Cake – What adjustments when doubling a cheesecake recipe

cheesecake

My cheesecake recipe calls for a 9 in pie dish. I want to double the recipe and bake in a single, glass 9.5 in pie dish. I make it about every year for Christmas, but last year I made a pumpkin cheesecake in a 9 in pan, and it called for 32oz of cream cheese. It was awesomely thick! I was just wanting a thicker cheesecake. The recipe states to bake at 325 F for 35 minutes. How should I adjust?

The original recipe is as follows:

  • 1 c crushed ginger snaps
  • 3 Tbsp melted butter
  • 1/2 c sugar
  • 2 Tbsp sugar
  • 16 oz cream cheese
  • 2 tsp vanilla
  • 1/2 c sour cream
  • 2 eggs
  • 1 c apple pie filling
  • 1/2 c chopped walnuts
  • 1/2 c toffee pieces

Bake at 325 F for 35 minutes

Best Answer

At first, I was mislead by your "doubling" subject line ... which lead me to think of doubling an entire recipe.

Here's what I would do:

1 c crushed ginger snaps -- *no change*
3 Tbsp melted butter -- *no change*
Sugar 3/4 c.
16 oz cream cheese  -- *double*
2 tsp vanilla -- *double*
1/2 c sour cream  -- *2/3 cup* (almost double but not quite)
2 eggs  -- *3 eggs* (almost double but not quite)
1 c apple pie filling  -- *no change*
1/2 c chopped walnuts -- *no change*
1/2 c toffee piece -- *no change*

Then... pay special attention while baking. Bake to vicinity of original time, but monitor and change as needed because minor adjustment + or - time will be needed.

Also... keep good notes. That way you can repeat again, or come back here with Q's.

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