I found a nice recipe for a pumpkin cheesecake for a 10 inch springform pan. The plan was to bake a pumpkin cheesecake Saturday evening, and it ended up baked early Sunday morning. Saturday my church had a rummage sale and I had to mow grass, which took all day long. Had I realized it would take two hours and forty-five minutes to bake and slowly cool the dessert it would not have been made; but the ingredients were already bought by that time.
Now that it's busy cooling in the oven, I can now say that I have baked the pumpkin cheesecake and it looks tall and handsome, like a giant vanilla wafer. The oven is turned off. I have learned that "briefly" means don't leave the door ajar the whole hour; open the oven door for a brief amount of time then close it back. I left the door open for almost twenty minutes until I noticed the cheesecake started to crack, then I closed the door.