Need Help with my cheesecake!

Last night I baked a pumpkin cheesecake for today ( we are having a thanksgiving meal with my parents and brother & sil). I baked the cheesecake for about 1 hour 15 minutes because at the one hour mark to cheesecake still seem to move too much it didn't fully solidify. When I finally took the cake out to cool about 20 minutes into the cooling 2 large cracks appeared. What did I do wrong? How can I prevent cracks or are cracks unpreventable?


Thanks for your help!

Re: Need Help with my cheesecake!

I have a few tricks and my cheesecakes never crack. First I bake in a water bath. I add about a tablespoon of cornstarch to the batter. I add each egg one at a time just to incorporate, never over mix. Lastly I think the most important part. I bake on 325 for 1 hour. Cheesecake should still be jiggly. I them turn the oven off and leave it in there for about 2 more hours with the door open a crack. I let it completely cook on a wire rack and then Refrigerate overnight. Perfect cheesecake everytime

Re: Need Help with my cheesecake!

thanks so much I am making it again for thanksgiving so I will follow your tips

Re: Need Help with my cheesecake!

No problem, I hope it works out. I forgot to add about the waterbath, wrap the bottom of your springform pan with foil so no water gets in and use boiling water for the bath. Remove the foil after its cooled in the fridge. By the way when I used to get cracks I covered the top with something to hide it... LOL. With pumpkin cheesecake you could do like a strusel topping or whipped cream.

Re: Need Help with my cheesecake!

Re: Need Help with my cheesecake!

The recipe I follow calls to bake it at one hour at 500 degrees and then another hour at 250 or so.

I also use a water bath and add water as needed.