Cheesecake Cooking Time Change with Pan Change? I've made many cheesecakes before using a 9" spring-form in a water bath, and have always loved the result.  For a party coming up, I'd like to make individual-sized cheesecakes using a muffin/cupcake pan (Including liners).  So the question I have is what do I do to the cooking time?  

All the recipes I've found for muffin-pan cheesecake say about 30 minutes (for example: Cupid's Cherry Cheesecakes).  But the recipe I plan on making (a modification of White-Chocolate Raspberry Cheesecake) has a cook time of 55 minutes (in a normal spring-form).

So, what I was thinking is to only bake for 30 minutes.  I don't want to open the oven too often to check (and risk cold-shocking the cakes), so I'd prefer to get some insight.  I'm also planning on doing a water-bath below the muffin pan.

What do you think?
The 30 minute cooking time is somewhat similar to my experience with mini-cheesecakes in a muffin tin, although I would recommend checking between 20 and 25 minutes with a toothpick.  In my experience mini-cheesecakes were cooked until set entirely in the middle, but if your recipe is for an NY-style cheesecake that seems to wobble a bit, things might be different.