Loaf Pan Chocolate Cheese Cake Recipes

LOAF PAN CHEESECAKE

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.

LOAF PAN NEW YORK-STYLE CHEESECAKE

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.

BASIC LOAF PAN CHEESECAKE

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.

MINI CHOCOLATE LOAF CAKES

Steps:

• Preheat the oven to 350 degrees F. Butter the insides of an 8-cup mini loaf baking pan.
• Put the butter, cocoa, coffee and milk in a small microwave-safe bowl. Cover and microwave until the butter melts, about 3 minutes. Whisk to combine and set aside.
• Whisk the flour, granulated sugar, baking soda, cinnamon, baking powder and salt in a large bowl. Whisk the sour cream, vanilla and eggs until blended in a small bowl. Whisk the hot cocoa mixture into the flour mixture and then stir in the sour cream mixture until just combined. Divide the batter equally among the loaf cups.
• Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool the loaves in the pan on a wire rack for 10 minutes and then remove from the pan and cool completely on a rack. Dust the tops of the loaves with confectioners? sugar.

JAN'S CHOCOLATE CHIP POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch tube pan.
• Beat butter and cream cheese together in a bowl using an electric mixer until light and fluffy; add sugar and mix well. Beat eggs, 1 at a time, into butter mixture, mixing well after each addition. Gradually mix flour, milk, baking powder, vanilla extract, and salt into butter mixture until batter comes together; fold in chocolate chips. Pour batter into the prepared pan.
• Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 1 hour.

CHOCOLATE CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 325 degrees. Grease/spray a 10-inch Bundt pan.
• Cream butter, cream cheese, and sugar. Add eggs one at a time, beating well after each. Add vanilla.
• In a separate bowl, combine flour, baking powder, and cocoa. Add about half of the flour mixture to the butter mixture and beat well. Add remaining flour mixture and beat well for about 2 minutes.
• Pour batter into Bundt pan. Bake for 1 hour and 15 minutes or until done.

DARK CHOCOLATE CHERRY LOAF CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line a 9-by-5-inch loaf pan with parchment, allowing it to hang over the sides. Spray the parchment with baking spray and set aside.
• In a large bowl, combine the cake mix, milk, melted butter and eggs until smooth. Fold in the chocolate chunks. Add the batter to the prepared loaf pan. Place the loaf pan on a sheet pan and bake until a cake tester comes out clean, 40 to 45 minutes. Let cool slightly before removing it from the cake pan, then allow the cake to cool completely, about an hour.
• For the cherry glaze: Mix the powdered sugar, preserves and milk until thoroughly combined; it should be thick but pourable. Add the food coloring and mix through. Pour the icing over the cake, allowing it to drip down the sides. Sprinkle over the mini chocolate chips. Slice and serve.