In a cupcake pan. WHen I looked at them early on they had risen and looked all nice and fluffy. Now they look sunk in. Are they supposed to, or did I cook them too long, not cook them enough? I have no experience with making cheesecake! Sorry to ask this here, but I still have 1/2 of the batch to make and I need an answer ASAP Thanks!

I made them once and overcooked them, so the tops looked all crackle-topped. But they didn't sink, so yours might be behaving properly. However, mine also tasted revolting. I'm think making them with fat-free ricotta instead of cottage cheese might work better.

Yum, I love them...I think they do sink down some.

Where is this recipe? I have never heard of the breakfast cheesecakes.

Please check out the recipe sections for cheesecake.

Yes, they do sink a great deal. The look so nice and yummy, then cool, sink in, and look a little less than appetizing. I think they are great though! I have perfected them enough now that they actually taste like cheesecake to me. I use them instead of sweet treats. I eat one with breakfast (great with my swiss chocolate almond coffee), then one after dinner. I recommened less Splenda than the recipie calls for. Also, they taste better after they have been refrigerated overnight in my opinion.

I made these recently, and mine sank a little bit and didn't look too great. Tasted really good though!

Same for me. They sank a liitle bit but OMG were they yummy.

Yes, they sink. I made 1/3 of the batch and it ends up as 12 cupcakes. I like them sweet so I dont cut out the splenda! They're not that great out of the oven, but perfect chilled overnight with some SF jam on top in the morning! And only 75 cals apiece if you cut the batch like this.