I have always preferred making cupcakes because they offer a way to have individual serving sized cakes without requiring utensils and plates. When I came across the Norpro Mini Cheesecake pan, I had to have it!
My family loves cheesecake and I thought it would be awesome to have
individual serving sized cheesecakes. They have been quite a
hit! I've made them several times since receiving the pan.
Having the mini cheesecakes has allowed everyone to serve themselves
whenever they wanted a snack or dessert. The pan makes 12 mini
cheesecakes, which is the perfect number for my
acrylic cake plate that fits in my refrigerator.
There is a cheesecake recipe on the side of the Norpro Mini Cheesecake pan,
but I preferred to use my own
easy cheesecake recipe
since that is the cheesecake my family loves. I also lightly butter
the individual cups in the pan to make the mini cheesecakes lift out
easily. Since it is a nonstick pan, they might push out without the
butter, but I haven't been willing to test that theory. Also, I do hand-wash my mini cheesecake pan. I want it to last for many years.
Mini Cheesecake Recipe by Sylvestermouse
ReviewThisReviews.com
Prep Time | Cook Time | Cool Time | Total Prep Time | Fridge Set | Ready In | Yields |
---|---|---|---|---|---|---|
15 min. | 15 min. | 45 min. | 1 hrs. 15 min. | Time 4 hrs. | 5 hrs. | 12 servings |
Ingredients
For the crust:
- 1 cup graham cracker crumbs (8 graham cracker sheets)
- 2 tbsp sugar
- 5 tbsp butter melted
For the cheesecakes:
- 16 oz cream cheese softened to room temperature
- 1/2 cup sugar
- 1/2 tsp vanilla extract
- 1 egg
Instructions
- Set out the cream cheese and butter to soften at room temperature for at least an hour before you start
- Wrap the mini cheesecake pan (or muffin pan) with aluminum foil in preparation of water bath baking. (I wrap each cup separately and then wrap the bottom & sides of the pan with a single sheet of aluminum foil
- Lightly grease each mini cheesecake cup with softened butter
- Preheat oven to 350°F. (Convection Oven 325°F)
- Combine the crust ingredients until well combined
- Using the crust tapper tool, press the crust firmly into the mini cheesecake pan cups (about 1½ tablespoon each)
- In a large bowl with spout, beat together softened cream cheese, sugar, and vanilla until smooth
- Add egg, beating until just until incorporated (do not overbeat)
- Pour mixture evenly over crusts in the mini cups
- Place mini cheesecake pan in larger pan for water bath (Pour enough HOT water in the pan to reach half way up the pan.) It is easier to set it on the shelf in the oven and then add the water. Pan is really heavy when filled with water
- Bake at 350 degrees for 17 minutes in waterbath. Do not over-bake – middle of cheesecakes should be set
- Turn the oven off, open the door slightly and allow the mini cheesecakes to cool in the oven for 45 minutes.
- Remove from oven
- Remove from mini cheesecake pan and cool completely in the fridge at least 3 hours