Craving cheesecake but don’t want to mess with a springform pan or water bath? This Easy Cheesecake in a Loaf Pan is the answer. It’s rich, creamy, and hits all the classic cheesecake notes—smooth filling, buttery graham crust, and that sweet, tangy finish—without the traditional hassle. You don’t need any fancy equipment, just a standard loaf pan and a handful of ingredients.
Whether you’re baking for a cozy night in, a small get-together, or just because cheesecake makes everything better, this recipe gives you maximum payoff with minimal effort.
Why This Loaf Pan Cheesecake Is a Game-Changer
Here’s why I keep coming back to this recipe:
- No springform, no stress: A loaf pan makes it easy to bake, slice, and store.
- Perfect portion: Smaller than a full-sized cheesecake, but still rich and satisfying.
- Velvety texture, big flavor: Cream cheese, vanilla, and sour cream give it that luxurious bite.
- Great for customizing: Add toppings, swirls, or mix-ins to make it your own.
This is cheesecake at its simplest—and it doesn’t skimp on that iconic flavor.
Ingredients You’ll Need
For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup melted butter
For the Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened
- ½ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Topping:
- 1 cup sour cream
Optional toppings: fruit compote, chocolate sauce, crushed cookies, or fresh berries
How I Make It (Step-by-Step)
1. Preheat and Prep
I preheat the oven to 325°F (160°C) and lightly grease a loaf pan with butter or non-stick spray. Lining the pan with parchment paper (with overhang) also helps with easy removal later.
2. Make the Crust
In a bowl, I mix the graham cracker crumbs with the melted butter until the mixture resembles wet sand. I press it firmly into the bottom of the pan, using the back of a spoon to even it out. Then I set it aside while I prepare the filling.
3. Make the Filling
Using a hand mixer or stand mixer, I beat the softened cream cheese and sugar together until smooth and fluffy—no lumps! Then I beat in the eggs, one at a time, followed by the vanilla extract. I don’t overmix, just enough to make the batter silky.
4. Assemble and Bake
I pour the cream cheese filling over the crust and smooth the top with a spatula. Then it goes into the oven for 40–45 minutes, until the center is set but still slightly jiggly in the middle. I don’t open the oven while baking—it helps prevent cracks.
5. Cool and Chill
Once out of the oven, I let the cheesecake cool at room temperature for about an hour. Then I refrigerate it for at least 4 hours—overnight is even better for the perfect set.
6. Add the Sour Cream Topping
Just before serving, I spread 1 cup of sour cream over the top. It adds a tangy, creamy finish that pairs beautifully with the sweetness of the cheesecake.
How I Like to Serve It
This loaf pan cheesecake slices beautifully and makes 6–8 clean portions. Here’s how I dress it up:
- With fresh berries and a drizzle of honey
- With warm berry compote or fruit preserves
- With a dusting of powdered sugar and lemon zest
- With crushed Oreos or a drizzle of caramel sauce for extra indulgence
I serve it chilled, straight from the fridge. It’s dense, creamy, and utterly dreamy.
Tips From My Kitchen
- Room temp ingredients = smooth batter: Cold cream cheese won’t blend as well.
- Use parchment paper for easy lifting and clean slices.
- Don’t rush the chilling time: The longer it chills, the better the texture.
- Add a swirl: Drop in a few spoonfuls of raspberry jam or Nutella before baking and swirl with a knife.
FAQs From My Kitchen
Q: Can I freeze this cheesecake?
A: Yes! Freeze individual slices or the whole loaf (wrapped tightly) for up to a month. Thaw overnight in the fridge before serving.
Q: Can I make it crustless?
A: Absolutely. Just skip the crust step and pour the filling directly into a greased loaf pan.
Q: What can I use instead of graham crackers?
A: Try crushed digestive biscuits, vanilla wafers, or even shortbread cookies.
Q: How do I prevent cracks?
A: Avoid overmixing, don’t open the oven while baking, and let it cool gradually before chilling.
Why You’ll Want to Make This Again (and Again)
This Easy Cheesecake in a Loaf Pan gives you all the creamy richness of traditional cheesecake with half the effort—and no water bath required. It’s ideal for smaller servings, quick prep, and simple storage. Plus, it’s endlessly customizable and always a crowd-pleaser.
It’s the kind of dessert that looks unassuming… until that first bite. Then it’s love.
Easy Cheesecake in a Loaf Pan – A Simple, Creamy Dessert Without the Fuss
Ingredients
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 cup cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a loaf pan to form the crust.
- In another bowl, beat the cream cheese until smooth. Add granulated sugar and mix until well combined.
- Add the sour cream, vanilla extract, and eggs to the cream cheese mixture. Beat until smooth and creamy.
- Pour the cheesecake filling over the crust in the loaf pan.
- Bake in the preheated oven for 30 minutes, or until the center is set.
- Allow the cheesecake to cool at room temperature, then refrigerate for at least 2 hours before serving.
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