Made in a 9×5 inch loaf pan, this small-batch cheesecake is the ideal size for a few people. Though compact, it delivers all the hallmarks of a classic New York–style cheesecake: a crisp cookie crust, a rich silky filling, and a bright, tangy finish.
what makes this small batch cheesecake so good?
- Easy to mix by hand
- Less likely to fail than a full-size cheesecake
- Shorter bake and cooling time
- Perfect, manageable portions
- Crisp graham cracker crust
- Silky, creamy filling
how to make small batch cheesecake
1. Combine the graham cracker crust ingredients in a bowl.
2. Press the crust into the loaf pan and bake briefly. The crust won’t change color much, but pre-baking helps set the top so it stays crisp when the filling is added.
3. Let the crust rest while you prepare the filling.
4. Beat the cream cheese and sugar together until smooth.
5. Whisk in the remaining filling ingredients (except the eggs).
6. Add the eggs one at a time, whisking between additions. Mix just until incorporated — overmixing can introduce air and lead to cracks.
7. Pour the filling over the slightly cooled crust. A warm crust is fine.
8. Bake and cool the cheesecake before serving.
how to bake cheesecake
Baking with steam helps create a smooth top and a creamy interior. You can create steam with a water bath in two ways:
- Traditional: Place the filled loaf pan inside a larger roasting pan (a 9×13 with sides at least 2 inches high works). Move both pans to the center rack, then pour boiling water into the larger pan until it reaches about halfway up the loaf pan. It’s easiest to add the water after the pans are positioned in the oven to avoid spills.
- Modern: Put a large, high-sided pan on the bottom rack and pour in about 1 inch of boiling water. Place the cheesecake on the center rack directly above the water. This method frees up space and makes removing the cheesecake easier.
how to tell when cheesecake is cooked through
The edges should be light golden and the top evenly puffed. When you gently jiggle the pan, the center should wobble slightly while the edges remain set.
how to cool cheesecake
Traditional cooling involves leaving the cheesecake in the oven with the door ajar, then cooling on the counter and finally chilling in the fridge. For a small loaf-pan cheesecake, you can skip the oven step and allow it to cool on the counter, then refrigerate until fully set.
how to serve cheesecake
Serve plain or top with whipped cream, cream cheese frosting, buttercream, or any whipped topping you prefer. Fruit sauces like blueberry or a drizzle of caramel are also excellent companions.
small batch cheesecake storage
Store covered in the refrigerator. Properly chilled, the cheesecake will keep for about 3 to 4 days.
check out these other small batch recipes!
• Small Batch Brownies (without melted chocolate!)
• Small Batch Chocolate Chip Cookies
• Small Batch Brown Butter Chocolate Chip Muffins
• Small Batch Blueberry Crisp
If you try this recipe, please leave a comment and review — I love hearing your feedback! Tag me on Instagram @eatsdelightfulblog so I can see your creations.
Small Batch Cheesecake Recipe
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- Author: Mimi
- Total Time: 6 hours
- Yield: 8 slices
Description
Made in a 9×5 inch loaf pan, this small-batch cheesecake offers a crisp crust and a smooth, tangy filling in a compact, easy-to-share format.
Ingredients
For the graham cracker crust:
- 1 cup (105g) graham cracker crumbs
- 2 tablespoons granulated sugar
- ¼ cup (60g) unsalted butter, melted and cooled
For the cheesecake filling:
- 2 (8 ounce) bricks cream cheese (16 oz / 450g total), room temperature *
- ½ cup (100g) granulated sugar
- ¼ cup (60g) sour cream, room temperature
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 large eggs, room temperature
Instructions
- Position two oven racks in the bottom and center of the oven and preheat to 325°F. Line a 9×5 loaf pan with parchment, leaving an overhang for easy removal.
- Make the crust: Mix graham crumbs, sugar, and melted butter until moistened.
- Pack the crumb mixture firmly into the bottom of the prepared pan using the bottom of a cup.
- Bake the crust at 325°F for 8 minutes to set the top; it will not noticeably brown.
- Set the crust aside to cool slightly while you prepare the filling.
- Make the filling: Beat the cream cheese and sugar until smooth with a whisk or wooden spoon.
- Add sour cream, flour, salt, and vanilla; whisk to combine.
- Add the eggs one at a time, whisking until just incorporated. Avoid overmixing.
- Pour the filling over the slightly cooled crust.
- Place a large, high-sided pan on the bottom rack and fill with about 1 inch of boiling water. Put the cheesecake on the center rack above the water.
- Bake for 40–45 minutes at 325°F, until the edges are golden and the top is evenly puffed. The center should still jiggle slightly while the edges are set.
- Remove and cool completely on the counter. Once at room temperature, cover and refrigerate for 4–6 hours until firm.
- Use the parchment overhang to lift the cheesecake from the pan. Slice and serve with desired toppings.
Equipment
9×5″ Loaf Pan
Notes
* Use cream cheese sold in blocks/bricks, not the softer spreadable kind. Block cream cheese holds up better when baking.
- Prep Time: 20 minutes
- Bake Time: 48 minutes
- Category: Cheesecakes
Enjoy!