Cheesecake In A Loaf Pan

5 from 3 votes

Loaf Pan Cheesecake features a graham cracker crust baked below a rich and creamy cheesecake filling.

Prep Time20

Cook Time55

Chill Time and Rest Time4 30

Total Time5 45

Course: Dessert

Cuisine: American

Servings: slices

Calories: 423kcal

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

Storage:

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.

Tips:

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.