Cheesecake in a loaf pan makes 5 small slices of cheesecake, perfect for a small batch cheesecake for two!
Cheesecake in a loaf pan makes 5 small slices of cheesecake, perfect for a small batch cheesecake for two!
I'm having the hardest time deciding the serving size of this small cheesecake made in a loaf pan. I think just how much cheesecake you can eat is personal. A personal accomplishment, if you ask me, but nevertheless, the answer varies.
Cheesecake is rich, so I only ate one of the little triangles, but my husband considers two triangles the perfect serving. This cheesecake in a loaf pan was eaten by 4 people in 1 day, so there's that. Maybe that's a little more than dessert for two, but it's still smaller than a 9" cheesecake.
More fun facts about this cheesecake: the gluten free option is there, and it's delicious. I mixed 1.5 cups of unsweetened coconut flakes with an egg white, sugar, and melted butter to make the cheesecake crust. Can you use sweetened coconut flakes? Sure, if you've got 'em. (Omit the sugar in that case).
If you want to make this cheesecake with a standard graham cracker crust, see my Lemon Blueberry Cheesecake version!
During a recent freezer purge, I found some frozen tart/ pie cherries in my freezer. I decided to make my own cherry pie filling for the topping, because then I could load it up with almond extract and slurp it with a straw. If you already have a can of cherry pie filling in your pantry, crack that baby open!
Line your bread loaf pan with parchment paper, press in the coconut crust (or graham cracker crust!) and bake for 25 minutes. It will be slightly golden brown after 25 minutes. It won't be as golden brown as it is in the photo above until the entire cheesecake is done baking.
Meanwhile, make your cheesecake filling. I leave my cream cheese on the counter overnight before baking because there is nothing worse than lumps in cheesecake. Room temperature cream cheese is ESSENTIAL. It also prevents cracks, too!
Look at that crack-free crust! And it wasn't even baked in a water bath!
While the cheesecake chills, make the cherry topping (or open a can of cherry pie filling!)
Another great topping is my easy 5-minute microwave lemon curd.
Everyone wants some!
(Don't give babies cheesecake...see my BABY FOOD RECIPES, though!)
No cheesecake for baby. I did make her some cherry and beet puree, though!
These cheery topped cheesecake slices are nothing short of heavenly!Cheesecake in a Loaf Pan
Ingredients
For the crust:
For the cheesecake:
For the cherry topping:
Instructions
Nutrition Information:
Yield:
5
Serving Size:
1
Amount Per Serving:
Calories: 701Total Fat: 54gSaturated Fat: 37gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 178mgSodium: 467mgCarbohydrates: 48gFiber: 5gSugar: 39gProtein: 10g
Jarna says
What if i dont want egg in creamcheese filing?
Christina Lane says
Then don't make this. It's a cheesecake. They contain eggs.
ZULEYKA MORALES says
Hi, how can I make this cheesecake in pumpkin cheesecake version?
Christina Lane says
I would adapt my instant pot pumpkin cheesecake: https://www.dessertfortwo.com/instant-pot-pumpkin-cheesecake/
Caryl says
This recipe is delicious. I used the graham cracker crust. First time I used a loaf pan, then a 6" spring pan. Both turned out great. This is my husband's favorite cheesecake.
Pamela says
Perrrfectt!!!! Love the smaller cheesecake and its genius in a loaf pan. Yikes, we've left cream cheese out overnight for the last 40 years, how are we alive???? The coconut was a nice change of pace and it was a very delicious cheesecake. I wouldn't change a thing.
Christina Lane says
I know, isn't this crazy? I work at a bakery part time, and we leave cream cheese out all the dang time. Our bakery is very sterile otherwise, and we have lots of air filters, and nothing is allowed to 'land on' the cheese. But yeah, I know it makes some food science people freak!
Beth says
Please, a recipe for loaf pan pumpkin cheesecake. We love the loaf pan cheesecake.
Ginny Lewis says
Followed recipe as written, but forgot to bake the crust part first, got distracted. Hope it’s not ruined!
ANNA says
Made this tonite but used splenda, frozen fruit and cream of tarter for the lemon. It was great!
Thanks for the recipe!
Everything comes out perfect!
(Ill try graham next time)
Leslie says
How far in advance can I make this?
Frances says
Do you recommend or have a recipe for a sour cream topping for this cheesecake or your muffin size cheesecakes?