loaf pan swirl cheesecake is the perfect size for right now!
This loaf pan swirl cheesecake checks a lot of boxes……..
It’s scaled way down from the typical 9″, which is appropriate for the tinier crowds we’re serving these days.
It’s super easy – seriously, you can get this in the oven in about 20 minutes from the time you start.
It is as decadent and delicious as its larger sibling – promise.
It’s perfect for Valentine’s Day!
Like I said, you sacrifice nothing with this petite size. It makes 6 perfect slices and can be frozen if you don’t finish it all. The chocolate swirl is just enough, without being overwhelming, and the graham cracker crust is generous – just how I like it.
A note about cream cheese and cheesecakes – for the smoothest cheesecake it is essential that the cream cheese be completely at room temperature. If it’s at all cold you will get little bits throughout your filling that won’t smooth out no matter how long you beat it. So take it out and unwrap it first thing, so that it’s ready to go when you start baking!
I typically ignore the water bath that most cheesecake recipes call for, because a) I don’t mind if it cracks, and b) I prefer my cheesecake on the drier side. But this much smaller version would get too dried out in the oven without it, so don’t skip the bath!
Let me know if you make these sweet little dessert, and Happy Valentine’s Day!
1 1/4 cups graham cracker crumbs (if processing your own you’ll need about 10 full-size crackers)
4 tablespoons unsalted butter, melted
3/4 cup + 1 tablespoon sugar, divided
1/2 cup chocolate chips
1 teaspoon shortening (can substitute butter if preferred)
(2) 8-ounce packages cream cheese, at room temperature
1 tablespoon flour
2 tablespoons heavy cream
1 teaspoon vanilla
2 large eggs, at room temperature
Pre-heat the oven to 325 degrees; line a 9″ x 5″ loaf pan with parchment paper, leaving overhangs on all sides.
Mix the graham cracker crumbs, melted butter and 1 tablespoon of sugar in a small bowl. Press evenly into the loaf pan and pop in the freezer while making the filling.
Melt the chocolate chips and shortening in the top half of a double boiler till smooth.
Beat the cream cheese with the remaining 3/4 cup sugar and flour till smooth. Add the heavy cream, vanilla and eggs and beat again.
Pour half of the filling into the pan and smooth. Dollop half the chocolate over. Repeat. Use a thin knife to swirl.
Place the pan in a 13 x 9 pan, and fill halfway with hot water. Bake for 55 – 65 minutes or till the cake jiggles slightly in the center. Turn off the oven and leave the cake in, with the door closed, for 15 minutes. Remove from the oven and keep in the pan on a cooling rack for 30 minutes. Remove the pan from the water bath and chill for at least 3 hours.
Use the parchment paper to transfer the cake to a cutting board. Peel back the paper and cut crosswise into thirds. Cut each third diagonally in half. Keep chilled till ready to serve (slices can be frozen for longer storage).
This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2021/02/12/loaf-pan-swirl-cheesecake/
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
I showed this to my husband. Being an avid cheesecake fan, he was quite impressed
Brian likes cheesecake? I had no idea………………
What a great idea! Do you think this would work with a cream cheese substitute like a Tofutti? I’d like to try to make it Parve.
I’ve never worked with Tofutti, but I do know that it’s a pretty decent substitute for regular cream cheese. I’d give it a try, and please let me know if you do – I’ll put it in the recipe!!!
I must try this
It’s a good one, and a nice size if you don’t need a big cake!