PCC-93 Anodized Aluminum Round Cheesecake Pan, 9 x 3 Inch

I bought this Fat Daddio’s 7x3 inch pan to make tall cheesecakes, and it’s exactly what I needed. Deep pans like this are hard to find, but this one is sturdy, bakes evenly, and releases cakes perfectly. ✅ Pros: – 3-inch depth is ideal for tall cheesecakes and layered cakes – Heavy-duty aluminum construction for even baking – Anodized finish prevents sticking and makes cleanup easy – Fits perfectly in my 8-quart Instant Pot for pressure cooking cheesecakes – Built to last—feels solid and professional-grade ❌ Cons: – None so far—does exactly what I needed 💡 Tips: – Line the bottom with parchment for easier removal – Grease lightly for cheesecakes, and use a water bath for even cooking – Also works great for deep tortes or small layer cakes 🧠 Bottom Line: If you’re looking for a quality deep baking pan for tall cheesecakes or specialty cakes, this Fat Daddio’s 7x3 pan is perfect. Sturdy, reliable, and hard to find in this depth—highly recommended!

Good pan but I found that it was easy for me to scratch it a little when I was separating cake from walls. No big deal hopefully won’t affect the cakes.

OK I had to return the first pan for replacement because the insert left too much of a gap between it and the bottom of the pan. Like it didn't fit flat in the bottom. This replacement fit a little better, but in both cases there was a tight connection from the insert and the side of the pan. NOTE ABOUT LEAKING: I was a little worried about leaking, especially since it was just going on a cookie sheet (no water bath). I even used a parchment round and sprayed with a flour nonstick spray.. I recently watched videos on YouTube from Americas Test Kitchen and Alton Brown... They basically said "ALL" spring form pans leak. I don't think this push pan would be any exception. There is nothing to say this is leak proof but with a thicker cheesecake batter I had no problem. Not a drop my first time out. The prebaked crust I used vanilla wafers, butter, sugar (yum) acts as a barrier for the cheesecake batter. The trick was to really get the crust tight along the edge. I didn't have any crust along the sides this time. It baked perfectly. I tested the internal temp for doneness @155F and it turned out great. It pulled away from the sides by itself, but when out of the oven, a quick plastic knife around the edge and it released perfectly. Slid right out.. Butter from the crust did leak out but I know that was maybe an issue so put this on a cookie sheet. SOOO...Use foil or such for a water bath. This is a cheesecake pan and may be a problem for a runny cake batter so I would use a parchment liner with foil wrap outside. . I'm not a pro photographer and this was my FIRST "real" cheesecake. THIS TASTED GREAT. EASY TO USE, BAKE, AND CLEAN UP.. NO STICKING!!!. I got mine on PRIME., Fulfilled by Amazon. Great Price and Fast Service! WINNER (even with the return of the first one).. A+++++ I like this 6x3 inch pan. PERFECT for a smaller treat!

If my title was confusing, I meant to say that you can quarter most recipes for 9" cheesecakes and fit them nicely into a Fat Daddio 5 by 3 inch pan. 4 blocks of cream cheese required becomes 1! This is a simple, great product. It's easy to handle. The removable bottom allows you to either press your crust on it directly or cover the circle with foil. The seal holds up both ways; no filling leaks after twelve cakes baked. Use a small glass to remove the cake after it sets. Just make sure you have something with a small rim but tall enough that it will let you remove the side walls comfortably! Washing is easy enough. I do wish they designed the top lip a little differently. It curls around and forms an area you can get water stuck in. It's minor. I hand dry after washing and rack it standing upright to allow it to drip as needed. The sticky labels do take some elbow grease to remove. I was more annoyed scratching off the side label than the bottom one, but at the end of the day neither of them touch my food and I honestly haven't thought about it after cooking my first cake. You'll have to adjust your bake times when using these smaller pans. Unfortunately, due to the small radius, you can't really use the "center jiggle" rule to help judge when it is ready. Best bet is to use an instant thermometer. If you don't have a thermometer, you'll just have to guess. You can use the "toothpick in the middle" to know when it is definitely done, but it may be overcooked a bit at that point. I think the price is reasonable at about $11.50. As long as you make sure not to poke it with metal utensils, they seem like they'll last a long time. If you buy two, you can work on a second cake while the first is setting in the fridge! These 5x3 sized pans are just the right amount for 4 reasonable sized portions or 2 really big servings. The finished 5" cheesecake also fits perfectly into a Pyrex 4-cup round container, which works out great for storing them in the fridge or freezer. I've personally only used it for cheesecake, but I can see them working for quiche, pies, or even cornbread.

Excellent little cheesecake pans.

Pros: The 7" size fits easily inside Instant Pots that are 6 quarts or larger. Check measurements of other pots before ordering, allowing for space around the sides. Pan's 3" sides are a good height, allowing for full size dishes despite it having a reduced diameter. Pan cooks evenly. Bottom disk removes easily from the pan after baking if prepped in advance with nonstick spray, oil, butter, etc. To remove the disk from your cooked food it is advised to apply a circle of parchment paper to the inner disk and spray that, as well, prior to filling the pan with recipe ingredients. Pan does not rust. Pan is a good weight and does not warp when handled or during baking. Cons: The adhesive used to attach the paper Fat Daddio's label to the pan bottom is still an issue. Why adhesive is used at all is a mystery. Following the advice of another reviewer I was able to get the adhesive off using non-acetone nail polish remover, which did not damage the finish of the pan. The pan finish is somewhat delicate and must be washed by hand to prevent discoloring and possibly flaking, as reviewers who have washed it in a dishwasher have attested. Care must be taken when removing foods from the pan. I used a smooth plastic non-sharp knife to release the sides of a cheesecake but even that cut a ring into the bottom inner edge of thin gray coating of the pan. In addition to lining the bottom of the pan with parchment paper, in the future I will line the sides of the pan, as well. Regardless, don't expect your Fat Daddio's pan to look new for very long. Summary: This pan would achieve 5 stars if the outer coating wasn't so fragile.

Works great. I use it in my instant pot to make cheesecake. Easy Breezy

I’ve used a lot of different pans over the years as I sell cakes and cheesecakes occasionally on the side, and Fat Daddio’s has consistently been my go-to brand - so I already had high expectations going into this set. These 6x3 cheesecake pans absolutely delivered. The build quality is exactly what I’ve come to expect: solid, durable, and very professional-feeling. The anodized aluminum heats evenly and doesn’t have any weird coatings, which gives me confidence every time I bake. Right away, I could tell these were made for serious, reliable performance. What really stands out to me is how clean the release is with the removable bottom. Cheesecake can be tricky, but these pans make it feel easy. The structure holds everything together while baking, and when it’s time to take it out, the cake comes out smooth and intact—no sticking, no breaking, no stress. They’re designed specifically to preserve delicate desserts, and you can really see that in the results. Overall, this set just reinforces why I keep coming back to Fat Daddio’s. Whether I’m making cheesecakes or experimenting with other desserts, I know I’m getting consistent results every time. If you’re serious about baking—or just want pans you don’t have to second guess—these are 100% worth it.