When you want smaller servings of cheesecake, bake the cake in a small glass pan. This allows you to cut the dessert into square or rectangular bars instead of into pie slices. Use any cheesecake recipe you wish; however, you may need to divide the cheesecake batter between two small glass pans.

Preheat the oven but reduce the baking temperature called for in your recipe by 25 degrees, as glass conducts the heat differently than metal.

Grease your small glass pan with Crisco or a baking spray.

Follow the directions provided in your recipe.

Check the doneness of your cheesecake by taking the cake's internal temperature with an instant-read thermometer; it should read around 160 to 165 degrees. You can also stick a knife in the middle of the cake--if the knife comes out clean, the cake is done.

Allow the cheesecake to cool completely before cutting it into bars.