Craving a rich, creamy cheesecake but don’t want to deal with complicated recipes or oversized portions? This simple loaf pan cheesecake is the perfect solution. It’s easy to make, requires minimal ingredients, and delivers all the indulgence of a classic cheesecake in a smaller, manageable size. Ideal for small gatherings or a cozy dessert at home, this recipe will quickly become a favorite.
Why You’ll Love This Loaf Pan Cheesecake
- Easy Preparation – No water bath or fancy techniques required.
- Perfect Portion – Ideal for small households or intimate celebrations.
- Creamy & Decadent – Smooth, velvety texture with a rich flavor.
Ingredients for Loaf Pan Cheesecake
For the Crust:
- 1 cup graham cracker crumbs (or digestive biscuits)
- 3 tablespoons melted butter
- 2 tablespoons sugar
For the Cheesecake Filling:
- 12 oz (340 g) cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup sour cream (for extra creaminess)
How to Make Simple Loaf Pan Cheesecake
Step 1: Prepare the Crust
- Preheat your oven to 325°F (160°C) and line a standard loaf pan with parchment paper, leaving an overhang for easy removal.
- In a bowl, combine graham cracker crumbs, melted butter, and sugar until the texture resembles wet sand.
- Press the mixture firmly into the bottom of the lined loaf pan to form the crust.
- Bake the crust for 8-10 minutes, then let it cool while preparing the filling.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the egg, vanilla extract, and sour cream, mixing just until combined. Avoid overmixing to prevent cracks.
- Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
Step 3: Bake the Cheesecake
- Bake the cheesecake in the preheated oven for 40-45 minutes, or until the edges are set and the center has a slight jiggle.
- Turn off the oven and crack the door open slightly, allowing the cheesecake to cool gradually for about 1 hour. This helps prevent cracks.
Step 4: Chill and Serve
- Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours (or overnight) for the best texture.
- Use the parchment paper overhang to gently lift the cheesecake from the loaf pan. Slice and enjoy!
Tips for the Perfect Loaf Pan Cheesecake
- Room Temperature Ingredients – Ensure cream cheese and eggs are at room temperature for a smoother filling.
- Don’t Overmix – Overbeating the filling introduces air, which can cause cracks.
- Chill Thoroughly – Allowing the cheesecake to chill completely enhances its texture and flavor.
Flavor Variations to Try
- Berry Topping – Add a layer of fresh berries or berry compote before serving.
- Chocolate Swirl – Swirl melted chocolate into the filling before baking.
- Citrus Zest – Add lemon or orange zest for a refreshing twist.
Why Loaf Pan Cheesecake Is a Game-Changer
This easy loaf pan cheesecake delivers all the luxurious flavor of traditional cheesecake in a more manageable size. Whether you’re treating yourself or sharing with loved ones, this recipe is a foolproof way to enjoy a homemade dessert without the hassle.
Give it a try—you might never go back to full-sized cheesecakes again!