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Hi there. Can you make this recipe into mini bites?
Yup, it really is “all that.”Took it to a Christmas potluck tonight. It’s the only desert on the table that was all gone at the end.Raspberry sauce from frozen berries, decorated with fresh.
Forgot the rating.
Made this today and it turned out very beautiful. I may have tasted it a bit too early, but it seemed a bit eggy, spongy to me…less dense than my normal cheesecake. Good but different. I put a cranberry glaze on it and used the sour cream as a border around the edges.
This recipe was my first attempt at a cheesecake and well worth the effort. I substituted gingersnaps for graham crackers for the crust.
Is it possible to make this recipe into cheesecake bars Instead of using the 9” pan? If so what would be the baking instructions for the oven? Want to make this for an office party and I think individual servings would be easier.
Hi, Kait! We haven’t made this cheesecake as a bar recipe so I can’t really say how to adjust it. You might want to try these Chocolate Chip Cheesecake Bars or these Pumpkin Cheesecake Bars with Streusel Topping.
I made the recipe as directed for the filling and graham cracker crust. But instead of a 9” pan I divided the graham crackers amongst individual muffin tins (about 48) and baked the crust for 5 minutes in the oven. Once cooled I scooped about 1/4-cup of cheesecake filling into each muffin tin and baked for about 30 to 45 minutes. I then cooled them with the oven cracked open for an hour. Turned out great!
Well, I wanted to love this recipe, but didn’t get to try it. During baking it rose so much that it spilled over the top and a bit of it started burning when it fell on the heating element. I’m sure the whole thing tastes like smoke now. I was making it for a celebration for my boss who just received an award. Guess I’ll have to pick up a store made cheesecake :(
Any idea why it may have risen so much? I followed the recipe exactly.
Hi, CBarry! Ug, I’m so sorry to hear that. My guess is your cheesecake pan is smaller than the one required for this recipe. This recipe calls for a 9-inch springform pan with nearly 2 3/4-inch sides. Springform pans come in many sizes. I would check to see how wide and tall your pan is then try again!
I made this using a 9” springform pan with 2 3/4 inch sides and followed the recipe exactly, yet the centre never cooked whilst the edges were already quite brown. It felt like way too much filling.
Maybe my oven didn’t maintain the correct temperature ?
Hi, Zoe — Oven temperature would be my best guess too, especially if you baked it in a water bath. I would grab an oven thermometer at the store and just check your temperature to see if the actual oven temp corresponds what your dial says. As far as the cheesecake is concerned, the center should jiggle just a bit when it’s finished, but it shouldn’t slosh or or anything like that. You might want to try our Creme Brulee Cheesecake. It’s not as tall as this one.
I’ve made this as cupcakes before and it works great! Just reduce the baking time and pull them when they just start to get a little golden on top.
Replied to the wrong comment. This was supposed to go on the one above.
Indeed the perfect cheesecake, I have done it a couple times and all my friends love it!
Is there a chocolate version yet???This cheesecake recipe made the best dessert I’ve ever made (and I love to bake!).
Hi, Kathryn! We do have a chocolate version! Here’s the link to our Triple Chocolate Cheesecake!
This was an amazing cheescake! So creamy and delicious!
This is a perfect recipe, the hit of all our family gatherings. I had my foil leak through one time, so I purchased a round silicon mould and no more worries. Thanks for sharing this recipe.
Great receipe :) it’s cooling now but I forgot the sour cream inside… :/ will it work?
Hi Jane! Fingers crossed!
So I’ve never made cheese cake before, but I swear I followed step by step. It’s in the oven doing it’s 1hr cool down. Looks golden brown on top and has a slight jiggle in the middle but it’s not flat like in the pictures. It’s actually like a dome on top. Will it go down or did I do something wrong
Hi Emily! It sounds like you might have over-baked it a bit. It will be a little more cake-like than creamy, but should still taste amazing. Enjoy!
Typically yes it will deflate some :)
I’m making the cheesecake filling right now and just realized I put 1 cup of sour cream instead of 2/3! put all the other portions are correct.
What do I do?! Can I save it?! Help me!
Hi, Camille! Ug, I’ve done things like that with other recipes. I can’t say for sure how it will turn out, but it’s only a 1/3 cup extra sour cream. Chances are it will just be a little softer, and the flavor will have a little more tang, but the cheesecake will still bake and taste delicious. I say full speed ahead!
Made this today. Well see how it goes tomorrow.
Is there any way to get this recipe for a 10 inch pan, help?
Hi, Darlene! Sure, you can make this in a 10-inch pan. The cheesecake will just be a little bit thinner and will bake a little more quickly. Start checking it after about an hour, and continue baking until the cheesecake is set around the outside but still a touch jiggly in the middle. Enjoy!
Made this last year and I was the STAR of Thanksgiving! Back again for the recipe obviously this year!
Delicious. Worth the extra steps for the water bath. Very detailed and easy to follow recipe. Will be making it again.
Making for Thanksgiving, HELP needed just got home from supermarket and they didnt have heavy cream so i bought whipping cream- can i substitute that or should i go to another store tomorrow?
heavy cream holds better than whipping cream, but since it is being baked into the cheesecake, i don’t think it would make an noticeable difference.
That is perfect! ( heavy cream is whipping cream :) )
Hi, Kathy! I’m Summer, an editor here at Simply Recipes. No need to panic or make an extra trip to the store. Whipping cream will work! Happy Thanksgiving!
The best! I saw questions about using different sizes of pans… I have several and some of them are very small springform pans. Would it be weird if I made the filling but used several small pans?
Hi, Whittney! Not at all! Smaller cheesecakes will bake more quickly, so just keep an eye on them. They’re ready when they’re set around the outside, but still have a little bit of wobble in the very center. Enjoy!