I have been making Cream cheesecakes for years and always use the same recipe. Now my question is, I have been making it in a 9 inch springform pan for 55 min at 350 F. then shut oven off for 1/2 hr with the door shut, then open the door and leave in another 1/2 hr.Now I want to make it in a 12 inch by 4 inch springform pan doubling the ingredients. I’m sure I will have to change the timing of the baking. Can anyone help me with these times?

John I make various sizes as well - the only thing is - I bake until done and I remove from the oven. You’ll be able to tell when it is done and then you can leave it in the oven the way you usually do. I hope this helps.

So I would have to leave it in the oven longer, until I think it is done, I will have to work with it a few times.
Thank you so much.

You’re welcomed - and I don’t think you’ll have any trouble telling when it is done.