I always find I have the wrong size pan for making (baked) cheesecakes--is there some magic formula for adapting recipes for a different size pan (7" vs 8" vs 9")?

### adapting cheesecake recipes for pan size

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FENBUNNY:

Good morning to you. Just to answer your ?????....YES!!!!! there is!.

Good luck to you from Las Vegas, NV.& enjoy the weekend.

~KIDPIZZA.

You might like the info re pan conversion found at

On the left sidebar, click on Conversion and in the first paragraph there is a link to click on for all sorts of pan sizes and shapes...scroll way down as the list is quite long. This should help you to see the various cup qtys. for many different pan sizes. There are also many tips for adjusting baking times and temps when changing pan sizes.

Hope this will help you get started in adapting your recipes and pans.

Be careful using her pan size estimates. I haven't checked them all, but in the rectangular pan sizes she states that an 11x7x2 pan holds 6 cups, and a 13x9x2 pan holds 14 cups.

This is WAY wrong. The 13x9x2 pan will hold something on the order of 14 cups alright, but the 11x7x2 pan will hold something on the order of 10. You really need to go by internal rather than external dimensions, but that's off by quite a bit there no matter how you look at it. I'd rather just do my own conversions as the need arises than have to check her math and then try to remember which of the entries in her table are right and which are wrong.

It's an easy conversion - length x width x height x .065 will give you a rough guesstimate of how much in cups a certain size rectangular pan will hold.

For a round pan, it's 3.14 x the radius squared x height x .065

The radius is 1/2 of the diameter. For an 8" pan, assume 4", 4.5" for a 9" pan, etc.

The EXACT conversion factor to go from cubic inches to cups is 0.0692640693, but since we're going by external dimensions rather than internal, and since we generally do NOT want to fill up to the rim anyway, 0.065 will generally give you a good enough idea of what you're working with.

That exact same error is perpetuated through at least a dozen different websites that I've visited. I don't know who originated it - possibly it even originated in print and was transferred to the Internet - but it's become ubiquitous and it's just totally wrong. There are some other errors too but I don't remember what they are anymore. I just threw my hands up and decided that I need pan conversions so seldom, it's easier for me to do the math - takes seconds using a calculator - than to try to figure out where folks went wrong, and then remember which conversions are wrong and which are safe.

People just copy this stuff, cut 'n paste from one web page to another. Sometimes they spiff it up with some new formatting, but it's really just vulture web content. That's one of the bad things about the Internet. Incorrect information can swim around out there for virtually ever, is picked up and passed on as if it's gospel straight from the mouth of god to your ear, LOL!

I was all excited about a link to a substitution chart until I realized they only gave you the square inches of the pan size, not the volume. A lovely chart, but it did not include the height of the pans. Too bad. But it could be the basis of a more complete chart.

I've included it anyway

http://blog.kitchennut.com/wp-content/uploads/2008/09/picture-5.png

OMG, that's not even volume, it's just area! LOL!

Well volume is easy enough to get from that (though frankly it's easy enough to get from the start anyway, it's just length x width for a rectangle, or pi x radius squared for a round pan).

Just multiply by the depth of your pan - keeping in mind those are all external measurements and the actual volume will be just slightly less.

FENBUNNY:

If you have been helped...GOOD!. If not post back, as I know exactly what you have in mind. I can do that for you as I have done it exactly this way. I have devised the math a long time ago for my cheese cake baking & it includes the height of the graham cracker crust as well.

Till then good luck to you & enjoy the rest of the weekend.

~KIDPIZZA.

Mistakes or not in any charts out there, it is my findings that most folks are just not gonna do the math to figure it out on their own. On the oldBakingCircle and on other foodie forums, folks would say they are so darned math challenged and they just threw their hands up and gave up. Not making fun of anyone but most just don't intend to bother with calculations.

Even simple ones.

Also, there are so many dumb things, IMHO, that go on with the way any charts are set up. Filled to the brim is what they are using and it is like a bathtub or washing machine, it may be a fact of how much they'll hold but that has little to do with how most pans are actually filled, say, 2/3 full or 1/2 full or 3/4 full. And switching to another pan size that may not be filled to the same depth as the original recipe intended makes for major outcome differences if baking times and temps are not adjusted.

And, even knowing how to calculate the various volumes of pans still leave the task of adjusting the recipe ingredients for the 'new' pan size. That means more math and more confusion.

I've typed out many an explanation of how to do this, taking difference (in pan volumes) divided by original (pan volume) and getting a percentage to be used to apply to the recipe ingredients for proper adjustment to the 'new' pan size. Very simple math but most cannot understand it at all and so the hands go up in the air again amd they just give up.

So, mistakes or not in the pan conversion charts, that's just one small part of the error prone process of using another pan size.