How To Make A Cheesecake Recipe In A Cake Pan – 1 Easy Step

Last Updated on August 25, 2022 by Zara R.

Want to try cheesecake but don’t have a springform pan? This guide will show you how to easily make a cheesecake recipe in a cake pan!

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Can You Make A Cheesecake Recipe In A Cake Pan?

Traditionally, cheesecakes are made and set in a springform cake pan. These pans have a separate base with a clasped side. This way, you can simply unclasp the side of the pan and remove the edges.

You don’t have to flip over the cheesecake as you do with regular cakes. This is often needed for cheesecakes because they tend to have a very fragile texture and structure. They cannot be flipped over to be removed from a pan.

Unfortunately, a springform cake pan is pretty much only used for making cheesecakes. So, not everybody has one or would want to invest.

Luckily, it is possible to make a cheesecake recipe in a cake pan. But, you have to carefully follow our exact instructions to avoid a cheesecake catastrophe!

What You Need To Make This Cheesecake Recipe In A Cake Pan

Ingredients for the crust

  • 2 cups graham crackers, finely crushed
  • 1/3 cup fine caster sugar
  • 1/3 cup salted butter, melted

Ingredients for the filling

  • 32 ounces full-fat cream cheese, softened at room temperature
  • 1 1/2 cups fine caster sugar
  • 3 tablespoons cake flour, sifted
  • 2 tablespoons vanilla extract
  • 1 tablespoon lemon juice
  • 1/4 teaspoon fine salt
  • 6 large eggs, room temperature
  • 1/2 cup sour cream, room temperature

Equipment

  • 10-inch regular round cake pan
  • Non-stick baking paper
  • Non-stick cooking spray (or additional melted butter)
  • Measuring cups and spoons
  • Food processor, optional
  • Cooling rack
  • Mixing bowls
  • Electric or hand mixer
  • Rubber or silicone spatula
  • Plastic or saran wrap
  • Thin sharp knife
 

Step By Step Instructions

Step 1: Prepare the cake pan

This is the most important step in how to make a cheesecake recipe in a cake pan. You can apply this trick to any cheesecake out there. But, you have to do it properly.

To start, cut out a 10-inch disc of non-stick baking paper that fits inside your cake pan. Then, cut out 4 strips of non-stick baking paper. Each should measure 2-inches in width and 18-inches in length.

First, spray the entire cake pan with non-stick cooking spray, or brush the inside with melted butter. Cover the bottom and sides. Then, add 2 strips of baking paper into the cake pan, creating a cross. Make sure to press it into the corners of the pan and up the sides.

Then, add the other two strips so that they also create a cross, pointing to the 45-degree sections of the pan. Ultimately, your baking paper should create 8 points 45 degrees apart.

Then, place the disc over the sections, making sure it fits tightly into the corners.

Step 2: Make the cheesecake crust

Once your cake pan is correctly lined, preheat your oven to 360ºF (180ºC).

Then, place the graham crackers inside a food processor and pulse until you have a uniformly fine crumb. You can also crush them in another way. Then, add the sugar and make sure the ingredients are well distributed.

Finally, add the melted butter and mix until all of the crumbs are wet.

Step 3: Pre-bake your cheesecake crust

Press your crumbs into your lined cake pan. Make sure it is even in thickness. You can use the back of a flat measuring cup to level it and pack the crumbs tightly.

If you want to, you can also create a bit of an edge with the crumbs.

Once your cake pan is lined, pre-bake your cheesecake crust for 10-12 minutes, or until it starts to lightly brown.

Then, remove it and allow it to cool at room temperature.

Step 4: Make your cheesecake filling

To make your cheesecake filling, beat together the cream cheese, sugar, and flour until they become fluffy and light. This will roughly take 5 minutes.

Then, add the vanilla extract, lemon juice, and fine salt. Make sure to scrape down the sides to ensure the ingredients are evenly distributed and well mixed.

Then, add one egg at a time. Mix well after adding every egg. Once the egg is almost fully incorporated, add the next one. You don’t have to worry too much about over-beating the mixture seeing as New-York style cheesecakes are generally denser.

After all the eggs have been incorporated, add the sour cream and mix well. You should have a completely smooth and uniform batter.

