Hmm. Off the top of my head, I would say around 250F for maybe 20 minutes?

THe best way to go is by appearance or temperature. THey should still be a tad soft in the center or an instant read thermometer should read 150F.

Keep in mind that althought the texture will still be quite fine, it won't have that NY Style that is creamy in the center and drier around the outside. You need a bigger cake to do that.

Karen