Can you half a cheesecake recipe? Yes, you can, and this is how to do it. This recipe is quick, easy, and convenient and since there is half the batter, it is baked in a loaf pan.
Cheesecake in a 9×5 inch Bread Pan
Did you know that cheesecake can be made in pretty much any sized baking pan? Well, almost. I thought it would be cool to make it in a loaf pan but hadn’t actually gone through with the idea up until now.
It was funny seeing cheesecake in a rectangular shape but it tasted just as good as the circular ones! So creamy and delicious. It was hard to pry myself away. My family and I enjoyed every bit.
Toppings & Decoration Ideas
- Strawberry sauce or compote
- Whipped cream
- Salted caramel
- Chopped nuts
- Drizzle with melted chocolate (any kind)
- Pie filling (blueberry, cherry, etc.)
- Lemon curd
- Fresh fruit
- Sprinkles (can also be added into the batter itself)
These are just some of the tasty things you can use to top your cheesecake with. There are many more. Let me know what you choose in the comments below!
I chose to top mine with a mixed berry compote; pictured above.
Cheesecake Recipe for Beginners
Just by looking at the ingredients you wouldn’t think that this cheesecake is anything special but the results are amazing for something that requires such little effort to make.
There are no special ingredients and there is no special method of baking. If you’ve never made cheesecake from scratch before, this is a good recipe to start with because it is perfect for beginners.
This basic cheesecake recipe calls for the most simple and minimal ingredients so there is no sour cream, no milk, no cream or whipping cream, no flour or cornstarch, and no gelatin. It really is basic but tastes anything but.
Small Cheesecake Recipe
Cheesecake is a very rich and decadent dessert which is why most people only have 1 slice. If you are a 2 – 4 person household, there’s no way you could get through a full-sized cheesecake in one sitting or maybe even in one week. You’d most likely end up sharing it with the neighbors or tossing more than half of it in the freezer.
We tend to forget just how big full-sized cheesecakes really are. They serve about 12 people! That’s a lot. The great thing about this small-batch recipe is that it yields about half of that; 6 – 7 servings.
It’s also perfect for when you only have 2 cups or 16 ounces or 500 grams of cream cheese.
One Last Thing; How to know when Cheesecake is done
When the top is set and the center jiggles when the pan is gently shaken, it is done. The center will naturally look softer than the rest of the cake.
If the center is really wet or soupy, it is under baked. If it is brown on top, it is over baked.
Do not use a knife or toothpick to check for doneness! This method is inaccurate since cheesecake is different from cake made with flour, and you may also cause it to crack.
Don’t forget to rate and comment below!
Basic Loaf Pan Cheesecake
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Ingredients
Graham Cracker Crust:
- 1/4 cup (57g) butter, melted
- 1 1/2 tablespoons granulated sugar
- 1 1/4 cups (139g) graham cracker crumbs
Cheesecake Batter:
- 2 blocks (8 oz / 250 grams each) full-fat cream cheese, softened completely at room temperature
- 2/3 cup (138g) granulated sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 320°F (160°C) standard.
- Line a 9x5 inch loaf pan with parchment paper, leaving enough hanging over the sides to easily lift the cake out.
- In a medium sized bowl, mix together the butter, sugar, and graham cracker crumbs until evenly combined.1/4 cup (57g) butter, melted, 1 1/2 tablespoons granulated sugar, 1 1/4 cups (139g) graham cracker crumbs
- Firmly press the crumb mixture into the bottom of the pan in an even layer. Set aside.
- To a large bowl, add the cream cheese and sugar and mix well until smooth.2 blocks (8 oz / 250 grams each) full-fat cream cheese, softened completely at room temperature, 2/3 cup (138g) granulated sugar
- Beat in the eggs and vanilla extract. Do not over beat! *Batter will be very runny.2 eggs, room temperature, 1 teaspoon vanilla extract
- Pour the batter on top of the crust and smooth it out into an even layer.
- Bake for 41 – 42 minutes until the edges are set in place and the center jiggles when the pan is gently shaken.
- Cool in pan completely, placed on top of a wire rack (about 2 hours).
- Cover tightly with foil or plastic wrap and refrigerate for at least 6 hours, overnight is best!
- Lift cake out of the pan using the parchment, slice and serve plain or with your favorite toppings. *For a creamier texture let it sit at room temperature for 10 minutes before serving.
