I absolutely love making cheesecake. It is one of my go-to desserts for birthdays, holidays and just as a weekend treat.
However, I only have one springform pan and I often need to make more than one cheesecake.
I have needed a springform pan substitute on more than one occasion especially when I am trying to make multiple cheesecakes.
There are quite a few springform pan substitutes you can use to make perfect desserts. Let me tell you all about them!
The best springform pan substitute is a silicone cake pan. You can easily unmold any cheesecake or cake from a silicone pan. A disposable aluminum cake pan will also work well as a springform pan substitute. Line a cake pan with parchment paper for a quick solution and springform pan replacement.
Springform Pan Substitutes
1. Silicone Cake Pan – Best Springform Pan Substitute for Cheesecake
Silicone cake pans are super flexible and perfect for cheesecake. The soft, silicone sides make it easy to unmold a cheesecake after it has baked and cooled.
Look for a silicone mold that is the same size as your recipe calls for. Grab an eight inch silicone pan if you need an 8 inch springform pan substitute or a 9 inch silicone cake pan if you need a 9-inch springform pan substitute. They come in all sizes!
Press your cheesecake crust into the bottom of the pan then add the filling. Bake in a water bath as usual.
Once the cake is baked and completely cooled, gently press the bottom of the pan upward. The cheesecake will pop right out!
2. Disposable Aluminum Cake Pan
A disposable aluminum cake pan is the perfect substitute for a springform pan. It is sturdy, inexpensive and very useful as a springform pan replacement.
Fill the aluminum cake pan with your cheesecake crust and filling then bake as directed in your recipe.
Let the cheesecake cool completely and then use a sharp pair of kitchen scissors to gently cut the edge of the pan off.
The best way to do this is to cut a straight line down the side of the pan and stop when you reach the base.
Then cut around the bottom of the cake pan where the edge meets the base.
Peel the side of the aluminum pan away from the cheesecake as if you were removing the side of the springform pan!
3. Parchment Paper Lined Cake Pan
It can be hard to get a cheesecake out of a regular cake pan. You can’t really flip a cheesecake upside down like you would to remove a regular, birthday cake.
However, a cake pan can be used to make cheesecake if you also use parchment paper.
When using a cake pan as a springform pan substitute, parchment paper is key. Line your cake pan with parchment paper, letting the edges of the paper stick up above the rim of the cake pan a little bit.
Fill the pan and bake your cheesecake as usual. Once baked and cooled. You can use the tall edges of the parchment paper to gently lift the cheesecake out of the pan.
The parchment paper will help the cheesecake come out of the pan smoothly. You can then peel the parchment back, away from the cheesecake, slice the cake and enjoy!
Did you know you can reuse your parchment paper more than once? Check out our article about reusing parchment paper for cookies and cakes.
4. Muffin Tin with Paper Liners
Rather than make one big cheesecake in a springform pan, why not make small, individual cheesecakes using a muffin tin?
This is the perfect answer to the question of what pan can I use instead of a springform pan!
Line your muffin tin with paper cupcake liners then add about 1 tablespoon of cheesecake crust to the bottom of each paper liner.
Fill the muffin tin cavities with cheesecake batter, filling them ¾ of the way to the top. One recipe for a 9” cheesecake will give you about 14-16 mini cheesecakes.
Place the muffin tin in a water bath just as you would do for a springform pan. Bake the mini cheesecakes for about ½ the time as you would bake a full sized cheesecake.
Check that the center of the cake is set completely and then remove the mini cakes from the oven to cool.
Use the edges of the paper cupcake liners to lift the cooled mini cheesecakes out of the pan. No need for a springform pan here!
5. Ceramic Pie Pan – Best Springform Pan Substitute for Tarts
A nice ceramic pie pan will bake a tart perfectly. Pie pans are the perfect depth for a tart and have angled edges to help keep the tart dough from sliding down as it bakes.
The best part is, most of us already have a pie pan on hand!
I recommend using a ceramic pie pan as they bake very evenly. However, a glass pie pan or metal pan will work as well.
If you do use a ceramic pan, increase the baking time for your tart by 10 minutes as it will cook slower than it would in a metal springform pan.
6. Tart Pan
Why not bake a tart in a tart pan! Sounds like a fantastic idea! A tart pan is very similar to a springform pan.
It has a removable bottom that you can push upward to disconnect it from the edge ring.
Tart pans are more shallow than springform pans. However, this can be good for baking a tart as you don’t want your tart filling to be too deep or it may not bake all the way through. Tarts are supposed to be shallow!
7. Quiche Pan
A quiche pan is very similar to a springform pan or a tart pan. Quiche pans are typically made of metal and have a removable bottom plate that sits in a metal ring.
The sides of a quiche pan tend to be deeper than a tart pan but closer in size to a springform pan.
Use a quiche pan as a springform pan substitute for tarts, baking your tart the exact same way.
Be sure to let the tart cool completely before pushing the bottom plate upward to remove the metal ring sides. The crust will stay together better when cooled!
8. Aluminum Pie Pan – Great 8 Inch Springform Pan Substitute For Deep Dish Pizza
A simple aluminum pie pan is the perfect 8 inch springform pan substitute.
It is great for making deep dish pizza as you can press the pizza crust up the sides of the pan, fill it with sauce and cheese then slice the pizza right in the pie pan.
I especially love using aluminum pie pans because they are inexpensive and disposable.
You can bake your pizza or tart in the pie pan then throw the pan away when you’re done.
You can find disposable pie pans in almost any grocery store making them a quick and easy springform pan tin substitute.
9. 8” Cake Pan
A simple 8” cake pan is a perfect springform pan equivalent. Many of us already have cake pans we can use too!
