Easy Cheesecake in a Loaf Pan

Directions

1. Preheat the oven to 175°C (350°F). Grease a 23×13 cm (9×5 inch) loaf pan and line with parchment paper for easy removal.
2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared loaf pan to form the crust.
3. In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and heavy cream until fully incorporated.
5. Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
6. Bake for 45–50 minutes, or until the edges are set and the center is slightly jiggly. Avoid overbaking to maintain a creamy texture.
7. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight for best results.
8. Remove the cheesecake from the loaf pan using the parchment paper, slice, and serve with optional toppings.

Recipe Details

Prep Time: 15 minutes
Cook Time: 50 minutes
Chill Time: 4 hours
Total Time: About 5 hours 5 minutes
Servings: 8–10
Difficulty: Easy

Variations & Substitutions

• Use digestive biscuits or vanilla wafers in place of graham crackers for the crust.
• Fold in chocolate chips, berries, or a swirl of fruit puree into the filling for added flavor.
• Substitute heavy cream with Greek yogurt for a lighter texture.
• Add a layer of caramel or chocolate ganache on top for extra indulgence.

Serving Suggestions