Nearly all cheesecakes are baked in a Springform pan, but can I use a recipe that calls for a spring form pan and in its place use a pie tin instead. I see no reason why I can’t use a graham cracker lined aluminum pie pan. Can you tell me if I would have any problems in doing this.
Cheesecake can certainly be made with your own crust in a pan, or a store-bought graham cracker crust purchased in a pie pan, versus using a Springform pan. You will need to experiment a little, since recipes can have subtle differences.
There may be batter left over since the pie pan is smaller than the Springform pan. Also, the cooking time in the pie pan may be shorter, since less batter will be used. Or, you may keep the timing the same, but slightly reduce the temperature. Lastly, if the master recipe calls for baking the cheesecake in a water bath, which is a typical method, you should be cautious with the assumption that it will translate perfectly to a shell and pie pan.