When looking at a springform pan vs cake pan options, the biggest difference is that cake pans do not have removable sides.
While a cake pan won’t always work as a springform pan substitute for certain foods, it does work well for deep dish pizzas!
Grease your cake pan well and then press the pizza dough into the pan. Fill the dough with your sauce, cheese and filling then bake as directed in your recipe.
Try cutting the pizza right in the cake pan. This will avoid the problem of trying to unmold it from the pan.
10. Glass Pie Pan
A glass pie pan can perfectly bake a tart. Glass is actually a great baking material as it holds the heat, allowing for even, thorough cooling. Your tart will bake beautifully in a glass pan!
Look for glass pyrex pie pans which are made with a special, even more durable type of glass.
Press your tart dough into the glass pie pan and then par bake the crust as directed in your recipe.
Once your tart has been filled and cooked, let it cool completely.
Keep the tart in the pan to slice. It should pop right out! Crusts don’t stick well to glass so you should have no problem removing a perfect slice.
11. 4” Loaf Pan – Best Springform Pan Substitute for Cakes
Small loaf pans are great for baking little, soft cakes. Since the pan is smaller, it will make the cake easier to remove from a regular pan.
The edges of the cake bake more thoroughly and are stronger than when baked in a larger pan.
Divide your cake batter into small, greased 4” loaf pans. Bake your cakes for about half the time as you would bake them in a large pan.
Let the cakes cool completely then flip them out of the mini loaf pans. Slice and enjoy right away!
12. 10 Inch Bundt Cake Pan
A bundt cake pan, or tube pan, is a perfect substitute for a springform pan to bake soft cakes.
Bundt cake pans have a tube in the center, making the cake a ring shape. The middle tube helps the center of the cake bake quickly which is ideal for soft cakes.
Pour your cake batter into a well greased bundt cake pan. Bake your cake exactly as directed in your recipe.
Why Use a Springform Pan
Springform pans act like regular cake pans. They are made of the same material as a cake pan and they bake in the oven just like any regular pan.
However, springform pans make unmolding cakes especially easy.
Once your cake has cooled in the pan, you can simply undo the metal ring and disconnect it from the base of the pan.
Your cake will pop right out of the pan! This makes slicing and serving so much easier since there is no need to transfer the cake to a plate or platter.
Springform pans are especially great for very soft cakes which can be hard to unmold.
Cheesecakes are a great example of a cake that really benefits from baking in a springform pan.
No need to flip over the soft cake or struggle to get it out when you can just remove the sides of the pan!
What Can You Bake in a Springform Pan
You can really use a springform pan just as you would use any other cake pan. Here are a few things that are very often baked in springform pans:
- Cheesecake
- Deep Dish Pizza
- Large Tarts
- Layered Ice Cream Cake
- Quiche
- Lasagna
- Casserole
- Blueberry Bread
- Sausage Pie
- Birthday Cakes
Think of a springform pan as you would think of any other cake pan. It is just even easier to use!
Springform Pan Substitute for Cheesecake
Springform pans are most often used to make cheesecake. Cheesecake is super soft, even when baked.
It can be very tricky to remove a cheesecake from a regular cake pan so a pan with removable sides is essential.
Springform Pan Substitute for Tarts
Springform pans are great for making tarts. They are typically nice and deep so you can make a thicker tart with even more delicious filling.
The removable edge also makes the tart easy to pop out of the pan and slice.
8 Inch Springform Pan Substitute For Deep Dish Pizza
Springform pans are often used to make deep dish pizzas. The deep sides allow you to make a big pizza crust and stuff the pizza with tons of sauce and toppings.
Try making this deep dish pizza recipe from Sally’s Baking Addiction which is incredibly delicious!
Springform Pan Substitute for Cakes
Some soft cakes are often baked in springform pans. However, you don’t necessarily need a springform pan to make a cake! Any of these alternatives to a springform pan will bake perfect cakes.
Final Considerations
Springform pans are very useful baking tools. If you don’t have a springform pan and need a quick replacement, any of these springform pan substitutes will work well!
Let me know which one works the best for you! Happy baking!
Easy NY Cheesecake
This simple cheesecake recipe is one that I make all the time. New York cheesecake is known for its sweet, tangy flavor which is thanks to the addition of sour cream in the batter.
Top this cheesecake with chocolate ganache, fruit topping, or just leave it plain!
Ingredients
- 1 ½ cups graham cracker crumbs
- 3 Tbsp melted butter
- 32 ounces cream cheese
- 1 ½ cups sugar
- ½ cup milk
- 4 eggs
- 1 cup sour cream
- 1 Tbsp vanilla extract
- ¼ cup flour
- ¼ tsp salt
Instructions
- Preheat your oven to 350 degrees F and grease a 9” springform pan.
- Mix the graham cracker crust and the butter together in a bowl until the mix looks like coarse sand. Pour the crust into the bottom of a springform pan and press it down, compacting the crust into the pan well.
- Add the cream cheese and sugar to the bowl of a stand mixer and beat until smooth, scraping down the sides of the bowl well.
- Add the eggs one at a time, mixing in slowly and scraping the sides of the bowl to ensure everything is well blended.
- Add the sour cream, vanilla, flour and salt and mix to make a smooth batter.
- Pour the batter into the cheesecake pan.
- Place the pan in a water bath then bake for one hour. The center of the cheesecake will be completely set and no longer look wet.
- Let the cheesecake cool completely in the fridge before removing the ring of the springform pan to slice the cake.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 511Total Fat: 36gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 158mgSodium: 392mgCarbohydrates: 41gFiber: 0gSugar: 32gProtein: 9g
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