Cheesecake is a universally loved dessert, known for its creamy texture and rich flavor. While traditional cheesecakes are often baked in springform pans, a loaf pan offers an equally delicious result, with the added benefit of individual slices that are perfect for serving. This recipe for cheesecake in a loaf pan delivers a smooth, creamy filling with a crisp graham cracker crust, creating a beautiful balance of textures and flavors. Whether you’re craving a sweet treat for a small gathering or simply want to enjoy cheesecake without the hassle of a large pan, this easy loaf pan cheesecake is the perfect solution.
This recipe is simple, straightforward, and can be prepared in under 15 minutes, though it requires some chilling time to set properly. The addition of lemon juice gives it a slight tang that complements the richness of the cream cheese filling, making every bite satisfying. Top it with fresh fruit, whipped cream, or a drizzle of chocolate or caramel sauce to elevate the experience even further. Whether enjoyed on its own or dressed up with toppings, this cheesecake will become a new favorite in your dessert repertoire.
Ingredients:
For the Crust:
- 3/4 cup graham cracker crumbs
- 2 tbsp melted butter
- 1 tbsp sugar
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/3 cup sugar
- 1 large egg
- 1/4 cup sour cream
- 1/2 tsp vanilla extract
- 1/2 tsp lemon juice (optional, for a touch of tang)
Preparation:
Step 1:
Prepare the Crust Preheat the oven to 325°F (165°C). Line a loaf pan with parchment paper, ensuring some overhang on the sides to easily lift the cheesecake out once it’s done. In a small mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of the loaf pan to form an even and compact crust. Be sure to pack it tightly so the crust holds together when sliced.
Step 2:
Make the Cheesecake Filling In a separate mixing bowl, beat the softened cream cheese with the sugar until smooth and creamy. This may take a couple of minutes with an electric mixer. Next, add the egg, sour cream, vanilla extract, and lemon juice (if using). Mix until well combined and smooth. It’s important not to overbeat at this stage to avoid incorporating too much air into the mixture, which could affect the texture of the cheesecake.
Step 3:
Assemble and Bake Pour the cheesecake filling over the prepared graham cracker crust in the loaf pan. Use a spatula to smooth the top evenly. Place the pan in the preheated oven and bake for 35-40 minutes. The cheesecake should be set around the edges but still slightly jiggly in the center. This indicates it’s perfectly cooked but still creamy.
Step 4:
Cool and Chill Once baked, remove the cheesecake from the oven and allow it to cool to room temperature. This step is crucial, as it helps prevent the cheesecake from cracking. After cooling, refrigerate the cheesecake for at least 4 hours, or overnight if possible. Chilling the cheesecake for several hours will allow the flavors to meld together and give it the ideal firm yet creamy consistency.
Step 5:
Serve Once the cheesecake has chilled and is fully set, use the parchment paper overhang to lift it out of the loaf pan. Slice the cheesecake into thick, even slices, and serve. For added flair, top with fresh berries, whipped cream, or drizzle with chocolate or caramel sauce. Enjoy the perfect balance of textures and flavors in every bite!
Cooking Note:
- If you prefer a more decadent cheesecake, you can add a tablespoon of sugar to the crust mixture, making it slightly sweeter. Alternatively, feel free to use a store-bought graham cracker crust to save time.
- The cheesecake’s texture improves as it chills. If you’re in a rush, try to chill for at least 4 hours, but for best results, allow it to rest overnight.
- If you want a slightly firmer cheesecake, reduce the baking time by a few minutes. Keep in mind that it will firm up more as it chills in the refrigerator.
Serving Suggestions:
This cheesecake is wonderfully versatile and can be topped with a variety of toppings depending on your taste and the season. Try fresh strawberries, blueberries, or raspberries for a fresh, fruity contrast to the creamy filling. If you’re in the mood for something more indulgent, a drizzle of warm chocolate ganache or caramel sauce will add an extra layer of richness. For an elegant touch, consider topping your slices with a dollop of freshly whipped cream or even a sprinkle of finely grated lemon zest to enhance the citrus flavor.
Tips:
- Be sure to allow the cheesecake to cool completely before refrigerating it. This will help prevent condensation from forming on the surface.
- If you don’t have sour cream, you can substitute it with plain Greek yogurt, which will give the cheesecake a slightly tangier flavor.
- If you prefer a gluten-free crust, substitute the graham cracker crumbs with gluten-free crumbs or even crushed gluten-free cookies.
