Prep Time: 25 minutes
Cook Time: 25 minutes
Cool Time: 7-8 hours total
Grade: A
Make Again: Yes
Recipe Source: Cook's Illustrated (Nov 2003)
Recipe Source: Baking Illustrated
I made this recipe when it was first published and really liked it, but I haven't made it again since. It was for Thanksgiving dessert this year, and dinner was just for two. So, I made a half recipe and used my (previously unused) mini-cheesecake pan. Using the mini pan was a great timesaver, because the cakes cooked and cooled faster. They were done in under 25 minutes instead of the 90 minutes it would have taken in a 9" pan.
The only problem I had was that a half recipe can fill the 12 mini pans with crust, but there was a lot of extra filling after filling all 12. The crust amount was probably perfect, although I only filled 9, because I wanted a really thick crust. I filled all 12 with filling and still had another cup of filling at least. I ended up saving and making a bar cookie out of it (which was not that great) because I didn't like the idea of throwing it away. Next time I would probably make a 1/3 of the filling and 1/2 of the crust. (Or more crust and 1/2 filling.) I have some 4" pans also, so I could maybe do one mini pan and one 4".
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