Metal Types

• Cheesecake pans, like most baking pans, are usually made of aluminum or steel. Both metals distribute heat well so the cake cooks evenly. Steel pans are sometimes have a nonstick coating. When selecting a cheesecake pan, it's better to look for sturdy construction instead of focusing on only the type of metal. Avoid flimsy pans that dent easily, which is sometimes an issue with thinner aluminum.

Pan Color

• The color of the metal has more of an effect on the finished cheesecake than the type of metal. Light-colored pans absorb heat more slowly, so the outside of the cheesecake won't cook or brown as quickly. You may need to add five minutes to the baking time when using a light-colored pan, but the benefit is a lighter cheesecake. When using dark-colored pans, monitor the cheesecake for the last five to 10 minutes of cooking to ensure it doesn't burn. If a cheesecake recipe specifies a pan color, it's best to use the type of pan because the cooking time and temperature have been adjusted to that type of pan.

Sticking Concerns

• Coated pans make removing the cheesecake easier so it slides out without cracking or crumbling. You can use a pan coated with silicone or another nonstick coating. Cheesecake pans made completely of silicone instead of metal are also available. Even with a nonstick coating, it's best to grease or butter the sides of the pan well so the cheesecake slides out easily. You can also place a circle of parchment paper in the pan, and cut a strip to wrap around the interior side, so the cheesecake doesn't stick to the pan.

Special Pans

• Although you can make a cheesecake in a standard cake pan, a springform pan is a better option. These pans have removable sides so you don't have to slide the cheesecake from the pan and flip it back over after cooking. Springform pans come in aluminum and coated steel varieties, or you can find them made of silicone. Although the base of the pan is typically metal, a glass-based variety is better-suited for cheesecakes. You can leave the cheesecake on the base for serving after removing the sides. The glass won't impart a metallic taste to the cheesecake, and it won't scratch when you cut and serve the dessert.