Creamy Loaf Pan Cheesecake
This small-batch cheesecake has a thick buttery crust, ultra-creamy filling, and perfectly clean-cut slices. Its smooth, velvety interior is rich and luscious while still holding its shape beautifully for that bakery-style layered slice.
Servings 6 slices
Ingredients
Graham Cracker Crust
- 1 cup finely crushed graham crackers (roughly 7 rectangles or 14 square graham crackers)
- 5 tablespoons unsalted butter melted
- 1 tablespoon light brown sugar
- pinch of salt
Cheesecake Filling
- 16 ounces full-fat cream cheese room temperature
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- ¼ cup sour cream room temperature
- ¼ cup heavy cream room temperature
- 1 teaspoon pure vanilla extract
- 2 large eggs room temperature, beaten
Whipped Cream
- 1 cup heavy whipping cream straight from the fridge
- 2 tablespoons powdered sugar
- 1 teaspoon cornstarch
- 1 teaspoon vanilla bean paste or extract
Instructions
- Preheat oven to 325℉.
- Grease and line an 8.5 x 4.5-inch loaf pan with parchment, leaving a slight overhang on each side so that you can lift out the cheesecake later. Set aside.
- In a medium bowl, mix together 1 cup finely crushed graham crackers, 5 tablespoons unsalted butter, 1 tablespoon light brown sugar, and pinch of salt. Press firmly into the prepared pan to create an even crust.
- Bake for 12-14 minutes until the top is firm and lightly golden brown.
- In a large bowl, mix softened 16 ounces full-fat cream cheese, ½ cup granulated sugar, and 1 tablespoon cornstarch on low speed until just incorporated and smooth (about 1 minute). If using a stand mixer, use the paddle attachment. Scrape down the sides and bottom to make sure all the cream cheese is incorporated.
- Add the ¼ cup sour cream, ¼ cup heavy cream, and 1 teaspoon pure vanilla extract and mix on low speed until combined.
- Add the beaten 2 large eggs in two stages while mixing on low speed, turning off the mixer and scraping in between. Do not overmix.
- Pour batter into the prepared loaf pan and spread the batter with a spatula until smooth. Gently tap the pan on the counter several times to remove any air bubbles.
- Place the loaf pan into a rimmed 9 x 13” pan and fill the 9 x 13” pan halfway full with hot water. Carefully place on the bottom rack of the oven and place a piece of foil on the rack above it, shiny side facing up. The foil will protect the top from overbrowning.
- Bake at 325℉ for 60-70 minutes. Do not open the oven before the 60-minute mark. The cheesecake is done when the edges are set and the center is still slightly jiggly.
- Turn off the oven, crack open the door, and let cheesecake cool for an hour in the oven, still inside the water bath, to prevent cracking.
- Remove cheesecake from the oven and take the loaf pan out of the water bath, and dry the sides.
- Allow to finish cooling to room temperature on the counter.
- Once fully cooled, cover tightly with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight.
- When ready to serve, loosen the cheesecake from the sides using an offset spatula or a knife. Use a large knife to cut into slices or triangles. For clean cuts, use a long, sharp knife dipped in hot water and wiped dry between every slice. Top with whipped cream and strawberry.
- To make the whipped cream, add the 1 cup heavy whipping cream, 2 tablespoons powdered sugar, 1 teaspoon cornstarch, and 1 teaspoon vanilla bean paste or extract to a large bowl. Beat on medium-high speed for 2-3 minutes until stiff peaks. Use a large piping tip to pipe on top of chilled cheesecake.
