I have been working on a pumpkin cheesecake for a couple weeks now. Flavor wise it is awesome but it cracks like a Phoenix street about 3/4 of the way through the cooking process. I am going to make one more attempt this evening and change a few things. Here is the recipe for it. 24oz cream cheese 1 15 ounce can of pumpkin 3 eggs plus 1 yolk 1/4 cup sour cream(I now use heavy cream) 1.5 C sugar 1/2tsp cinnamon 1/4 nutmeg 1/4 cloves 1/4 ginger 2tbsp flour( I even tried corn starch at tbsp) 1 tsp vanilla It says to bake at 350 for a hour until the center is just setting but the entire cheesecake is cracked by this time. It usually takes a extra ten minutes for the center to get to 165 at 350. I have had issues with it not cooking in the center and having to dispose of the entire cake but now I am cooking it to 165 in the center. I think for this attempt I am going to take out a couple tablespoons of the pumpkin, add a couple yolks and drop the temp to 300 for the preheat and then let it drop to 250 and cook until it is at 165 in the center and see what that does. I can live with the cracks but it annoys me being the perfectionist that I am. I am going to put a pan of water on the same shelf to add some humidity this time and go solely by temp. Does sound like a sound baking plan? Is the pumpkin causing it to not set? I would really like to have it perfect by tomorrow as I am baking 5 of them for thanksgiving at a friends house. I have even tried baking it with a pan of water boiling under it but that was the one that was only half way cooked in the center and I always bake it with the spring form on a steel pan. This is a typical result but it tastes great This is the closest I got to perfection and I can live with this BUT the center was absolutely still liquid the next morning after chilling overnight, this was with a pan of water boiling under it.