I really love Mark Bittman's Vegetable Torte

http://markbittman.com/this-weeks-minimalist-layered-vegetable-torte

This raw cheesecake is amazing and dairy-free:
http://www.roostblog.com/roost/in-the-raw-meyer-lemon-vanilla-bean-cheesecake.html

This torte is one of my favorite desserts. The recipe calls for a cake pan, but a springform pan has always made this recipe much easier for me.

http://www.cooks.com/rec/doc/0,1913,152179-253205,00.html

We have a recipe for deep dish/Chicago-style pizza that we use our springform pan for.

LOVE this recipe, and I have made it without cheese before.

http://www.foodnetwork.com/recipes/everyday-italian/eggplant-timbale-recipe/index.html

I do this in a springform pan, chocolate mousse cake, and it's so good

http://kosherfood.about.com/od/desserts/r/cake_chocmousse.htm

More of a winter time dish, but this one is tasty:
http://sogoodandtasty.blogspot.com/2010/01/phyllo-pie-with-lemon-tofu-and-winter.html

(adapted from Peter Berley's 'The Flexitarian Table')

Even if you have given up eggs you can easily find substitutes that will work for those olive oil cakes!

Also remember that vegan cheesecake can be pretty amazing. Check this recipe out:

http://mynewroots.blogspot.com/2011/01/raw-cashew-dreamcake.html

i make this in a springform pan and it is /so/ good. and light! i use almond meal instead of grinding almonds myself. http://www.biggirlssmallkitchen.com/2010/05/baking-for-others-lemon-almond-cake.html

Maybe an updated jello mold, with fresh fruit? Or a fruit tart would be pretty as well.

any cake you can think of!

and this especially:

http://www.marthastewart.com/356361/raspberry-plum-crumb-tart?backto=true&backtourl=/photogallery/summer-fruit-pie-and-tart-recipes#slide_14

substituting almond, coconut or soy milk for the heavy cream and milk. you won't notice a difference i swear! it's heavenly!!

I make everything except upside-down cakes in there. (The butter always leaks out.)

Def the raw cheesecake! http://mynewroots.blogspot.com/2011/01/raw-cashew-dreamcake.html

You could try http://www.veganbaking.net/, they have a geat collection of vegan baking recipes. There are also a lot of vegan baking recipe books, just search online for them (I have barely seen one in a bookshop). But you could also use the recipes you already have, just use soy milk instead of cow's milk (make sure it is not genetically modified). You could also use soy flour instead of eggs: 1 tablespoon of soy flour + 2 tablespoons of water = 1 egg. There are even soy products that can replace cream or quark (e.g. silk tofu, ...). Feel free to experiment a bit - no risk, no fun.

I hope I could help you a little :)

I love making a sorbet torte! Make a cookie crumb crust with whatever fat you want to bind cookies (I prefer crushed ginger snaps). Then do one layer of sorbet, and freeze slightly, then another sorbet layer--the combos are endless: coconut mango; lemon raspberry; lime strawberry. Freeze and then serve slices topped with fresh fruit!

I haven't made one in ages, but years ago when I ate vegan I used to make a faux cheesecake with silken tofu. It was so good. In fact, you've inspired me to find a recipe again. So, don't rule out cheesecake for those springforms!

Thank you so much everyone for your suggestions! I should have mentioned that we are also gluten & soy free in our house, but I definitely have some ideas swirling around in my head now!

-Kristin

I've made cinnamon buns in mine. It was the best idea I've ever had.