Can I use a regular cake pan instead of springform

Step 5: Bake your cheesecake recipe in a cake pan

Gently pour the filling into your crumb-lined cake pan. Then, make sure to smooth it out on top.

Bake the cheesecake for roughly 1 hour 30-45 minutes, or until the cheesecake has been set.

Once the cheesecake has been completely baked, you can cool it properly. Then, set it inside the fridge overnight, or for at least 8 hours.

Step 6: Remove the cheesecake from the cake pan

Once your cheesecake has been set, use a sharp thin knife blade to loosen the cake from the pan.

You may need a friend for the next part, but it is doable on your own. Lift the side tabs of baking paper on two opposite sides. Then, carefully but swiftly lift the cheesecake out of the cake pan.

You can place it on a wire rack. This makes it easier to remove the tabs of baking paper.

Expert Tips And Tricks

  • When lining the cake pan with baking paper strips, make sure they extend over the sides of the cake pan. And make sure they extend a lot. Otherwise, it will be difficult to grab hold of comfortably.
  • This is just your average cheesecake recipe. It is extremely versatile in every way. If you’d like, you can bake it in a bain-marie to ensure it bakes slowly and evenly.
  • You can test the doneness of a cheesecake by doing a jiggle test. Gently give the cheesecake inside the pan a shake. If only the center inch or two jiggles (like jelly) the cheesecake is fully baked. If more of the filling shake, it should go a little longer.
  • To properly cool a baked cheesecake will help prevent it from sinking in and cracking. To do this, first, switch off the oven and crack the door. Then, allow the cheesecake to cool for an hour. Remove it from the oven, and allow it to cool for another hour at room temperature. Finally, wrap the entire pan and set it in the fridge for 8 hours, but preferably overnight.

Preparations Times And Servings

How do you bake a cheesecake in a regular pan

Wrapping Things Up 

As you can see, it is very possible and even easy to make a cheesecake recipe in a cake pan. But, you do need a little bit of extra time and patience.

If you found our article informative, feel free to share it with other bakers who could find it useful!

FAQs

Can I make cheesecake in a cake pan?

You can easily make cheesecake in a regular cake pan. The process remains exactly the same and so do the baking times. But, you will need to change how you lien the cake pan. Follow our in-depth instructions in the recipe above.

How do you bake a cheesecake in a regular pan?

You bake it in exactly the same way. It is the lining process that differs. You have to line the cake pan with a circular base (as per usual), but beneath that add long strips that extend over the edge. These strips will help you lift the cheesecake out of the pan so you don't have to flip it over.

Can I use a regular cake pan instead of springform?

While it is easier to use a springform cake pan for making cheesecakes, it is possible to use a regular cake pan. But, you will need to line it in a different way to be able to easily remove it.

Will cake batter leak in a springform pan?

Cake batter won't leak from a springform cake pan as long as you assemble the pan correctly. The dimpled side should always be facing downwards.

How To Make A Cheesecake Recipe In A Cake Pan - 1 Easy Step

How To Make A Cheesecake Recipe In A Cake Pan - 1 Easy Step

cheesecakesworl
Want to try cheesecake but don't have a springform pan? This guide will show you how to easily make a cheesecake recipe in a cake pan!
Prep Time 30 mins
Baking Time 2 hrs
Total Time 2 hrs 30 mins
Course Dessert
Cuisine American
Servings 10 people

Equipment

  • 10-inch regular round cake pan
  • Non-stick baking paper
  • Non-stick cooking spray (or additional melted butter)
  • Measuring cups and spoons
  • Food processor, optional
  • Cooling rack
  • Mixing bowls
  • Electric or hand mixer
  • Rubber or silicone spatula
  • Plastic or saran wrap
  • Thin sharp knife

Ingredients
  

Ingredients for the crust

  • 2 cups graham crackers, finely crushed
  • 1/3 cup fine caster sugar
  • 1/3 cup salted butter, melted

Ingredients for the filling

  • 32 ounces full-fat cream cheese, softened at room temperature
  • 1 1/2 cups fine caster sugar
  • 3 tablespoons cake flour, sifted
  • 2 tablespoons vanilla extract
  • 1 tablespoon lemon juice
  • 1/4 teaspoon fine salt
  • 6 large eggs, room temperature
  • 1/2 cup sour cream, room temperature

