My pumpkin cheesecake was made in a springform pan with a non-stick
coating on the bottom.

I put the cake with the bottom still under it in a pretty, glass footed
cake server with a dome lid. When it came time to serve it, I used a
pie server and had no problems removing the slices without scratching
the no-stick disk on the bottom.

If the cheesecake has a crust, which mine did, letting it sit in the
holder outside of the fridge for 15 minutes or so, the butter in the
crust softens enough to make the slices slide off the bottom of the pan.



--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.