Cheesecake is a much-loved dessert, thanks to its versatility and its rich, creamy sweetness. Unfortunately, that very richness sometimes presents a problem, because a little bit of cheesecake goes a long way. Cutting a small enough portion for guests can be tricky when you've made a full-sized 10-inch cheesecake. Prepare the cheesecake in a muffin pan instead to easily provide each diner with a small individual portion.
Prepare your favorite cheesecake recipe. Most full cheesecakes are baked in a standard 10-inch springform pan, which holds 12 cups of filling. That equals 24 muffins, using the standard large-sized muffin pan with cups 2 3/4 inches in diameter.
Line the muffin pan with paper liners, and spray them lightly with cooking spray. This prevents them from sticking to the finished cheesecake. Divide your crumb crust evenly between the 24 cups, and press it firmly into place in the bottom of each.
Portion your cheesecake filling into the cups, allocating about a half-cup of filling to each. Use a 4-ounce scoop or ladle to make portioning simpler.
Slide the pans carefully into a preheated oven at 300 degrees Fahrenheit. Bake for approximately 20 minutes, until the cheesecakes are mostly set but still slightly jiggly in the middle. Remove them from the oven and let them set for eight to 10 minutes, then remove the cups from the muffin pan and place them on a rack to finish cooling.
Cover the individual cheesecakes and refrigerate them for at least three to four hours, or preferably overnight, to become firm. Remove the paper cups before serving.