Perfection is over rated … right?

One problem with being an OCD-equse perfectionist is the fact that my baked goods aren’t coming out perfect. I made this amazing pumpkin cheesecake for an office potluck – but one problem that I have with cheesecake is the simple fact that I’ve never had one not crack on me. I studied my Joy of Cooking closer than any regulation or textbook on various styles of cheesecakes and various tricks to keep a cheesecake from cracking.

So this time I was aware and armed with what I needed to do. I had my spring form pan to make sure when I took the cake out of the pan that I would have minimal issued. I had 2 loaf pans in the oven to keep the oven a bit humid to keep it from drying out. I also made sure not to over beat my mixture prior to pouring to make sure that it doesn’t get too much air beaten into it. And when I took it out I cooled it overnight in the pan, on a rack, and a pot over it to slow the cooling process down to prevent it from cracking from a rapid decrease in temperature.

But with all these precaution the cheesecake cracked in transport to the office.

Sigh. While everyone raved about how fabulous the cheesecake was, and even I will admit that it was amazing, all I could obese over was that damn crack.

But here is the amazing recipe. Hope that your cheesecake is crackless.

PS – My baking time was much longer to achieve the right consistency. So use the baking time as reference.

The finished product looks like this ... I was too crushed about the crack that no pictures of the cheesecake were taken.

http://www.joyofbaking.com/images/newlarge/pumpkin-cheesecake-recipe.jpg

Pumpkin Cheesecake
Serves 10 to 12
1 graham cracker crust (recipe follows)
2/3 cup packed light of dark brown sugar + 1/4 cup packed light brown sugar
3/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
1/8 tsp freshly grated or ground nutmeg
1 lb cream cheese
2 large eggs
2 large egg yolks
1 cup pumpkin puree
1 cup sour cream
1 tsp vanilla

1. Firmly press the graham cracker crust into the bottom of an 8-inch springform pan. Bake at 350ºF for 15 minutes or until golden brown.

2. Combine 2/3 of brown sugar, and all of the spices in a bowl. Set aside.

3. In a large bowl beat cream cheese until smooth, about 30 to 60 seconds. Gradually add the sugar mixture until smooth and creamy, about 1 or 2 minutes.

4. Beat in eggs one at a time until well-blended, scraping the sides of the bowl as you go.

5. Add pumpkin puree and beat until just blended.

6. Scrape the batter over the crust and smooth the top.

7. Place a cake pan or loaf pan of water in the oven to moisten the air. Place the springform pan on a baking sheet and bake at 350ºF for 30 minutes. Reduce the temperature to 325ºF and bake for 10 minutes longer or until the edges of the cheesecake are puffed but the center still looks moist and jiggles when the pan is tapped, about 10 minutes more.

8. Meanwhile, whisk together the sour cream, remaining 1/4 cup of brown sugar and vanilla until well-blended. Pour on top of hot cake and tilt the pan to spread the topping evenly. Return to the oven for 7 minutes.

9. Remove from oven and place pan on a wire rack and cover the pan and rack with a large inverted bowl or post so that the cake cools slowly. Let cool completely before refrigerating. Refrigerate for at least 6 hours, preferably 24 hours before serving.

Graham Cracker Crumb Crust
1 1/2 cups of graham cracker crumbs
6 tbsp butter, melted, warm or cool
1/4 cup sugar

1. With a fork or a food processor, mix the ingredients well.

From The Joy of Cooking by Marion Rombauer Becker et. al. (1997, Scribner)