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Loaf Pan Cheesecake

A smaller size cheesecake, made in a loaf pan, and without the need of a water bath.

This loaf pan cheesecake recipe is for when you need a smaller size cheesecake, made with a regular loaf pan, and without the need of a water bath. If you have never made a cheesecake before, this is a great introduction recipe. Also equally great for people who seldom make a cheesecake since you don’t need to buy a springform pan.

Loaf Pan Cheesecake
Loaf Pan Cheesecake

Graham Crackers Crust

Most cheesecake recipes in United States use graham crackers for its crust. It’s basically digestive cookies. It may be called with a different name in different country. For example, I know that in Indonesia, our digestive cookies is Marie Biscuit.

If you are in United States and don’t want to weigh, you need about 8 sleeves to get about 135 gram of cookies. If you use anything other than graham crackers, the best way is to weigh your cookies.

To make the crumbs, you either place all the cookies in a ziplock bag and crush with a rolling pin. Or, you can use your food processor to pulse into fine crumbs.

Loaf Pan Cheesecake
Loaf Pan Cheesecake

Full fat cream cheese vs. 1/3 less fat cream cheese

There are two kinds of cream cheese you can buy in the market, the regular full falt cream cheese (probably just called cream cheese), and the 1/3 less fat cream cheese.

Maybe I am a traditionalist when it comes to cheesecake, but I like to use the full falt cream cheese, though most said they cannot detect the difference in taste. So it is up to you to choose whichever one to use.

If you are undecided, you can try using 1 block of regular full falt cream cheese, and another 1 block of the 1/3 less fat cream cheese.

Loaf Pan Cheesecake
Loaf Pan Cheesecake

Berries compote

The most familiar toppings for cheesecake is probably some sort of berries, with strawberries and bluberries topping the chart (most likely).

Since I still have plenty of leftover cranberries sauce from my Christmas dinner, I didn’t have to specially make a fresh batch of berries compote/sauce to go with my creamcheese.

One slice of this cheesecake topped with 1 tablespoonful of cranberries sauce, and I am in cheesecake heaven. :)

If you don’t want to make berries compote, you can just pair with fresh berries of your choice and it will be equally delicious.

Loaf Pan Cheesecake
Loaf Pan Cheesecake

Loaf Pan Cheesecake

5.0 from 25 reviews

Author: Anita Jacobson



Prep Time: 15 mins

Cook Time: 1 hour 10 mins

Total Time: 1 hour 25 mins

Serves: 6

Print Recipe


  • 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)


  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.


  • (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.
Indonesian Pantry
Indonesian Kitchen


  • Sophie Sophie says:

    What a great idea to use a loaf pan to make cheesecake! I've never thought of it before, and I can see from your photo that it turned out great.

    • Anita Anita says:

      Thank you Sophie. It is indeed a surprise for me too when I found out that cheesecake can be baked in a loaf pan, and best of all, no need for a steam bath.

  • rebecca rebecca says:

    I've gotta try this! it looks so delicious & no water bath?! yes please

    • Anita Anita says:

      Indeed, I love how I don't need a water bath for this loaf pan cheesecake.

  • Jessica Jessica says:

    This makes the perfect amount of cheesecake! Thanks so much for sharing!

    • Anita Anita says:

      Totally. I think a smaller size cheesecake like this is perfect for weekdays, and only bake regular size version when I have guests coming.

  • ali randall ali randall says:

    What a genius idea to make a cheesecake in a loaf pan. I love this idea. Those photos looks so tempting and I could just reach through the screen with a fork and take a bite!

  • Jacqueline Debono Jacqueline Debono says:

    Fabulous idea to use your loaf pan! Def want to try this. Your cheese cake looks great. Going to pin for later!

  • Kathi Kathi says:

    I simply love this idea and will be using it soon! I make my sour cream coffee cake in a loaf pan too and I think it really sets it apart from other cake recipes.

    • Anita Anita says:

      Haha, me too! I love not having to buy so many different cake pans and still can bake all kind of cakes with just the bare minimum I own at home. :)

  • Irina Irina says:

    I have never thought of making a cheesecake as a loaf. It is an interesting idea! I am gonna make it for sure! Thanks for sharing.

  • Bintu | Recipes From A Pantry Bintu | Recipes From A Pantry says:

    This cheesecake looks absolutely wonderful, so delicious! I love that it is made in a loaf pan.

  • Suzy Suzy says:

    I love the amount, not too little not too much! We love cherries on our cheesecake!

    • Anita Anita says:

      Oh yes, homemade cherry topping is also very nice. And they are so much more showstopping compared to my cranberries one. :)

  • Patty at Spoonabilities Patty at Spoonabilities says:

    This is the perfect cheesecake recipe! I love the idea of baking a smaller cheesecake! (Less guilt! lol)

    • Anita Anita says:

      Haha, same here! Plus, most of the time, it's just me and the hubby at home, so this is the perfect size of cheesecake for us. :)

  • Lauren Lauren says:

    Such a great idea! I find myself wanting to make cheesecake often but don't want to eat a whole 9-inch cheesecake myself! Love that this makes a slightly smaller cheesecake. I wonder if you could make this in mini loaf pans too? Just reduce the baking time?

