Kitchen

[luvmygumbo]

I made a double layer pumpkin cheesecake for Thanksgiving and the crust was soggy and stuck to the pan when I was serving it. I used a nonstick springform pan, but greased it with butter prior to putting the crust in the pan. I also baked the crust for 10 min. at 350 degrees.

I was talking to my MIL and she said that I should have used Pam on the pan. I modified my recipe as it called for a pre-made graham cracker crust and made a gingersnap crust instead. I looked at other cheesecake recipes for ideas and other recipes said to "grease" the pan. By greasing the pan, doesn't that mean to use butter? Most recipes I've seen are specific and would say to use cooking spray if that was needed.

After the cheesecake baked, I left it in the oven for an hour with the heat turned off and then let it cool on a wire rack for 30 minutes or so. After that, I put it in the refrigerator and covered it loosely with foil on top (still in the springform pan). I noticed that the cheesecake was wet on top and that there was condensation which I would expect. Should I have left the cheesecake uncovered while it was in the fridge? I guess the condensation made it soggy.

Sorry for my long post. This was my first cheesecake and it tasted good, but I was very disappointed in how the crust turned out and the cracks on top. I really would like to make cheesecake again, but have it turn out better next time.

Please let me know what I could do differently next time and if my MIL is right about using cooking spray.

TIA!