Yield: Yields 12 mini cheesecakes.
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.
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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.
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