Loaf Pan Almond Cheesecake
For this easy baked cheesecake recipe you'll need two blocks of cream cheese, some chopped almonds, and almond extract; no water bath, and no mixer required. So grab a bread pan and get baking! This one's a keeper.
Servings: 6
Calories: 503kcal
Ingredients
Almond Graham Cracker Crust:
- 3 tablespoons unsalted butter, melted
- 1 1/2 tablespoons granulated sugar
- 1/8 teaspoon (a dash) fine salt
- 1 cup graham cracker crumbs
- 3 tablespoons finely chopped almonds
Almond Cheesecake Batter:
- 2 blocks (8 oz / 250 grams each) full-fat cream cheese, softened completely at room temperature
- 2/3 cup granulated sugar
- 2 eggs, room temperature
- 1 1/4 teaspoons pure almond extract
Instructions
- 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 salt.
- Add the graham cracker crumbs and the finely chopped almonds. Mix until evenly combined.
- Firmly press the crumb mixture into the bottom of the pan in an even layer. Set aside.
- To a large bowl, add the cream cheese and mix until smooth.
- Add the sugar and mix well.
- Beat in the eggs and almond extract. Do not over beat!
- 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. *For a creamier texture let it sit at room temperature for 10 minutes before serving.
Notes
- No mixer? No problem! I made this cheesecake by hand using a spoon. As long as your ingredients are completely at room temperature, you will have no issues.
- How to eliminate lumps in the batter: Use a spoon to press them against the side of the bowl.
- Refrigerating overnight will yield the best results!
- Slicing the cheesecake; For clean cuts, I found that it is best to use a large sharp knife, running it under hot water then wiping it clean with a kitchen towel or paper towel before and after each slice. Yes, it is tedious but a lot less messy.
- How long will it last? If covered tightly, this cheesecake will last for 1 week in the fridge. However, it is best eaten within the first 3 – 4 days.
- Freezing: This cheesecake freezes well. Tightly wrap each slice in plastic wrap, foil, or wax paper. Place in a freezer bag, remove as much air as possible before closing, and freeze. It should last in the freezer for up to 1 month, maybe more.
- Thawing: You can thaw it in the fridge overnight or let it sit out at room temperature for about 40 minutes. Do not microwave! It ruins the texture.
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Nutrition
Calories: 503kcal