This means it’s done. Bake your cheesecake in 325 degrees instead of 350 degrees or 375 degrees. Here, your cheesecake will tend to form deep cracks upon cooling. Most cheesecakes are over baked and they tend to be dry, not creamy. A long, slow bake allows for a more uniform internal temperature. Thanks. Over baking ALSO causes cracking, which is what you’re trying to avoid. I usually bake my cheesecakes in 8″ springform pan for 1 hour and 20 minutes in 325 degrees. It will prevent it from over-baking and burning the top. You need to adjust time to the size of your pan. Never bake over 350 degrees. Bake for 70-80 minutes at 325 F, or until the top of the cheesecake is uniform in color with a slight jiggle left in the center. Source(s): https://shrink.im/a0DAa. If you do both, you inhibit the Maillard reaction, resulting in doughy-looking cake. I was just wanting a thicker cheesecake. Most cheesecakes should be baked at 325 °F. I want to double the recipe and bake in a single, glass 9.5 in pie dish. I usually bake my cheesecakes in 9″ springform pan for 1 hour and 20 minutes in 325 degrees. It doesn’t get much better than creamy, smooth cheesecake baked in a homemade graham cracker crust. I usually bake at 350 but I want to know how much additional time is needed if I bake at 325. Bake your cheesecake in 325 degrees instead of 350 degrees or 375 degrees. Remember to cool it on a wire rack (the cooler air will circulate underneath it) and refrigerate it … As a custard, the cheesecake should be thick, rich and creamy. I make it about every year for Christmas, but last year I made a pumpkin cheesecake in a 9 in pan, and it called for 32oz of cream cheese. Here, your cheesecake will tend to form deep cracks upon cooling. Ask Question Asked 5 years, 1 month ago. A long, slow bake allows for a more uniform internal temperature. In this tutorial I’ll teach you how to make cheesecake using a SIMPLE water bath method that’s totally beginner friendly! This Easy Cheesecake Recipe makes perfect cheesecake every time! At 325 °F--with the same recipe, ingredients, and pan—there is a perfect baking time. You need to adjust time to the size of your pan. My recipe is also based on a 9″ springform pan because it’s the most common size. An over baked cheesecake tends to crack. You can also use a 9″ pan and bake for 1 hour and 5 minutes, add more minutes if needed. Instead, it allows the outer portions of the cake batter to rise and set slower, so that the center of the cake batter can catch up. As with any custard, a cheesecake relies on the proteins in the eggs to give it structure. I have a cheesecake recipe that I have used for years, ... Baking a cheesecake at 325 instead of 350. I usually bake my cheesecakes in 9-- springform pan for 1 hour and 20 minutes in 325 degrees. ... You should bake it on a lower temperature for one hour like 325 in a water bath for a nice creamy texture, or even putting a pan of hot water into the oven while it bakes makes it yummy.