I can't figure how you would get the cheese cakes out of that pan without dumping it...in which case why not just use a muffin tim? Or what I did before I had a popover pan or ramekins, custard cups? At least you can stack the custard cups.
Linda C

Linda, it has a removable bottom (disk) so you don't have to dump anything. Slide a knife around the side and push the bottom up!

Maybe you could also use it for little frittata's or mini quiche?

Sorry, my picture links were all the same. Here's the Chicago Metallic one.

lindac

They have removable bottoms, mini-versions of the larger cheesecake pans without the clamp to tighten the sides. Like this. Instead they have a "lip" on the bottom that the removable bottom rests on. You just push up the baked cheesecake from the bottom to remove it.

dishesdone

Yes, little quiches would be great, maybe just with a bottom crust. I also make an egg & cheese souffle for special breakfasts that might work.

My daughter-in-law just told me to try them for Thanksgiving stuffing. She bakes hers in muffin tins, and I think that's too much stuffing since most people in our family leave some on their plates, even though they're all stuffing-lovers.

Popovers?
Yorkshire pudding?

But isn't cheesecake suppose to be cooked in a shiny pan to avoid over browning?

Rita

anney, just thought of something else, little noodle puddings.

I made these in ramekins and everyone enjoyed them for thanksgiving.

BROWNED ONION KUGELS (susanq- GB)
Serves 6-8
A kugel is traditionally baked in a single large pan, but using a muffin tin is a bit more elegant - and produces an abundance of tasty browned edges. Serve the kugels as a main brunch dish or an accompaniment to pot roast or baked chicken.

*I like to double this recipe for lots of left-overs and use a 9 x 13 ceramic baking dish for family dinners.

6-oz medium egg noodles
1 stick (1/2 cup) unsalted butter
3 cups chopped onions (2 large)
1-1/2 cups sour cream
1-1/4 cups small-curd cottage cheese (10-oz)
1 T poppy seeds (can be omitted if you cannot eat seeds)
4 large eggs
1 teaspoon salt
1/4 teaspoon black pepper
1/2-1 teaspoon Hungarian paprika (optional)

Put oven rack in middle position and preheat oven to 425F

Cook noodles in a 6-8 quart pot of boiling salted water until al dente, about 4 minutes. Drain in a colander and rinse under cold water and drain well.

Melt butter in a 12-inch heavy skillet over moderate heat and brush muffin cups with some of butter. Add onions to skillet and cook, stirring occasionally until well browned, about 20 minutes. Transfer onions to a large bowl and stir in noodles, sour cream cottage cheese and poppy seeds. Lightly beat eggs with salt and pepper, then stir into noodle mixture until combined well.

Divide mixture among muffin cups and bake until puffed and golden, 20 to 25 minutes. Loosen edges of kugels with a thin knife and cool kugels in pan 5 minutes before serving.

I think that removing them from the pans won't be as easy as you think...removeable bottoms or not.
What sort of a crust would you use?
Linda C

I bought enough frozen creme brulees at trader joe's to accumulate a nice stack of glazed terra cotta dishes that I use for any custardy dish or, acutally, any thing I else that fits in it without turning it out at all. It;s really great earthy looking pottery and you have all those ready made desserts that aren't bad at all.

I have one of these and it's great. They work well and I was not disappointed.

So far I have only used them for cheesecakes, but you could do small savory appetizer cheesecakes creating a variety for a cheese board or single servings of onion loaf or anything that cooks in a ramekin or muffin tin where you can seal the bottom with a basic crust of bread or some crumb mixture.

Sue

lindac

The recommendation is to use cookie crumbs mixed with melted butter and sugar, pressed into place.

When I baked small cheesecakes in tuna cans, I found that Archway's soft cookies or those I baked myself could easily be cut to size by the can to make the bottom crust. One could also put a tablespoon or so of cookie dough in the bottom of these little pans and bake them, then put the cheesecake batter on top and bake it -- they take only 12-15 minutes.

cookingrvc

Mini onion loaf servings sound delicious!

I've never seen one of these before and I have to admit that I would be tempted. I like anything in mini pans!!

Like Sol suggested appetizers would be great.

Is there a way to layer colored cake dough so you could make a mini layered cake without separately baking the layers? Maybe lightly spinkling some graham cracker cumbs between layers? Might be fun to experiment a bit!

Michelle

Rita

Sorry, I missed your early post. But isn't cheesecake suppose to be cooked in a shiny pan to avoid over browning?

I guess it really depends on how long you bake cheesecakes. I never bake the big ones long enough or at high enough temps for them to get brown! But then, all my large cheesecake pans are shiny, so you might be right, at least about the large ones.

I'll keep an open mind about these small non-stick ones, though, since the mini-cheesecakes bake in only 10-12 minutes, about the same length of time it takes to bake biscuits. I often use a dark cookie sheet for them and they don't over-brown.

I love my Norpros.. Exc. quality! My friend Arlene got them for me and shipped them here..I use them a lot..
I make mini cheesecakes most of the time..but savoury ones I make also..lovely w/ a salad:) And baguette as a starter.Pretty too!

I would buy these again in a heartbeat.
I also have mini pumpkin ones from W-S.