Introduction:
This Simple Loaf Pan Cheesecake is perfect when you’re craving a classic, creamy dessert but don’t want to make a huge batch.
Baked in a loaf pan, it’s ideal for smaller servings and easier to manage.
Whether you’re baking for two or a few, this is your go-to recipe for a rich, smooth cheesecake without the fuss.
Ingredients:
Crust:
1 cup graham cracker crumbs (about 8 full sheets)
2 tablespoons sugar
4 tablespoons unsalted butter, melted
Filling:
2 (8 oz) blocks cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1/4 cup sour cream
1 teaspoon vanilla extract
1 tablespoon all-purpose flour (optional, for a firmer texture)
Instructions:
Prep:
Preheat your oven to 325°F (163°C).
Line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
Make the Crust:
In a bowl, mix graham cracker crumbs, sugar, and melted butter until it resembles wet sand.
Press evenly into the bottom of the prepared loaf pan.
Bake for 8–10 minutes, then let cool slightly.
Make the Filling:
Beat softened cream cheese until smooth and creamy.
Add sugar and beat until well combined.
Mix in eggs one at a time, scraping the bowl between additions.
Stir in sour cream, vanilla, and flour if using.
Bake:
Pour filling over the crust and smooth the top.
Tap the pan on the counter to release air bubbles.
Bake for 40–50 minutes, until the center is just slightly jiggly.
Cool & Chill:
Cool at room temp for 1 hour.
Refrigerate at least 4 hours or overnight for best texture.
Serve:
Lift the cheesecake out using parchment handles.
Slice and serve plain or with your favorite toppings.
Description:
This cheesecake is everything you love about a classic New York-style version but scaled down to fit in a loaf pan. It’s dense, smooth, and rich with just the right amount of sweetness and a buttery graham cracker crust. Perfect for intimate gatherings or small dessert cravings!
Tips:
Room Temp Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temp to prevent lumps.
No Water Bath Needed: This smaller size bakes evenly without a water bath, but place a pan of water on a lower rack if you want extra creaminess.
Use Parchment: Lining the pan makes it easy to lift out the cheesecake cleanly.
Variations:
Chocolate Swirl: Add melted chocolate to half the batter and swirl it in.
Lemon Zest: For a citrusy kick, add 1 tsp lemon zest to the batter.
Oreo Crust: Replace graham crackers with crushed Oreos.
Fruit Topping: Serve with fresh berries, fruit compote, or jam.
Correction (Common Mistakes to Avoid):
Overbaking: The center should have a slight jiggle. Overbaking can lead to cracks or a dry texture.
Cold Mixing: If ingredients are too cold, the batter may be lumpy.
Skipping Chill Time: Don’t skip chilling—it’s essential for setting and flavor!
Enjoy:
Slice yourself a piece, grab a fork, and savor the creamy, dreamy texture. Whether it’s a celebration or just a cozy night in, this simple loaf pan cheesecake makes every moment a little sweeter.
Want a flavor twist or toppings idea? Let me know!