What to do with 3 cups of cheesecake batter...can I fit it in a cake pan?

M

mariadnoca

Moderator
So I don't want to waste 3 cups of leftover cheesecake filling, but I don't have a smaller springform pan than 9". Also, not sure what volume fits what size. I have some standard cake pans and muffin/mini muffin pans. I also have 1/2 extra of the crust dough, but could make another 1/2 more if need be.

If I turn this into something, can I freeze it? I'm sorta over all this sweet stuff of late, so whatever I do, it's not anything I want to eat now.

Thoughts?

 
I make mini muffins in a muffin pan. I line it, then place a Pecan Sandy cookie

on the bottom, then the cheesecake filling and bake. They freeze great. Any cookie that will fit in the muffin pan will work. I have used gingersnaps and really liked them.

 
They are good cheezz. Here is the actual recipe. REC: Mini Cheesecakes

I have used chocolate wafers, Pecan Sandies, and gingersnaps, all with very good results.

* Exported from MasterCook *

Mini-Cheesecakes

Recipe By :Sue/SanDiego
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes Cookies
Desserts

Amount Measure Ingredient -- Preparation Method

12 vanilla wafers
2 packages cream cheese -- (8 oz.) softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs

Line muffin tin with foil liners. Place one vanilla wafer in each liner. Mix cream cheese, vanilla and sugar on medium speed until well-blended. Add eggs. Mix well. Pour over wafers, filling 3/4 full. Bake 25 minutes at 325°F. Remove from pan when cool. Chill. Top with fruit preserves, nuts or chocolate.
You may substitute similar cookie of your choice.

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