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loaf pan cream cheese cake

(1 rating)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

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 regular recipe only make it in 2 loaf pans. Eat one and freeze one for later. I will post other recipes later- so look for them soon! Enjoy. Try one using orange instead of lemon.So good!

(1 rating)
yield 2 to 4 servings
prep time 15 Min
cook time 40 Min
method Refrigerate/Freeze

Ingredients For loaf pan cream cheese cake

  • CRUST:
  • 1/2 c
    graham crackers, crushed (about 10 crackers)
  • 2 Tbsp
    melted butter
  • 2 Tbsp
    granulated sugar
  • FILLING:
  • 8 oz
    cream cheese, room temperature
  • 1/4 c
    granulated sugar
  • 1 Tbsp
    lemon juice
  • 1 tsp
    lemon zest
  • 1 tsp
    vanilla extract
  • 1 lg
    or extra large egg, separated
  • TOPPING:
  • 1/2 c
    sour cream
  • 1 tsp
    vanilla extract
  • 1 Tbsp
    granulated sugar

How To Make loaf pan cream cheese cake

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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