Cheesecake in a Loaf Pan

We're excited to bring you this easy, no-fail recipe for Cheesecake in a Loaf Pan. With a buttery graham cracker crust and a creamy cheesecake filling, this easy-to-make recipe is perfect for any occasion.

Prep Time20

Cook Time55

Rest and Chill Time4 30

Total Time5 45

Course: Dessert

Cuisine: American

Keyword: Cheesecake in a Loaf Pan Recipe

Servings:

Calories: 602kcal

Ingredients

For the Crust

2 cups graham cracker crumbs
¼ cup salted butter, melted
3 tablespoons granulated sugar

For the Cheesecake Filling

16 ounces cream cheese, softened (two 453-gram packages)
½ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
½ cup sour cream
1 pinch salt
your choice of fruit topping, for garnish

Instructions

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.
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.
Add the vanilla extract and eggs one at a time, beating well after each addition.
Mix in the sour cream and a pinch of salt until the batter is smooth and creamy.
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.

Notes

It's absolutely critical that your cream cheese is fully softened before you start making your batter. Otherwise, your batter will be lumpy and won't get airy and fluffy, and your cheesecake will be dense and flat.
Mix the ingredients at a low to medium speed to avoid incorporating too much air into the batter. Over-mixing can lead to cracks on the surface of the cheesecake.
When lining the loaf pan with parchment paper, make sure to leave enough overhang on the sides. This makes it easier to lift the cheesecake out of the pan once it's fully set.
If your cheesecake begins to get too brown, you can lay a piece of foil over the top of the cheesecake. No need to wrap it tightly around the pan.
The rest time in the oven isn't critical, and you can skip it if you need to, however, it's more likely your cheesecake will develop cracks.

Nutrition