Classic New York Cheesecake
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Think making cheesecake is a challenge? Think again! This foolproof recipe delivers a cheesecake so dense, rich, and creamy, it rivals those from New York’s most beloved delis—and it’s easy enough for beginners to master.
Cheesecake has always been my husband Michael’s absolute favorite dessert. I remember when I first met my future mother-in-law over 20 years ago, she told me the key to her son’s heart was through his stomach—and he could be persuaded to do just about anything for a slice of NY cheesecake. Luckily, having just graduated from culinary school, I had a little advantage when it came to both winning his heart and perfecting my cheesecake! Now, I know that making cheesecake can seem a little intimidating. It’s a custard dessert that requires careful baking in a water bath to prevent cracking and achieve the perfect consistency. But don’t let that daunt you. With a few pointers and a tried-and-true recipe, which I’m happy to share with you, even beginners can whip up a dense, rich, creamy (and crack-free) cheesecake. This is a tradition-worthy dessert that rivals the best NY delicatessens. Who knows, maybe it will even help you win over someone special!
“I made this for my family at Christmas time and everyone LOVED it! I had never made a cheesecake before. The instructions were simple and easy for beginners. I am now tasked with making this for birthdays and holidays!”
What You’ll Need To Make A Classic New York Cheesecake
This recipe makes a classic New York-style cheesecake with a buttery graham cracker crust and rich, dense filling made from cream cheese, eggs, sugar, sour cream, vanilla, a hint of lemon, and a few tablespoons of flour.
Cream cheese is the key ingredient, so I recommend using a good brand, like Philadelphia. Though it is used most often as a spread for bagels (or a schmear), cream cheese is used to make many wonderful desserts, like my no-churn key lime pie ice cream, berry trifle, and cream cheese frosting.
Flour might seem like an unusual addition—not all cheesecake recipes incorporate it—but it’s the secret to success. A little starch helps prevent the cake from cracking and also makes the filling lighter and fluffier.
Key Equipment
You’ll need a 9 or 10-inch springform pan and 18-inch heavy-duty aluminum foil. The springform pan features sides that can be removed from the base, so you can release the cake easily without having to flip the whole pan over (this would be a disaster with cheesecake). Springform pans, however, are notorious for leaking. Since the cheesecake bakes in a water bath, the foil prevents the water from seeping in during baking. If you’d like to try another technique that doesn’t require wrapping the pan in foil, you can place your springform pan inside a larger cake pan (see how it’s done here) or purchase a silicone wrap for your pan.
You will also need an electric mixer for whipping up the batter and a large roasting pan for the water bath.
Step-by-Step Instructions
Step 1: Preheat the Oven and Prep the Pan
Preheat the oven to 375°F.
Wrap the springform pan with one large piece of heavy-duty aluminum foil, covering the underside of the pan and extending all the way to the top. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray.
Step 2: Make the Graham Cracker Crust
In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt.
Stir until well combined.
Press the crumbs into an even layer on the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside. Reduce the oven temperature to 325°F.
Step 3: Make the Cheesecake Batter
In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the cream cheese, sugar, and flour.
Beat on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined.
Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined.
Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary.
Mix in the sour cream.
Make sure the batter is uniform but do not over-mix.
Pour the batter on top of the crust.
Step 4: Bake
Set the unbaked cheesecake in a large roasting pan. Pour boiling water into the roasting pan until it comes about one inch up the side of the cake pan. The water bath (also called a bain marie) regulates the temperature and keeps the cheesecake baking at an even, low heat. The steam/humidity created by the water bath also protects the cheesecake from drying out and cracking.
Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes. The cake should not look liquidy at all but will wobble just a bit when the pan is nudged; it will continue to cook as it cools.
Step 5: Cool
Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath, discard the foil, and transfer the cheesecake to the refrigerator to cool for at least 8 hours or overnight.
Remove the sides of the springform pan. You can serve the cheesecake right from the base of the springform pan. Or, if you’d like to transfer it to a serving platter, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to transfer the cheesecake to a serving dish. Slice with a sharp knife, wiping the knife clean between slices. Serve with berry sauce, if you like.
video tutorial
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Classic New York Cheesecake
Think making cheesecake is a challenge? Think again! This foolproof recipe delivers a cheesecake so dense, rich, and creamy, it rivals those from New York’s most beloved delis—and it’s easy enough for beginners to master.
