Easy Cheesecake in a Loaf Pan

Description:

A simple, creamy cheesecake made in a loaf pan—perfect for small gatherings or when you want just a few slices of dessert. This no-fuss recipe delivers rich cheesecake flavor with a buttery graham cracker crust and a smooth, tangy filling. No water bath required!

Origin:

This simplified version of the classic American cheesecake has its roots in traditional New York-style cheesecake but is scaled down and baked in a loaf pan for convenience and ease.

Ingredients (Quantity):

Crust:

Graham cracker crumbs – 1 cup (about 8 full sheets)
Granulated sugar – 2 tablespoons
Unsalted butter, melted – 4 tablespoons (½ stick)

Filling:

Cream cheese (full-fat, room temperature) – 16 oz (2 blocks)
Granulated sugar – ½ cup
Sour cream – ⅓ cup
Vanilla extract – 1 teaspoon
Eggs – 2 large
All-purpose flour – 1 tablespoon (optional for thicker texture)

Optional Ingredients:

Lemon zest – 1 teaspoon (for a citrusy flavor)
Fresh berries or fruit topping – for garnish
Chocolate chips – ¼ cup (stirred into batter or sprinkled on top)

Instructions:

Preheat oven to 325°F (160°C). Line a 9×5-inch loaf pan with parchment paper, letting it overhang for easy removal.
Make the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 8–10 minutes until lightly golden. Let cool.
Prepare the filling: In a large bowl, beat the cream cheese until smooth. Add sugar and mix until creamy. Add sour cream and vanilla, and mix again.
Add eggs: One at a time, mixing on low speed. If using flour, add it now and mix just until incorporated. Avoid over-mixing.
Bake: Pour filling over the crust and smooth the top. Bake for 45–55 minutes until the center is slightly jiggly but the edges are set.
Cool: Turn off oven and crack the door open. Let cheesecake sit for 30 minutes. Then transfer to counter for another 30 minutes.
Chill: Refrigerate at least 4 hours (preferably overnight) before slicing.

Tips for Success:

Use room temperature cream cheese to avoid lumps.
Do not overmix the batter—this can cause cracking.
Allow gradual cooling to prevent sinking or cracking.
Use parchment paper to lift the cheesecake out easily.
A knife dipped in hot water helps cut clean slices.

Recommendation:

Serve with a drizzle of fruit sauce, a dollop of whipped cream, or shaved chocolate. Ideal for small celebrations, afternoon tea, or a cozy dessert night.