Okay, tell me how dumb I am. I currently have a cheesecake in the oven...in a regular 9" pan, not a springform. Do you think I have any chance of that thing ever transferring to a cake round? I don't have a 9" springform. I have a 10" but I thought maybe I could get away with it. Any input would be appreciated. I haven't done many cheesecakes. Thanks a ton guys.

Oh, here's where it gets funnier...or stupidier. All I have is parchment on the bottom.

we make cheese cake in regular pans all the time at school...and this is how we remove them from the pans.

Have 2 cake circles and a kitchen towel handy.

As soon as cheese cake is done put the clean towel over the cake and one cake circle on top..then quickly place the other cake circle on the bottom and flip the cheesecake right side up.

then you remove the kitchen towel and cake circle. Place the cheesecake on the cake circle on a rack to cool.

Now...our cheesecakes do not have any bottoms and they are a dense hybrid of NY and French style cheesecake.

I hope this works for you.

Awe, it's not that bad. Wait until it is throughly chilled, put some wax paper over the top and invert it out of the pan, take off the parchment bottom you put on and then flip it back over onto your round.

HTH

Ok...did you make a crust for the bottom??

Is there butter in the crust if you did and did you butter the bottom of the pan or use parchment on the bottom??

I'm not sure if this will work...but...if there is butter in the bottom crust you can try this.....take a flat knife or spatula and run it around the sides of the pan, several times to make sure the cake is loose from the sides... take a towel..wet with very hot water..hold it on the bottom of the pan..hopefully to soften up any butter on the bottom of the pan...take your round and put it on top of the cake and invert the pan...hopefully the cake will loosen and come out...

Hopefully it will fall out for you...or you may only lose a bit of the bottom crust if it sticks......

THANK YOU SO MUCH Pastry Diva! Thank you! Thank you! Thank you!

But, why can't you wait for it to cool?

*L*...I was typing when the rest was posted..the parchment may save you....

Oh, I love you guys. Thank you so much for all the advice. I do have a crust on it -- Vanilla wafer crumbs with butter and sugar. Anyway, I think I will wait for it to chill, even for no other reason than to prolong the inevitable. :O

Again, thank you all so much. You guys are really THE BEST EVER.

if you wait for it too chill you will have it stick to the pan. While it's hot the butter will act as a lubricant. Get that sucka out now...before it gets cold and you can't get it out without cracking it..lol

* Diva hears cheesecake calling....!

And don't forget to run that knife around the edge whenever you make a cheesecake, as soon as you take it out of the oven. This prevents a lot of cracking on the top.
An aside kiddo, I often use a 10 inch springform for recipes calling for a 9 inch and vice versa. You likely would have to adjust your cooking time but it doesn't make much difference. Might help next time!
Hugs Squirrelly

Okay, PastryDiva, I won't wait for it to chill. It's still baking but I'll get that "sucka" out as soon as it's done. Thank you again everybody. I'll let you know what happens. Can somebody come do it for me? It's like bad Algebra homework That's been almost 20 years ago. I digress.

Thanks again!

Oh Squirrelly, I did not know that. Thank you. Great to know for next time. Wish I could turn back time so that I could switch out. Oh well. Live and learn.

You know, since there is a bottom crust, I would be tempted to let it cool in the pan, mainly because of the crust and because the pan is lined with parchment.
Hugs Squirrelly

oh if you have parchment paper on the bottom, it should come out easy peasy lemon squeezy.

Run the hot knife around the edge as was previously suggested, flip it on a cake circle, (we use the towel to keep the tops sticking to the cardboard)....remove the parchment paper and flip back onto a cardboard.

No problem! it will work out!

Ok, how did this story end? Did you wait for it to cool or not? I made a lot of cheesecakes in springforms but have never tried it in a regular pan, so I am very curious!!

The deal should be if disaster happens and she didn't get it out of the pan..we get to eat it.

I second what IHATEFONDANT says!

I did wait for about an hour. It did okay, but next time I will do it with a cake that is more dense or I will use a springform.

I will say that cheesecakes are hard. I need more practice.

Thanks everybody for all your help again. I did the ganache this morning -- white chocolate and I'm not sure how I feel about it.

Well it does sound successful?
Cheesecake tricks;
A pan of water in the oven, helps prevent cracking. Some recipes actually call for you to immerse your cheescake in the pan of water. But I have found that it is a lot less hassle just to put a pan of water in the oven, bottom rack usually and it works beautifully.
Take a small sharp knife to the sides and cut around the edge as soon as the cake comes out of the oven. Again this prevents cracking and sinking in the middle.
Lots of folks put those silver foil covered cake boards right in the springform pan itself, so they don't have to worry about the transfer. No, they won't catch fire.
If a recipe calls for an 8 inch springform, you can still use a 9 inch or other size variances, the cake might not look as deep but it will still work well.
Let a cheesecake cool at either room temperature or, after you have loosened the sides, leave it in the oven, with the heat off and the door slightly ajar. Some cheesecakes want to fall and this prevents this problem.
Never put a cheesecake in the fridge until it is completely cooled. This ruins the texture.
You can hide a less than perfect top with whipped cream dollops, cherries, chocolates, all sorts of things. You can level the tops too, or smoosh some of them to get a more smooth appearance.
If your cheesecake really looks a mess, cheesecake is best eaten on an empty stomach, haha! Breakfast anyone?
Hugs Squirrelly

Thank you Spuirrelly. Great advice. I will try to keep all of it in mind for next time.

When "Mr. Ashton" (Good Eats) of Food Network made cheesecake, he did NOT use a spring form pan.... Juniors Cheesecake in New York, don't use spring Forms pans... so don't feel stupid...

pastry diva said what they "do at school"...i was wondering if you know the answer to a cheesecake Q I have...how do they get a cake bottom (chocolate usually) and a baked cheesecake on top of that..there is no obvious assembly..no filler etc. Is it simply, just stacked?

I don't use a springform or a regular pan for cheesecakes...I use a rubber pan. I got one at BedBath&Beyond and it is the best thing ever. You don't have to grease it - even for regular cakes - and it is flexible so it comes out of the pan onto a cake circle with no problem. They also come in different shapes. I'm sure there is a website that carries them. The crust on the bottom of the cheesecake kind of conforms to it and it comes out easily. I bake many cheesecakes a week and it is by far the best pan I have used. Its worth checking out.