This easy cheesecake in a loaf pan is my go-to dessert when I’m craving something rich, creamy, and indulgent but don’t want to fuss with a springform pan or water bath. With a buttery graham cracker crust, a silky smooth cream cheese filling, and a tangy sour cream topping, it has everything I love about classic cheesecake—scaled down and simplified.

Why You’ll Love This Recipe

I love how this recipe takes all the decadence of a traditional cheesecake and turns it into a smaller, more manageable version. It’s perfect when I’m not feeding a crowd but still want to enjoy a homemade dessert. There’s no complicated equipment or tricky steps—just straightforward ingredients and a simple loaf pan. Plus, it chills beautifully in the fridge, making it a great make-ahead treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups graham cracker crumbs

¼ cup melted butter

2 (8 oz) cream cheese packages, softened

½ cup sugar

2 eggs

1 tsp vanilla extract

1 cup sour cream

Directions

I start by preheating my oven to 325°F (160°C) and greasing a standard loaf pan to prevent sticking.

In a small bowl, I mix the graham cracker crumbs and melted butter until they resemble wet sand. I press this mixture evenly into the bottom of the loaf pan to form a firm crust.

In a separate bowl, I beat the softened cream cheese and sugar until the texture is smooth and creamy.

Then I add the eggs one at a time, mixing well after each addition, and stir in the vanilla extract.

I pour this creamy mixture over the crust in the loaf pan, spreading it evenly.

I bake it for about 40–45 minutes, until the center is set and the top is just starting to turn golden.

After baking, I let it cool to room temperature before refrigerating it for at least 4 hours to firm up.

Just before serving, I spread a layer of sour cream over the top for a smooth and tangy finish.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 40–45 minutes

Chilling Time: 4 hours

Total Time: About 4 hours 30 minutes

Servings: 8 servings

Calories: Approximately 300 kcal per serving

Variations

Sometimes I like to switch things up with this base recipe:

I use chocolate graham crackers or crushed Oreos for a different crust flavor.

I swirl in fruit preserves or a bit of lemon curd before baking.

For a fall twist, I mix in a little pumpkin puree and cinnamon.

I top it with fresh berries or chocolate ganache when I want to make it extra fancy.

Storage/Reheating

I keep any leftover cheesecake in the fridge, covered tightly with plastic wrap or stored in an airtight container. It stays fresh for up to 5 days. I don’t usually reheat it, since I prefer it chilled, but if I want to bring it to room temperature, I just let it sit out for about 20–30 minutes before serving.

FAQs

How do I know when the cheesecake is fully baked?

I gently jiggle the pan—if the center is slightly wobbly but the edges are set, it’s done. It will continue to firm up as it cools.

Can I freeze this loaf pan cheesecake?

Yes, I wrap it tightly in plastic wrap and then foil before freezing. It keeps well for up to 2 months. I thaw it in the fridge overnight before serving.

Can I use low-fat cream cheese?

I’ve tried it with low-fat cream cheese, and while it still works, the texture isn’t as rich and creamy as when I use full-fat.

What kind of loaf pan should I use?

I use a standard 9×5 inch metal loaf pan. Glass pans work too but might require a slightly longer bake time.

Can I skip the sour cream topping?

Absolutely. I like the tang it adds, but the cheesecake is still delicious without it. Sometimes I replace it with whipped cream or fruit instead.

Conclusion

This easy cheesecake in a loaf pan has quickly become one of my favorite desserts to make and share. It’s creamy, satisfying, and simple to prepare—no springform pan, no stress, just sweet, creamy comfort in every slice. Whether I’m treating myself or serving guests, it never disappoints.

Recipe:

Easy Cheesecake in a Loaf Pan

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Print Recipe

This Easy Cheesecake in a Loaf Pan is the ultimate small-batch dessert—rich, creamy, and indulgent without the hassle of a springform pan or water bath. With a buttery graham cracker crust, smooth cream cheese filling, and tangy sour cream topping, this simplified cheesecake is perfect for weeknight cravings or make-ahead entertaining. A classic treat, scaled down and stress-free.

Total Time: ~4 hours 30 minutes
Yield: 8 servings