I encourage everyone who loves cheesecake to give this recipe a try! Super simple, nothing fancy, but all the deliciousness!

What I love about this cheesecake recipe is that it makes a small batch of cheesecake from a loaf pan. How awesome is that?! Depending on how you slice it you can get about 5 or 6 slices. It’s prefect for a small family or small get-together with family or friends.

If you are like me and have a treat meal once or twice a week, you will not have to worry about having (if any) too many leftovers. I always want to be back on track the next day so I can not have any goodies laying around throughout the week.

How To Make Loaf Pan Creamy Cheesecake

First, gather all your ingredients.

FOR THE CRUST:

1 & 1/3 graham cups cracker crumbs (about 8 graham cracker sheets)
3 tablespoons unsalted butter, melted
1 tablespoon granulated sugar

FOR THE CHEESECAKE:

2 (8-ounce) blocks full fat cream cheese, softened to room temperature
1/2 cup granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon fresh lemon juice

FOR THE STRAWBERRY COMPOTE:

1 & 1/2 tablespoons cornstarch
1/4 cup warm water
1 lb strawberries, hulled and sliced in half (you can use frozen, don’t thaw)
Zest and juice from 1/2 lemon
1/4 cup granulated sugar

OTHER TOPPING OPTIONS:

Next, lower the oven rack to the lower third position and preheat oven to 325°F degrees. Line a 9×5 inch loaf pan with parchment paper with enough overhang on the sides to easily remove the cheesecake from the pan. Set aside.

FOR THE CRUST:

Mix all of the crust ingredients together. Pour into prepared loaf pan and press down the crust so it is super tight and firm in the pan. Use a flat spatula to compact it down. Bake the crust for 22-24 minutes or until lightly golden brown on the edges and top.

FOR THE CHEESECAKE:

While the crust is pre-baking, prepare the filling. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese on high speed until completely smooth. Beat in the sugar, egg, vanilla, and lemon juice until completely combined and smooth, about 2 minutes. Scrape down the sides and up the bottom of the bowl and beat again as needed.

Pour the batter on top of the warm crust and smooth into an even layer. It will look like a lot of cheesecake batter, but it will sink down as it bakes.

Bake the cheesecake for 40-45 minutes, until the entire surface is set. A toothpick inserted into the center of the cheesecake should come out *mostly* clean. Remove from the oven and allow to cool completely in the pan set on a wire rack. Once cool, refrigerate the cheesecake for 4 hours and up to 1 day. Remove the chilled cheesecake from the pan using the overhang on the sides. Slice and serve with optional toppings, if desired.

MAKE-AHEAD TIP:

Make this cheesecake ahead of time and let it sit in the refrigerator for up to 1 whole day in Step 6. You can also make the filling and pre-bake the crust ahead of time. Cover and refrigerate both for up to 1 day before continuing with Step 4. Cheesecake can be frozen up to 3 months. Thaw overnight in the refrigerator.

FOR THE STRAWBERRY COMPOTE:

Whisk the cornstarch and water together until all the cornstarch has dissolved.

Add it, along with the rest of the compote ingredients, to a small saucepan over medium heat. Using a wooden spoon or rubber spatula, stir the mixture as it cooks.

Break up some of the strawberries as you stir. Bring it to a simmer and allow to simmer for 5 minutes, stirring constantly. Remove the pan from heat and allow to cool. The mixture will thicken as it cools.

Spoon cooled compote over cheesecake.

Cover and store leftover compote in the refrigerator for up to 2 weeks.

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Loaf Pan Creamy Cheesecake

Adapted from Sally's Baking Addiction

By: Tammie

March 29, 2019
5 Slices
6 hr
Print this

Ingredients

FOR THE CRUST:
1 and 1/3 graham cups cracker crumbs (about 8 graham cracker sheets)
3 tablespoons unsalted butter, melted
1 tablespoon granulated sugar
Parchment paper
FOR THE CHEESECAKE:
2 (8-ounce) blocks full fat cream cheese, softened to room temperature
1/2 cup granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon fresh lemon juice
FOR THE STRAWBERRY COMPOTE: 1 and 1/2 tablespoons cornstarch
1/4 cup warm water
1 lb strawberries, hulled and sliced in half (you can use frozen, don't thaw)
zest and juice from 1/2 lemon
1/4 cup granulated sugar
OTHER TOPPING OPTIONS: Sweet Whip Cream
Cherry Compote
Salted Caramel

Directions

Step 1: Lower the oven rack to the lower third position and preheat oven to 325°F degrees. Line a 9×5 inch loaf pan with parchment paper with enough overhang on the sides to easily remove the cheesecake from the pan. Set aside.
Step 2: FOR THE CRUST: Mix all of the crust ingredients together. Pour into prepared loaf pan and press down the crust so it is super tight and firm in the pan. Use a flat spatula to compact it down. Bake the crust for 22-24 minutes or until lightly golden brown on the edges and top.
Step 3: FOR THE CHEESECAKE: While the crust is pre-baking, prepare the filling. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese on high speed until completely smooth. Beat in the sugar, egg, vanilla, and lemon juice until completely combined and smooth, about 2 minutes. Scrape down the sides and up the bottom of the bowl and beat again as needed.
Step 4: Pour the batter on top of the warm crust and smooth into an even layer. It will look like a lot of cheesecake batter, but it will sink down as it bakes.
Step 5: Bake the cheesecake for 40-45 minutes, until the entire surface is set. A toothpick inserted into the center of the cheesecake should come out *mostly* clean.
Step 6: Remove from the oven and allow to cool completely in the pan set on a wire rack. Once cool, refrigerate the cheesecake for 4 hours and up to 1 day.
Step 7: Remove the chilled cheesecake from the pan using the overhang on the sides. Slice and serve with optional toppings, if desired.
Step 8: MAKE-AHEAD TIP: Make this cheesecake ahead of time and let it sit in the refrigerator for up to 1 whole day in step 6. You can also make the filling and pre-bake the crust ahead of time. Cover and refrigerate both for up to 1 day before continuing with step 4. Cheesecake can be frozen up to 3 months. Thaw overnight in the refrigerator.
Step 9: FOR THE STRAWBERRY COMPOTE: Whisk the cornstarch and water together until all the cornstarch has dissolved. Add it, along with the rest of the compote ingredients, to a small saucepan over medium heat. Using a wooden spoon or rubber spatula, stir the mixture as it cooks. Break up some of the strawberries as you stir. Bring it to a simmer and allow to simmer for 5 minutes, stirring constantly. Remove the pan from heat and allow to cool. The mixture will thicken as it cools.
Step 10: Spoon cooled compote over cheesecake. Cover and store leftover compote in the refrigerator for up to 2 weeks.