Cheesecake In A Cake Pan Recipe – Best Ever Recipe

Cheesecake In A Cake Pan Recipe: Your Easy Path to Dessert Bliss!

Are you dreaming of a creamy, dreamy cheesecake but intimidated by the thought of a springform pan or a fussy water bath? You’re in the right place! This **Cheesecake In A Cake Pan Recipe** is designed specifically for beginners, making it one of the most delightful and **easy baking recipes** you’ll ever try. Forget the stress; we’re going to create a show-stopping dessert using a standard 9-inch cake pan that delivers all the classic cheesecake flavor with none of the usual fuss. Get ready to impress yourself and your loved ones with a dessert that looks and tastes like it came from a professional bakery, all while picking up fantastic **baking tips for beginners** along the way. Let’s dive in and bake some magic!

Ingredients List

Gathering your ingredients before you start is a crucial step for any baker, especially beginners. It ensures you have everything on hand and prevents last-minute scrambling. Make sure your cream cheese, eggs, and sour cream are at room temperature – this is key for a smooth, lump-free filling!

For the Graham Cracker Crust:

Quantity	Unit	Ingredient
1 ½	cups	Graham cracker crumbs (about 10-12 full sheets)
¼	cup	Granulated sugar
6	tablespoons	Unsalted butter, melted

For the Cheesecake Filling:

Quantity	Unit	Ingredient
3	(8-ounce) blocks	Cream cheese, full-fat, softened to room temperature
1	cup	Granulated sugar
2	tablespoons	All-purpose flour
½	teaspoon	Vanilla extract
¼	teaspoon	Salt
2	large	Eggs, softened to room temperature
½	cup	Sour cream, full-fat, softened to room temperature

Step-by-Step Instructions

Follow these steps carefully, and remember that baking is a journey, not just a destination. Take your time, read each step, and enjoy the process!

Step 1: Prepare Your Pan and Preheat Oven

1. Preheat your oven: Set your oven to 350°F (175°C). This ensures the oven is at a consistent temperature when your cheesecake goes in.
2. Prepare your cake pan: Take a 9-inch round cake pan. Line the bottom with a circle of parchment paper. This will make it much easier to remove your cheesecake later. You can trace the bottom of the pan onto parchment paper and cut it out.
3. Grease the pan: Lightly grease the sides of the pan with butter or non-stick spray.

Step 2: Make the Graham Cracker Crust

1. Crush the graham crackers: Place your graham cracker sheets in a food processor and pulse until fine crumbs form. If you don’t have a food processor, you can put them in a zip-top bag and crush them with a rolling pin or the bottom of a heavy glass. You want about 1 ½ cups of crumbs.
2. Combine ingredients: In a medium bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons of melted butter. Mix well with a fork until all the crumbs are moistened and resemble wet sand.
3. Press into the pan: Pour the crumb mixture into your prepared 9-inch cake pan. Using the bottom of a flat glass or your clean fingers, press the mixture firmly and evenly onto the bottom of the pan. Make sure it’s packed tightly, especially around the edges, to form a solid base.
4. Pre-bake the crust: Place the pan in the preheated oven and bake for 8-10 minutes. This helps to set the crust and prevent it from becoming soggy once the filling is added.
5. Cool the crust: Remove the pan from the oven and let the crust cool completely on a wire rack while you prepare the filling. This prevents the warm crust from melting the cream cheese filling.

Step 3: Prepare the Cheesecake Filling

This is where the magic happens! Remember, room temperature ingredients are crucial for a smooth, lump-free cheesecake batter. Cold ingredients will lead to a lumpy filling and potential overmixing.

