Substituting a pie tin for a springform pan?

[uniqueenigma]

I plan to make a no-bake cheesecake as one of the desserts on the menu for Thanksgiving dinner tomorrow. The recipe calls for the use of a 9-inch springform pan. Normally I follow a recipe to the letter, regarding the ingredients and equipment to be used. However I don't have a springform pan, and finances are so tight right now that I can't afford to make
the investment in one, not even a generic springform pan.

Can I substitute a 9-inch pie tin? It's the disposable aluminum variety.
Does this make any difference? If this won't work I heard you can substitute a cake pan (the circular 9-in. kind) for a springform.

If I have to use a cake tin as a substitute for the springform pan,
can I just use the disposable aluminum kind?

If anybody needs the recipe for reference, below is the link that will take you to it.

http://www.recipezaar.com/No-Bake-Cheesecake-9243

 

[Andy M.]

I think either will work. The cake pan, with straight sides may be better overall. If you're using a cracker or cookie crumb crust, the sloping sides of a pie plate may present structural problems around the sides of the cheesecake.

 

[uniqueenigma]

I'd like to use a cake tin just cause it will have a deeper volume. I want to purchase one of the disposable circular ones, but the only varieties of cake tins I'm finding are square in shape.

 

[Andy M.]

Appearance aside, rectangular will work.

 

[PieSusan]

You biggest problem will be volume. I posted info re: volume and substitutions you can make. I don't think this tinfoil pie pan will work. Also, tin foil will be awfully flimsy for a New York Style heavy cheesecake.

See http://www.discusscooking.com/forums/f128/baking-pan-size-shape-and-volume-51937.html