I am trying to learn something here... 

I have been making a Jr's Cheesecake Recipe for many years now, the cheesecake uses a yellow cake for a crust and I have always thought that cake underneath was a little dry.  I decided to try going from a 9" Pan to a 10" pan and using a oil based cake instead  of a butter base and made a couple of yellow cakes till I found one I liked. The thinking for using the larger pan was to try to increase the amount of batter the next time, this go round was just an experiment.

 I made the first cheesecake yesterday with the original recipe except for the yellow cake, custard volume did not increase and I cooked at 350 F. as the original recipe called for.  I used the 10" springform pan instead of the 9". The cake I cooked in the 9" the last time rose above the rim of the pan and was a pain to remove, so this time I folded parchment and used it to raise the upper edge of the 10" pan by about an 1 1/2".This was completely unnecessary as the batter never broke the top of the rim. The baking of the yellow cake went normally, but the custard part of the cake took forty minutes extra to bake vs. the 9" springform to get the same color on the top. I would have thought the exact opposite would happen.  It was also drier than the original cake.

I knew there would be changes. The cake cooked in the 9" pan when done is a Light Gold color, really jiggly and has a 1" area in the middle that looks uncooked. As it cools, that center turns solid and does the rest of the cake. The new cake was solid everywhere before the cake started coloring. 

So, any suggestions for me here? I would like to increase the custard 25% or more. Do I go to 375 F. next time? Is it normal for a wider pan to take longer cooking  with the same amount of batter, or was that because the parchment was blocking the heat?

 This cake was Edible, but not exactly a success.. 

Thanks for the help in advance.. Gary

good on you for going to an oil based cake -- butter cake draws up after it's fridged and will relax if it is warmed backup but it feels like it's drier when you eat it -- but it's just the butter needing to relax back, feels firm going down the throat -- no the parchment would not inhibit the bake -- that's weird about the 10" taking longer to bake --

so does the custard and the cake bake from raw together in the same pan? or are you using two different pans and assemble the two pieces? do you have a picture of the finished product?

i would not increase the temperature -- you can actually bake as usual then if it's not done in the middle you can decrease the temperature 25 degrees -- i also put a loose aluminum foil tent on top -- helps hold the temperature in a bit -- decreasing the temp keeps the edges from drying out too much while the center gets the time it needs to finish baking --

you will need to start a new thread to answer -- new folks cannot answer in threads for about a month -- so please start a new post