---
product_id: 1565635
title: "Chicago Metallic 12-Cup Mini-Cheesecake Pan, 14-Inch-by-10.75-Inch"
brand: "chicago metallic"
price: "₨2684"
currency: SCR
in_stock: true
reviews_count: 3
url: https://www.desertcart.sc/products/1565635-chicago-metallic-12-cup-mini-cheesecake-pan-14-inch-by
store_origin: SC
region: Seychelles
---

# 12 mini servings Superior heat conduction Dishwasher safe Chicago Metallic 12-Cup Mini-Cheesecake Pan, 14-Inch-by-10.75-Inch

**Brand:** chicago metallic
**Price:** ₨2684
**Availability:** ✅ In Stock

## Summary

> 🍰 Elevate your dessert game with every bite!

## Quick Answers

- **What is this?** Chicago Metallic 12-Cup Mini-Cheesecake Pan, 14-Inch-by-10.75-Inch by chicago metallic
- **How much does it cost?** ₨2684 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.sc](https://www.desertcart.sc/products/1565635-chicago-metallic-12-cup-mini-cheesecake-pan-14-inch-by)

## Best For

- chicago metallic enthusiasts

## Why This Product

- Trusted chicago metallic brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Easy Cleanup:** Spend less time washing up with dishwasher-safe convenience.
- • **Bake Like a Pro:** Craft flawless mini cheesecakes with ease!
- • **Traditional Touch:** Experience authentic baking with an uncoated surface.
- • **Lift and Serve Design:** Effortlessly remove and serve individual treats.
- • **Heavy-Duty Construction:** Enjoy even baking with premium aluminized steel.

## Overview

The Chicago Metallic 12-Cup Mini-Cheesecake Pan is designed for baking perfect mini cheesecakes with its innovative 'Lift and Serve' removable bottom inserts. Crafted from heavy-weight aluminized steel, it ensures superior heat conduction and even baking, while its traditional uncoated surface brings authenticity to your kitchen. Plus, it's dishwasher safe for easy cleanup, making it a must-have for any baking enthusiast.

## Description

This elegant pan is the key to making perfectly delicate mini cheesecakes. The Lift and Serve function makes this piece so easy to de-pan without compromising your hard work. Make a delightful display with different toppings, jams, fruits, drizzled chocolate, melted butterscotch, toffee bits, ice cream toppings and more. Oven safe to 450°F / 232°C; not intended to be used under the broiler. Sharp-edged utensils and knives should not be used.  At Chicago Metallic, we believe that serious baking requires serious bakeware. That’s why we’ve been crafting innovative equipment, for professionals and serious home bakers, for over 100 years. We’ve built a global reputation one kitchen at a time. People know our products are built for durability and can be depended on year after year. We’re proud to offer three distinct lines of premium bakeware plus stylish, innovative specialty bakeware and baking essentials. The Chicago Metallic Professional line of bakeware makes cooking and baking a delight. The non-stick surface easily releases each recipe and makes clean-up effortless. It’s the preferred choice of bakers who understand quality and design, but also want professional-grade durability.

## Features

- BAKE THE PERFECT MINI-CHEESECAKES: This elegant pan is the key to baking perfectly delicate mini cheesecakes easy to use with the "Lift and Serve" removable bottom inserts for individual servings.
- SUPERIOR HEAT CONDUCTION AND EVEN BAKING: This pan is made from heavy-weight aluminized steel for superior heat conduction and even baking.
- TRADITIONAL BAKING SURFACE: This pan brings traditional baking back into the kitchen, the surface is uncoated.
- DISHWASHER SAFE: This pan is dishwasher safe, however hand-washing is recommended to extend product life.

## Product Details

- **Material:** Metal
- **Brand:** Chicago Metallic
- **Color:** Silver
- **Shape:** Round
- **Special Feature:** Dishwasher safe, Oven Safe

## Images

![Chicago Metallic 12-Cup Mini-Cheesecake Pan, 14-Inch-by-10.75-Inch - Image 1](https://m.media-amazon.com/images/I/6188lvN6ZzL.jpg)
![Chicago Metallic 12-Cup Mini-Cheesecake Pan, 14-Inch-by-10.75-Inch - Image 2](https://m.media-amazon.com/images/I/718O+UMYT+L.jpg)
![Chicago Metallic 12-Cup Mini-Cheesecake Pan, 14-Inch-by-10.75-Inch - Image 3](https://m.media-amazon.com/images/I/71-PEP2LzAL.jpg)
![Chicago Metallic 12-Cup Mini-Cheesecake Pan, 14-Inch-by-10.75-Inch - Image 4](https://m.media-amazon.com/images/I/71+DbPu0biS.jpg)

## Available Options

This product comes in different **Size, Style** options.

## Questions & Answers

**Q: Does anyone  have any recipes they could send me  for the chicago metallic mini cheesecake pan
thank you**
A: Google will pull up some recipes for you. For example this is a good one. http://amandascookin.com/2012/03/mini-turtle-cheesecakes.html

**Q: I have lost the bottoms of this cake pan, could you mail me replacements?**
A: You can purchase Chicago Metallic 3" Replacement Mini-Cheesecake Disk - 6/pk. for $8.99 from www.webrestaurantstore.com.  I have three of these pans and have lost several of the disks over the years.  I hope this helps.

**Q: What is the diameter of the holes in the bottoms of the pan?   Are they large enough to use a finger to push up the cheescakes?**
A: Those metal circles shown in the picture go in the bottom of the pan, that way when the baking is complete you can push up on the metal circles through the holes to get the mini cakes out perfectly!

