This post may contain affiliate links.Please read our disclosure policy.Next time you’re craving a cheesecake but don’t own or want to use a springform pan, enter the loaf pan! Making Cheesecake in a Loaf Pan will get you 5 small slices of cheesecake, perfect for a small batch cheesecake for two! I’m having the hardest time deciding the serving size of this small cheesecake made in a loaf pan.

I think just how much cheesecake you can eat is personal.A personal accomplishment, if you ask me, but nevertheless, the answer varies.Cheesecake is rich, so I only ate one of the little triangles, but my husband considers two triangles the perfect serving.

This cheesecake in a loaf pan was eaten by 4 people in 1 day, so there’s that.Maybe that’s a little more than dessert for two, but it’s still smaller than a 9″ cheesecake.I leave my cream cheese on the counter overnight before baking because there is nothing worse than lumps in cheesecake.

Room temperature cream cheese is ESSENTIAL.It also prevents cracks, too! Look at that crack-free crust and filling! And! it wasn’t even baked in a water bath! Ingredients Graham Crackers.Eight whole graham cracker sheets.

If you buy the boxes with the individually wrapped packs, this is one whole pack.Butter.Two tablespoons of melted butter, for bringing the crust together.

Sugar.We need one tablespoon of granulated sugar for the crust alone, plus another 1/2 cup for the cheesecake

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