Follow me!

Monday, October 17, 2016

How to bake a cheesecake without a spring form pan: Includes coffee cheesecake recipe!

Picture this: You go to bake a cheesecake, you get out all of your ingredients, preheat your oven, prepare your crust...and then you go into your cabinet to get your spring-form pan and to your shock it is not there! What are you going to do? Call your friends and family to see who you lent it to, call your neighbors to see if they have one you can borrow...but, to no avail! You have no spring-form pan and your ingredients are still waiting for you.

 No worries, I have solutions for you! There is more than one way to bake a cheesecake.

 Solution #1
Check your pantry for 2 pre-made graham cracker crusts and ditch the homemade crust. If you score, you can use those in the place of a spring-form pan. Lessen bake time by 10 minutes.

Solution #2
Bake your cheesecake in a 9x13 glass baking dish. Bake for the length of time your recipe calls for.

Solution #3
Use your homemade graham crust and bake your cheesecake like a pie in 2, 8 or 9 inch glass pie dishes. Reduce bake time by 10 minutes.

Solution #4
Run to Walmart and purchase a new pan :)

If you like coffee this is the cheesecake for you! Aside from being so rich and creamy, this cheesecake offers you a little kick! A coffee lovers dream!

Coffee Cheesecake

  • 3/4 cup chocolate chip cookies, crushed fine
  • 1 tablespoons sugar
  • 3 tablespoons butter, melted
  • 3/4 cup graham crumbs
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 tablespoon lemon juice
  • 4 eggs
  • 1/3 cup instant coffee granules
  • 1 container of cool whip or whipping cream, whipped
  • Chocolate covered espresso beans, optional
Pre-heat oven to 325*.
Line 9x13 baking dish with no-stick foil.
In a small bowl, combine cookie crumbs and sugar; stir in butter and mix.
Add graham crumbs to mixture.
Press onto the bottom of prepared pan.
Bake for 10 minutes.
Cool on a wire rack.
For filling, in a large mixing bowl, beat cheese, sugar and lemon juice until smooth.
Add eggs; beat on low speed just until combined.
Add coffee granules.
Pour over crust.
Bake for 50-60 minutes or until center is just set and top appears dull.
Refrigerate 4 hours or overnight. (Overnight is best)
When chilled, coat with cool whip.


  1. This looks amazing! I cannot wait to try my hand at a cheesecake now! Maybe this weekend! :)


    1. Thank you, Traci! It takes a bit of time, but they are soooo delicious. Don't forget the sugar...I did that ONCE! Ewww

    2. This comment has been removed by the author.

    3. Love your blog! I just signed up for email updates!