Hi KAF, Do you have suggestions for baking without a springform pan? I don't own one and am reticent to buy it for a single purpose. I mean, people weren't baking cheesecake with these pans 100 years ago! Plus, Alton Brown says he never uses them and I listen to pretty much anything he says. Thanks for any tips! Hi, Christine! You can bake a cheesecake in any deep (at least 2 inches) cake pan. I'd recommend putting a parchment circle underneath the crust to facilitate getting it out of the pan after baking. In the bakeries I worked in, we'd bake cheesecakes, cool them thoroughly (usually overnight), then to get them out of the pan we'd heat the bottom over a low flame for about 30 seconds, (this helps free up the buttery crust) then flip them out onto a plate and then back right side up. Hope this helps. Susan

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