Loaf Pan Cheesecake is an innovative recipe that delivers the velvety smooth texture and rich taste of classic cheesecake combined with the added convenience of using a loaf pan, for an easy-to-make, easy-to-serve treat.
A crunchy graham cracker crust baked below a dense, creamy filling and finished with your favorite fruit topping is a delicious way to indulge in dessert!
Cheesecake In A Loaf Pan
Our easy Loaf Pan Cheesecake recipe takes a fraction of the bake time as its full-size cheesecake counterpart; it’s a less fussy small-batch cheesecake option when you want just a few slices.
This homemade New York-style baked cheesecake is heavy on cream cheese, which is why it’s so deliciously dense and rich, but it’s perfectly balanced by the crunchy crust below. However, if you’d rather not have the contrast, you can make a loaf pan basque cheesecake by baking the filling without a crust.
No need to whip out the springform pan or cook a large cake in a water bath, because now there’s a new way to use a loaf pan when you want just a little without worrying about leftovers.
Why We Love Loaf Pan Cheesecake Recipes
- Quick and easy to make.
- Uses a handful of simple ingredients.
- Faster and less fussy than making a full-sized cheesecake because it doesn’t require a springform pan or cooking the cake in a water bath.
- Smooth cream cheese mixture is a delicious contrast to the crunchy crust below.
- Perfect small size dessert for serving a few guests.
Loaf Pan Cheesecake Ingredients
- Graham crackers – I like to use Graham Cracker crumbs. These can be found in the baking section at the grocery store.
- Salted butter – if you use unsalted butter, add a dash of salt in the crust mixture.
- Granulated sugar
- Cream cheese – I recommend using full fat cream cheese.
- Vanilla extract – This will add depth and warmth that complements the creamy tanginess of the cheese.
- Eggs – They act as a binding agent, helping to hold all the ingredients together, and contribute to the rich, creamy texture that cheesecake.
- Sour cream Sour cream makes cheesecake creamier, tastier, and helps prevent cracks.
- Salt – This will balance the sweetness and bring out the richness of the cheese and other ingredients.
See the recipe card for full information on ingredients and quantities.
Substitutions and Additions
- Tasty Toppings: Top your treats with a dollop of whipped cream, fresh berries, fruit pie filling, or a drizzle of chocolate, strawberry, or caramel sauce.
- Create Your Crust: Instead of regular graham crackers, you can use chocolate graham cracker crumbs, crushed shortbread cookies, Nilla wafers, or another type of cookie with a firm crumble to create the cheesecake crust.
- Bake As Bars: If you prefer to consume your cheesecake as a square instead of a slice, try my Oreo Chocolate Chip Cheesecake bars, S’mores Cheesecake Bars, Snickerdoodle Cheesecake bars, and so many other cheesecake cookie bars.
How to Make Loaf Pan Cheesecake
- Cook The Crust: Combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the loaf pan and bake at 325 degrees Fahrenheit for 20 minutes. (Image 1)
- Beat The Batter: Beat the cream cheese until smooth, add the sugar, and beat again to combine. Mix in the vanilla extract and eggs, one at a time, and then the sour cream and a salt until smooth and creamy. (Image 2)
- Bake: Pour the batter over the crust (Image 3) and bake for until the edges are set and the center has a slight jiggle. Turn the oven off, open the oven door and allow the cheesecake to rest inside for 30 minutes.
- Rest And Refrigerate: Let the cheesecake rest at room temperature for 30 minutes, then chill in the refrigerator for 4 hours or overnight. (Image 4)
- Slice And Serve: Slice, serve, and enjoy!
Tips For Making Loaf Pan Cheesecake
- Make sure to line and grease an 8 ½ x 4 ½ inch loaf pan with parchment paper, leaving some overhang for easy removal.
- Ensure your cream cheese, eggs, and sour cream are at room temperature before using them for a lump-free, smooth, and creamy texture.
- Make sure you use brick-style cream cheese and not the spreadable kind from a tub.
- Full-fat cream cheese and sour cream will produce a more creamy cheesecake.
- For a light, fresh flavor, you can use lemon juice instead of the vanilla extract.
How To Soften Cream Cheese
To soften the brick cream cheese, remove each package from the foil and place them on a microwave-safe plate. Heat in the microwave for 20-30 seconds or until softened. You can also leave them on the kitchen counter for 1 to 2 hours to soften to room temperature. Don’t leave cream cheese at room temperature for longer than 2 hours or it could start to grow bacteria that could lead to food-borne illness.
How to Store Loaf Pan Cheesecake
- To Store: Cover and store leftovers in the refrigerator for 3-4 days.
- To Freeze: Wrap cheesecake slices in plastic wrap and then in foil. Store in a freezer safe bag or container in the freezer for 1-2 months. Thaw in the fridge before serving.
More Easy Cheesecake Recipes
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Cheesecake In A Loaf Pan
Ingredients
Crust
- 2 cups graham cracker crumbs
- ¼ cup salted butter melted
- 3 tablespoons granulated sugar
Cheesecake Filling
- 16 ounces (2 8-ounce each -or- 453-gram) packages of cream cheese softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup sour cream
- Pinch of salt
- Your choice of fruit topping for garnish
Instructions
- Preheat your oven to 325°F (163°C). Line and grease an 8 ½ x 4 ½ loaf pan with parchment paper, leaving some overhang for easy removal.
- In a small bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of the loaf pan to form the crust. Bake for 20 minutes.2 cups graham cracker crumbs, ¼ cup salted butter, 3 tablespoons granulated sugar
- In a medium-sized mixing bowl, beat the cream cheese at medium-low speed until smooth. Add the sugar and continue to beat until well combined.16 ounces (2 8-ounce each -or- 453-gram) packages of cream cheese, ½ cup granulated sugar
- Add the vanilla extract and eggs one at a time, beating well after each addition.1 teaspoon vanilla extract, 2 large eggs
- Mix in the sour cream and a pinch of salt until the batter is smooth and creamy.½ cup sour cream, Pinch of salt
- Pour the batter over the crust in the loaf pan.
- Bake for about 35-40 minutes or until the edges are set and the center has a slight jiggle. Turn the oven off. Prop the oven door slightly open and allow the cheesecake to rest in the oven for 30 minutes. Remove the cheesecake from the oven and let it rest at room temperature for 30 minutes. Chill the cheesecake in the refrigerator for 4 hours or overnight.
- Once chilled, use the parchment overhang to lift the cheesecake out of the pan and slice.Your choice of fruit topping for garnish
Jenn’s Notes
- To Store: Cover and store leftovers in the refrigerator for 3-4 days.
- To Freeze: Wrap cheesecake slices in plastic wrap and then in foil. Store in a freezer safe bag or container in the freezer for 1-2 months. Thaw in the fridge before serving.
- Make sure to line and grease an 8 ½ x 4 ½ inch loaf pan with parchment paper, leaving some overhang for easy removal.
- Ensure your cream cheese, eggs, and sour cream are at room temperature before using them for a lump-free, smooth, and creamy texture.
- Make sure you use brick-style cream cheese and not the spreadable kind from a tub.
- Full-fat cream cheese and sour cream will produce a more creamy cheesecake.
- For a light, fresh flavor, you can use lemon juice instead of the vanilla extract.
