Common Questions
Are these actually spicy?
They can be. The recipe is written for a gentle sweet heat that most people enjoy. If you are spice shy, use mild chili crisp or reduce it to 1 teaspoon and skip the cayenne.
Do I need room temperature cream cheese?
Yes. Cold cream cheese turns lumpy fast and you will be tempted to overmix. Room temp lets you mix smooth with less air, which helps prevent sinking and cracks.
My batter is lumpy. Can I fix it?
Usually it is cream cheese that is too cold. Let the bowl sit at room temperature 10 to 15 minutes, then beat briefly on medium-low just until smooth. Try not to keep mixing after it smooths out.
Can I make these without a muffin tin?
You can use silicone muffin molds on a sheet pan, but a standard muffin tin is the easiest for even baking and quick handling.
What if I do not have chili crisp?
No problem. Swap in a pinch of crushed red pepper flakes or a tiny bit of cayenne plus an extra teaspoon of honey. You can also use a mild hot sauce, but add it a few drops at a time so the topping does not get too thin.
Why did my cheesecakes sink?
Usually it is overmixing (too much air) or overbaking. Pull them when the edges are set and the centers still have a small wobble. For extra certainty, an instant-read thermometer in the center should read about 150 to 155°F.
How do I keep the liners from sticking?
Chill completely before peeling (seriously, it helps). If your liners are clingy, use parchment-style liners or give paper liners a light mist of nonstick spray before adding the crust.