1. Beat cream cheese: In a large mixing bowl, using an electric mixer (handheld or stand mixer with paddle attachment), beat the softened cream cheese on medium speed for about 2-3 minutes until it’s completely smooth and creamy. Scrape down the sides of the bowl frequently with a spatula. Beginner Tip: Don’t rush this step! A smooth cream cheese base is essential.
2. Add sugar and flour: Gradually add the 1 cup of granulated sugar to the cream cheese, beating on low speed until just combined. Then, sprinkle in the 2 tablespoons of all-purpose flour and mix until no lumps remain. The flour helps stabilize the cheesecake and prevent cracks.
3. Incorporate flavorings: Stir in the vanilla extract and salt. Mix until just combined.
4. Add eggs, one at a time: Add the eggs, one at a time, beating on low speed after each addition until just incorporated. Crucial Beginner Tip: Do not overmix! Overmixing eggs introduces too much air into the batter, which can cause your cheesecake to puff up too much during baking and then collapse and crack as it cools. Mix just until the yolk disappears.
5. Fold in sour cream: Finally, gently fold in the softened sour cream using a spatula. Mix until just combined and the batter is smooth. Sour cream adds a lovely tang and extra creaminess to the cheesecake.

Step 4: Bake the Cheesecake

1. Pour the filling: Pour the cheesecake filling evenly over the cooled graham cracker crust in the cake pan. Gently tap the pan on the counter a few times to release any large air bubbles.
2. Reduce oven temperature: Lower your oven temperature to 325°F (160°C). This slower, gentler bake helps prevent cracking.
3. Bake: Carefully place the cake pan in the preheated oven. Bake for approximately 50-60 minutes.
4. Check for doneness: The cheesecake is done when the edges are set, but the center (about a 2-3 inch circle) still jiggles slightly like firm jelly when you gently shake the pan. It will continue to cook and set as it cools. Beginner Tip: An underbaked cheesecake will be too soft and won’t hold its shape. An overbaked cheesecake can be dry and more prone to cracking. Trust the jiggle test!
5. Crack the oven door: Once baked, turn off the oven, but leave the cheesecake inside with the oven door propped open slightly (use a wooden spoon to keep it ajar) for 1 hour. This slow cooling process prevents drastic temperature changes that can cause cracks.

Step 5: Chill and Serve

1. Cool on wire rack: After 1 hour in the oven, remove the cheesecake from the oven and transfer it to a wire rack to cool completely at room temperature for another 1-2 hours.
2. Chill thoroughly: Once completely cool, cover the cake pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. Chilling is essential for the cheesecake to fully set and develop its rich flavor and creamy texture.
3. Remove from pan: When ready to serve, run a thin knife around the edge of the pan to loosen the cheesecake. If you’re having trouble, you can wrap a hot, damp towel around the outside of the pan for a minute or two to help release it. Carefully invert the cheesecake onto a plate, then invert it again onto your serving platter to have the crust side down. Peel off the parchment paper.
4. Slice and enjoy: For clean slices, dip your knife in hot water and wipe it clean between each cut. Serve plain or with your favorite toppings like fresh berries, fruit compote, chocolate sauce, or whipped cream.

Tips & Tricks for a Perfect Cheesecake

Baking a perfect cheesecake is all about patience and understanding a few key principles. These tips will help you achieve a smooth, creamy, and crack-free dessert every time, even as a beginner!

• Room Temperature is Non-Negotiable: This is perhaps the most important tip. Cold cream cheese, eggs, and sour cream will not mix smoothly, resulting in a lumpy batter. Take them out of the fridge at least 1-2 hours before you plan to bake.
• Don’t Overmix the Batter: Once you add the eggs, mix only until just combined. Overmixing incorporates too much air, which causes the cheesecake to rise rapidly and then fall, leading to cracks. Gentle mixing is key for a dense, creamy texture.
• Prevent Cracks with Slow Cooling: Rapid temperature changes are the enemy of a smooth cheesecake surface. Always let your cheesecake cool down gradually. The oven-off, door-ajar method is excellent for this. Resist the urge to pull it out immediately!
• The Water Bath (Optional but Recommended for Perfection): While this recipe is designed to be easier without one, a water bath (bain-marie) provides a moist, even heat that greatly reduces the risk of cracks and results in an incredibly creamy texture. To do this in a cake pan, wrap the outside of your greased and crusted cake pan tightly with several layers of heavy-duty aluminum foil to prevent water from seeping in, then place it in a larger roasting pan. Fill the roasting pan with about an inch of hot water before baking.
• Chill Thoroughly: A cheesecake needs ample time in the refrigerator to fully set and firm up. Don’t cut corners here; a well-chilled cheesecake is easier to slice and has a superior texture.
• Clean Slices: For professional-looking slices, use a sharp knife dipped in hot water and wiped clean between each cut. This prevents the cheesecake from sticking and dragging.
• Topping Ideas: Get creative! Fresh berries, a simple berry compote, chocolate ganache, caramel sauce, lemon curd, or even just a dollop of whipped cream can elevate your cheesecake.
• Storage: Store leftover cheesecake covered tightly in the refrigerator for up to 5-7 days. It also freezes well for up to 1-2 months.