Prep Time: 10 mins
Baking Time: 40 mins
Chilling Time: 4 hrs
Total Time: 4 hrs 50 mins
Servings: 4-6
Nutritional Information:
- Calories: 250 per slice (based on 6 slices)
- Protein: 4g
- Sodium: 150mg
FAQs:
-
Can I make this cheesecake in a different pan?
Yes, you can use an 8-inch round cake pan or even a mini cheesecake pan. Just adjust the baking time as necessary based on the pan’s size.
-
How do I know when the cheesecake is done baking?
The cheesecake should be set around the edges but slightly jiggly in the center. If the center is too wobbly, it needs a few more minutes of baking.
-
Can I freeze this cheesecake?
Yes, this cheesecake freezes well. After it has chilled completely, wrap it tightly in plastic wrap and foil. Store it in the freezer for up to 3 months. When ready to serve, thaw in the refrigerator overnight.
-
Can I make this cheesecake without lemon juice?
Yes, you can omit the lemon juice if you prefer a less tangy flavor. The cheesecake will still be delicious without it.
Conclusion:
This Cheesecake in a Loaf Pan recipe is the perfect dessert for anyone looking for a quick, easy, and indulgent treat. With a graham cracker crust and creamy cheesecake filling, it offers all the classic flavors you love in a traditional cheesecake, but in a more convenient and manageable size. Whether you’re making it for a small gathering, a family dinner, or just a special treat for yourself, this simple recipe delivers a rich, satisfying dessert every time. With endless possibilities for toppings and additions, it’s a customizable dessert that can fit any occasion. Try it today, and savor the deliciousness!
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Cheesecake in a Loaf Pan
- Total Time: 4 hrs 50 mins (Chilling Time: 4 hrs)
Ingredients
Ingredients:
For the Crust:
- 3/4 cup graham cracker crumbs
- 2 tbsp melted butter
- 1 tbsp sugar
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/3 cup sugar
- 1 large egg
- 1/4 cup sour cream
- 1/2 tsp vanilla extract
- 1/2 tsp lemon juice (optional, for a touch of tang)
Instructions
Preparation:
Step 1:
Prepare the Crust Preheat the oven to 325°F (165°C). Line a loaf pan with parchment paper, ensuring some overhang on the sides to easily lift the cheesecake out once it’s done. In a small mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of the loaf pan to form an even and compact crust. Be sure to pack it tightly so the crust holds together when sliced.
Step 2:
Make the Cheesecake Filling In a separate mixing bowl, beat the softened cream cheese with the sugar until smooth and creamy. This may take a couple of minutes with an electric mixer. Next, add the egg, sour cream, vanilla extract, and lemon juice (if using). Mix until well combined and smooth. It’s important not to overbeat at this stage to avoid incorporating too much air into the mixture, which could affect the texture of the cheesecake.
Step 3:
Assemble and Bake Pour the cheesecake filling over the prepared graham cracker crust in the loaf pan. Use a spatula to smooth the top evenly. Place the pan in the preheated oven and bake for 35-40 minutes. The cheesecake should be set around the edges but still slightly jiggly in the center. This indicates it’s perfectly cooked but still creamy.
Step 4:
Cool and Chill Once baked, remove the cheesecake from the oven and allow it to cool to room temperature. This step is crucial, as it helps prevent the cheesecake from cracking. After cooling, refrigerate the cheesecake for at least 4 hours, or overnight if possible. Chilling the cheesecake for several hours will allow the flavors to meld together and give it the ideal firm yet creamy consistency.
Step 5:
Serve Once the cheesecake has chilled and is fully set, use the parchment paper overhang to lift it out of the loaf pan. Slice the cheesecake into thick, even slices, and serve. For added flair, top with fresh berries, whipped cream, or drizzle with chocolate or caramel sauce. Enjoy the perfect balance of textures and flavors in every bite!
Notes
Cooking Note:
- If you prefer a more decadent cheesecake, you can add a tablespoon of sugar to the crust mixture, making it slightly sweeter. Alternatively, feel free to use a store-bought graham cracker crust to save time.
- The cheesecake’s texture improves as it chills. If you’re in a rush, try to chill for at least 4 hours, but for best results, allow it to rest overnight.
- If you want a slightly firmer cheesecake, reduce the baking time by a few minutes. Keep in mind that it will firm up more as it chills in the refrigerator.
- Prep Time: 10 mins
- Cook Time: 40 mins
Nutrition
- Calories: 250 per slice (based on 6 slices)
- Sodium: 150mg
- Protein: 4g