Cakes & Frostings 325°F
Cheesecake Pan & Filling Calculator
Scale a classic New York cheesecake, filling and crust, to any springform from 6 to 10 inches, square and 9x13 pans or mini cheesecakes. You get blocks of cream cheese, eggs, crust and an estimated bake time.
How to use it
- Choose your pan and how many.
- Pick a classic or tall filling and the crust you want.
- Bake in a water bath at 325°F for the time shown, then cool slowly in the turned-off oven.
How it works
The base recipe fills a 9-inch springform about 1¾ inches deep. It's scaled by the volume of filling your pan holds, and the crust by the area it covers (bottom only, or bottom and sides).
Baking time scales with how deep the filling is and how wide the pan is, from the base recipe's 60 to 70 minutes. Minis bake in 18 to 22 minutes.
Assumptions and limits
- Times are estimates for a water bath at 325°F; ovens and pans differ.
- Cream cheese is full-fat blocks, softened to room temperature.
Tips
- Beat the cream cheese smooth before adding eggs, then mix eggs in on low to avoid cracks.
- Wrap the springform in foil, or set it inside a slightly larger pan, before the water bath.
- Chill at least 6 hours, ideally overnight, for clean slices.
Recipes to try it with
Questions
How much cream cheese for a 9-inch cheesecake?
About 40 oz (five 8-oz blocks) for a classic New York cheesecake about 1¾ inches deep.
How do I convert a cheesecake from 9 to 6 inches?
Use about 0.44 of the recipe: a 6-inch pan holds a little under half of a 9-inch.
How do I know when cheesecake is done?
The edges are set and the center 2 to 3 inches still jiggle; the center reads about 150°F.
Why did my cheesecake crack?
Usually overbaking, overbeating air into it, or cooling too fast. Bake in a water bath and cool it in the oven with the door ajar.