When I get a sweet tooth I often think about cheesecake but refuse to pay $10.00 for a small slice at a local store. Nor, do I want to make a big regular cheesecake unless I have a crowd. Small batch is the way to go and this recipe gives me 5 nice slices – just enough to satisfy my craving, maybe share with a friend and enough to freeze for later. This luscious cheesecake conveniently bakes in a 9×5-inch loaf pan!
Delicious Small Batch Cheesecake in a Loaf Pan
Recipe by Sally at sallysbakingaddiction.com, Adapted by Judi Graber
Crust:
- 1-1/3 cups graham cracker crumbs (I used only 9 full sheet graham crackers)
- 3 tbsp. unsalted butter, melted
- 1 tbsp. granulated sugar
Use the lower third of your oven and preheat to 325 degrees. Line a 9×5-inch loaf pan with parchment paper with enough overhang on two sides to easily remove the cheesecake from the pan. I have a silicone sheet made to fit a loaf pan that I trace onto parchment paper, cut out and place in the pan.
Mix the three crust ingredients together and pour into parchment lined pan. I like to use the flat bottom of a glass or can (versus my fingers) and press down so the crust is compact in the pan. Bake for 20 minutes until lightly browned. I did bake it 10 minutes longer. Remember all ovens are not created equal!
Filling:
- 16 oz. full fat brick cream cheese softened to room temperature
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 tsp. pure vanilla extract
- 1 tsp. fresh lemon juice
- use fresh fruit for topping, different fruit toppings or even salted caramel
While the crust is pre-baking, prepare the filling. Beat the softened cream cheese in a large bowl until smooth. Beat in the egg, sugar, vanilla, and lemon juice until combined and smooth, about 2 minutes. Scrape down the sides as needed.
Pour the batter on top of the warm crust and smooth into an even layer. Bake for 45 minutes (I baked it for an additional 10 minutes as it still wiggled – ovens do vary). A toothpick inserted into the center of the cheesecake should come out clean.
Remove from the oven and allow to cool completely in the pan set on a wire rack. Once cool, refrigerate in the pan for 4 hours at least.
Once cool you can easily pick up the cheesecake using the overhang on the two long sides of the pan. Cut into pie shape slices and serve with optional toppings.
Recipe by cookingwithauntjuju.com
I always have so much leftover food when I cook, especially in the sweets department. This is a nice smaller version of a decadent dessert. I like the tip of using a glass or can to tamp down the graham cracker crust, I will try that myself next time. I also liked how you cut slices that look like pie but were from a rectangular pan –
It works to keep the crust even 🙂 Yes, I liked the pie slices and did get 5… I don’t like to waste food either and this recipe allows me to eat the whole thing (share and freeze of course) without feeling guilty!
Love this. A great way of guiltless way of enjoying luscious cheese cake! 🙂
I can see making this small batch cheesecake often 🙂
Cheesecake is simply delightful. 🍮
A favorite of mine 🙂
Mine, too.
Just saying great idea to make a smaller one, and i love the cascading roses.
sherry https://sherryspickings.blogspot.com/
No problem Sherry as I took the info meant for my recipe and posted it only. Your comments went to spam so I was able to edit before they appeared 🙂
Perfect for two people and no temptations to eat extra when you do small batch cooking.
Exactly Karen – Cheesecake is a favorite and a dessert I would overindulge in if given the chance 🙂
I love small-yeild desserts. Thanks!
You’re welcome! I love them too and this recipe is a perfect example 🙂