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Basic Loaf Pan Cheesecake - Homemade small-batch cheesecake that is quick & easy to make, simple ingredients, no sour cream, no water bath needed; perfect for beginners. Serve this creamy dessert plain or with your favorite toppings. | Beat Bake Eat
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4.88 from 16 votes

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.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Servings: 6
Calories: 486kcal
Author: Crystal | Beat Bake Eat

Ingredients

Graham Cracker Crust:

  • 3 tablespoons butter, melted
  • 1 tablespoon granulated sugar
  • 1 cup graham cracker crumbs

Cheesecake Batter:

  • 2 blocks (8 oz / 250 grams each) full-fat cream cheese, softened completely at room temperature
  • 2/3 cup granulated sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 325°F.
  • 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.
  • Firmly press the crumb mixture into the bottom of the pan in an even layer.
  • To a large bowl, add the cream cheese and sugar and mix well until smooth.
  • Beat in the eggs and vanilla extract. Do not over beat! *Batter will be very runny.
  • Pour the batter on top of the crust and smooth it out into an even layer.
  • Bake for 40 – 42 minutes until the top is set 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.

Notes

  • No mixer? No problem! The loaf pan cheesecake you see in all of the pictures above was made by hand using a spoon. 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