Made in a true “mini muffin pan” and they turned out good! I only baked the crusts for 7 minutes and the filling for 15 (this is approximately 1 tbsp of filling). A weird thing I learned is that the moisture content of canned pumpkin purée can vary quite a bit, which of course can affect bake times. Used cooking spray and a metal knife to remove them once they were cooled and only lost a few. In general very good, pretty simple despite kinda high labor. A hit for thanksgiving! 

That would be fine! It’s probably enough for an 8-inch square pan.

This is a really great recipe and I’ve been making it for years. It’s definitely a family and coworker favorite hahah I highly recommend this recipe. It’s also SUPER easy really hard to screw it up.

I typically do for my larger cheesecakes, just because they take longer to bake and are more prone to cracking. These don’t take nearly as long and I haven’t any issues with them cracking either, so I don’t find it necessary.

Hi. Do you recommend putting the the mini cheesecakes on a tray and in a bath to prevent the cheesecake from cracking?
I do that for a large cheesecake and when done I let them cool off slowly with the oven door open.
I’m so excited to try this for Thanksgiving next week.

I used a mini cheesecake pan, I linked to the one I used in the blog post 🙂

I used my homemade whipped cream recipe here.