Ingredients
For the Crust
- 1½ cups graham cracker crumbs, from 12 whole crackers
- 5 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- ⅛ teaspoon salt
For the Filling
- 32 oz (four 8-oz blocks) cream cheese, at room temperature
- 2 cups sugar
- 3 tablespoons all-purpose flour
- 4 teaspoons vanilla extract
- 1 teaspoon packed lemon zest, from 1 lemon
- 2 teaspoons fresh lemon juice, from 1 lemon
- ¼ teaspoon salt
- 6 large eggs
- ½ cup sour cream
- Special equipment: 9- or 10-inch springform pan; 18-inch heavy-duty aluminum foil (see Pro Tip)
- Berry sauce, for serving (optional)
Instructions
For the Crust
- Preheat the oven to 375°F and set an oven rack in the lower middle position. Wrap a 9- or 10-inch springform pan with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray.
- Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.
- Reduce the oven temperature to 325°F. Set a kettle of water to boil.
- Make the batter: In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. Make sure the batter is uniform but do not over-mix.
- Check to make sure your oven has cooled to 325°F, then set the cheesecake pan in a large roasting pan. Pour the batter on top of the crust. Pour the boiling water into the large roasting pan to come about 1 inch up the side of the cake pan. Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes. (If the cheesecake starts to look too golden on top towards the end, cover it loosely with foil.) The cake should not look liquidy at all but will wobble just a bit when the pan is nudged; it will continue to cook as it cools. Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath and discard the foil. If necessary, run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.
- For serving: Remove the sides of the springform pan. Serve the cheesecake right from the base of the pan; or, to transfer it to a serving platter, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to carefully transfer the cheesecake to a serving dish. Slice with a sharp knife, wiping the knife clean between slices. Serve with berry sauce, if you like.
- Make Ahead: The cheesecake can be made and stored in the springform pan in the fridge, tightly covered with plastic wrap, up to two days ahead of time.
- Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months. To freeze, place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it.
- Pro Tip: Springform pans are notorious for leaking. Since a cheesecake bakes in a water bath, the foil prevents the water from seeping in during baking. Please do not attempt to use standard 12-inch (30cm) aluminum foil – you can’t have any foil seams on the bottom or sides of the pan. No matter how well (or how many times) you wrap the pan, if there are seams exposed to the water, the water will find a way in. Even when wrapped properly, you can occasionally get some condensation inside the foil. If this happens, don’t worry – the crust is likely just a bit moist around the edges. Simply remove the sides of the springform pan before refrigerating and let it dry out in the refrigerator.
Nutrition Information
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- Per serving (10 servings)
- Serving size: 1 slice
- Calories: 659
- Fat: 43 g
- Saturated fat: 24 g
- Carbohydrates: 59 g
- Sugar: 49 g
- Fiber: 1 g
- Protein: 11 g
- Sodium: 464 mg
- Cholesterol: 233 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Could I replace the sour cream with buttermilk, greek yoghurt or double cream? I don’t have any sour cream and really want to bake this today. Many thanks in advance for any suggestions 😊
Sure Dorothy – I’d go with the Greek Yogurt. Please LMK how it turns out!
Ok, I need to be better about reviewing recipes, because I look for reviews before I start, and maybe other people do, too. This recipe is spot on. Directions are super clear, the foil tip is ingenious, and the results were better than I was expecting! It was my first time making a cheesecake and this turned out perfect! Texture is just what it should be, but I will note, the top browned more than I expected, but that was not an issue at all! I just tented the top for the last 5 minutes and it was perfectly set, delicious, everything a good New York cheesecake should be! Definitely keeping this recipe for future use!
Are the temperatures written in the recipe for a fan assisted oven or gas oven (I’m in the UK)?
Hi, I develop all my recipes using the standard/non-fan setting. Hope that clarifies!
I’ve never made cheesecake using the waterbath method before, but this recipe came out beautifully! No cracks, delicious result. It was an instant hit and will be on my regular dessert rotation! Followed the recipe to a T. It was a bit softer and fluffier in texture than other NY style cheesecakes I’ve had in the past, but this one had only chilled for about 24 hours and was still delicious.
Thank you very much for sharing the very best ever cheesecake recipe. My son loves cheesecake and the recipes I’ve used in the past were okay but some came out too dense, or just weren’t creamy or fluffy enough. This came out perfect. But mine needed to bake longer as my oven is much older and the temp is never consistent. This was perfect as it was creamy, silky, flavorful and fluffy. Thanks again!
Question: Did anyone else have a lot of extra filling?
Made it few times, Every time the result was amazing, creamy and tasty. My family loves it. Great recipe.
This is an amazing recipe! I have never made cheesecake before and I used this recipe for the first time I made it and it came out so well! I did not get any cracks, I did use the water bath method. And also I did omit the lemon zest as I wanted to ensure there was no flavour of lemon but I did add the lemon juice and got no hints of lemon!
90 minutes is way too long to cook this recipe.
I love to try out different recipes and seldom make the same thing twice. I made this recipe a couple weeks ago and everyone loved it, even my kids. So when I wanted to make another cheesecake, my family stepped in and requested I use this same recipe again. I did everything exactly as the recipe states and even though I had water in my tinfoil when I was done, the crust wasn’t soggy at all, not sure how that’s possible but it’s true. Fabulous cheesecake…try it, you won’t be disappointed!
Maybe your oven runs hot. 90 minutes works perfectly for me.
This recipe is outstanding. It’s without a doubt the best cheesecake I have ever made…or eaten, for that matter. It was a big hit with my family.
This cheesecake recipe is amazing! I made it for the first time yesterday and I loved it!!!! I used gram crackers and biscoff cookies for the base. I would highly recommend this recipe! Thank you so much for sharing this recipe!!!!
I could not find my cheesecake recipe and this looked very similar. It came out delicious! I no longer bother with the water bath now that I have bake-even strips. You soak them in water and slip them around your cake pans. I used two on my spring form pan and it worked perfectly.
My first attempt at making this cheesecake was an epic fail. I didn’t allow the ingredients/cream cheese to sit out at room temperature. You must do this, so that your batter is not lumpy. The second attempt it worked like a charm. Absolutely delicious! Better than most restaurants. Made it again this evening for my son‘s birthday. Definitely a keeper.
This cheesecake is amazing. Perfect creamy texture. Everyone I have served it to, loves it! Highly recommend trying this recipe.
Really great cheesecake! 1,000,000/5 that is how good it is. Also to add a little twist your can sprinkle some Oreo crumbs on top before you bake it. Makes it even better!
So delicious. Absolutely perfect with the berry sauce. I froze the extra pieces individually with the berry sauce already spooned over the top. Just a few days later we’ve already devoured all of those, too. Thank you for the wonderful recipe.
I needed a NY cheesecake for a special birthday girl. Jenn is the first chef who I trust 100% for winning recipes and she did not fail me this time. This recipe is an absolute winner! I also made the berry sauce which is my go to from now on, so much better than just strawberries slightly mashed with sugar and water, like I’ve done for years. My cheesecake got nicely browned on top and was super creamy and delicious. The lemon adds a brightness and lightness that makes you just want another bite. Baking the crust first adds the necessary crispness and I only wish there weren’t so many calories! Thanks again, and this same birthday girl bought me your cookbook for Christmas and I have read it beginning to end, and love so many of the recipes!!
Hi, I’ve tried another cheesecake recipe before which also had lemon juice and zest, and it tasted very strongly of lemon. Does this cheesecake taste like lemon as well?
Hi Madeline, It has a hint of lemon flavor, but feel free to omit it if you’d like.
Made this .. and it was perfection. I don’t think I’ve ever had a better cheesecake. Thank you for the suggestion of what to do if you don’t have the 18inch heavy-duty foil. It worked!
This was the best cheesecake ever!!! Easy to make and results amazing. I never write reviews, but had to for this one. I like my cheesecakes plain, without toppings, so I can really taste the cheesecake and this is the best. My family thought it was the best they had ever had, ever!!! Thank you!!!
Hi,
I am wanting to make for Valentine’s Day. My boyfriend loves the biscuit base to a cheesecake and I have seen a few recipes where you put the biscuit up the side as well. Could I do that with this?
Thank you!
Sure, Lucy, that should work, but I think you’ll need more crust. I’d multiply the crust ingredients by 1.5. Hope you enjoy!
Hi Jen, I’d like to try this recipe for Valentines. I have 4 individual heart shaped springform pans. How would you adjust the recipe? And could I use parchment paper for easy removal?
Thanks
Hi Debbie, It’s hard to say what adjustments you’d need for the pans as it depends on their size. And yes, you can use parchment for easy removal.
I haven’t made it yet but I am wondering if I can take out the flour? I’ve read it can make the texture less creamy and more grainy. Why do you add flour?
Thank you!
Hi Michelle, I don’t think you’ll find that the texture of this will be grainy due to the flour. The purpose of the flour is the starch in it helps to prevent cracks in the cheesecake as it cools.
