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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

  • Can you post the cheesecake recipe? It doesn't seem like a 9.5inch pie dish will be large enough to accommodate your doubled recipe, if the base recipe requires a 9inch dish. Also, are you concerned about preventing cracking on the top? This will be harder to prevent for larger cheesecakes. – NMJD Dec 23 '16 at 23:00
  • Geometry suggests that you'd need a 12 to 13 inch pie plate for double a 9-inch recipe, unless your 9.5 inch pie plate is nearly twice as deep as your 9 inch pie plate, or the recipe only fills the 9 inch plate halfway. – Ecnerwal Dec 23 '16 at 23:29
  • 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! Lol. Was just wanting a thicker cheesecake. 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 – Jenn Giles Dec 24 '16 at 0:22
  • NMJD did you get my recipe? :) – Jenn Giles Dec 24 '16 at 0:31
  • It's rather hard to read recipes posted as comments (since you can't format them), and also details tend to get lost in long comment threads. So, instead, please edit your question to include the clarifications. – derobert Dec 24 '16 at 6:48
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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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