Do you have a recipe for pumpkin cheesecake that does not use a springform pan?
I don't have one and really don't want to have to go buy one just for one cheesecake. Any ideas?
I don't have one and really don't want to have to go buy one just for one cheesecake. Any ideas?
Jane
Favorite Answer
Honestly, you can make cheesecake in almost any pan. In my baking class, I don't think we even have springform pans. We bake cheesecakes in cake pans. As long as your crust is sturdy, you really shouldn't have a problem taking it out.
After cooling your cheesecake completely, refrigerate for a few hours until cold (the cheesecake should separate from the pan during this time). You can freeze your cheesecake at this point. Run a sharp paring knife or small offset spatula around the cheesecake. Sprinkle some granulated sugar on a cake board or a plate covered in parchment paper, this prevents it from sticking. Flip the cake pan and plate over, and then flip your cheesecake onto a clean plate. If you're having trouble, dip the pan into some warm water to help loosen it.
I had a boxed set of different pans, and the springform was one of them. I think I used it 3 times, and have never used it again.
I have made cheesecake in a 13x9" pan, with or without the crust. The one without the crust I use to make cheesecake pops (scoop the cheesecake into balls, harden in the freezer, and then dip in chocolate).
You could make mini cheesecakes using a muffin tin. Use FOIL liners and leave the paper insert for more support. Put your crust on the bottom and bake it for 5 minutes at 350 degrees. Then pour your cheesecake batter over the top. You can fill them higher then cupcakes because they don't rise as much. They bake up in 15-20 minutes, depending on how high you've filled them.
Isabel
1
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IF YOU WANT AN ACTUAL PIE_SHAPED CHEESECAKE:
- Get a pre-made graham cracker pie crust that's in the tin pan and use that.
- Or, make your own crust in a tin foil pie plate.
IF SHAPE DOESN"T QUITE MATTER:
Pumpkin Cheesecake Bars:
http://allrecipes.com/recipe/pumpkin-cheesecake-bars-3/
Ingredients:
1 cup all-purpose flour
1/3 cup packed brown sugar
5 tablespoons cold butter or margarine
1 cup finely chopped pecans
1 (8 ounce) package cream cheese, softened
3/4 cup sugar
1/2 cup cooked or canned pumpkin
2 eggs
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
Directions:
In a bowl, combine flour and brown sugar. Cut in butter until crumbly. Stir in pecans; set aside 3/4 cup for topping. Press remaining crumb mixture into a greased 8-in. square baking pan. Bake at 350 degrees F for 15 minutes or until edges are lightly browned. Cool on a wire rack.
In a mixing bowl, beat cream cheese and sugar. Beat in the pumpkin, eggs, vanilla, cinnamon and allspice. Pour over crust. Sprinkle with reserved crumb mixture. Bake for 30-35 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.
Here is another really good recipe, which you might like better, because it has cake on the bottom so you won't have a crumbly breaking apart crust.:
http://allrecipes.com/recipe/pumpkin-cheesecake-bars/
Anonymous
This Site Might Help You.
RE:
Do you have a recipe for pumpkin cheesecake that does not use a springform pan?
I don't have one and really don't want to have to go buy one just for one cheesecake. Any ideas?
Anonymous
Ingredients
CRUST:
1 cup graham cracker crumbs
1 tablespoon sugar
4 tablespoons butter or margarine, melted
FILLING:
2 (8 ounce) packages cream cheese, softened
3/4 cup sugar
1 (16 ounce) can pumpkin
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 eggs
TOPPING:
2 cups sour cream
2 tablespoons sugar
1 teaspoon vanilla extract
12 pecan halves
Directions
Combine crust ingredients. Press into bottom of a 9-in. springform pan; chill.
For filling, beat cream cheese and sugar in a large mixing bowl until well blended. Beat in pumpkin, spices and salt. Add eggs, one at a time, beating well after each. Pour into crust. Bake at 350 degrees F for 50 minutes.
Meanwhile, for topping, combine sour cream, sugar and vanilla. Spread over filling; return to the oven for 5 minutes. Cool on rack; chill overnight. Garnish each slice with a pecan half.