Essential Baking Tools

Having the right tools makes all the difference, especially when you’re starting out. These are some essentials that will help you nail this recipe and many more!

• Mixing Bowl (several sizes are handy)
• Whisk (for dry ingredients and light mixing)
• Electric Mixer (handheld or stand mixer with paddle attachment for cream cheese)
• 9-inch Round Cake Pan
• Parchment Paper
• Measuring Cups and Spoons (Measuring Cups)
• Rubber Spatula (for scraping down bowls)
• Wire Rack (for cooling)

Nutrition Info (per serving – estimated for 1/12th of cheesecake)

Please note: These are approximate values and can vary based on specific brands and exact measurements used.

Nutrient	Amount
Calories	380-420 kcal
Carbohydrates	35-40 g
Protein	6-8 g
Fat	25-30 g
Fiber	<1 g
Sugar	25-30 g

Frequently Asked Questions (FAQs)

1. Why do my cheesecakes crack?

Cheesecakes commonly crack due to sudden temperature changes or overmixing. Overmixing incorporates too much air, causing the cheesecake to puff up and then crack as it cools and deflates. Rapid cooling (taking it out of the oven too soon) can also cause cracks. Follow the slow cooling method (oven door ajar) and avoid overmixing the batter, especially after adding eggs.

2. Can I use a different size pan?

Yes, you can, but you’ll need to adjust baking times. For an 8-inch pan, it might bake a little longer (possibly 60-70 minutes). For a 10-inch pan, it might bake slightly less (45-55 minutes). Always use the “jiggle test” for doneness rather than relying solely on time. Make sure to adjust crust ingredients proportionally as well.

3. How do I know when my cheesecake is done?

The best way to tell if your cheesecake is done is the “jiggle test.” Gently shake the pan; the edges should be set, but the center (about 2-3 inches in diameter) should still jiggle slightly like firm jelly. It will continue to cook and firm up as it cools, so don’t wait until the center is completely firm, or it will be overbaked.

4. Can I make this cheesecake ahead of time?

Absolutely! Cheesecake is an excellent make-ahead dessert. It needs at least 6 hours to chill, but it tastes even better when chilled overnight. You can make it 1-2 days in advance and store it covered in the refrigerator. This allows the flavors to meld and the texture to become perfectly set.

5. What if I don’t have graham cracker crumbs for the crust?

No problem! You can substitute other types of cookies for the crust. Popular choices include digestive biscuits, vanilla wafers, shortbread cookies, or even Oreo cookies (for a chocolate crust). Simply follow the same ratio of crumbs to sugar and melted butter.

6. Why are room temperature ingredients so important for cheesecake?

Room temperature ingredients, especially cream cheese, eggs, and sour cream, are crucial because they combine much more smoothly and evenly. Cold ingredients will be lumpy and resist emulsifying, leading to a textured batter and potentially an overmixed cheesecake as you try to smooth it out. Smooth batter equals smooth, creamy cheesecake!

Conclusion

Congratulations, you’ve just unlocked the secret to baking a truly delicious and surprisingly simple cheesecake without needing any special equipment! This **Cheesecake In A Cake Pan Recipe** proves that you don’t need to be a professional baker to create an impressive dessert. With our detailed instructions and helpful **baking tips for beginners**, you’re well on your way to becoming a confident baker. So go ahead, whip up this masterpiece, share it with loved ones, and savor every creamy, dreamy bite. We’re confident this will become one of your go-to **easy baking recipes**. Happy baking!