Technical Details
- Mini cheesecake pan with 12 individual cups; ideal for muffins and quiche
- Constructed of durable metal; each cup measures 2 by 2 by 1-3/4 inches
- Riveted, stainless-steel handles provide a secure hold; contoured for comfort
- Nonstick coating and removable bottoms enable easy food release
- Pan measures 17 by 11 by 2 inches overall; cleans easily; dishwasher-safe
Product details
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Product Description
Nor Pro Mini Cheesecake Pan. Great for quiches, tartlets, muffins, coffee cakes, hors d'oeuvres and more.
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Customer Reviews
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
113 reviews
54 of 54 people found the following review helpful
Great Product!
25 April 2006
Amazon Verified Purchase
I only ordered one, and now I wish I had ordered another while it was still $10! But this is still a great deal when you compare it to other products out there. I've made chocolate cakes and cheesecakes in this pan, and it's not disappointed me once. There was a little leakage though when I was making the cakes, so next time I'll be sure to place a baking sheet underneath when working with thin batter. The cheesecakes came out so cute and perfect--they slid out so easily without any greasing. This is also a very sturdy metal pan, which also surpassed my expectations.
34 of 34 people found the following review helpful
Fabulous little treatmaker!
22 Oct 2007
Amazon Verified Purchase
I bought two of these pans and will likely buy one or two more. I made mini pumpkin spice cheesecakes, and they turned out perfectly! 15 minutes at 325 and that was it. I used refrigerated sugar cookie dough for the crust, baked for 7 minutes at 325 and then let them cool before I added the batter. They're a little too big for Nilla wafers to fit whole, but Oreos will fit. Try different recipes and have fun wowing your friends and family. They won't be able to eat just one!
52 of 56 people found the following review helpful
Finish is too dark
31 Dec 2008
I find that the dark nonstick finish cooks the edges of the cheesecake too fast, making it very easy to overcook the outside of the cheesecakes. They puff up in the oven and deflate like a souffle after coming out of the oven. I also have several Chicago Metallic Mini Cheesecake pans that I prefer; the aluminum finish bakes the cheesecake more evenly. I have compared cheesecakes baked in dark nonstick and aluminum pans side by side (both mini and full size) and found that cheesecakes baked more evenly in aluminum pans, looked better, and had a better texture. I won't use this pan again; I like my Chicago Metallic Mini Cheesecake pans much better.
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