    • Anita Anita says:

      Lauren, I am sure this can be baked in a mini loaf pans too, but I don't own one so I can't try it out. I have seen cheesecake recipes baked in a regular muffin pan and those usually suggest a baking time of 8-10 minutes for the crust, and 18-20 minutes for the cheesecake. Cooling time is still the same. If you decide to experiment, please let me know how it goes. :)

  • Alison Alison says:

    Yum! This is so easy and delicious too! Kids and husband loved it!

  • Cathleen @ A Taste of Madness Cathleen @ A Taste of Madness says:

    Ok, what!! This is genius! I literally JUST bought a springform pan because I wanted to make cheesecake, but here I could have just made this!

  • Biana | TastyGalaxy.com Biana | TastyGalaxy.com says:

    This looks amazing! I love the idea for making cheesecake in the loaf pan, will have to try it.

  • Priya Lakshminarayan Priya Lakshminarayan says:

    I love this idea! Thanks for the recipe.

  • Alexis Ann Alexis Ann says:

    I made this recipe last night! I was feeling nostalgic and craving the super easy, simple cheesecake I used to make as a young little munchkin with my Auntie. When I found this recipe, I knew that it would be the closet dupe to that childhood culinary memory! This recipe did not disappoint! I did some minor tweaks, as I am not the same little munchkin chef that I was in the 90's. I separated out my egg white from the yolk and whipped the white to form stiff peaks, folding it in as the last step of prepping the batter. The yolk was mixed in with everything else. In addition, I added a teaspoon of natural mango extract, and half of a teaspoon of lemon extract, and a dash of nutmeg to the cake batter. For the crust, I added a sprinkle of cinnamon and nutmeg to the graham cracker crumb mixture. For the topping, I boiled some Frangelico in a sauce pan and melted down two spoonfuls of organic strawberry jam. The end product was absolutely exquisite. While I made my own tweaks to the flavor and texture, the base of this recipe was solid and easy. Thank you so much for posting this!!!!! <3

  • Sonia Sonia says:

    I made this recipe a bunch of times already and this recipe didnโ€™t disappoint!! Btw, i wanted to try to add matcha powder next time so it could become matcha cheesecake, i wonder if itโ€™s possible ??

    • Anita Anita says:

      Hi Sonia, I'm sure you can. I would change the crust from using graham crackers to Oreo (just the chocolate cookies, don't include the white cream). For the filling, add about 1/2 - 1 tablespoon of matcha powder to the filling mixture. If you love a pure matcha flavor, you can even omit the vanilla. Also, be sure to omit the lemon juice from the filling.

  • Sylvia Sylvia says:

    Yummy ๐Ÿ˜‹ I added strawberry ๐Ÿ“ in the mix.

  • Mary Mary says:

    Excellent recipe for a small family! I made a ๐Ÿ“sauce and use splenda blend as sugar. Love it!๐Ÿ‘๐Ÿป

  • Rayna Rayna says:

    Perfect little cheesecake and very easy to make. Perfect when a whole cheesecake is too much.

  • Theresa Irons Theresa Irons says:

    Turned out great!

  • Bre Bre says:

    Could I add lime juice and zest to the cheesecake?

    • Anita Anita says:

      Hi Bre, you can. Simply replace lemon juice with lime juice. You can add the lime zest to the batter itself, and also as topping prior to serving.

  • Virginia Virginia says:

    Came out great! fits well in a 6" spring form cake pan. if you don't feel up to making a compote or topping, you can also use some really good high quality preserves.

  • Mary Jo Mary Jo says:

    I have been carrying around a Kaiser Spring Form Loaf Pan that I bought in Germany years ago and this recipe was perfect for it. Using the spring form made it so easy to serve. Made the recipe just as printed and would not change anything. I added garden strawberries for a perfect dessert. THANK YOU

  • Caroline Caroline says:

    For cookie crust process you can use baked already pound cake, brownies or something dense enough and slice it and top the cheese cake batter, I found already made ahead of time makes interesting story.

    I made this before, still trying find something better go with crust part, I made coffee, spice and then I made orange cheese cake. with brownie crust.

    • Anita Anita says:

      Hi Caroline, using store-bought pound cake/brownies as the crust sounds like a great shortcut. Now I want to try baking this using them too.

  • Susan A Saba Susan A Saba says:

    The 3rd instruction says to beat the "cheesecake", which I believe should say beat the "cream cheese" then add sugar , etc.

    • Anita Anita says:

      Thank you for pointing out that error, Susan! I've updated the recipe. :)

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