What better time to make a cheesecake than for Thanksgiving? I made a few dishes for the day, including this one, so I took time to prep as much as possible. This recipe was a breeze to make. Way easier than the last time I made a cheesecake. I took a tip from other recipes and left the oven door open slightly once the baking was done. Leaving it in a partially opened oven to slowly cool helped immensely - no cracks! The family loved it and has requested it for Christmas. I plan to experiment and add a few spices in the mix - a blend of cardamom, nutmeg, and cinnamon - and/or top with flaky sea salt.
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