Yield: Yields 12 mini cheesecakes.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
The baked cheesecakes can be refrigerated, covered for 3 days or frozen for 1 month. Freeze the cooled cheesecakes in the tins in heavy-duty zip-top plastic bags, or remove them from the tins and arrange in airtight containers.
Delicious! Made for a Thanksgiving dessert, a day ahead and exactly as written. Very easy but seem fancy. Everyone raved about them!
This recipe was quick to pull together. The middle of mine sank on a few of them, but the overall result was a very creamy cheesecake. I would make this recipe again, but I would reduce the amount of sugar.
I made these for Thanksgiving. I thought I would miss the crust that cheesecake usually has, but they turned out very nicely without a crust. They are just the right size. I think the key is beating the cream cheese for the 4 minutes specified (I timed it to make sure). The texture was like silk.
I made these mini cheesecakes for a work potluck. They went over great! I am not a big fan of pumpkin, but these were awesome! The are the perfect fall dessert.
Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?