There’s something so charming about baking a cheesecake in a loaf pan. It’s cozy, personal, and absolutely perfect when you want all the creamy, dreamy decadence of cheesecake—without the fuss of a springform pan or water bath. This Easy Cheesecake in a Loaf Pan is one of those delightful recipes I’ve come back to time and time again, especially during the warm summer months when I crave something sweet, tangy, and satisfying that doesn’t require a big production.
I first discovered this method while spending a summer at my aunt’s countryside home in the U.S. She didn’t have fancy bakeware, but she did have a trusty loaf pan—and that’s all it took. With just a few ingredients and simple steps, we whipped up a luscious cheesecake that tasted like it came from a bakery.
Why You’ll Love This Easy Cheesecake in a Loaf Pan
- Simple Ingredients: Only a handful of pantry staples.
- No Water Bath Required: Just mix, bake, chill, and enjoy.
- Perfect for Summer: Light, tangy, and best served cold.
- Great for Small Batches: Makes just enough for 5 servings—no leftovers to guilt over!
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup melted butter
Cheesecake Filling:
- 2 packages (8 oz each) cream cheese, softened
- ½ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
Instructions
1. Prepare the Crust
- Preheat your oven to 325°F (163°C).
- In a bowl, combine graham cracker crumbs and melted butter. Mix until the crumbs are moistened.
- Press the mixture evenly into the bottom of a 9×5-inch loaf pan lined with parchment paper.
- Bake for 8 minutes, then let it cool while you prepare the filling.
2. Make the Cheesecake Filling
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and sour cream until just combined.
3. Bake the Cheesecake
- Pour the cheesecake mixture over the cooled crust.
- Tap the pan gently on the counter to release any air bubbles.
- Bake for 40-45 minutes, or until the center is just set and slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 30 minutes.
4. Chill and Serve
- Transfer the cheesecake to the fridge and chill for at least 4 hours, preferably overnight.
- Slice and serve cold. Garnish with fresh berries or a drizzle of lemon curd for a summer flair.
Tips for Perfect Cheesecake in a Loaf Pan
- Use Full-Fat Cream Cheese: This gives the cheesecake its rich and creamy texture.
- Don’t Overmix: Mix until just combined to avoid incorporating too much air.
- Line Your Pan: Parchment paper helps lift the cheesecake out cleanly.
- Cool Gradually: This prevents cracks and helps the texture set beautifully.
Make It Your Own
This base recipe is incredibly versatile. Here are a few ways you can put your own spin on it:
- Citrus Zest: Add lemon or orange zest to the batter for a fresh twist.
- Fruit Swirl: Swirl in raspberry jam or blueberry compote before baking.
- Chocolate Crust: Use chocolate graham crackers or Oreo crumbs for a richer base.
Pair It With
- Iced Coffee or Cold Brew – The tangy cheesecake pairs perfectly with bold, cold coffee.
- Sparkling Lemonade – A refreshing combo for a hot summer day.
- Berry Salad – Light, vibrant, and a great way to sneak in some extra fruit.