Cheesecake in a 9x13 Pan is made with a simple two-ingredient graham cracker crust and no water bath, topped with a silky and creamy cheesecake that’s quick to throw together (no special techniques) and great for bringing to parties and serving a crowd.

Need to make cheesecake in a loaf pan? Try this Loaf Pan Basque Cheesecake.

Three rectangular slices of cheesecake with a graham cracker crust stacked on top of each other with a light background.

I’ve developed a number of cheesecake recipes, including Chocolate Basque Cheesecake and Pumpkin Basque Cheesecake. But I’ve also spent a good deal of time determining how to make cheesecake in different types of baking dishes, because it’s not always easy to get your hands on the typically used springform pan (spoiler, you don’t need one!).

This 9x13 cheesecake is an extension of that work. Yet this cheesecake also includes a simple graham cracker crust, which makes portioning and serving cheesecake bars super easy and portable.

Also, a quick note: Some cheesecake recipes include sour cream, but I’ve tested this, and I find that it’s just not as good. Using heavy cream rather than sour cream makes the cheesecake silkier and creamier.

A square of cheesecake made with sour cream compared with a square made with heavy cream.

Ingredients

Below are the ingredients needed to make this Cheesecake in a 9x13 Pan including the Graham cracker crust.

Graham Cracker Crust

Graham Crackers: Any brand will work. If you have leftover graham crackers, try this Key Lime Pie with Graham Cracker Crust.
Butter: I used salted butter, but unsalted works too.
*Note: Given that Graham crackers already have sugar, no additional sugar is needed. This is a deliciously sweet cheesecake, without being overly sweet.

Cheesecake

Cream Cheese: Use full-fat cream cheese bars, softened.
Granulated Sugar: For a cheesecake that’s sweet, but not overly sweet.
Eggs: Use large eggs, pasture-raised if possible.
Vanilla Extract: Use real vanilla extract, not imitation vanilla. If you do not have it, you can leave it out and still have success. Wholesale stores, like Costco, sell a large bottle for a low price per unit volume.
Heavy Cream: Use heavy whipping cream.
Salt: To bring out flavor (not pictured).
Flour: Use all-purpose unbleached flour. It’s only a small amount, which improves the texture and structure of the cheesecake.

See the recipe card for full information on ingredients and quantities.

How to Make Cheesecake in a 9x13 Pan

Below are the step-by-step instructions and photos for how to make Cheesecake in a 9x13 Pan.

*Note: The recipe card with instructions, ingredient list, and quantities is included further below these step-by-step photos.

Three steps in making the graham cracker crust, crushed graham crackers and melted butter in a bowl, spread in a 9x13 rectangular metal baking dish, and after being pressed into the dish and fully baked.

Prep. