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Baking a cheesecake in a pie pan is a popular way to make the dessert. The cooking time for a cheesecake in a pie pan will depend on the size of the pan and the ingredients used in the recipe. Generally, a 9-inch cheesecake in a pie pan will need to bake for 25-30 minutes at 350°F. It is important to check the cheesecake periodically as it.

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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.

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Turn off the oven and crack the door open or prop it open with a wooden spoon. Let the cheesecake cool slowly for 1 hour. Run a knife around the edge of the cake and cool the cake completely. Remove the cheesecake from the oven and from the water bath, unwrap the foil, and transfer it to a cooling rack.

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Make the cheesecake base: Mix cream cheese, eggs, sugar, salt, and vanilla together, pour into the chilled crust, and bake until the edges are set. Cool for 30 minutes to 1 hour. Make the sour cream top: Mix sour cream, sugar, and vanilla and spread the mixture over the top of the cheesecake. Bake until the top is shiny, about 5 minutes.

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Step 4: Make the cheesecake filling. In a large bowl add the softened room temperature cream cheese. Mix it with a hand mixer or stand mixer on low speed fairly well. Then add in the vanilla extract and the sugar and mix those ingredients in. Next, scrape the sides of the bowl with a spatula.

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Directions. In a bowl, combine cracker crumbs and butter. Firmly press onto the bottom and up the sides of a 9-in. pie plate. Cover and refrigerate for 30 minutes. In a large bowl, beat the cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined.

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Preheat oven to 350 degrees Fahrenheit. Grease a 9", deep-dish pie dish with nonstick spray, butter or shortening. In a bowl, beat softened, room temperature cream cheese until creamy and not lumpy. A hand mixer will work best for this. Add sugar, lemon zest, juice, and extract, beat until smooth. Add each egg in and beat until just combined.

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HOW TO MAKE THE BEST EASY CHEESECAKE: Preheat oven to 300F degrees. Mix the graham cracker crumbs, sugar and melted butter and pack mixture firmly into bottom and sides of 9-inch pie pan. Chill in the refrigerator while preparing the filling. Mix cream cheese, sugar, sour cream, vanilla extract and lemon juice in a mixer.

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After the cream cheese and sugar have been thoroughly beaten, fold them in. Bake at 325 degrees for 55 to 60 minutes, turning the pan halfway through. Bake in a water bath to avoid cracks in the cake and bake more evenly. It is more likely to crack if the cheesecake is baked too hot.

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Bake the crust for about 5-7 minutes or until lightly browned. Let the crust cool on a cooling rack while you prepare your filling. For the filling: Lower the oven temperature to 325 degrees. Cream together the cream cheese and sugar until combined. Beat in the eggs, one at a time, and then add the vanilla.

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Pour the mixture into the baked crust. It might be warm and that's fine. Bake cheesecake pie for 30-35 minutes, until the top is dry but the filling still jiggles quite a lot in the center. It might take you a little longer (as a reader reports), don't be tempted to bake it until the center is set.

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Bake the crust for 10 minutes. Make the filling in the next step as the crust bakes. Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 3 minutes.

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Bake 6 to 8 minutes. Remove from the oven and reduce the oven heat to 325º F. Make the cheesecake filling. Add the softened cream cheese, sugar, eggs, vanilla extract, and sour cream to a large mixing bowl. Use a hand mixer (or stand mixer) on low speed and combine the ingredients until smooth and creamy.

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Press firmly and evenly into 9" pie plate. Pre bake the crust at 350 F. for 10 minutes. Then prepare cheesecake filling. Heat oven to 325°F. Beat cream cheese, sugar and vanilla in medium bowl with mixer until blended. Add eggs; beat just until blended. Pour into prepared pie crust. Bake 40-45 minutes or until center is set.

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For instance, a very common size of springform pan is about 10 inches, either in diameter or the length of the longest side. The pans that would work as an adequate substitute for this would be a 9 by 13-inch pan, a 9-inch tube pan, or even a 10-inch Bundt cake pan, as these will all have roughly the same volume for your cheesecake as a.

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Bake the cake. Bake the cheesecake for 20 minutes, then add a crust shield; or shield the crust with strips of aluminum foil. Shield just the crust; laying a sheet of aluminum foil across the entire surface of the cake will result in filling sticking to foil. Bake for an additional 10 minutes (for a total of about 30 minutes).