Basic Loaf Pan Cheesecake
A quick, easy, and convenient recipe for small-batch baked cheesecake in a loaf pan. Perfect for beginners or those looking for a simple way to cut a cheesecake recipe in half.
Servings: 6 - 7
Calories: 486kcal
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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Nutrition
Calories: 486kcal