at least 2-4 hours before you begin.

Q5: How do I get perfect, clean slices of my cheesecake?

The secret to clean slices is a well-chilled cheesecake and a hot, sharp knife . Use a long, thin knife. For each slice, dip the blade of the knife into a pitcher of hot water, wipe the blade completely dry with a paper towel, and then make one clean, decisive cut. Repeat this process of heating and wiping the knife for every single slice.

The Best "Almost-Famous" Pumpkin Cheesecake

The Best “Almost-Famous” Pumpkin Cheesecake (A Copycat Recipe!)

A rich and creamy, classic baked pumpkin cheesecake perfect for a special occasion. This recipe features a simple, homemade graham cracker crust that is pre-baked for crispness. The smooth filling is made with cream cheese, sour cream, and pumpkin puree, and seasoned with a blend of warm spices including cinnamon, ginger, and cloves. To ensure an even, gentle cook and prevent cracks, the cheesecake is baked in a springform pan placed in a water bath (bain-marie). It is then cooled slowly and chilled overnight to fully set, and served with a dollop of whipped cream and toasted pecans.

Author: Evelyn
Prep Time: 25 minutes
Cook Time: 2 hours 45 minutes
Total Time: 12 hours 10 minutes (includes extensive cooling and chilling)
Yield: 12-16 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Crust:
12 tablespoons (1 1/2 sticks) unsalted butter, melted
2 1/2 cups graham cracker crumbs
1/4 cup sugar
Pinch of salt
For the Filling:
2 pounds (four 8-ounce packages) cream cheese, at room temperature
2 3/4 cups sugar
1/4 cup sour cream
1 (15-ounce) can pure pumpkin
6 large eggs, at room temperature, lightly beaten
1 tablespoon vanilla extract
2 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon kosher salt
For Serving:
2 cups sweetened whipped cream
1/3 cup toasted pecans, roughly chopped

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Instructions

Position an oven rack in the center of the oven and preheat to 325°F.
Make the Crust: Brush a 10-inch springform pan with some of the melted butter. In a bowl, stir together the remaining butter with the graham cracker crumbs, 1/4 cup of sugar, and a pinch of salt. Press this mixture into the bottom and up the sides of the pan.
Bake the crust for 15 to 20 minutes, until golden brown. Let it cool on a rack.
Once cooled, wrap the outside of the springform pan with heavy-duty foil and place it in a larger roasting pan.
Make the Filling: In the bowl of a mixer, beat the room-temperature cream cheese until smooth. Add the remaining 2 1/2 cups of sugar and beat until just light. Beat in the sour cream, then the pumpkin, eggs, vanilla, salt, and spices until just combined. Do not overmix.
Pour the filling into the cooled crust.
Bake the Cheesecake: Gently place the roasting pan in the oven. Pour boiling water into the roasting pan to create a water bath that comes about halfway up the sides of the springform pan.
Bake for about 1 hour and 45 minutes, until the outside of the cheesecake is set but the center still jiggles.
Turn off the oven, open the door for 1 minute, then close the door and leave the cheesecake in the cooling oven for 1 more hour.
Carefully remove the cheesecake from the roasting pan, remove the foil, and cool on a wire rack. Run a knife around the edges, then cover and refrigerate for at least 8 hours or overnight.
Bring the cheesecake to room temperature for 30 minutes before serving. Unlock and remove the springform ring. Serve slices with a dollop of whipped cream and a sprinkle of toasted pecans.

Notes

Baking the cheesecake in a water bath (bain-marie) is a crucial step that provides moist, even heat and helps prevent the top from cracking.
Using room temperature ingredients, especially cream cheese and eggs, is key for a smooth, lump-free cheesecake filling.
The slow cooling process—in the turned-off oven, then at room temperature, and finally overnight in the refrigerator—is essential for the cheesecake to set properly without cracking.

Nutrition

Serving Size: 1 slice (1/16 of cake)
Calories: 550-650
Sugar: 45-55 g
Sodium: 400-500 mg
Fat: 35-45 g
Saturated Fat: 22-28 g
Trans Fat: 0 g
Carbohydrates: 50-60 g
Fiber: 2-3 g
Protein: 8-11 g
Cholesterol: 180-220 mg

Find it online: https://cookupjoy.com/pumpkin-cheesecake/