Super simple! Hands-on time was only 30 minutes! It came out creamy and tasty. I think the crust could’ve been a bit thicker, so in the future I might make more graham cracker mixture. But this was a perfect starting point 🙂
Family of four here. We are all obsessed with this recipe. We crave it. Soooooo good. Even 3 days later.
This cheesecake got a lot of good reviews from the people I shared it with. The best cheesecake they ever had was one comment and it didn’t take long for the leftovers to be eaten up the next day. The berry sauce was my favorite. Yes keeping water out of the springform pan can be tricky, but I will be more careful with foiling it next time.
My husband has been asking me for years to make him a cheesecake, but I was afraid of baking. I found this recipe and followed it step by step. The instructions were clear and pictures were very helpful to see when to proceed to the next step. The cheesecake was same as the New York cheesecakes we ate in NYC and my whole family loved it. Thank you Jenn, we found a family favorite desert recipe.
Thought the whole water bath thing was fugazi, but this was the best cheesecake ever! I could tell just seeing how smooth the cream cheese batter was going into the pan that it was going to be a winner. Simple recipe to follow – amazing result!
My son asked for a cheesecake for his birthday cake last year. Having never made a homemade cheesecake, I stumbled upon this recipe (and this website for the first time). I cannot tell you how outstanding this turned out! It was amazing as a stand-alone and incredible with the berry sauce too. I would literally give it 10 stars if I could. My son’s birthday is next week and guess what I was asked to make again? I have made numerous recipes from Once Upon a Chef and they are all incredible. I have shared this website with many friends and they all feel the same way. It never disappoints! And my daughter bought me Jenn’s cookbook for Christmas!
This was an excellent recipe. I love the tips Jenn gives for every step of the process. I have heard many friends say cheesecake intimidates them. This recipe will not disappoint! My cheesecake turned out perfectly and was as delicious as it was beautiful. The berry sauce was so easy and a perfect addition. What a special dessert!
I’ve made this recipe several times. It’s one of the best New York cheesecakes that I’ve ever made. It works well in Novacart disposable pans that are wrapped in foil and then submerged in a water bath to bake them.
I have been searching for a solid cheesecake recipe that I could use and I finally found it. The directions leave no room for error which is exactly what I need being a beginner baker. I think I stared at it for an hour in awe of the fact I actually made a cheesecake!!!! Thank you!!!!
I made this cheesecake a few weeks ago and it was delicious! I used fresh raspberries for a berry sauce! My new go to recipe. It was also easy and instructions were easy to follow.
Lemon vanilla cheesecake is one of the best flavor combinations. And with the blueberry to finish, brilliant. If you are feeling adventurous, I’m a big fan of using nilla wafers for the crust. Sometimes I will even add lemon zest and poppy seeds.
Hi I made this for a breakfast and it was an easy Recipe to follow and I got great reviews. I topped it with a chocolate sauce which Was good but I don’t think it paired too well with the lemon flavor…Thank you for another keeper
I’ve made this cheesecake twice in the last month. It does not disappoint. The instructions are clear and easy to follow. The crack free cheesecakes looked great and absolutely are delicious. This recipe is a no fail experience and the end result yields a creamy and rich dessert. I provided a berry sauce, fresh fruit, and a salted caramel sauce all as options.
Simply spectacular!
This is the ultimate cheesecake recipe….you want to impress your guests, you have to try this cheesecake. Everyone will tell you that it is the best cheesecake they have ever had!!!!!
I’ve made this cheesecake twice and had fabulous results both times. My husband was so impressed with the cheesecake that he was determined to try and make it himself. He was able follow the instructions and made a delicious cheesecake.
We find the cheesecake so flavourful on its own it doesn’t even need the berry topping
Perfection!!! This recipe is THE best recipe I’ve ever tried. I live in NY and we are famous for our NY cheesecake. This recipe beats any cheesecake I’ve tried in any restaurant or NY bakery. My family loves it too. I have now become the designated cheesecake baker for all our functions. Friends have even asked me to bake for thier functions. This recipe is easy, and the cake comes out creamy and silky. The flavor is light with a hint of lemon. DELISH!!
This cheesecake was fantastic! Creamy, smooth texture and delicious taste. I cooked in the water bath and the top didn’t crack. I had made this cheesecake for Christmas Day and then was sick so I froze it. It was still delicious! Thanks Jenn! Your recipes are truly the best!
Made this cheesecake for Christmas for the first time. It is foolproof. No cracks! Creamy decadent and the lemon zest is refreshing. I am making it for my daughter’s 30th Birthday in few weeks as this is what she requested. I’m amazed how easy this recipe is. No bakery cheesecakes for me anymore. Ty!
