Cheesecake batters, like all cake batters, are formulas, and if you follow the correct ratios of ingredients, pan size doesn't matter. After making the crust, just add enough cheesecake batter to reach about 1/4 inch from the rim of the pan, and you're set. When using a 9-by-13-inch cake pan, line it with heavy-duty aluminum foil to make removing and slicing the cheesecake easier.
Cheesecake for Any-Size Pan
Heat the oven 325 degrees Fahrenheit. Make 3 to 4 cups of cheesecake batter and let it sit at room temperature. Mold a couple pieces of heavy-duty aluminum foil over an inverted 9-by-13-inch cake pan to make a liner for it. Insert the foil liner in the pan and press the graham-cracker crust into it. Pour the batter in the pan until it reaches about 1/4 inch from the lip. Bake the cheesecake for 40 to 45 minutes; then insert a toothpick in the center to check for doneness. Let the cheesecake cool and place it in the refrigerator until chilled. Lift the liner out of the pan to remove the cheesecake.
A.J. Andrews' work has appeared in Food and Wine, Fricote and "BBC Good Food." He lives in Europe where he bakes with wild yeast, milks goats for cheese and prepares for the Court of Master Sommeliers level II exam. Andrews received formal training at Le Cordon Bleu.