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Loaf Pan Cheesecake Magic

A creamy, dense cheesecake baked in a loaf pan for easy preparation, topped with a rich, thick, gooey caramel glaze.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Baking, Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Crust
  • 1.5 cups Graham Cracker Crumbs
  • 0.25 cup Granulated Sugar
  • 6 tbsp Unsalted Butter melted
Cheesecake Filling
  • 16 oz Cream Cheese 2 packages, softened to room temperature
  • 0.75 cup Granulated Sugar
  • 0.25 cup Sour Cream
  • 2 large Eggs
  • 1 tbsp Vanilla Extract
  • 1 tbsp All-Purpose Flour
Gooey Caramel Topping
  • 0.5 cup Granulated Sugar
  • 2 tbsp Water
  • 0.25 cup Heavy Cream
  • 2 tbsp Unsalted Butter
  • 0.5 tsp Vanilla Extract

Equipment

  • 9x5 inch loaf pan
  • Electric Mixer (Hand or Stand)
  • Small saucepan (for caramel)

Method
 

  1. Prep: Preheat oven to 325°F (160°C). Grease a 9x5 inch loaf pan and line with parchment paper overhang.
  2. Crust: Combine crumbs, 1/4 cup sugar, and melted butter. Press into the pan. Bake 8 minutes, then cool.
  3. Filling: Beat softened cream cheese and 3/4 cup sugar until creamy. Beat in sour cream, vanilla, and flour. The batter should be thick and smooth.
  4. Add Eggs: Beat in eggs one at a time, mixing only until just combined. Do not overmix.
  5. Bake: Pour the thick, creamy batter over the crust. Bake 50-60 minutes until edges are set and center is mostly firm.
  6. Cool & Chill: Turn off oven, crack door, and cool for 1 hour inside. Remove, cool completely, then chill overnight (at least 6 hours).
  7. Caramel (Optional): In a small saucepan, melt 1/2 cup sugar and water until amber. Whisk in heavy cream and butter carefully. Cook for 1 minute until thick and viscous. Stir in vanilla.
  8. Serve: Lift cheesecake from the pan. Pour the slightly cooled thick, gooey caramel topping over the loaf. Slice and serve.

Notes

Ensure all cold ingredients, especially the cream cheese, are at room temperature to prevent lumps. The caramel topping should be thick and heavy to coat the loaf nicely. The chilling time is crucial for the creamy, dense texture.