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
Janet says
This looks like a great dessert for my husband and I! Just wondered - my husband hates coconut, can I just sub. graham cracker crumbs for the coconut flakes? Would it be the same amount, and would I keep all the other ingredients? Thank you!
Christina Lane says
I haven’t tried it yet, but I think 1.5 cups of graham cracker crumbs would work. Use the same amount of butter and sugar. If it seems too dry, use an extra tablespoon of butter. And don’t do the pre-bake. Just pour the cheesecake on top and bake. But I totally haven’t tried it–this is just my best guess! Best of luck :)
Kelli says
Great idea to make cheesecake in a loaf pan!!!! What would be the substitution amount of graham crackers instead of coconut for the crust? I love coconut, hubs does not :(
Christina Lane says
I totally get you on the coconut thing. I have friends who hate it, too! And when I teach cooking classes, there’s always one person that’s against it. I haven’t tried it yet, but I think 1.5 cups of graham cracker crumbs would work. Use the same amount of butter and sugar. If it seems too dry, use an extra tablespoon of butter. And don’t do the pre-bake. Just pour the cheesecake on top and bake. But I totally haven’t tried it–this is just my best guess! Best of luck :)
Sharon @ What The Fork Food Blog says
Cherry and beet puree doesn't sound nearly as wonderful as this genius cheesecake. I'll just sneak Camille some cheesecake when you're not looking ;)
Ali Grace | Cookies & Grace says
First -- Camille is so freakin' cute. I'd love to squeeze her!
Second -- that cheesecake looks amazing, and the coconut crust? Perfection. Can't wait to share this with my GF mama! :)
Jessica @ Stuck On Sweet says
that picture of you and Camille is so damn cute! Loving the coconut, almond and vanilla that is going on in this cheesecake. so yum!
Cookin Canuck says
That crust with the coconut - heaven! I can see why Camille is reaching for a piece. :)
Erin @ Dinners, Dishes, and Desserts says
That crust!!! And I am pretty sure I need to participate in the challenge. My freezer and pantry is stocked with entirely too much food!
Jessica says
Now, that's my kind of pantry challenge! ;) Yum!
Christina Lane says
Haha, Jessica! I'm glad you approve. Thanks for inspiring me :)
Patricia @ Grab a Plate says
Gosh this is gorgeous!! I love the "personal accomplishment" of eating a batch of cheesecake (cuz I could, you know)! I also really love the challenge you're participating in! What a fab idea (that I so need to take up on my own)!
Rebecca says
I know this is heresy, but I'm not a coconut lover -- I actually can't stand it. What I AM is a cheesecake lover! Do you have any recommendations of other recipes I could steal the crust from and get approximately the right amount of crust for the loaf pan?
Also, I just got new neighbors -- and I am inviting them over for drinks and dessert, as you suggested back in your Texas sheet cake post. Thanks for the idea! I considered inviting them just for drinks, but I'll take any excuse to eat more dessert! :)
Christina Lane says
That is so sweet! I hope you have an awesome night with your neighbors!
I totally get you on the coconut thing. I have friends who hate it, too! And when I teach cooking classes, there's always one person that's against it. I haven't tried it yet, but I think 1.5 cups of graham cracker crumbs would work. Use the same amount of butter and sugar. If it seems too dry, use an extra tablespoon of butter. And don't do the pre-bake. Just pour the cheesecake on top and bake. But I totally haven't tried it--this is just my best guess! Best of luck :)
Jeff says
I've used chocolate chip cookie ground up in the food processor for cheese cake crust before.