Video
Notes
- Can I use low-fat Cream Cheese? Vanessa says: "Honestly I accidentally used 1/3 fat Philadelphia cream cheese and it came out delicious. No cracks or anything. Thank you for this recipe"
- No mixer? No problem! I've always made this recipe by hand using a spoon or a whisk. As long as your ingredients are completely at room temperature you will have no issues mixing whatsoever and your cheesecake will be smooth, creamy, and lump-free.
- How to eliminate lumps in the batter: Use a spoon to press them against the side of the bowl.
- Refrigerating overnight will yield the best results!
- Slicing the cheesecake: For clean cuts, it is best to use a large sharp knife. Prior to cutting, dip or run the knife under hot water. After the first cut, dip or run the knife under hot water again, and wipe it clean with a kitchen towel or paper towel. Repeat until done.
- How long will it last? If covered tightly, this cheesecake will last for 1 week in the fridge. However, it is best eaten within the first 3 – 4 days.
- Freezing: This cheesecake freezes well. Tightly wrap each slice in plastic wrap, foil, or wax paper. Place in a freezer bag, remove as much air as possible before closing, and freeze. It should last in the freezer for up to 1 month, maybe more.
- Thawing: You can thaw it in the fridge overnight or let it sit out at room temperature for about 40 minutes. Do not microwave! It ruins the texture.
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How many graham crackers would I need to make my own crumbs?
To be on the safe side, make sure you have at least 10 sleeves (rectangular) graham crackers. However, many stores sell pre-made graham cracker crumbs so look for those before purchasing the crackers.
Can I replace the granulated sugar with brown sugar?
Yes.
What kind of Cream Cheese should I use?
Use full-fat block or brick style cream cheese. Do not use the spreadable kind packaged in tubs! Those are not ideal for baking.
You will need 2 blocks that are 1 cup or 8 ounces or 250 grams each.
It is best to use high quality cream cheese like from the Philadelphia brand.
Can I use low-fat cream cheese?
I don’t recommend it. Instead, I suggest searching for a recipe that specifically calls for that.
Why do the eggs need to be at room temperature?
So that the cream cheese does not revert to its hardened state.
I have no vanilla extract. Can it be replaced?
Yes, you can replace it with almond extract, another type of extract, or even lemon juice; you can also add the zest of a lemon for a stronger flavor.
How to make Small-Batch Loaf Pan Cheesecake
This is a ridiculously easy baked cheesecake recipe that you can make at home completely from scratch without a mixer! No springform pan needed, no pre-baking the crust, and better yet, no water bath! It is straightforward and uncomplicated.
- Preheat the oven.
- Line a loaf pan with parchment paper.
- Mix together all of the crust ingredients. Firmly press the crumb mixture into the bottom of the pan.
- Then mix together the cream cheese and sugar until smooth.
- Beat in the eggs and vanilla extract.
- Pour the batter on top of the crust and bake.
- Cool completely in the pan, placed on top of a wire rack.
- Cover and refrigerate for at least 6 hours or overnight.
- Remove cake from the pan, slice and serve with your favorite toppings.
Recipe Tips:
- Make sure that all of the ingredients for the batter are at room temperature before beginning. Cold ingredients are hard to mix and will most likely result in a lumpy batter and therefore a lumpy cheesecake.
- Don’t over beat the eggs! Mix only as needed. You don’t want to incorporate air into the batter, just mix until they are blended in. Air will cause the batter to expand in the oven then collapse as it cools, causing cracks.
- Ensure that the batter is completely smooth before pouring it onto the crust. Lump-free batter will yield a smooth, creamy, and lump-free cheesecake.
- Line the pan with a little more parchment than needed. This is so you can use the excess parchment to easily remove the cake from the pan.
- Avoid opening the oven to take a peek. Opening the oven door often may cause the center of your cheesecake to sink and it may also lengthen the bake time. But if you absolutely must take a look, wait until it has been in the oven for at least 35 minutes.
- Do not place the cheesecake in the fridge while it is still hot. This will cause it to “sweat” from condensation. You do not want a soggy cheesecake, trust me.
- Cover the fully cooled cheesecake tightly before storing it in the fridge. This will prevent it from drying out and absorbing the odors from the fridge.
What to do if you don’t have a wire rack:
Place the very ends of the pan on two flat-surfaced objects of the same height. This will allow the air to circulate freely underneath the pan so that the cake can cool properly.