Instructions
 

  • Prepare the cake pan
    This is the most important step in how to make a cheesecake recipe in a cake pan. You can apply this trick to any cheesecake out there. But, you have to do it properly.
    To start, cut out a 10-inch disc of non-stick baking paper that fits inside your cake pan. Then, cut out 4 strips of non-stick baking paper. Each should measure 2-inches in width and 18-inches in length.
    First, spray the entire cake pan with non-stick cooking spray, or brush the inside with melted butter. Cover the bottom and sides. Then, add 2 strips of baking paper into the cake pan, creating a cross. Make sure to press it into the corners of the pan and up the sides.
    Then, add the other two strips so that they also create a cross, pointing to the 45-degree sections of the pan. Ultimately, your baking paper should create 8 points 45 degrees apart.
    Then, place the disc over the sections, making sure it fits tightly into the corners.
  • Make the cheesecake crust
    Once your cake pan is correctly lined, preheat your oven to 360ºF (180ºC).
    Then, place the graham crackers inside a food processor and pulse until you have a uniformly fine crumb. You can also crush them in another way. Then, add the sugar and make sure the ingredients are well distributed.
    Finally, add the melted butter and mix until all of the crumbs are wet.
    2 cups graham crackers, finely crushed, 1/3 cup fine caster sugar, 1/3 cup salted butter, melted
  • Pre-bake your cheesecake crust
    Press your crumbs into your lined cake pan. Make sure it is even in thickness. You can use the back of a flat measuring cup to level it and pack the crumbs tightly.
    If you want to, you can also create a bit of an edge with the crumbs.
    Once your cake pan is lined, pre-bake your cheesecake crust for 10-12 minutes, or until it starts to lightly brown.
    Then, remove it and allow it to cool at room temperature.
  • Make your cheesecake filling
    To make your cheesecake filling, beat together the cream cheese, sugar, and flour until they become fluffy and light. This will roughly take 5 minutes.
    Then, add the vanilla extract, lemon juice, and fine salt. Make sure to scrape down the sides to ensure the ingredients are evenly distributed and well mixed.
    Then, add one egg at a time. Mix well after adding every egg. Once the egg is almost fully incorporated, add the next one. You don't have to worry too much about over-beating the mixture seeing as New-York style cheesecakes are generally denser.
    After all the eggs have been incorporated, add the sour cream and mix well. You should have a completely smooth and uniform batter.
    32 ounces full-fat cream cheese, softened at room temperature, 1 1/2 cups fine caster sugar, 3 tablespoons cake flour, sifted, 2 tablespoons vanilla extract, 1 tablespoon lemon juice, 1/4 teaspoon fine salt, 6 large eggs, room temperature, 1/2 cup sour cream, room temperature
  • Bake your cheesecake recipe in a cake pan
    Gently pour the filling into your crumb-lined cake pan. Then, make sure to smooth it out on top.
    Bake the cheesecake for roughly 1 hour 30-45 minutes, or until the cheesecake has been set.
    Once the cheesecake has been completely baked, you can cool it properly. Then, set it inside the fridge overnight, or for at least 8 hours.
  • Remove the cheesecake from the cake pan
    Once your cheesecake has been set, use a sharp thin knife blade to loosen the cake from the pan.
    You may need a friend for the next part, but it is doable on your own. Lift the side tabs of baking paper on two opposite sides. Then, carefully but swiftly lift the cheesecake out of the cake pan.
    You can place it on a wire rack. This makes it easier to remove the tabs of baking paper.

Notes

When lining the cake pan with baking paper strips, make sure they extend over the sides of the cake pan. And make sure they extend a lot. Otherwise, it will be difficult to grab hold of comfortably.
This is just your average cheesecake recipe. It is extremely versatile in every way. If you'd like, you can bake it in a bain-marie to ensure it bakes slowly and evenly.
Keyword Can I make cheesecake in a cake pan?, Can I use a regular cake pan instead of springform?, cheesecake recipe in a cake pan, How do you bake a cheesecake in a regular pan?, Will cake batter leak in a springform pan?