I bake a lot of New York Cheesecakes. Some of them - when defrosting - forms a sugar like syrup around the bottom when getting to room temperature. Any explanation and what I can do about it or to prevent it. I do not use a water bath.
All that is is condensation that forms as the cheesecakes thaw. The condensation picks up some of the sugar on the surface of the cheesecake and forms a syrup. It's not a big deal but if you want to lessen that condensation, thaw them in the fridge rather than at room temp.