How to fix cracked cheesecake:
Fix the cake after it has been chilled!
Take a spoon and run it under hot water. Use the hot spoon to gently smooth over the top of the cheesecake where the crack is. You may also need to slightly push the crack together depending on how deep or wide it is. Re-wet the spoon as needed, and that’s it.
This solution is so simple that it almost seems like it won’t work, but I’ve used this method twice in the past and it works really well!
How to cut cheesecake without it sticking to the knife:
For clean cuts, it is best to use a large sharp knife.
Prior to cutting, dip or run the knife under very hot water. After the first cut, dip or run the knife under hot water again, and wipe it clean with a wet kitchen towel or paper towel. Repeat until done.
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57 comments
It sounds great! Love that you gave us all kinds of options with the ingredients, and the directions were well-written and easy to follow. I live alone, and would like to make a cheesecake once in a while, without having to throw away half of it. Thank you!
Thank you for your kind words, Amy! I tried to cover as much as possible and I did my very best writing clear instructions because making cheesecake can be intimidating. I hear you. That’s one of the main reasons why I published this recipe. If you give it a try I’d love to know how it turns out! Thanks for stopping by and leaving a comment.
Can I use the less fat cream cheese?
I wouldn’t recommend it. The batter is only made up of 4 ingredients and the fat in the cream cheese plays a big role so it’s highly likely that the taste and texture will be different. It won’t be as flavorful, as rich, or as creamy. Instead, I suggest searching for a recipe that calls for low-fat cream cheese.
I have never reviewed any recipe in my life and I feel silly since I have not made this yet. What I am reviewing is the writing style and thoroughness of this post. I have never read a blog post so complete! As I was reading it I thought surely she is not going to continue giving us some many tips and options, but you did! I am thrilled and cannot wait to find the time to read more of your posts. If they are all similar in content this will be the first blog that I subscribe too. Thank you for the great recipe that makes a family favorite so much easier to tackle.
? Thank you so much! I did my best to make sure I didn’t leave anything out so that the recipe turns out great for everyone, including those who have never made a cheesecake before. I’m so glad you like all of my tips! To be honest, most of my posts aren’t this in depth because those recipes are more straightforward and not as intimidating but they’re just as easy and delicious. You’re very welcome. I hope you enjoy it and I appreciate you taking the time to leave a comment!
I made this today, loved it. My husband is from New York and nothing I have ever made has met his N.Y. cheesecake expectations. That said he commented that this was very good. I made this in jumbo muffin pans rather than a loaf pan. Had to extend the oven time to an additional 10 minutes. Also added some lemon zest. This is a winner! I’d add a photo, but I don’t know how.
That sounds amazing! I’m so glad you think my recipe is a keeper. ? Wow, “very good”. I’ll take that! Unfortunately, you can’t add a photo. But thank you so much for taking the time to rate and review my recipe, Linda!
Hello
i was wondering if this could be made in mini loaf pans?
thank you so much for being so good with explaining things.
Linda
You’re welcome, Linda! Here to help. Yes, I believe you can make this in mini loaf pans. I think the batter would be enough to fill 4 cavities (maybe more). However, I’m not sure how long you’d have to bake them for. Maybe 18 – 20 minutes? If you try it let me know how it turns out!
hello ladies … i’ve spent my Saturday afternoon researching recipes for my mini loaf pans, and what i’ve found is that cook time for 9 X 5 recipes should be reduced by 25 % for 5 X 3 pans … so when i try Crystal’s recipe i’ll be looking at 30 – 31.5 minutes … but i will be baking in an air oven (another variable), so i’ll just turn the light on and keep an eye on them 😉
Thanks for the tip, Tom! How did it go?
Can you add chocolate to this? I love chocolate cheesecake.
Hmm, I’m not really sure. I’ve never done it. I think it would be better if you searched for a chocolate cheesecake recipe with great reviews and cut it in half instead.
I just want the cheese cake without the crust. Can I do this?
Yes, I believe you can. Make sure you line the pan with parchment paper though! Do not skip that step.
This was just what I was looking for! I didn’t want to make a full cheesecake and tried your recipe. It was perfect!
Yay! That’s great to hear! Thanks so much for the 5-star rating.
This recipe looks delicious – I can’t wait to try! Instead of graham crackers for the crust I have Biscoff cookies. Thank you for sharing your cooking expertise!
