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A close-up shot of a slice of creamy loaf pan cheesecake on a white plate, highlighting its smooth, dense texture.

Loaf Pan Cheesecake: The Easiest, Creamiest Recipe

Discover the easiest way to make a rich, creamy, and crack-free Loaf Pan Cheesecake. This simple, small-batch recipe requires no water bath and uses a standard loaf pan for a perfectly portioned, foolproof dessert every time.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Graham Cracker Crust
  • 1 1/2 cups graham cracker crumbs from about 10 full sheets
  • 6 tablespoons unsalted butter melted
  • 1/4 cup granulated sugar
For the Cheesecake Filling
  • 16 ounces cream cheese full-fat, block style, softened to room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs at room temperature
  • 1/2 cup sour cream full-fat, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice

Equipment

  • 1 9x5 Inch Loaf Pan
  • 1 Electric mixer
  • 2 Mixing bowls

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper with an overhang on the sides. In a small bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of the pan. Bake for 10 minutes. Set aside to cool.
  2. Reduce oven temperature to 325°F (165°C). In a large bowl, beat the softened cream cheese on low speed until smooth. Gradually add the sugar and beat until combined. Add eggs one at a time, mixing on low just until incorporated. Gently stir in the sour cream, vanilla extract, and lemon juice.
  3. Pour the filling over the crust. Bake for 50-60 minutes, until the edges are set and the center has a slight wobble.
  4. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Remove from the oven and cool completely at room temperature. Cover and refrigerate for at least 6 hours or overnight before serving.

Notes

Ensure all dairy and eggs are at room temperature for the smoothest, lump-free filling.
Do not overmix the batter after adding the eggs. This is the primary cause of cracks in cheesecake.
The slow cooling process is essential for a crack-free surface. Don't rush it!