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
Scott Fite says
This was a nice dessert that turned out well. I was a little skeptical at first on the crust being just coconut but it turned out to be fine in cutting the strong richness of the cheesecake. I only had sweetened coconut so I didn't add much sugar to it. Everything else, I stuck to the recipe and it tasted and looked great!
Christina Lane says
Yay! I'm so glad to hear this, Scott! Thanks :)
Sarah says
Hi! I want to make this for Valentine's Day, but don't have an electric mixer, could I use my food processor instead? Thank you!
Christina Lane says
I think you can, Sarah! Don't over-mix or it will become too airy and might crack after baking. But it will still taste good :)
Sybil says
I made this yesterday, my first ever cheesecake.
First, I made the graham crackers using the BrownEyedBaker recipe because my husband is not crazy about coconut crusts.
I followed your instructions exactly (though I reduced the sugar a little) and it came out wonderfully. Really delicious.
Rike says
Hi Christina, Sally shared this recipe with a graham cracker crust a while ago on her “Sally ‘s Baking Addiction”-blog and it came up again now in her baking challenge. Since you are the actual author, I wanted to let you know how much I liked it. It’s so simple and tastes so good! I will try the blueberry-version next, I think.
Did you ever think about giving measurements in the metric system as well? I imagine it’s a lot of extra work, but I am sure readers from outside the US, like me, would appreciate it a lot.
Lisa says
Is the crust crispy? Also, do you think adding the left over egg yolk from the crust to the cheesecake would work or should I add a bit more cream cheese (or maybe sour cream)?
Christina Lane says
The coconut crust is crispy, yes. I can't speak to changing the recipe by adding an egg yolk and adding more cream cheese or sour cream. I only tested the recipe the way you see written here, and it works perfectly. Why do you want to add an egg yolk?
Marisa says
How would you recommend turning this into a chocolate cheesecake? I'm thinking I'd triple the chocolate ratios in your Tin Roof Cheesecake, but I wanted to ask before I went crazy LOL. Thanks!!
Shif says
Hi . I would like to know how much cream cheese we should use? The recipe says 2 8-ounce. How much does it mean?
Christina Lane says
It's 2 eight-ounce packages. Sorry for the confusion!
John-Mark says
So the nutritional information is for the entire cheesecake; is that correct?
Ada says
Hi-I'm planning on making this next week, but I'm concerned with the calorie count. The amount of calories shows 2,369, is that for the whole cake loaf or just 1 of the 5 pieces? I'm assuming the whole loaf, then each slice would be 480 ? Thank you!
Christina Lane says
Yep, each slice is 480.
Melissa says
Hi Christina, this looks delicious. Wondering if this would work in an 8x4 loaf pan, and what the adjusted baking time would be. I'm kinda new to this baking thing :/
Christina Lane says
It will :) Just watch the cheesecake for signs of being done. It might take longer because it's thicker.