Ouu, that sounds yummy! Let me know what you think!
Hi, do you think I could make a apple crumble cheesecake with your recipe?
Yes, absolutely! But you may have to reduce the sugar in the batter to 1/2 cup depending on how much sugar will be in the crumble. Just use your best judgment.
Delicious ans very easy! I’m making it a second time because we loved it and even as we are trying to cut back on sweets, serving 1/12 of it doesn’t break the calorie bank. I served it with Stonewall Kitchen’s Sour Cherry Sauce, which was very tasty. This time I’ll add a bit of lemon zest to the batter and serve it with a blueberry sauce I found on Pinterest. Thanks so much for your excellent recipe and instructions!
I’m so glad you like it enough to make it a second time! I love your creativity. Both versions sound delicious. Thank you for leaving a review, Deanne.
Making your recipe again, this at least the 4th time, second time I’m doing it for a birthday gift and throwing in a fruit preserve. Blackberry jam swirled in for a friend who loves that flavor, gave her the rest of the jar to add as topping. Next is a friend who likes strawberry and rhubarb so I made a sauce for her cake. A great recipe – thanks again!
You just keep on impressing me with these ideas!!! That blackberry jam one sounds bomb; definitely gotta try that in the future. I know both of your friends will enjoy them. And you’re inspiring me to come up with some ideas of my own. I’m brainstorming.
This is the best cheesecake recipe!!! Just enough for the 3 of us. I am making one for my son for when we go visit him this weekend and he will love it! Thanks Crystal!!! I am no longer intimidated by baking a cheesecake!
Aw!! I’m really happy to hear that, Geri. This was my very intention when I posted this recipe because I used to feel intimidated when it came to making cheesecakes too. I hope he loves it! Thanks so much for taking the time to review my recipe.
This was easy, delicious and we loved it. What a great idea to make just the right size and less than half of the ingredients. The instructions were clear and direct. Seriously, we loved it. Thanks so much for posting this. I can’t wait to try some of your other recipes.
You’re very welcome, Mona! It really is a great idea, isn’t it? I love everything about this recipe and I’m glad you feel the same way. I always try my best to make my recipe instructions as straightforward as possible so thank you. Happy baking!
Great recipe. Thank you.
You’re welcome! Thanks for the 5 stars.
Not tried it yet but could you put lemon curd through the cheesecake mixture before cooking. I’ve done with ordinary mixture and it was good
Yes, I don’t see why not! That sounds delicious! I don’t know how much lemon curd you’re going to use or the sweetness of it so I will remind you that 2/3 cup of sugar = 10 1/2 tablespoons just in case you want to reduce the sugar in the cream cheese batter.
Turned out perfect. Thank you for the recipe.
You’re welcome. Thanks for the feedback.
I have made this many times and everyone loves it! Perfect every time.
Have you made a chocolate version?
If I double this recipe what size pan and should it be springform?
No, actually I have not. Have you tried? I’ve never doubled the recipe.
Cheesecake is no finicky. I think I’d definitely have to create a recipe from scratch for that.
I am going to have to try this for my Grandma taught my mother and I
learned from them with the spring form pan
Same. This is so much easier.
I made this cheesecake in the loaf pan it was omg the best
Thank you! Agreed. It is the best.
Could you use Stevie in this recipe?
I think it would be best if you searched for a recipe that called for stevia.
Honestly I accidentally used 1/3 fat Philadelphia cream cheese and it came out delicious. No cracks or anything. Thank you for this recipe
That’s great to know! Very helpful. Thank you for leaving a comment.
Can I add lemon zest? If yes, how much would you suggest? I’m eager to try this recipe!
Yes, of course! I would add the zest of a whole lemon. If you think that is too little you can always taste the batter and add more to your liking.
Thank you!!!
You’re welcome.
Can you use a store bought graham cracker crust?
Yes, of course!
Made this for a brunch and it was gone in no time. So easy and delicious. This is a keeper.
I’ve eaten 3 full size cheesecakes in 1 sitting really not that hard & I’m in my 60’s
I made this and it was delicious. The Graham crust was thick and hard though but it was still so good. I read that either too much butter or packed in too much that’s why. I will make this again!
This turned out so delicious, sweet and creamy. Very easy to prepare. Best after overnight refrigeration. I made it without any crust. So delectable.
Hi- I have a question.. Do I bake this in a water bath?