Nonstick Mini Cheesecake Pan with Handles, 12 count

I've bought this exact pan twice, years apart. The second I just received recently because we hosted a large party that required 24 cheesecakes. And I have to say, I've had zero issues with flaking of the removable bottoms that others reported and my cheesecakes always came out with ease. You just have to make sure to spray the pans really well with Pam before baking and do not put the pans in the dishwasher. TIPS: I have NOT used a water bath for any recipes and the tops only sunk a slight bit for me. But I did fill my pans with batter to the tops and after baking the 15 mins, I turned off the oven for 10 mins leaving the pans in, then cracked the oven for another 15-20 before removing the pans. I then put the mini cheesecake pans right into the fridge. They were cooked perfectly and cold in about 2 hours. The slight sinking in the middle of the cheesecakes is not a problem for me, because I always top the cheesecakes with a topping and/or whipped cream. No one even sees an issue... I also have made mini key lime pies in here and they came out great. Finally, it is worth it to invest in a "tamper" to help you tamp down your crusts. I got the Norpro "Tart Tamper" here on Amazon for less than $10. Well worth the extra investment, as these pans do not come with a tamper.

This pan is great. Amazon doesn't say this, but the cheesecakes this pan makes are about 1 inch around. Perfect individual sized desert. I made three batches of lemon cheesecake for Easter. I made them without crust, and they came out without a problem. I did use some cooking spray to lubricate the pan, although the non stick surface on this pan was probably enough, better be safe than sorry right? I'm not going to say how great the cheescake tasted because that's up to you what you put in it. I do want to add I made a ginger cheescake with a ginger vanilla cookie crust, the crust didn't burn and was fantastic. This pan doesn't leak out of the bottom either. Getting the cheescake out can be a little challenging if your in a rush or have bigger hands, but its worth the wait for a good cheescake. Just push the disc from the bottom and grab it from the top. I give this 5 stars and I'm looking forward to the future this pan and I have together. Will be buying another very soon. To add, I also made tiramisu, lemon custard pie, Apple pie, and I also took made a meatloaf 'batter' if you will and put it in here, it as fantastic, slight crunch on the outside, moist and cooked in the middle with a small amount of melted gouda cheese, this pan has so many possibilities, I hope you enjoy it as much as I have. God bless!

I have used this mini cheesecake pan many, many times and I have not found any of the problems some of the other reviewers had like peeling. In one review the complaint was that the cheesecakes were puffing up high and then collapsing; that's not the fault of the pan! That's the cook's fault for overbeating the cheese mixture (that's why it puffs up, too much air in). But I'm not here to review people's baking. Frankly, I wish I had bought TWO of these for large parties. The little cheesecakes are the perfect size for afternoon tea or an elegant dessert, they are easy to unmold and the recipe that comes in the box is simple and it works. I have also tried other cheesecakes recipes and they all come out great. The non stick surface is easy to clean, just be careful not to lose any of the bottom disks which are small. I get requests ALL THE TIME to bring my cute cheesecakes to pot luck parties or showers. Remember, DON'T OVER BEAT.

I love these pans to make mini cheesecakes, tarts, and pies. They don’t stick and the pastries pop right out. They work well. Be careful to out a pan on the rack below to catch anything that may spill over- they tend to leak for some desserts. I ordered 4 of these so I could bake a lot at one time and let them chill before moving onto the next batch.

Ive used these pans multiple times as I bought them to make cheesecakes for a baby shower last fall. I washed prior and hand dried as several reviews were about rust.. What I found to be puzzling is while baking my oven was so smoky I had to open door often to release the smoke, at first I thought I had an element going out of my oven. It produces so much smoke that I had to open my windows to let it out and smell is not nice.. I had to do several batches for shower an have 2 pans. It took several days for smoke to burn off in my oven. I even cleaned it thoroughly. I tried pans again month later an same thing happened. I kept thinking maybe after using them so much it would burn off the pans however its still happening and each time it smokes up my house an smells terribly other than this I love the pans they make great cheesecakes I do not use water bath I fill to top and bake with graham cracker crust bottom, Ive done several varieties an they freeze great. Im just concerned as to what is on the pans causing this an what is it emitting into my food? Anyone else have this trouble? I dont know what else to do but I cant keep smoking up my house and when your smoke alarms are going off and your opening the oven door every few mins to release smoke you know somethings not right but eventually it burns off and my oven is back to normal so this is why I know its the pans.