LOAF PAN NEW YORK-STYLE CHEESECAKE RECIPE - PILLSBURY…
The humble loaf pan can be used for so many more dishes besides quick bread, and this genius recipe for small-batch cheesecake proves it! Making only 8 servings (opposed to the traditional 16), this simple cheesecake is perfect for when you want a little something sweet after family dinner without being left with a ton of leftovers. The combination of the delicious graham cracker crust, creamy filling with just a hint of lemon, and any decadent topping of your choice makes this dessert totally irresistible!
Provided by Pillsbury Kitchens
Total Time 5 hours 10 minutes
Prep Time 20 minutes
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Line 9x5-inch loaf pan with cooking parchment paper, leaving enough hanging over sides to easily remove cheesecake from pan.
- In small bowl, stir Crust ingredients until well mixed. Firmly press mixture in bottom of loaf pan.
- In large bowl, beat cream cheese, 3/4 cup sugar, the flour and grated lemon zest with electric mixer on medium speed about 1 minute or until smooth. On low speed, beat in whipping cream, vanilla and eggs just until blended. Pour filling into crust, and smooth top.
- Place loaf pan inside 13x9-inch baking pan. Pour very hot water into baking pan around loaf pan until water is about halfway up sides of filling in loaf pan, to create water bath.
- Carefully place in oven. Bake 55 to 65 minutes or until cheesecake is set at least 1 inch from long edge of pan but center of cheesecake still jiggles slightly when moved. (Cheesecake will become firm during refrigeration.) Turn off oven; leave cheesecake in oven with door closed 15 minutes. Carefully remove from oven; cool in pan (with water) on cooling rack 30 minutes. Remove pan from water bath.
- Refrigerate about 3 hours, or until completely chilled. Using parchment ends, carefully remove cheesecake from pan. Carefully pull sides of parchment paper away from cheesecake. To cut cheesecake, use long, thin-bladed, non-serrated knife. Dip knife into hot water after each cut, cleaning off with paper towel. Serve topped with your favorite toppings, if desired. Store cheesecake loosely covered in refrigerator.
Nutrition Facts : Calories 430 , CarbohydrateContent 35 g, CholesterolContent 125 mg, FatContent 5 , FiberContent 0 g, ProteinContent 6 g, SaturatedFatContent 16 g, ServingSize 1 Serving, SodiumContent 300 mg, SugarContent 26 g, TransFatContent 1 g
CHEESECAKE BROWNIE SQUARES RECIPE: HOW TO MAKE IT
Brownies are my grandson Noah's favorite, so we always make some when he comes to visit. These cheesecake brownies are a definite crowd-pleaser. —Barbara Banzhof, Muncy, Pennsylvania
Provided by Taste of Home
Categories Desserts
Total Time 60 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- Prepare brownie mix batter according to package directions. Spread 2 cups into a greased 13x9-in. baking dish; set aside., In a small bowl, beat the cream cheese, butter, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined. Spread evenly over brownie batter. Top with remaining brownie batter. Cut through batter with a knife to swirl., Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out with moist crumbs (brownies may appear moist). Cool completely on a wire rack. Spread frosting over brownies.
Nutrition Facts : Calories 202 calories, FatContent 12g fat (4g saturated fat), CholesterolContent 34mg cholesterol, SodiumContent 131mg sodium, CarbohydrateContent 22g carbohydrate (16g sugars, FiberContent 0 fiber), ProteinContent 2g protein.
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