Simple Loaf Pan Cheesecake

Instructions

Step 1: Preheat and Prepare

1. Preheat your oven to 325°F (165°C) .
2. Line a standard loaf pan (8×4 inches) with parchment paper, leaving some overhang on the sides for easy removal. Lightly grease the parchment paper with butter or nonstick spray.

Step 2: Make the Crust

1. In a medium mixing bowl, combine the graham cracker crumbs , granulated sugar , and melted butter . Mix until the crumbs are evenly coated and the mixture resembles wet sand.

2. Press the crumb mixture firmly into the bottom of the prepared loaf pan to form an even layer. Use the back of a spoon or the bottom of a measuring cup to press it down tightly.
3. Place the pan in the refrigerator while you prepare the cheesecake filling.

Step 3: Prepare the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese and granulated sugar together using a hand mixer or stand mixer on medium speed until smooth and creamy (about 2–3 minutes).
2. Add the eggs , one at a time, beating well after each addition. Be careful not to overmix, as this can cause cracks in the cheesecake.
3. Mix in the sour cream , vanilla extract , lemon juice (if using), and flour (if using). Beat on low speed until fully combined and the batter is smooth and silky.

Step 4: Assemble and Bake

1. Pour the cheesecake filling over the chilled crust in the loaf pan, spreading it evenly with a spatula.

2. Tap the pan gently on the counter a few times to release any air bubbles.
3. Place the loaf pan in the preheated oven and bake for 35–40 minutes , or until the edges are set but the center still has a slight jiggle. Avoid overbaking, as the residual heat will continue to cook the cheesecake as it cools.

Step 5: Cool and Chill

1. Remove the cheesecake from the oven and let it cool to room temperature on a wire rack (about 1 hour).
2. Once cooled, cover the loaf pan with plastic wrap or foil and refrigerate for at least 4–6 hours , or overnight, until the cheesecake is fully set and firm.

Step 6: Serve and Enjoy

1. Use the parchment paper overhang to lift the cheesecake out of the loaf pan. Slice into thick pieces using a sharp knife dipped in hot water for clean cuts.

2. Serve plain or top with your favorite additions, such as fresh berries, chocolate sauce, caramel drizzle, or whipped cream.

Tips for Success

• Crust Substitution: If you don’t have graham crackers, use crushed digestive biscuits or cookies like Oreos (remove the filling first).
• Avoid Cracks: To minimize cracks, avoid overmixing the batter and let the cheesecake cool gradually before refrigerating.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Freezing: Wrap individual slices in plastic wrap and freeze for up to 1 month. Thaw in the refrigerator before serving.

Why You’ll Love This Recipe

This Simple Loaf Pan Cheesecake is a foolproof way to enjoy a classic dessert without the hassle of a traditional springform pan. The creamy filling paired with the buttery crust creates a delightful balance of flavors and textures. Plus, the loaf pan size makes it perfect for smaller households or intimate gatherings.

Indulge in this creamy, dreamy treat—it’s cheesecake perfection in every bite