Name: Cheesecake in a Loaf Pan
Prep time: 5 h
Cook time: 50 min
Total time: 5 h 50 min
Yield: 5
Cuisine: American
Ingredients: 1 1/2 cups unsweetened coconut flakes; 2 tablespoons granulated sugar; 2 tablespoons melted butter; 1 large egg white; 1/4 teaspoon salt; 2 8-ounce packages of cream cheese, bat room temperature/b; 1/2 cup granulated sugar; 1 large egg, beaten; 1 teaspoon vanilla extract; 1 teaspoon fresh lemon juice; 1 1/2 cups frozen tart cherries (also called pie cherries); 2 tablespoons granulated sugar; 1 tablespoon cornstarch; 1/2 teaspoon almond extract

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!

Yield: 5 servings

Cheesecake in a Loaf Pan

These cheery topped cheesecake slices are nothing short of heavenly!

Prep Time 5 hours

Cook Time 50 minutes

Total Time 5 hours 50 minutes

Ingredients

For the crust:

1 ½ cups unsweetened coconut flakes
2 tablespoons granulated sugar
2 tablespoons melted butter
1 large egg white
¼ teaspoon salt

For the cheesecake:

2 8-ounce packages of cream cheese, [b]at room temperature[/b]
½ cup granulated sugar
1 large egg, beaten
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice

For the cherry topping:

1 ½ cups frozen tart cherries (also called pie cherries)
2 tablespoons granulated sugar
1 tablespoon cornstarch
½ teaspoon almond extract

Instructions

Preheat the oven to 325, and line a 9 x 5 x 3-inch loaf pan with parchment paper. See photo above for reference--it doesn't have to cover all sides--just the two longest sides.
In a medium bowl, stir together the coconut, sugar, butter, egg white and salt. The mixture will be very thick and paste-like. Press it into the bottom of the loaf pan.
Bake for 25 minutes until lightly golden brown.
Meanwhile, beat together the cream cheese and sugar until light and fluffy. Beat in the egg, followed by the vanilla and lemon juice.
Pour the cheesecake mixture over the coconut crust.
Lower the oven to 300, and bake the cheesecake for 30-40 minutes, until the entire surface is set and not sticky. It will have a slightly golden yellow hue. A toothpick inserted should not come out with wet batter.
Let the cheesecake cool near the oven (drastic temperature changes cause cracks in cheesecake). Once fully cooled, move to the refrigerator for at least 4 hours.
Next, make the cherry topping by combining the cherries and sugar in a small sauce pan. Bring to a simmer and cook for 1-2 minutes, until the cherries just start to soften.
In a small bowl, whisk together the cornstarch with 1 tablespoon of cool water.
Drizzle the cornstarch mixture into the cherries, and cook for another 2 minutes, until the cherry sauce thickens.
Remove from heat, and stir in the almond extract.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 701Total Fat: 54gSaturated Fat: 37gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 178mgSodium: 467mgCarbohydrates: 48gFiber: 5gSugar: 39gProtein: 10g

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Comments

Jarna says

July 22, 2020 at 10:53 am

What if i dont want egg in creamcheese filing?

- Christina Lane says
  
  July 23, 2020 at 1:59 pm
  
  Then don't make this. It's a cheesecake. They contain eggs.
  
ZULEYKA MORALES says

November 04, 2020 at 11:44 am

Hi, how can I make this cheesecake in pumpkin cheesecake version?

- Christina Lane says
  
  November 05, 2020 at 10:28 am
  
  I would adapt my instant pot pumpkin cheesecake: https://www.dessertfortwo.com/instant-pot-pumpkin-cheesecake/
  
Caryl says

January 07, 2021 at 3:06 pm

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

April 02, 2021 at 3:41 pm

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
  
  April 21, 2021 at 5:08 pm
  
  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

November 21, 2021 at 10:09 am

Please, a recipe for loaf pan pumpkin cheesecake. We love the loaf pan cheesecake.

Ginny Lewis says

January 27, 2022 at 12:41 pm

Followed recipe as written, but forgot to bake the crust part first, got distracted. Hope it’s not ruined!

ANNA says

October 25, 2022 at 3:14 am

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

February 20, 2023 at 4:52 pm

How far in advance can I make this?

Frances says

June 21, 2023 at 10:13 am

Do you recommend or have a recipe for a sour cream topping for this cheesecake or your muffin size cheesecakes?

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For the cherry topping:

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