What adjustments when doubling a cheesecake recipe?
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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