I have a question about the recipe "Pumpkin Cheesecake with Gingersnap Crust " from Food52. Can I cook individual size cheesecakes (i.e. in a muffin tin) using this recipe? If so how long should I bake them for?
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Susan is a Recipe Tester for Food52
Cute idea! I personally would use muffin liners or else the mini-cheesecakes would be pretty hard to remove if you only greased that pan. I wouldn't want you to risk them getting stuck and wasting your time and dessert. I would bake them at 350 F until they are just set, 15 to 20 minutes, and chill until firm. Best of luck, I would love to know how this turns out.
Thank you! I think I am going to try to use parchment paper strips to help get them out of the tin. I will let you know how it goes.