Well, I wondered because the bottom is removable, and I have visions of the batter leaking through. The recipe I wanted to use is on the thin side, so I didn't know how well this would work. I'd prefer to not have a mess, especially the first time out, as unfortunately, I can see this too well in my mind's eye. It is advertised as a cheesecake pan, which typically has a crust. You know, I bought some very thin drinking glasses, and saw my dh breaking them the first time he picked one up. I told him not to touch them, and he ended up breaking a glass out of the cabinet anyway. That stuff about ''visualizing'' is powerful stuff! Which makes me wonder if I need to use a batter that is thicker, like brownies or a coffeecake?

Hazels Pumpkin Pecan Pie Not as sweet and sticky as conventional pecan pie. Passed muster with DH, who loves pecan pie but will leave pumpkin pie in the Âfridge till it dries up. He did not detect a pumpkin taste. Hazel is a dear friend of mine who is in her 90's. She still is a wonderful cook, it just takes her a little longer to put things together. 1 Unbaked 9" pastry shell 1t. vanilla 1 C canned pumpkin 1 C pecans 1 C sugar 1/2 C dark corn syrup 3 eggs, beaten1 1/2 t. cinnamon 1/2 t. salt Sprinkle the pecans in the pastry shell. Combine remaining ingredients and pour over pecans. Bake at 350 about 40 minutes. Chill. Serve with whipped cream if desired. These came from Allrecipes.com, I think: No Bake Pumpkin Pie 1 (9") prepared graham cracker crust 1/2 tsp. ground nutmeg 1 (.25 oz.) package unflavored gelatin 1/2 tsp. salt 1 tsp. ground cinnamon 2 eggs, beaten 1/2 tsp. ground ginger 1 (15 oz.) can pumpkin puree 1 (14 oz.) can sweetened condensed milk In a heavy saucepan combine gelatin, cinnamon, ginger, nutmeg, and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat. Stir in pumpkin, mixing thoroughly, and pour mixture into graham cracker crust. Chill for at least 3 hours before serving. Frost on the Pumpkin It has all the flavors of pumpkin pie without the heaviness. 1 T. unflavored gelatin 1/4 C cold water 3 eggs, separated 1/3 C sugar 1 1/4 C cooked, mashed pumpkin 1 C milk 1/2 tsp. ground allspice 1 tsp. ground cinnamon 1/4 tsp. ground ginger 1/4 tsp. ground nutmeg 3/4 C confectioners' sugar 1 C whipping cream 1 tsp. vanilla extract 1 (9 ") pie crust Soften gelatin in cold water, set aside. Beat egg yolks at high speed in mixer till ribbons form. Gradually add the sugar and beat till thick. Add spices, beat well. Pour pumpkin mixture into med. saucepan. Cook over med. heat stirring constantly for 5 mins or till thick. Remove from heat, add gelatin mixture. Blend together, refrigerate till chilled. Combine ½ C of the powdered sugar and the remaining ½ tsp. of the cinnamon. Stir and set aside. Beat whipping cream and vanilla until doubled in size. Gradually add the powdered sugar and cinnamon mixture; beat until soft peaks form. Refrigerate. Beat egg whites (room temp) on high till foamy. Gradually add the rest of the divided powdered sugar a T. at a time, beating till stiff. Fold into chilled pumpkin mixture. Spread half of the pumpkin mixture evenly into baked pie shell. Spoon half of whipped cream mixture over pumpkin layer. Repeat layers ending with whipped cream mixture and sealing to the edge of the pastry. Chill till set. Light & Creamy Pumpkin Pie Pumpkin pie is transformed into a light frozen dessert in this tasty recipe. Would be good also without the crust, or in a ginger-snap crust. 1 cup canned pumpkin 1/2 cup cold milk 1 (5.1 ounce) package vanilla flavor instant pudding & pie filling 3/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground cloves 1 (8 ounce) tub frozen non-dairy whipped topping, thawed, divided 1 Graham Pie Crust In small mixing bowl beat pumpkin, milk, pudding mix and spice on low speed of electric mixer about 1 minute or until combined. Fold in about two-thirds of whipped topping. Spread in crust. Freeze at least 4 hours or until firm. Let stand at room temperature for 15 minutes before cutting. Garnish with remaining whipped topping. Store in freezer.

Tia, This might be worth considering for your French cheesecake. Clearly given the ingredients it would be very smooth and deeply rich. Of course the crust could be deleted; perhaps that's what the bakery did. French Cheesecake Servings: 16 Categories: Cheesecakes / Desserts Ingredients: -----CRUST----- 1 1/2 cups Unbleached flour, sifted 1 large Egg, separated, yolk lightly beaten 1/4 cup Sugar, granulated, up to 1/3 to taste 1/2 cup Butter, unsalted, sweet cream, softened, no margarine -----CHEESECAKE----- 1 pound Cream Cheese 1/2 pound Cheese, Soft Double Creme French Cheese (see notes) 1/3 cup Sugar, granulated 1 tablespoon Unbleached Flour 4 large Eggs, separated 1/4 cup Sour Cream 1/4 cup Heavy Cream 1 teaspoon Vanilla Extract 1 tablespoon Confectioner's Sugar Directions: 1. Crust: Preheat the oven to 400 degrees F. Working on a large flat surface, such as a pastry board, place the flour and the sugar in the center of the surface and mix together. Form a small depression or well in the center of the mound. Add the beaten egg yolk and the softened butter to the well, ten blend these with the dry mixture. Mix the ingredients thoroughly using your hands -- there's no substitute for warm hands. Shape the dough into a ball and wrap in plastic wrap. Chill for at least 10 minutes. Roll out the dough to a thickness of about 1/4-inch. You should have a circle of about 11 inches in diameter. For best results, roll out your dough between 2 sheets of waxed paper, then peel away the paper and cut the crust in a 9-inch circle. Place the circle inside a 9-inch springform pan. Prick the crust several times with a fork to keep the crust from puffing up during the baking. Place the springform pan in the oven and bake for 15 to 20 minutes, or until light brown. Allow to cool. Using the leftover dough, line the sides of the springform pan. 2. Press the dough against the sides of the pan, smoothing it so as to have a continuous layer of crust all the way around the sides of the pan. Make sure that the side crust meets the bottom crust all the way around. Brush the reserved egg white onto the shell, covering the bottom and sides. This will seal the dough and keep it from becoming soggy. Set aside until ready to use. 3. Cheesecake: Preheat the oven to 350 degrees F. In a large mixing bowl, beat together the cream cheese and the double creme, then add the sugar and flour and beat until thoroughly blended. Stir in the egg yolks, sour cream, heavy cream and vanilla. Beat the egg whites until they are frothy, then gradually add the confectioners' sugar and beat until the whites form stiff peaks. Fold the whites into the cheese mixture. Pour the mixture into the prepared crust and bake for 45 minutes, or until the center is firm. Cool to room temperature, then chill before serving. Carol Here is a link that might be useful: French Cheesecake

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