I was SUPER excited to attempt to make my first ever pumpkin pie…..from a pumpkin. I bought my pumpkin and had all the ingredients ready to go. I was planning on making it at my parents’ house on Wednesday before we left the next morning. When I was cutting the pumpkin, it seemed a little soft, but I had no idea what it should feel like. After it was cut open, I discovered that soft is not good for pumpkins. It was MOLDY! And it was 5PM on the day before Thanksgiving. So, I turned to a classic, and my favorite, Chocolate Cheesecake! That was the only thing we had all the ingredients for, so cheesecake for Thanksgiving it was.
However, does anyone have any suggestions how to avoid having the grand canyon of cracks down my cheesecake? My aunt suggested putting a cake pan on the rack above it while it’s baking. Anything else?