Basic Loaf Pan Cheesecake

Basic Loaf Pan Cheesecake – A Simple, Creamy Delight

Craving a rich, creamy cheesecake without the hassle of a springform pan? Our Basic Loaf Pan Cheesecake is the perfect solution. This recipe is easy to follow, making it possible to create a smooth and decadent cheesecake in a loaf pan, ideal for smaller servings or for those who want to enjoy cheesecake without making a whole pie. With just a few basic ingredients and a little patience, you can whip up this delightful dessert for any occasion.

Why You’ll Love This Basic Loaf Pan Cheesecake

• Simple to Make: This cheesecake requires just a few basic ingredients and minimal prep.
• Perfectly Sized: A loaf pan makes this recipe ideal for smaller servings or for those who don’t want to deal with the extra leftovers.
• Creamy Texture: With a rich, velvety smooth filling and a perfectly sweet crust, this cheesecake hits all the right notes.
• No Water Bath Needed: Unlike traditional cheesecakes, you don’t need to fuss with a water bath, making this a simple and no-stress dessert.
• Customizable: Feel free to add fruit toppings, chocolate chips, or even swirls of caramel for a personalized touch.

Ingredients

for Basic Loaf Pan Cheesecake

For the Crust:

• 1 1/2 cups graham cracker crumbs – You can buy pre-crushed crumbs or crush your own.
• 1/4 cup granulated sugar – To sweeten the crust.
• 1/2 teaspoon cinnamon (optional) – For a touch of warmth and spice.
• 1/4 cup unsalted butter (melted) – To bind the crumbs together.

For the Cheesecake Filling:

• 2 (8 oz) packages cream cheese (softened) – Full-fat cream cheese works best for a rich filling.
• 1/2 cup granulated sugar – To sweeten the filling.
• 2 large eggs – To set the cheesecake and help it rise.
• 1 teaspoon vanilla extract – For added flavor.
• 1/4 cup sour cream – For a creamy, tangy contrast to the sweetness.
• 1/4 cup heavy cream – To help smooth out the filling and add richness.

How to Make Basic Loaf Pan Cheesecake

Step 1: Preheat the Oven

1. Preheat your oven to 325°F (163°C). Grease a 9×5 loaf pan or line it with parchment paper for easy removal.

Step 2: Prepare the Crust

1. In a medium bowl, combine graham cracker crumbs, granulated sugar, and cinnamon (if using).
2. Stir in the melted butter and mix until the crumbs are well-coated.
3. Press the mixture firmly into the bottom of the loaf pan, creating an even layer. Use the back of a spoon to compact the crumbs.
4. Bake the crust for 8-10 minutes until lightly golden and fragrant. Remove from the oven and let it cool while you prepare the filling.

Step 3: Prepare the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
2. Add the sugar and beat until combined. Homemade Samoas Girl Scout Cookies
3. Add the eggs, one at a time, beating well after each addition.
4. Stir in the vanilla extract, sour cream, and heavy cream until smooth.
5. Scrape down the sides of the bowl and beat for another 30 seconds to ensure the filling is smooth and well-combined.

Step 4: Bake the Cheesecake

1. Pour the cheesecake filling over the cooled graham cracker crust in the loaf pan.
2. Smooth the top with a spatula to create an even surface.
3. Bake for 45-55 minutes or until the center of the cheesecake is set but still slightly wobbly (it will firm up as it cools). The edges should look slightly puffed and golden.
4. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour to prevent cracking.

Step 5: Chill and Serve

1. After the cheesecake has cooled to room temperature, transfer it to the fridge and chill for at least 4 hours or overnight.
2. Once chilled, carefully remove the cheesecake from the loaf pan by lifting it with the parchment paper if used.
3. Slice and serve! Top with fresh fruit, whipped cream, or your favorite cheesecake toppings.

Tips for the Perfect Basic Loaf Pan Cheesecake

• Room Temperature Ingredients: Make sure the cream cheese and eggs are softened to room temperature to avoid lumps and to help the ingredients mix smoothly.
• Avoid Overmixing: Overmixing the cheesecake filling can cause air bubbles, which might lead to cracks in the cheesecake as it bakes. Potsticker Soup with Mushrooms Bok Choy
• Don’t Open the Oven Door: Avoid opening the oven door while baking to maintain an even temperature and prevent the cheesecake from cracking.
• Add a Topping: You can top your cheesecake with fresh berries, a drizzle of chocolate, caramel sauce, or a sprinkle of crushed nuts to elevate the flavor.
• Let It Chill: Chilling the cheesecake in the fridge overnight results in the best texture and flavor, so don’t skip this step!

Frequently Asked Questions (FAQs)

Can I Use a Different Pan for This Cheesecake?

Yes! You can use an 8×8 square pan or even a round cake pan if you don’t have a loaf pan. Just make sure to adjust the baking time accordingly, as smaller pans may bake faster.

Can I Make This Recipe in Advance?

Absolutely! This cheesecake can be made 2-3 days in advance. Just store it in the fridge and cover it well to keep it fresh.

Can I Freeze the Basic Loaf Pan Cheesecake?

Yes, you can freeze the cheesecake for up to 2 months. Let it cool completely before wrapping it tightly in plastic wrap and foil. Thaw it in the fridge overnight before serving.

Can I Add Flavors to the Cheesecake Filling?

You can add flavors like lemon zest, chocolate chips, or a swirl of fruit puree (such as raspberry or strawberry) to the cheesecake filling for a fun twist.

Why You Should Try This Basic Loaf Pan Cheesecake

This Basic Loaf Pan Cheesecake is an easy-to-make, no-fuss version of the classic dessert. Perfect for small gatherings or a quick dessert for your family, it delivers the same creamy and indulgent texture as a traditional cheesecake but in a more compact, easy-to-make form. Whether you’re a beginner or an experienced baker, this recipe will help you create a perfect cheesecake every time!