Springform Pans

• The best option for making cheesecakes is springform pans, which come in several different sizes, from as small as 4 inches in diameter to as wide as 12 inches in diameter. The smaller springform pans run about 1 3/4 inches deep, while the larger pans can run as much as 3 inches deep. Springform pans are the best option because of the fact that the pan comes in two pieces -- a removable bottom and a side that can be opened by unhooking a latch. Cheesecakes can easily be removed from the bottom by sliding a spatula between the cheesecake and the bottom of the pan.

Pie Plates

• Pie plates -- sometimes known as pie tins -- are also used for making cheesecakes, similar to how a Key lime pie is made. Although there are mini pie plates that are as small as 2 inches (measured across), the majority of them come standard in 8-, 9- and 10-inch diameters and are generally 1 to 1 1/2 inches deep. Deep dish pie plates can run up to 11 inches in diameter and up to 2 1/2 inches deep. The cheesecakes are made similarly to the way they are for a springform pan, but special care needs to be used when removing them from the pie plate. More often than not, the cheesecake is left in the pie plate to be served.

Silicone Pans

• A trend in baking and cooking in the past few years has been the increased popularity of silicone. Using silicone for baked goods has made removing items from pans much easier, along with cleanup. Silicone pans can simply be peeled away from the item such as a cheesecake, and slid out onto a serving platter. Silicone pans come in all shapes and sizes, although traditional-size cake pans -- 8 to 10 inches in diameter -- are more readily available. Mini cheesecakes can be made in silicone muffin pans as well. There are also different shaped silicone baking pans available, such as heart- and oval-shaped, all of which can have various dimensions.

Other Pans

• There are more gimmicky pans that can be used to make cheesecake in. In addition to the different-shaped silicone pans that can be used, there are mini cheesecake pans, similar to muffin pans, which have a removable bottom, like a springform pan, allowing the cheesecake to be taken out easily through the bottom. For traditionalists, a standard cake batter pan, which can run from as small as 4 inches in diameter to as much as 16 inches across and as much as 6 inches deep, can be used as well. The trick to using these pans is to spray a thin coating of oil or melted butter in the pan, then lining the pan with parchment paper -- enough so there is some left hanging over the sides of the pan. Then, the cheesecake can be removed simply by lifting on the parchment paper.