I am using my go-to recipe for pumpkin cheesecake http://www.epicurious.com/recipes/foo... this weekend, but making it a mini version in a mini cheesecake pan. I was going to half the recipe and make two pans of mini cheesecakes but here is the problem, I only have one pan and I wasn't thinking about refrigerating the cakes overnight in the pan. Seeing how I only have 1, can one set of minis be baked, removed, placed in tupperware overnight?
I would buy another pan but can't find one in Boston (with the exception of the C&B mini pan shaped like pumpkins which look more like bats to me).
It's definitely do-able.
Presentation may suffer, as a freshly unmolded cheesecake served from the springform bottom is usually preferable. My suggestion: put a parchment round down before pressing the crust in, and do your best to keep the edges clean or coat them in something (nuts, etc.) just before serving. The trick will definitely be getting the cake out of the pan to store, but the parchment should help with that.
I personally wouldn't move a cheesecake until it has set in the fridge for a good 12 hours. I believe it would crack and be very messy.
Thanks for the replies. Unfortunately I had a mini cheesecake catastrophe. My cheesecakes fell and sank into the center. I found them unsalvagable. I don't understand why this happened? I made plain mini cheesecakes once before in this pan and they were beautiful. Is the pumpkin too heavy? What would cause my cheesecakes to sink?