Simple Loaf Pan Cheesecake – Creamy, Dreamy, and Just the Right Size!
This Loaf Pan Cheesecake is a cozy twist on the classic dessert—baked in a standard loaf pan for easy slicing and minimal fuss. With a buttery graham cracker crust and rich, tangy cream cheese filling, it’s perfect for small gatherings or your own personal indulgence.
💛 Why You’ll Love This Recipe
✔ Easy, No Springform Pan Needed
✔ Creamy and Tangy Classic Cheesecake Flavor
✔ Perfectly Sized for Smaller Servings
✔ Customizable with Your Favorite Toppings
✔ Freezer-Friendly
Cooking & Prep Times
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Prep Time: 15 minutes
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Cook Time: 35–40 minutes
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Chill Time: 4–6 hours (or overnight)
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Total Time: ~6 hours
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Servings: 6–8 slices
🍽️ Kitchen Equipment Needed
✅ 8×4-inch loaf pan
✅ Parchment paper
✅ Mixing bowls
✅ Hand or stand mixer
✅ Rubber spatula
✅ Measuring cups & spoons
✅ Oven
✅ Wire rack
🧾 Ingredients
For the Crust:
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1 cup graham cracker crumbs (or crushed digestive biscuits)
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2 tablespoons granulated sugar
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4 tablespoons melted butter
For the Cheesecake Filling:
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16 oz (2 blocks) cream cheese, softened
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½ cup granulated sugar
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2 large eggs
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½ cup sour cream
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1 teaspoon vanilla extract
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1 tablespoon lemon juice (optional)
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1 tablespoon all-purpose flour (optional, for added structure)
👨🍳 Step-by-Step Instructions
Step 1: Preheat and Prepare
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Preheat oven to 325°F (165°C).
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Line an 8×4-inch loaf pan with parchment paper, leaving overhang on the sides.
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Lightly grease the paper with nonstick spray or butter.
Step 2: Make the Crust
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In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand.
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Press evenly into the bottom of the pan using the back of a spoon.
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Chill in the fridge while you prepare the filling.
Step 3: Prepare the Cheesecake Filling
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In a large bowl, beat cream cheese and sugar until smooth (about 2–3 minutes).
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Add eggs one at a time, mixing gently to avoid overmixing.
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Mix in sour cream, vanilla, lemon juice, and flour (if using) until fully combined and creamy.
Step 4: Assemble and Bake
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Pour the filling over the chilled crust.
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Tap the pan gently on the counter to release any air bubbles.
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Bake for 35–40 minutes, or until edges are set and center jiggles slightly.
Step 5: Cool and Chill
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Let cheesecake cool on a wire rack at room temperature for 1 hour.
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Cover with plastic wrap and refrigerate for 4–6 hours or overnight.
Step 6: Slice and Serve
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Use the parchment overhang to lift the cheesecake from the pan.
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Slice with a sharp knife dipped in hot water for clean cuts.
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Top with berries, whipped cream, chocolate, or caramel, if desired.
💡 Tips & Variations
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Crust Swap: Use crushed Oreos (without filling) or vanilla wafers.
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Tangy Boost: Add extra lemon zest or use Greek yogurt instead of sour cream.
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Avoid Cracks: Don’t overmix. Let it cool gradually.
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Add Flavor: Swirl in jam or lemon curd before baking for extra flair.
❄️ Storage & Make-Ahead
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Refrigerator: Store in an airtight container for up to 5 days.
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Freezer: Wrap slices in plastic and freeze for up to 1 month. Thaw overnight in the fridge.
Simple Loaf Pan Cheesecake
Equipment
- ✅ 8×4-inch loaf pan
- ✅ Parchment paper
- ✅ Mixing bowls
- ✅ Hand or stand mixer
- ✅ Rubber spatula
- ✅ Measuring cups & spoons
- ✅ Oven
- ✅ Wire rack
Ingredients
Crust:
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 4 tbsp melted butter
Filling:
- 16 oz cream cheese
- ½ cup sugar
- 2 eggs
- ½ cup sour cream
- 1 tsp vanilla extract
- 1 tbsp lemon juice optional
- 1 tbsp flour optional
Instructions
- Preheat oven to 325°F. Line and grease an 8×4 loaf pan.
- Mix crust ingredients and press into pan. Chill.
- Beat cream cheese and sugar until smooth. Add eggs one at a time.
- Mix in sour cream, vanilla, lemon juice, and flour.
- Pour filling over crust. Bake 35–40 mins. Cool 1 hour, then chill 4+ hours.
- Slice and serve with your favorite toppings.