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Cheesecake – Do’s and Don’ts
Cheesecake is the ultimate in decadence, but the idea of making one at home can be downright frightening. There are so many steps and things that can go wrong that most home cooks steer clear. However, with a few do’s and don’ts, anyone can master this elegant dessert!
Room Temperature
DO bring your ingredients to room temperature. Let all the ingredients come to room temperature before you start making your cake if you want a perfectly smooth texture. Give everything, eggs, butter, cream cheese, sour cream, at least two hours on the counter.
All In the Crust
DON’T neglect the crust. Often, the pressed-in graham cracker crust ends up much thicker at the bottom of the cake than at the top. This slumped-down crust can be remedied by using a straight-sided measuring cup or glass to push the crust into the bottom of the pan firmly and all the way up the sides. Then, make sure you let the crust cool completely before adding the filling to the pan.
Food Processor
DON’T mix by hand. Your best friend for making a smooth and silky cheesecake is a food processor. You probably already had your food processor out to make the crust, so all you need to do is wipe it out. By food processing the wet ingredients, the filling becomes perfectly emulsified, with no lumps.
Don’t Skimp
DO use the correct ingredients. No matter what, use the full-fat cream cheese. Cheesecake is no place to skimp on calories.
Water Bath
DO use a water bath. A water bath helps cook the cheesecake gently while also creating a steamy environment so the surface doesn’t get too dry. Wrap the outside of the springform pan in a double layer of foil, covering the underside and extending all the way to the top. The foil helps protect against water leaking into the pan. Set the wrapped pan in a large roasting pan, and pour hot water into the roasting pan halfway up the sides of the cheesecake pan.
Avoid Overcooking
DON’T overbake. Overbaking a cheesecake can cause cracks on the surface. The center of the cheesecake should still be a little wobbly, the filling still pale, and the outer ring slightly puffy and firm. It will continue to cook as it cools and maintains that smooth and rich texture.
Practice Patience
DO be patient. Cheesecake takes time, lots of time. Many recipes say to let the cheesecake sit in the turned-off oven with the door cracked for about an hour, then let it cool completely on the counter. It also needs to spend four hours, or ideally overnight, in the fridge before slicing and eating to ensure the perfect velvety smooth texture. Speaking of slicing…
Art of Slicing
DO master slicing. To avoid a mess when slicing your cheesecake, dip a knife in hot water and wipe it clean before every cut. Take the extra time, and your cheesecake will turn out picture-perfect.
Written by Vicki Hayman, MS, University of Wyoming Extension Nutrition and Food Safety Educator
Sources:
Reviewed: January 24, 2024
Print Recipe
Pumpkin Cheesecake Recipe
Course: Dessert
Ingredients
- 1 1/2 cups graham cracker crumbs about 12 whole graham crackers
- 6 tbsp unsalted butter melted
- 1 tbsp sugar
- 1/2 tsp cinnamon
The Filling:
- 3 8 ounce pkg cream cheese room temperature
- 1 1/2 cups packed light brown sugar
- 1 15 ounce can pumpkin pie mix or puree or well drained homemade puree
- 4 large eggs
- 1/4 cup sour cream
- 2 tbsp all-purpose flour
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 tbsp real vanilla extract
Optional Toppings:
- 1 cup cold heavy cream beat with 3 tbsp powdered sugar and 1/2 tsp rum or vanilla extract
- pumpkin pie spice
- toasted pecans
- Caramel sauce
Instructions
The Crust
Preheat Oven to 350˚F.
Pulse graham crackers in a food processor until fine crumbs form.
In a medium bowl, stir together graham cracker crumbs, sugar, cinnamon, and melted butter.
Transfer into a 9-inch springform pan with 3″ tall walls, and use a straight sided glass to press crumbs into the bottom, and going about ½” up the sides of the pan.
Bake at 350˚F for 8 minutes. Remove from oven and cool to room temperature.
The Pumpkin Cheesecake Filling
Preheat Oven to 350˚F.
In your food processor, blend the softened cream cheese, and brown sugar on medium speed until light and fluffy and without lumps (5 minutes), scraping down the sides once to make sure you don’t have chunks of cream cheese.
In a separate bowl, using a whisk, stir together pumpkin puree, eggs, sour cream, flour, pumpkin pie spice, salt, and vanilla extract. Mix until well combined. Add this mixture to the cheesecake filling and continue blending on low speed just until well combined, scraping down the sides as needed.
Transfer filling into the pre-baked crust, and bake on the middle rack at 350˚F for 1 hour. Turn off heat, prop the oven door open slightly with a wooden spoon, and let cheesecake sit in the oven another 45 minutes.
Then remove from the oven, and let cool to room temperature before covering with plastic wrap and refrigerating. Serve when fully chilled (at least 4 hours in the refrigerator, or overnight).
Before serving, carefully remove cheesecake from the springform pan by running a blunt knife along the sides of the cheesecake to release it from the sides of the pan. Add desired toppings, and serve.
Contact Our Expert!
Email: nfs@uwyo.edu
Extension Educator:
Vicki Hayman – (307) 746-3531
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Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.
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