I have a small springfrom pan (7-8 inches) that I would like to use for smaller cheescake desserts and cheesecake appetizers, but recipes are always for a much larger pan. Any ideas on how to adjust the ingredients and cooking times? I thought about filling the larger pan that the recipe calls for with water and measuring how many cups it holds, and then adjusting downward for the ingredients, but I don't know if that will do it, and I don't know what to do about the baking temp and time. Any ideas?
Also - the appetizer that I want to make is a savory cheesecake that uses crushed Wheat Thins for the crust and lots of mascarpone cheese, cream cheese and sour cream - with basil pesto and sundried tomatoes swirled through it (NOT from Cooking Light!!) Any thoughts on how to lighten it up would be appreciated as well!!



