I’d rather eat vegan for a week than write a blog post on
why pumpkin cheesecakes crack, but I’m more than happy to explain how to get
that perfect, creamy-custardy, probably-won’t-crack doneness you all deserve.
Use a digital thermometer. Okay, that was a little anticlimactic, but it really
is that simple.
is between 155-160 F., and let it cool slowly in the warm oven, you should get
exactly what you see here. The reason a thermometer is so key, is that going
just by sight is hard to do. Even at 155 F., a cheesecake has a fairly jiggly
middle, and really does look undercooked. Many cooks get scared and leave it in
for a few more minutes, which can make all the difference.
This should take anywhere from 1 1/2 to 2 hours. Many
factors are involved, but a big one is the temperature of your cheese and eggs.
Mine were cold, which not only makes mixing harder, but also will increase
cooking time, as a room temp batter starts cooking sooner. So, to recap, use a
blog, Simply Recipes. She’s one of my all-time favorites (food bloggers and
people), and I insist you head over there to check out her gorgeous version as
well. I (we) hope you give this easy pumpkin cheesecake a try soon. Enjoy!
For the crust:
internal temp is between 155-160 F. Let cool in warm oven, with door cracked.
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