It definitely won't be as high and you want and you will need to cook it for a shorter time so watch it. Check maybe 3/4 of the way through the recipe time and very frequently after that BUT do not open the oven to do so. Opening the oven can cause your cake to fall. I jiggle the WHOLE oven to see how jiggly the cake is but truthfully, too much of a jiggle can cause collapse too.

Thank you....the recipe calls to bake it in a 350 degree oven for an hour and then to turn the oven off and let it rest in there for 2 hours and then into the refrigerator. I am hoping that it does not turn out looking like a giant pancake LOL!! Thank you for your help!! I surely appreciate it.

I always bake my cheesecake in a water bath prevent cracking

The larger pan is 44% bigger than the smaller one, so if you increase all your ingredients by slightly less than half, you'll have enough to fill the larger pan to the same proportion that the original mixture would fill the smaller pan. The baking time will be longer, but the result will be less pancakey and more cheesecakey.

Thank you all for helping me!! I realize that I really need to go and get a 10 inch one as my son's refrigerator is very compact and he will not have enough room for a monster cheesecake LOL!! I will go and get one tomorrow quick - thank you all again!! You all are the nicest folks on this forum!!

Coleen: That sounds like a lot of filling.
I only use 15 ounces of Ricotta and 1 pack of Phila.Cream Cheese and 3 eggs. It fills the 10 1/2 Springform Pan.

Don't forgret to turn the bottom of the springform pan over, so the recess is facing down.
You will be able to slide a knife across the bottom, to remove the cake.
Lou

The amount of filling is fine for a 10 inch pan or a 12 inch pan...
Lou stated his recipe on another thread that was about the same volume as yours used 6 eggs and milk orange juice ans butter in the batter and he used a 9 1/2 inch pan...he even posted a picture of the cake and it looks fine.
I think you will be fine with a 10 inch pan... or a 12 inch....but remember to adjust the cooking time.
Linda C

I agree, LindaC, my pumpkin cheesecake has 24 ounces of cream cheese, 1 1/2 cups pumpkin and 1/4 cup maple syrup as well as 1/2 cup heavy cream. That's 5 1/4 cups of liquid (plus eggs, sugar, etc). It gets baked in a 9 inch springform.

Colleen's recipe has 6 cups of ingredients, plus eggs/sugar/etc so a 10 inch pan would be fine and a 12 inch pan would be thinner but still OK.

As mentioned, watch the cooking time and adjust.

Annie

Lindac:
You're Right but I goofed on that Cheese Cake too,
although it was good.
I thought it would overflow, so I put the rest of the batter in an 8 inch Corning Ware.
It made a 3/4 inch Cheese Cake ???

The one in the Photo would have been higher yet.
Lou