Craving a rich, creamy cheesecake but don’t want to commit to a full-sized version? This Basic Loaf Pan Cheesecake is the perfect solution. Baked in a standard loaf pan, it delivers all the indulgent flavor of a classic cheesecake in a smaller, more manageable portion. It’s ideal for small gatherings, cozy nights, or when you simply want to treat yourself without going overboard. With a buttery graham cracker crust and a velvety smooth filling, this loaf pan cheesecake is as easy to make as it is to love. Whether you’re a beginner or a seasoned baker, this recipe is straightforward, satisfying, and sure to impress.
Ingredients
For the crust:
1 cup graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted
For the cheesecake filling:
12 ounces cream cheese, softened
1/2 cup granulated sugar
1/4 cup sour cream
1/4 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
2 large eggs
Instructions
- Preheat the oven
Start by preheating your oven to 325°F (163°C). Line a standard 9×5-inch loaf pan with parchment paper, leaving some overhang on the sides to lift out the cheesecake easily once it’s done. - Prepare the crust
In a medium bowl, mix together the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until the mixture resembles wet sand. Press the crust mixture firmly into the bottom of the prepared loaf pan, using the bottom of a glass or measuring cup to create an even layer. - Bake the crust
Place the crust in the preheated oven and bake for 10 minutes. Remove and let it cool while you prepare the filling. - Make the cheesecake filling
In a large mixing bowl, beat the softened cream cheese using an electric mixer until it’s completely smooth and lump-free. Add the sugar and beat until well combined. Mix in the sour cream, heavy cream, and vanilla extract. Sprinkle in the flour and mix again until fully incorporated. - Add the eggs
Add the eggs one at a time, beating just until combined after each addition. Be careful not to overmix at this stage, as overbeating can incorporate too much air, which may cause cracking during baking. - Pour and smooth the batter
Pour the cheesecake filling over the cooled crust in the loaf pan. Smooth the top with a spatula to create an even surface. - Bake the cheesecake
Place the loaf pan into a larger baking dish and fill the larger dish with hot water about halfway up the sides of the loaf pan. This water bath helps maintain a moist environment in the oven and prevents cracks. Bake the cheesecake for 50–60 minutes, or until the edges are set and the center still has a slight jiggle. - Cool gradually
Turn off the oven and crack the door open slightly. Let the cheesecake sit in the oven for 1 hour to cool slowly. Then remove it from the oven and let it cool completely at room temperature before transferring it to the refrigerator. - Chill and serve
Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set fully. Once chilled, use the parchment paper overhang to lift it from the pan. Slice and serve as is or top with your favorite fruits, chocolate sauce, or whipped cream.
This Basic Loaf Pan Cheesecake is the ultimate combination of convenience and decadence. With a silky, creamy filling and a golden graham crust, it’s proof that you don’t need a springform pan or a special occasion to enjoy a slice of cheesecake heaven.