Loaf Pan Cheesecake

5.0 from 26 reviews

Author: Anita Jacobson

Categories: Dessert

Cuisines: American

Prep Time: 15 mins

Cook Time: 1 hour 10 mins

Total Time: 1 hour 25 mins

Serves: 6

Ingredients

• Crust
• 135 gram (8 sheet) graham crackers, crushed into fine crumbs
• 45 gram (3 tablespoon) unsalted butter, melted
• 1 tablespoon sugar
• Cheesecake filling
• 2 block (450 gram/1 lb.) cream cheese, room temperature
• 100 gram (1/2 cup) sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• Toppings (optional)
• berries compote/preserves, or fresh berries (1)

Instructions

1. Preheat oven to 325 Fahrenheit (165 Celsius). Line a 9"x5" loaf pan with parchment paper with enough overhang to easily remove the cheesecake from the pan.
2. Mix together all the crust ingredients, then pour into the prepared loaf pan. Press down the crust with the help of a spatula so it is tight and firm. Bake in the preheated oven for 23-25 minutes, or until the edges and top are golden brown.
3. Meanwhile, let's make the cheesecake filling. With a mixer, beat cream cheese until completely smooth. Add in sugar, egg, vanilla, and lemon juice. Beat until completely mixed and smooth.
4. Pour the cheesecake filling on top of the warm crust, smooth the top.
5. Bake in the oven for 40-45 minutes, or until the cheesecake is set. A cake tester should come out only almost clean, not completely clean.
6. Remove the pan from oven, and place on a wire rack. Once cool, refrigerate the cheesecake for at least 4 hours, overnight is best.
7. Remove the cheesecake from the pan by grabbing the overhang parchment paper. Slice into 6 servings. Serve plain, or with your toppings of choice.

Notes

• (1) I use my leftover cranberries sauce from Christmas dinner. It is super easy to make, simply simmer together 12 oz. fresh cranberries, zest and juice from 1 fresh orange, and enough sugar to your taste (about 1/4-1/3 cup is usually enough). Once the berries are almost mushy and the sauce is thick, it is done.