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If you’re craving something rich, creamy, and indulgent, look no further than this Chocolate Cheesecake in a Loaf Pan. With its silky-smooth filling, luscious chocolate flavor, and perfectly portioned loaf shape, this recipe transforms a classic dessert into an easy-to-make, no-fuss delight. Whether you’re baking for a family dinner, a romantic evening, or just treating yourself, this cheesecake will quickly become your new favorite.

Why Choose Chocolate Cheesecake in a Loaf Pan?

Cheesecakes are often associated with large springform pans and long baking times, but this Chocolate Cheesecake in a Loaf Pan offers a simpler and more practical approach. Using a loaf pan not only makes the cheesecake easier to assemble and bake, but it also allows for perfectly sized slices that are great for portion control.

This method is ideal for small households, intimate gatherings, or anyone who doesn’t want the hassle of making a full-sized cheesecake. Plus, the loaf pan gives the dessert a rustic, homemade charm without compromising on flavor or texture.

Ingredients for Chocolate Cheesecake in a Loaf Pan

Here is everything you need to make this irresistible cheesecake:

For the Crust

1 ½ cups (150 g) chocolate cookie crumbs (such as Oreo, without the cream filling)
5 tablespoons (70 g) unsalted butter, melted
2 tablespoons granulated sugar

For the Chocolate Cheesecake Filling

16 ounces (450 g) cream cheese, softened to room temperature
¾ cup (150 g) granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
½ cup (120 ml) sour cream, at room temperature
8 ounces (225 g) semi-sweet chocolate, melted and cooled slightly

Optional Toppings

Whipped cream
Shaved chocolate or cocoa powder
Fresh berries (strawberries, raspberries, or blueberries)
A drizzle of chocolate ganache

Kitchen Tools You’ll Need

Before you start, make sure you have the following tools on hand:

9×5-inch loaf pan
Parchment paper
Mixing bowls (medium and large)
Hand mixer or stand mixer
Heatproof bowl (for melting chocolate)
Rubber spatula
Measuring cups and spoons
Cooling rack
Knife for slicing

Step-by-Step Instructions to Make Chocolate Cheesecake in a Loaf Pan

Follow these steps for a flawless cheesecake every time.

1: Prepare the Loaf Pan

Grease the loaf pan lightly with butter or non-stick spray.
Line it with parchment paper, leaving an overhang on both sides to help lift the cheesecake out later.

2: Make the Crust

In a medium bowl, combine chocolate cookie crumbs, melted butter, and sugar.
Stir until the crumbs are evenly moistened.
Press the mixture firmly into the bottom of the prepared loaf pan. Use the back of a spoon or a flat-bottomed glass to create an even layer.
Place the crust in the refrigerator to chill while preparing the filling.

3: Melt the Chocolate

Place chopped chocolate in a heatproof bowl.
Melt gently using a double boiler or in the microwave in 30-second intervals, stirring in between until smooth.
Let it cool slightly but keep it pourable.

4: Make the Cheesecake Batter

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the sugar and continue beating until fully incorporated.
Mix in the eggs, one at a time, scraping down the sides of the bowl after each addition.
Add the vanilla extract and sour cream, mixing until smooth.
Finally, pour in the melted chocolate and fold gently with a spatula until the batter is rich, glossy, and uniform in color.

5: Assemble the Cheesecake

Pour the chocolate cheesecake filling over the prepared crust.
Smooth the top with a spatula to ensure an even surface.

6: Bake the Cheesecake

Preheat your oven to 325°F (160°C).
Place the loaf pan in the center of the oven.
Bake for 45–55 minutes, or until the edges are set but the center still jiggles slightly when shaken.
Turn off the oven, crack the oven door, and let the cheesecake cool inside for about 30 minutes. This helps prevent cracks.

7: Chill and Set

Remove the cheesecake from the oven and let it cool completely at room temperature.
Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to develop and the texture to firm up.

8: Serve and Enjoy

Lift the cheesecake out of the pan using the parchment overhang.
Slice with a sharp knife dipped in hot water for clean cuts.
Add toppings of your choice and serve chilled.

Tips for the Perfect Chocolate Cheesecake in a Loaf Pan

Here are some expert tips to help you make the most of this recipe:

Room Temperature Ingredients: Always bring cream cheese, eggs, and sour cream to room temperature before mixing. This ensures a smoother batter.
Don’t Overmix: Overmixing can incorporate too much air, leading to cracks during baking. Mix only until combined.
Water Bath Alternative: While a water bath (bain-marie) is often used for cheesecakes, you can skip it with this loaf version. Just bake at a low temperature and cool gradually.
Clean Slices: For neat slices, dip your knife in hot water, wipe it clean, and repeat between cuts.
Flavor Variations: Try swirling in peanut butter, caramel, or raspberry jam before baking for a twist.
Storage: Store leftovers covered in the refrigerator for up to 5 days. You can also freeze slices individually for up to 2 months.

Serving Suggestions

The beauty of this Chocolate Cheesecake in a Loaf Pan is its versatility. Here are a few serving ideas:

Classic Style: Serve plain to let the chocolate flavor shine.
Elegant Presentation: Dust with cocoa powder and add chocolate curls on top.
Fruity Twist: Pair with tart raspberries or strawberries to balance the richness.
Decadent Touch: Add a drizzle of salted caramel or chocolate ganache.
Holiday Special: Garnish with crushed peppermint candies for a festive look.

Nutritional Information (Per Slice, based on 10 servings)

Calories: ~390 kcal
Protein: 6 g
Fat: 28 g
Saturated Fat: 16 g
Carbohydrates: 29 g
Sugars: 22 g
Fiber: 2 g
Sodium: 180 mg

Note: These values are approximate and may vary depending on ingredient brands and serving sizes.

Why You’ll Love This Chocolate Cheesecake in a Loaf Pan

Convenient size: Perfect for small gatherings or family desserts.
Rich flavor: The combination of cream cheese and melted chocolate is unbeatable.
No special equipment: You don’t need a springform pan or water bath.
Customizable: Add toppings, swirls, or mix-ins to suit your taste.
Make-ahead friendly: Cheesecake always tastes better the next day!

Conclusion

If you’ve been looking for a dessert that’s both impressive and easy to make, this Chocolate Cheesecake in a Loaf Pan is your answer. With its rich chocolatey taste, creamy texture, and perfectly sized portions, it’s a recipe you’ll return to again and again. Whether you’re a seasoned baker or a beginner in the kitchen, this cheesecake is guaranteed to impress.

So don’t wait—grab your loaf pan, melt that chocolate, and treat yourself to the decadent delight of homemade Chocolate Cheesecake in a Loaf Pan today!