Small Batch cheesecake

5 from 1 vote

This small batch cheesecake is made in a loaf pan! So you get a perfect small amount of servings to share with not a lot of leftovers!

Prep Time25

Cook Time1

Chilling time4

Total Time5 25

Course: Dessert

Cuisine: American

Servings: -6 servings

Calories: 756kcal

Prep oven. Preheat oven to 325°F (160°C) , with rack in middle of oven.
Make the cookie crust. Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and melted butter. 6 graham cracker sheets (42 g) 2 Tablespoons granulated sugar 3 tablespoons unsalted butter
Assemble the cookie crust. Press the crumb mixture firmly into the bottom of a 9x5 loaf pan.
Bake the crust. Place the pan on a baking sheet and bake for 10 minutes. Remove from the oven and let cool.

Combine cream cheese and sugar. In the bowl of a stand mixer, fitted with a paddle attachment beat cream cheese and sugar on medium speed for 2-3 minutes16 ounces (2 blocks) cream cheese ½ cup (100 g) granulated white sugar
Add remaining ingredients. Add the salt and vanilla, beating after each addition. Beat in the the egg. Add the sour cream, beat until combined. Scrape down the sides of the bowl and along the bottom to make sure all of the cream cheese has been incorporated. pinch salt 1 teaspoon vanilla extract 1 large egg ½ cup (120 g) sour cream
Bake the cheesecake. Bake at 325°F (160°C) for 35-40 minutes until the edges of the cheesecake are set and slightly golden brown, and the middle of the cheesecake is set but still slightly wobbly. Remove from the oven and run a knife around the edges to loosen this will help prevent cracks as it cools.
Cool the cheesecake. Allow the cheesecake to cool in the pan on a wire rack. Transfer to the fridge and chill for 4 hours.
Serving the cheesecake. When ready to serve, remove the foil. Run a knife around the edges and remove the outer ring of the pan. Cut into slices and serve.

Freezing: Yes, individual slices can be wrapped and frozen for later enjoyment. Freeze for up to 3 months. Crust may soften slightly as it thaws. When ready to eat, thaw overnight in the refrigerator.
Storage: Stored properly, the cheesecake can last up to 4-5 days in the refrigerator in an airtight container.
Graham crackers: You can swap these for digestive biscuits, Nilla wafers, or Oreo cookies. If you use Oreo cookies I omit the added sugar.
Gluten Free - Simply swap the graham crackers for gluten free graham crackers. Or you can also try gluten free Oreos!
Dairy Free - Use dairy free cream cheese and dairy free sour cream for the filling. And swap out the butter in the crust with vegan butter or melted coconut oil.
Lactose Free - You can use lactose free cream cheese, lactose free sour cream and lactose free butter (which is what I do! Green Valley has great lactose free baking products. The butter is salted however but I find for this so you may want to omit the pinch of salt in the filling).
Nut Free - This recipe is already nut free. Just be sure to get nut safe graham crackers.
Vegan: I haven't tried making this into a vegan cheesecake recipe yet but the egg is necessary. You may be able to use an egg replacer but I haven't tried.