5-Hour Basic Loaf Pan Cheesecake – Easy, Creamy & Small Batch

A Creamy, Classic Cheesecake Made Right in a Loaf Pan

Sometimes, all you need is a simple, satisfying dessert that hits the spot—and this Basic Loaf Pan Cheesecake is exactly that. Creamy, rich, and baked to perfection in a standard loaf pan, it’s the ultimate small-batch cheesecake for when you’re craving a slice of comfort (without needing a springform or a big celebration to justify it).

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Loaf Pan Cheesecake Recipe Overview

This loaf pan cheesecake is everything you love about traditional cheesecake—smooth, dense, and lightly tangy—with a buttery graham cracker crust and a sweet vanilla note. It’s ideal for beginners and busy bakers alike. No water bath, no cracking worries, and no fuss—just pure, creamy indulgence in a scaled-down form.

• Flavor: Classic vanilla with a hint of tang from sour cream
• Texture: Silky smooth and rich with a crisp graham crust
• Time: Just over 1 hour from start to finish
• Perfect For: Small gatherings, casual desserts, and freezer-ready treats

Ingredients List

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For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted butter

For the Cheesecake:

• 2 (8 oz) packages cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream

Necessary Tools for Preparation

• Standard 9×5 loaf pan
• Mixing bowls
• Electric hand or stand mixer
• Rubber spatula
• Measuring cups and spoons
• Parchment paper (optional, for easy lift)

Step-by-Step Instructions

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1. Preheat the Oven
   Preheat to 325°F (163°C). Lightly grease your loaf pan or line it with parchment for easier removal.
2. Make the Crust
   In a bowl, mix graham cracker crumbs with melted butter. Press firmly into the bottom of the pan. Bake for 8–10 minutes, then let cool slightly.
3. Prepare the Cheesecake Filling
   Beat softened cream cheese and sugar until smooth and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla, then gently fold in sour cream.
4. Assemble and Bake
   Pour the filling over the crust and smooth the top. Bake for 40–45 minutes, or until the center is just set (a slight jiggle is okay).
5. Cool and Chill
   Turn off oven, crack the door, and let cheesecake cool for 30 minutes. Then transfer to the fridge for at least 4 hours (preferably overnight).
6. Serve
   Slice and serve chilled—plain or topped with fruit, chocolate sauce, or whipped cream.

Tips for Perfecting the Recipe

• Room temperature cream cheese is key to avoiding lumps.
• Don’t overmix after adding eggs—just until combined for a smooth texture.
• Let the cheesecake fully chill for the creamiest bite.
• Add a teaspoon of lemon juice for subtle brightness, if desired.

What to Serve With It

• Fresh berries or berry compote
• Chocolate ganache drizzle
• Caramel sauce and sea salt
• A dollop of whipped cream and lemon zest

Storage Instructions

• Fridge: Store covered for up to 5 days.
• Freezer: Freeze whole or in slices for up to 1 month. Wrap tightly in plastic and foil.

General Information

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• Occasions: Small celebrations, weeknight desserts, make-ahead treats
• Skill Level: Beginner-friendly
• Customizable: Add mix-ins or change crust to Oreo, Biscoff, or gingersnaps

FAQ

Can I use a different pan?
You can use an 8×4 loaf pan or double the recipe for an 8×8 square pan. Adjust bake time as needed.

Can I make it ahead of time?
Yes—it’s even better after chilling overnight!

What kind of cream cheese should I use?
Full-fat block cream cheese works best for structure and richness.

Can I skip the sour cream?
You can substitute with Greek yogurt or leave it out for a firmer, denser cheesecake.

Conclusion

This Basic Loaf Pan Cheesecake is proof that you don’t need a big pan or a complicated process to make a classic, creamy dessert. It’s rich, smooth, and endlessly customizable—perfect for a cozy dessert night or just because.

Tried it? Show us your cheesecake creations on Pinterest @poulefrecipe—we’d love to see your toppings!

More Simple Cheesecake Recipes:

• Healthy Cookies no sugar no flour
• Easy chocolate chip sourdough banana bread
• Lemon protein oatmeal cake

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Basic Loaf Pan Cheesecake

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• Author: Poulef
• Total Time: 3 hours 15 minutes
• Yield: 8 slices 1x

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Description

This Basic Loaf Pan Cheesecake is creamy, rich, and easy to make—perfect for a small batch dessert with a buttery graham cracker crust.

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Ingredients

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• 1 1/2 cups graham cracker crumbs

• 1/4 cup melted butter

• 2 (8 oz) packages cream cheese, softened

• 1/2 cup sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1 cup sour cream

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Instructions

• Preheat oven to 325°F. Line or grease loaf pan.

• Mix graham crumbs and butter. Press into pan. Bake 10 min.

• Beat cream cheese and sugar. Add eggs, vanilla, and sour cream.

• Pour over crust. Bake 40–45 min until just set.

• Cool with oven door open 30 min, then chill 4 hours.

• Slice and serve!

Notes

Use full-fat cream cheese for best results. Top with fruit or chocolate. Chill overnight for easiest slicing.

• Prep Time: 15
• Cook Time: 180
• Category: Dessert
• Method: Baking
• Cuisine: American

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