**Q: If I use the recipe for a standard 9" cheesecake, how many mini cheesecakes will that make?**
A: I use a recipe that calls for 2 cream cheeses and 2 eggs and no sour cream or additional liquids and it makes roughly 12-15 mini cheesecakes depending on how thick the crust is. Hope that helps

## Customer Reviews

### ⭐⭐⭐⭐⭐ Perfect for personal cheesecakes
*by N***E on September 26, 2021*

After reading reviews on several mini-cheesecake pans, I selected this one rather than a non-stick pan. I think this will last longer. I hand wash the pan and disks and dry them thoroughly and put all the disks in a small ziplock bag so they won't get lost. I put the pan and disks away in the nice box they arrived in. Advice: I have found that putting 1 rounded tablespoon of crust in each makes a sturdy crust. You could use less if you prefer. Be sure to tamp down your crusts. I prebake for 5 minutes at 350. I cover the bottom of the pan with heavy duty foil. I lightly spray or butter above the crust before adding the cheesecake batter. I have tested and found that I can fill the batter within a quarter inch of the top and that is enough to allow for rising during baking (at least with my recipe). Use any extra batter and crust in some small ramekins to snack on as your "tester" cheesecakes. Don't overbake. Depending on your recipe, they will probably be done within 20 minutes. My recipe calls for 5 minutes at 400(!) then leave in oven but turn down to 225 and keep baking for 15 more minutes. No water bath. Be sure to allow the cheesecakes to cool before removing from pan. I have made them three times and mine have never had the problem of the middle of the cheesecakes sinking. You may need to use the handle of a wooden spoon to help carefully push them out (straight up) from the bottom. Make them a day ahead (at least) and store them in the refrigerator in the pan. Once they are cool (not before or condensation may form on the top of each cheesecake) I cover them with the same foil I had used for covering the bottom of the pan when baking. If I need the room in the fridge, I can put a cookie sheet on top of the pan to create a shelf. They are a great size - bigger than a mini-cupcake. Since cheesecake is so rich, most people will be happy with just one for dessert. They are really fun to decorate. You can change up your crusts and toppings. I used crushed Anna's ginger thins for my last crust - really good.Quick update - If you simply want to make enough cheesecake batter for one pan of 12 minis, adjust your recipe to call for 12 ounces (1-½ pkgs) of cream cheese. This works out perfectly. My recipe is cream together room temp 12 oz cream cheese & ½ cup sugar, then mix in 2 eggs plus one egg yolk, 2 T sour cream, 1 T lemon juice, ½ t vanilla.

### ⭐⭐⭐⭐⭐ Love this pan!
*by M***E on November 25, 2011*

I bought this pan to make mini pumpkin bourbon cheesecakes for Thanksgiving, and it worked wonderfully!For the waterbath, I was able to line the outsides of the cups easily with wax paper and foil (I was super worried about water getting in, but it didn't!).Out of laziness I only used the waterbath for some of the cakes. For the others I had a cookie sheet sitting on the rack below the mini cheesecake pan in case it leaked, but absolutely nothing dripped onto it from above. When placed on a surface, however, I was able to see little oil spots form where the cups had been. This was a very very small amount of leakage I'm talking about here though. Can you really expect a pan without a sealed bottom to not seep any oil out at all, especially when you sprayed it with tons of canola oil in case of sticking? I could not. However this was with a graham cracker crust--I have heard that Oreo crusts may leak more than graham cracker ones....I ruined a few cheesecakes getting used to the pan, but once I got the hang of it I had no problems with it. The longer you let your cheesecakes cool, the easier they'll be to get out of the pan. I took most of them out pretty soon after taking the pan out of the oven though, because my recipe for a 9-inch springform yields 3 dozen cheesecakes in this pan... so I'd poke it up, and try to slide it over so the little metal circle is sitting on top of the flat part of the pan. Then you can get a better grip on the cheesecake to move it. (I made little parchment paper circles to line the insides too, so that I could remove the cakes quickly and start the next batch in the pan)All in all, I love this pan. Easy to use, easy to wash. Will now be using it in place of my mini cupcake pan whenever I want to make something tiny in a crust.

### ⭐⭐⭐⭐⭐ A fabulous pan
*by B***N on August 10, 2016*

I cannot properly express how much I love these pans (I have two. Trust me, you want at least two of them). They are fantastic. I make so many things in them (and invariably, I get compliments on the perfect little dessert bites) -- tiny custard cakes, little chocolate fudge cakes, tiny carrot cakes, mini cheesecakes, little almond cakes, and even perfectly round consistently-sized shortbread (yup, that's my favourite trick -- roll the dough into a "sausage" slightly smaller in diameter than the mini cheesecake slots, slice into disks, drop the disks into moulds and bake -- they spread, but remain, of course, the diameter of the mould, and are consistently perfect and even in size). The removable bottoms are what makes it so fantastic. With some things (like most cakes), I make a point of thoroughly spraying the moulds with oil spray before filling them, with others (shortbread), I don't need to.The pans are very easy to clean, and as with all my bakeware, I wash them by hand and immediately dry with paper towels (although lately, I've gotten lazy and taken to just placing the washed pan and disks into a still hot oven and let it "heat-dry". Works like a charm). I bought the first pan in June 2011, and the second one about a year later, and I don't have any rust issues (writing this in August 2016). One of the best and most versatile things I've ever bought.Edited to add: I actually bought a third one about a week ago. Worth every penny. I also have to say once again, the reviews that complain about rust really surprise me. I've had the first two pans for 5 and 4 years respectively, and have used them heavily -- not a single rust spot.

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*Product available on Desertcart Seychelles*
*Store origin: SC*
*Last updated: 2026-03-05*