Blueberry Loaf Pan Cheesecake

I love cheesecake but hate dealing with the springform pan and water bath. Making it in a loaf pan is simple & easy, and guarantees a perfectly tender cheesecake slice each time!

Blueberry Loaf Cheesecake

A simplified way to make a cheesecake, you would have no idea this slice of cheesecake came from baking in a loaf pan!

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Servings: 6

Author: Hailey McCluskey

Ingredients

For the crust:

• 1 cup ground graham crackers
• 3 tbsp melted butter

For the cheesecake:

• 16 oz cream cheese softened
• ⅓ cup granulated sugar
• 1 tsp vanilla

For the blueberry topping:

• 1 cup blueberries fresh or frozen
• ¼ cup granulated sugar
• 1 tbsp corn starch
• 3 tbsp water

Instructions

For the blueberry topping:

• Combine 1 cup frozen fruit, 1/4 cup sugar, & 1 tbsp of cornstarch + 3 tbsp water mixed into a slurry. Heat over medium heat until simmering & reduce heat to cool

For the cheesecake:

• Preheat oven to 325 F. Combine graham crackers and butter and transfer into a parchment lined 9×5 baking dish. Pack in with a spoon to form the layer of crust. Bake for 20 mins and let cool once finished while you prepare the cheesecake filling.
• Combine cream cheese, egg, vanilla and sugar in a large bowl and mix until smooth. Pour the batter over the baked crust and add your fruit topping if you choose to at this time. Swirl in gently with a knife.
• Bake for 40-45 mins until the toothpick inserted in the center comes out mostly clean. Remove cheesecake by lifting it out of the pan by the parchment paper.
• Chill in the refrigerator for at leat 1 hour before slicing and serving

Video

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A post shared by Hailey Pipher (@shelikesmilk)

Notes

The recipe video that is linked shows you how to transform these into frozen chocolate covered cheesecake slices as well! 

Made this before? Leave a comment below!