LOAF PAN NEW YORK-STYLE CHEESECAKE
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
Categories Dessert
Time 5h10m
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, Carbohydrate 35 g, Cholesterol 125 mg, Fat 5, Fiber 0 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 26 g, TransFat 1 g
LOAF PAN CHEESECAKE
A smaller size cheesecake, made in a loaf pan, and without the need of a water bath.
Provided by Anita Jacobson
Categories Dessert
Time 1h25m
Number Of Ingredients 9
Steps:
- Preheat oven to 325 Fahrenheit (165 Celsius). Line a 9"x5" loaf pan with parchment paper with enough overhang to easily remove the cheesecake from the pan.
- Mix together all the crust ingredients, then pour into the prepared loaf pan. Press down the crust with the help of a spatula so it is tight and firm. Bake in the preheated oven for 23-25 minutes, or until the edges and top are golden brown.
- Meanwhile, let's make the cheesecake filling. With a mixer, beat cheesecake until completely smooth. Add in sugar, egg, vanilla, and lemon juice. Beat until completely mixed and smooth.
- Pour the cheesecake filling on top of the warm crust, smooth the top.
- Bake in the oven for 40-45 minutes, or until the cheesecake is set. A cake tester should come out only almost clean, not completely clean.
- Remove the pan from oven, and place on a wire rack. Once cool, refrigerate the cheesecake for at least 4 hours, overnight is best.
- Remove the cheesecake from the pan by grabbing the overhang parchment paper. Slice into 6 servings. Serve plain, or with your toppings of choice.
BASIC LOAF PAN CHEESECAKE
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
Time 50m
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
LOAF PAN CREAM CHEESE CAKE
This is a great recipe idea especially for those of you who don't trust yourself around a regular sized cheese cake. It's very simple and you don't have to worry about water seeping into you cake. Great because you can make any of your 8 or 9-inch cheese cakes this way by cutting your recipe in 1/2 . Or if you like use the...
Provided by Pat Duran
Categories Other Desserts
Time 55m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 325^. Line a 9x5-inch loaf pan with non-stick foil or line with foil and spray with cooking spray. Set aside. Crust: In a food processor, process the graham crackers to make about 1/2 cup crumbs. Add the butter and sugar and pulse to mix well. Press mixture into bottom of foiled loaf pan and bake for 10 minutes. Remove from oven.Set aside to cool. Reduce oven temperature to 300^.
- 2. Rinse out food processor with a little water. Add the cream cheese and sugar and process until smooth, stopping to scrape bowl . Add the lemon juice, zest, and vanilla and pulse to blend, then add the egg yolk only; pulse to incorporate.
- 3. In a separate mixing bowl, whip the egg white until stiff. Fold the cheesecake batter into the egg white. Pour mixture into the prepared loaf pan. Bake for about 40 minutes at 300^.
- 4. Mix topping ingredients and brush over the top. Bake for another 10 minutes. Remove from oven to a wire rack to cool completely,then chill overnight. Before serving, remove cake from pan by lifting out by the foil. Cut into 2 large squares and then cut triangles from each piece.
LOAF PAN CREAM CHEESE POUND CAKE
The most perfect small cream cheese pound cake baked in a loaf pan and made with milk. It is rich, moist, and dense with just the right amount of sweetness and extracts that allow the cream cheese flavor to really shine through. Follow the recipe exactly as written to replicate the same amazing results I was able to achieve.
Provided by Crystal | Beat Bake Eat
Categories Dessert
Time 2h7m
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F.
- To a large bowl add the butter and cream cheese.
- Using a whisk or electric mixer, beat until smooth.
- Add the sugar, salt, and baking powder.
- Beat until fluffy, about 2 - 3 minutes.
- Beat in the eggs until fully incorporated.
- Stir in the milk, vanilla extract, and almond extract.
- Add the flour and mix until combined, try your best not to overmix.
- Line a 9x5 inch loaf pan with parchment paper or spray with nonstick cooking spray.
- Transfer the batter to the pan and smooth the top into an even layer.
- Bake for 72 minutes (1 hour & 12 minutes) or until light golden brown and a toothpick inserted into the center comes out clean or with very few crumbs. *If your oven runs hot check at 70 minutes.
- Cool in pan 15 minutes then transfer to a wire rack.
- Let the cake cool for at least 30 minutes before slicing. Best served freshly baked, immediately after cooling.
Nutrition Facts : Calories 283 kcal, ServingSize 1 serving
CREAM-CHEESE POUND CAKES
For best results, bake these cakes at least a day before serving. Store, wrapped in plastic, for up to three days at room temperature, or freeze for up to three months.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h45m
Yield Makes 2
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined.
- Generously coat two 8 1/2-by-4 1/2- by-2 1/2-inch loaf pans (1 1/2 quarts each) with cooking spray; immediately pour in batter (pan will seem full). Tap pans on work surface to eliminate any large air bubbles.
- Bake until golden and a toothpick inserted in the centers comes out almost clean, 60 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).
- Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.
Nutrition Facts : Calories 308 g, Fat 16 g, Protein 4 g
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