Caramel Cheesecake!! And some tips for your cheesecake to not break on top, which is a very common thing and also can come in handy this week since many are making cheesecake for thanksgiving (obv I am!) So here we go -make sure to have a water bath! Don’t skip on it. It’s so important! -don’t over beat the batter once you add the eggs, that will cause it to expand and then deflate which will break the top of the cheesecake. -bake at a lower temp (325 Fahrenheit for conventional oven and 305 for convection or fan forced). Baking at 350 makes the cheesecake burn on the outside and not bake on the inside and can also cause it to break. -grease the pan!!! If the sides stick, the cheesecake will certainly break once it’s cooling because it will always shrink a bit as it cools. -once the cheesecake is done baking, leave it in the oven for one hour with the oven off. If you immediately remove it from the oven, the harsh change in temperatures will cause it to break. -don’t keep opening the d...