What exactly is a springform pan? What is it used for? My favorite way to use it is using it to prepare a no-bake cheesecake!
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WEEK 97
What are We Mixin’ Up This Week?
This week, I am putting a slightly different “spin” on my weekly Mix It Up Monday with Mad Dash Mixes feature. Instead of actually preparing one of their mixes, I am going to talk about a piece of equipment that can help elevate their delicious cheesecakes to the next level!
Doesn’t this No Bake Cheesecake look like it came straight from the bakery or pastry shop? By making the graham cracker crust in a springform pan, I think you can increase the WOW factor of your cheesecake. It looks like it would take hours to prepare. Actually, it doesn’t take much more prep time. All you need is a springform pan!
What is a springform pan? This type of pan has a removable bottom that allows you to remove the finished dessert without having to cut into it. The removable bottom is held in place by a removable ring.
Let’s Talk About Preparing the Crust
The basic recipe on the back of the Mad Dash Mixes Cheesecake Mix packet says it can be made in an 8″ graham cracker crust. I had purchased a 9″ Springform pan to replace the one that somehow got misplaced when I was going thru the downsizing/moving process. I wanted to see if I could make a chocolate graham cracker crust in my new pan.
After researching the process, I decided to give it a try. I did have a bit of crumbling on one area of the crust when I took it out of the springform pan. It worked out so well, I really prefer to make all my no-bake cheesecakes in this type of pan! Unless I am making the cheesecake as a dip or a parfait of course!
Here are a few tips to help you when you use the springform pan. When putting the pan together, make sure you have the latch latched securely. Also, I like to line the pan with parchment paper. If you don’t have parchment paper, you can use butter to grease the sides and the bottom of the pan. Well greased sides are important when it comes time to release the latch and remove the cheesecake.
A word of caution: When using a springform pan, carry it by holding the sides. Once the pan is filled with either a crust, cake batter or cheesecake… DO NOT PRESS THE BOTTOM OF THE PAN! Pressing the bottom can cause the pan to come apart and potentially make a mess! Ask me how I know…..
Here is the recipe for the chocolate graham cracker crust
Chocolate Graham Cracker Crust in a 9" Springform Pan
Equipment
- 9 ' Springform Pan
- Rolling Pin
- plastic bag with a zipper closure
- parchment paper
Ingredients
- 2 1/2 cups crushed chocolate graham crackers approximately 14 graham crackers
- 8 T melted butter
- butter or shortening to grease the sides of the pan
Instructions
- Approximately 14 graham crackers will be needed to make 2 1/2 cups of crushed graham crackers
Preparing the Springform Pan
- Line the bottom of the springform pan with parchment paper
- use butter or shortening to grease the sides of the pan. In place of the butter or shortening, it may be possible to spray the pan with pan spray. Check the directions with the pan. You could also line the insides of the pan with parchment paper.
- Well greased sides are essential in getting the finished cheesecake out of the pan without the crust crumbling.
Preparing the Crust
- place the graham crackers in the plastic bag and zip shut
- using a rolling pin, crush the graham crackers
- Place the graham cracker crumbs in a bowl and add the melted butter. Blend with a fork until all crumbs are covered
- Place the crumbs in the prepared pan . Using a spatula , press the crumbs firmly in the bottom and about 1/2 way up the sides of the pan.
- place the pan the freezer for an hour
- after an hour, you will be ready to fill with the filling of your choice
- once you have filled the crust and allowed it to chill, unlatch the latch and gently remove the outer rim from the pan
- Add decorative sprinkles if desired to the top of the cheesecake, slice and serve
and here is one for the Gluten Free pecan crust, also prepared in a springform pan:
Gluten Free Crust with Chopped Pecans
Equipment
- 7 ' Springform Pan
- Rolling Pin
- plastic bag with a zipper closure
- parchment paper
Ingredients
- 1 cup chopped pecans
- 2 Tablespoons melted butter
- 1 Tablespoon Stevia
- butter or shortening to grease the sides of the pan
Instructions
Preparing the Springform Pan
- Line the bottom of the springform pan with parchment paper
- use butter or shortening to grease the sides of the pan. In place of the butter or shortening, it may be possible to spray the pan with pan spray. Check the directions with the pan. You could also line the insides of the pan with parchment paper.
- Well greased sides are essential in getting the finished cheesecake out of the pan without the crust crumbling.
Preparing the Crust
- place the chopped pecans in the plastic bag and zip shut
- using a rolling pin, crush the pecans
- Place the crushed pecans in a bowl and add the melted butter & Stevia. Blend with a fork until all pecans are covered
- Place the pecan mixture in the prepared pan. Using a spatula, press the crumbs firmly in the bottom
- Cover the pan with plastic wrap and place the pan the refrigerator for an hour
- after an hour, you will be ready to fill with the filling of your choice
- once you have filled the crust and allowed it to chill, unlatch the latch and gently remove the outer rim from the pan
- The filling in the picture is the Pumpkin Spice No Bake Cheesecake.
- Sprinkle ground cinnamon ( similar topping) if desired to the top of the cheesecake, slice and serve
Notes
- When using a springform pan, carry it by holding the sides. Once the pan is filled with either a crust, cake batter or cheesecake... DO NOT PRESS THE BOTTOM OF THE PAN! Pressing the bottom can cause the pan to come apart and potentially make a mess! Ask me how I know...
- Individual cheesecakes could also be prepared using a muffin tin. The pecan crust could be used in the individual muffin tins to give a gluten free alternative.
What about the Sprinkles on Top?
Nonpareils or sprinkles aren’t just for donuts! They look and taste great on top of a no-bake cheesecake! The decorative Chocolate sprinkles add just the right touch to the top of the cheesecake. The sprinkles come in other colors so you can coordinate the topping with your color scheme if desired.
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On Last Look
Cooking With Kim
My entrepreneurial journey started with my love of herbs , both growing and cooking with them. My love of herbs eventually led to owning a pizzeria.
They did send me some products to sample but my opinions about the products are my own. My full disclosure policy can be found on the Disclosure page.
*If you would like to try some of their products, I have arranged for you to receive a 15% discount if you use the code farmhouse. Orders can be placed at http://www.MadDashMixes.com
Disclosure: this post was written in collaboration with Mad Dash Mixes
All opinions are my own.
Please see my disclosure page for more information.
It’s amazing how something so little takes a baking recipe to the next level. Isn’t it?
I enjoyed reading about the lists and finding small written notes in family papers in your newsletter too! They are special insignificant things that mean so much aren’t they!
Enjoy your weekend!
Thank you , Cindy! Hope you are having a great weekend!!!
Hi Kimberly, Great I pinned this as a reference to come back and revisit. Thank you for sharing. I visited you via A Morning Cup Of Joe Linky Party
My entries this week = 30+31. If you have not joined us at SSPS yet, come and share your posts with us and you can be our next featured post.
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Thank you , Esme! I will stop by the SSPS soon!
WoW is right! What a great cheesecake recipe. Thanks for linking up on SSPS, hope to see you again next week.