LOAF PAN CHEESECAKE RECIPES
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
BASIC LOAF PAN CHEESECAKE - BEAT BAKE EAT
A quick, easy, and convenient recipe for small-batch baked cheesecake in a loaf pan. Perfect for beginners or those looking for a simple way to cut a cheesecake recipe in half.
Provided by Crystal | Beat Bake Eat
Categories Dessert
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 325°F.
- Line a 9x5 inch loaf pan with parchment paper, leaving enough hanging over the sides to easily lift the cake out.
- In a medium sized bowl, mix together the butter, sugar, and graham cracker crumbs until evenly combined.
- Firmly press the crumb mixture into the bottom of the pan in an even layer.
- To a large bowl, add the cream cheese and sugar and mix well until smooth.
- Beat in the eggs and vanilla extract. Do not over beat! *Batter will be very runny.
- Pour the batter on top of the crust and smooth it out into an even layer.
- Bake for 40 – 42 minutes until the top is set and the center jiggles when the pan is gently shaken.
- Cool in pan completely, placed on top of a wire rack (about 2 hours).
- Cover tightly with foil or plastic wrap and refrigerate for at least 6 hours, overnight is best!
- Lift cake out of the pan using the parchment, slice and serve plain or with your favorite toppings. *For a creamier texture let it sit at room temperature for 10 minutes before serving.
Nutrition Facts : Calories 486 kcal, ServingSize 1 serving
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