Pumpkin cheesecake? Help?!?!?!?!?!


Question: Why did my cheesecake crack after I took it out of the oven to cool?


Answers: Why did my cheesecake crack after I took it out of the oven to cool?

It's tough to make pumpkin cheesecake without it cracking, the ingredients don't mix that well. But Emeril says it's perfectly acceptable. Just cover the cracks with some whipped cream or something & enjoy it !

The Cheesecake Factory Pumpkin Cheesecake

1 cup sugar, plus
1 tablespoon sugar
3 (8 ounce) packages cream cheese
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream

Preheat oven to 350 degrees F.
Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl.
Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.
Keep it crumbly.
Put foil partway up the outside part of an 8-inch springform pan.
Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.
You don't want the crust to form all of the way up the back of each slice of cheesecake.
Bake the crust for 5 minutes, then set aside until you are ready to fill it.
In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla.
Mix with an electric mixer until smooth.
Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
Pour the filling into the pan.
Bake for 60-70 minutes.
The top will turn a bit darker at this point.
Remove from the oven and allow the cheesecake to cool.
When the cheesecake has come to room temperature, put it into the refrigerator.
When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.
Serve with a generous portion of whipped cream on top.

You need to let it cool down a bit in the oven before taking it out to finish cooling - just hide the crack with some whipped cream, it will still taste good.

Pumpkin Pecan Cheesecake From Quick Cooking

INGREDIENTS
1-1/2 cups finely chopped pecans
2 tablespoons sugar
2 tablespoons butter, melted

CREAM CHEESE FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla extract
1 egg, lightly beaten

PUMPKIN FILLING:
2 eggs
1-1/4 cups canned pumpkin
1 cup evaporated milk
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Dash salt
1/2 cup chopped pecans
.
DIRECTIONS
In a small bowl, combine the pecans, sugar and butter. Press onto the bottom and 3/4 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 400° for 10 minutes.
In a small mixing bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spread over crust. In another mixing bowl, combine the eggs, pumpkin, milk, sugar, cinnamon, ginger, nutmeg and salt; pour over the cream cheese layer.
Reduce heat to 350°. Bake for 55-60 minutes or until a knife inserted into pumpkin layer comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Sprinkle with pecans. Chill overnight. Remove sides of pan before cutting. Refrigerate leftovers. Yield: 10-12 servings.

for future:

Crack Proof Cheesecake
Crust:
2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, melted
Filling:
2 (8-ounce) blocks cream cheese, room temperature
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1 lemon, zest finely grated
1 pint sour cream


To prepare crumb crust: In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened. Lightly coat the bottom and sides of a 9-inch springform pan with non-stick cooking spray. Firmly press the mixture over the bottom and 1-inch up the sides on the pan, use your fingers or the smooth bottom of a glass. Refrigerate the crust while preparing the filling.
To prepare filling: In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps. Gradually add the sugar and beat until creamy, 1 to 2 minutes. Periodically scrape down the sides of the bowl and the beaters. Add the eggs, 1 at a time, and continue to slowly beat until combined. Stir in the vanilla and lemon zest. Blend in the sour cream. The batter should be well mixed but not overbeaten. Overbeating incorporates too much air and will cause the cake to puff when baking, then fall and crack when cooling. Pour filling into the crust-lined pan and smooth the top with a spatula.

To prepare water bath: Set the pan on a large piece of aluminum foil and fold up the sides. This will prevent water from seeping into the seams of the springform pan. Carefully set the cake pan in a larger roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan.

Bake in a preheated 325 degree oven for 45 minutes. The cheesecake should still jiggle, it will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cake's center, this will make a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up. Demold and transfer to a cake plate. Slice the cheesecake with a thin, nonserrated knife that has been dipped in hot water and wiped dry after each cut.


Blueberry Topping:
2 tablespoons butter
2 pints blueberries
3/4 cup granulated sugar
1 teaspoon cornstarch
1 lemon, juiced

Combine all ingredients in a 2-quart saucepan over medium-high heat. Bring up to a slow boil and stir gently until the berries breakdown and release their natural juice. The consistency should remain a bit chunky. Cool to room temperature and serve on top of cheesecake. Yield: 2 1/2 cups





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