Denise
This cheesecake was fantastic! I’ve made cheesecake a few times now but it was always just missing something. I tried your recipe and I was a bit skeptical about the lemon but I’m so glad I tried it! It was by far the best cheesecake I’ve ever made. My husband always has to drench his cheesecake with topping but with this he loved it plain. Thank you so much for the delicious recipe. I will most definitely be making this again and again!
Hi Jen
I’d like to present this cheesecake while at a dessert buffet…would you pour the berry sauce over the whole cheesecake or should I rather do a different topping?
Hi Chaya, I’d probably offer the sauce on the side so that people have the option to put it on if they’d like (or not). 🙂 Hope everyone enjoys!
I made this for a friend’s birthday and this is hands down The.Best.Cheesecake.Ever! This will be the only NY cheesecake I ever make. Thank you!!!
So delightful ! Always a little nervous to try a cheesecake recipe out of fear of disaster & trying new things. Amazing. Turned out so good, no cracks, very decadent. Only addition was a splash of cinnamon to the crust recipe. We ended up adding a fresh strawberry compote on top. Already sharing the recipe to friends & family. A must try, no fail cheesecake !
I made this cheesecake today for my birthday. It was absolutely awesome. I don’t know how to add the picture.
Happy Birthday (and so glad you like the cheesecake)! Unfortunately, the blog isn’t set up to receive pictures but if you’re on Instagram, you can share it there; be sure to tag me @onceuponachef!
Hi Jen!
Happy New Year! Can I make this in a baking dish instead? And if so, what changes should I make?
Thank you!
Sandra
Hi Sandra, If you want to do that, I’d actually recommend these cheesecake bars. The recipe is essentially the same but intended for a baking dish. Hope you enjoy if you try them!
Have you ever been to New York and eaten the authentic stuff. Yours is NOTHING like it and besides the base should be sponge cake. Too many eggs, too much sugar.
Yours is too sweet and tastes absolutely disgusting …nothing like the New York cheesecake. Please don’t call this a New York style cheesecake because it isn’t!
Change the name as it is an insult to the real thing! BTW, it was so bad that I had to bin the whole thing. What a waste of money!
Any recipe is adjustable. As it seems that you know so much about the actual New York cheesecake, why don’t you make suggestions instead of blaming someone else because it didn’t work for you? I do not like sweets and both my husband and my son would be the first to say it was too sweet if that was the case. If it was then I would adjust the next time. The recipe calls for only 2 cups of sugar. Cream cheese is not sweet but cheesecake is but again, adjust it to your liking. BTW the recipe said “New York “STYLE” Cheesecake. I love New York cheesecake and this is close enough. We are not professional bakers so this recipe is good enough.
Hey Jen:
I also have had New York Cheesecake IN New York.
Once was enough.
1st time I made your recipe, was for my husband’s birthday yesterday! Also made the sauce but doubled the strawberries and added a little vanilla to cooled sauce. Both cake and sauce are perfect in every way.
8 people from 3 households all thought it was by far the very best cheesecake they had ever had!
Thank you Jen for sharing this simple but wonderful, nicely textures and flavourful recipe!
Go to cheesecake recipe!
My husband is still going on about it today! Neighbours raved about it last night. Wonderful!
It is really nice for me as well, to have a new-to-me recipe, turn out to be so amazing!
Regards,
kin
Hey, Is there any way I can use 3 blocks of cream cheese instead of 4? I’m missing one and my mom can’t drive me to the store anymore lol
Hi Vee, If you want to do that, I’d cut all the other ingredients by 1/4 as well so the ratios are correct.
Wow, Malou, that is quite a lecture, and so personal! I will make sure to watch the sugar and eggs, the only useful tidbit in your review.
I made this recipe gluten free by using gluten free graham crackers and gluten free flour, and it tasted amazing! The recipe was perfect and easy to follow.
I would recommend including a tip about the bain marie, I attempted the recipe a couple times, using the correct length foil AND a slow cooker liner on the spring form pan, and still water got into the crust somehow. I think the easiest way to avoid this issue is having the water bath directly below the cheesecake in the oven versus placing the pan in the bath.
Made this amazing recipe twice and it was a huge hit both times!!!
If I’m using a 12 in pan how long should I bake ?
Courtney, Cheesecake is pretty finicky so I’m not sure I’d use a different size pan. If you do want to give it a try, it will definitely take less time in the oven, but I’m not sure by how much so keep a close eye on it.