Cheesecakes crack for many reasons but you don't have to live with it. You can easily fix a cracked cheesecake by following this method.
So you've followed all the directions to your cheesecake recipe exactly and everything looks great. Things are fine until your cheesecake cools and then you see it...
Cracks! Your beautiful cheesecake cracked! The quick fix ? Cover it up with a whole bunch of fresh fruit. That's definitely one option but what if fruit doesn't pair with your cheesecake flavor or you just don't like fruit?
You could opt to use shaved chocolate or whipped cream. Or, you can repair the crack!
My chocolate chip cheesecake cracked really badly. I found a great way to close up the cracks which I am sharing with you today.
The cheesecake above and the one below are both chocolate chip cheesecakes. The one below was definitely overcooked which contributed to the cracking.
I took extra precautions in baking the one above but it still ended up cracking!
Why do cheesecakes crack?
Over baking: Cracks form when the cheesecake gets too dry. The center should still have a slight jiggle when you take it out. It will continue to set as it cools. Pull it earlier than you think you need to.
High temperature: Oven thermometers are often inaccurate and can run hotter than the dial reads. Cheesecakes are delicate and even a small temperature difference matters. An inexpensive oven thermometer is one of the best tools you can have for cheesecake baking.
Overmixing and Excess beating: Beating the batter too much incorporates air, which causes the cheesecake to rise and then fall as it cools, creating cracks. Mix only until each ingredient is just incorporated. This is not a cake batter - no mixing until light and fluffy.
Skipping the water bath: A water bath surrounds the cheesecake with gentle, moist heat which slows the baking and prevents the surface from drying out and cracking. If your recipe calls for one, don't skip it. If it doesn't, placing a pan of hot water on the rack below your cheesecake can help.
Cooling too quickly: A sudden drop in temperature causes the cheesecake to contract rapidly and crack. When the cheesecake is done, turn off the oven, crack the door open, and let it cool slowly inside for about an hour before moving it to the counter.
Now, I still decided to cover it up with chocolate chips but that was more because I did not want it to look so plain and the area I patched was lighter than the rest of the cheesecake.
How to Fix A Cracked Cheesecake
If you are in a crisis and freaking out about your cheesecake, you've come to the right place.
- Chill your cheesecake. Fixing cracks works better when your cheesecake is cold.
- Press the cracks closed as much as possible using clean fingers.
- Dip an offset spatula in hot water so it gets nice and warm. Use the spatula to gently smooth over the remaining gaps.
- Repeat step 3, wiping the spatula between in time, until your crack is gone.
Is a Cracked Cheesecake Still Good?
Absolutely. A crack on the surface has no effect on the flavor or texture of the cheesecake underneath. Your cheesecake is not ruined. It just needs a little cosmetic attention. Whether you fix it, cover it with fruit or whipped cream, or simply slice into it and enjoy, it will taste just as good as it looks.
I have had much better luck avoiding cracks all together when I make cheesecakes in my Instant Pot. If you own one, I highly recommend reading more about Instant Pot Cheesecakes.
Repairing Cracks in a Cheesecake
Cheesecakes crack for many reasons but you don’t have to live with it. You can easily fix a cracked cheesecake by following this method.
Materials
- cracked cheesecake
Tools
- small offset spatula
- bowl of hot water
- clean paper towel
Instructions
- Start with a cold cheesecake.
- With clean fingers, gently press the crack as closed as possible.
- To seal any of the remaining space, dip your offset spatula in a bowl of hot water. Be sure to dip it long enough for the metal to warm up.
- Use the spatula to gently smooth over the crack. Wipe the spatula clean with the paper towel.
- Repeat steps 3 and 4 as necessary until you have a smooth top.
Miriam Rose Blanar says
Thank you so much for this! Helped me out so much!
Urvashee says
So glad it helped you!
Claire says
Thanks so much! I baked a birthday cheesecake and it cracked really bad. I was able to fix it with your tips! You saved me!
Urvashee says
Hi Claire,
I'm so happy to hear that! Thanks so much for visiting my blog.
Kiana says
Ummm was it from Natasha’s kitchen? If so, I’m filing a class action lawsuit LMAO
Thankful cheesecake maker says
I literally never comment on recipes or cooking sites but I needed to thank you for this tip. I made a pumpkin cheesecake last night and the recipe I used didn’t use a water bath. It cracked down the middle like the Liberty Bell. This post saved me from having to remake a perfectly good, albeit cracked, cheesecake. Thank you so much!!!
Haley says
Are you me?! I just did this exact same thing last night! Hopeful these tips will help me too!
Saved thanksgiving says
I also made a pumpkin cheesecake that didn’t use a water bath that suffered a massive crack. fingers crossed this works for me once it cools down.
Kiana says
My comment above was meant for you lol oops
Urvashee says
I am so happy to hear that! I totally understand the feeling of thinking you have to make a perfectly good dessert. Glad the tips helped you.
Jenny says
I found a recipe online for 'best new york cheesecake ever'. It was a big one so wouldn't fit in my instant pot and I have had great success with those. It said to bake at 325 for an hour and half (are you kidding me !). I checked after 50 min. and it was already looking like the Grand Canyon.
I will try your remedies. Thank you and yes, you are right about the fluffy business over whipping is not a good idea.
But what if there are still some lumps left in it, will they resolve with baking ?
Thank you so much..
Urvashee says
Hi Jenny,
I hope this method helps you fix those cracks. For the batter, very small lumps of cream cheese might be ok but you don't want to leave large lumps and definitely no over whipping. To make it easier to mix the batter efficiently and spend less time mixing, make sure the ingredients are all at room temperature before you start.
Jodi R says
I happened upon this today, Thanksgiving 2023. It saved my cheesecake!! Pumpkin cheesecake 1st timer. Big crack is now gone!!!!! Thank you, thank you!! It’s lovely now.
Urvashee says
Hi Jodi, I'm so glad this helped you out! Thanks so much for letting me know. Always happy to hear from readers. Hope you had a wonderful Thanksgiving.
Tyra says
Like others here, I never leave comments on recipe websites but I made a pumpkin cheesecake (my first cake ever) and had a large center crack that your advice worked perfectly for. Every other site said there was no way it could be fixed but I’m so glad I listened to you. It was delicious and a hit at dinner—thank you from the bottom of my heart!
Urvashee says
So happy that my post helped saved your cheesecake. I'm sure it was delicious too!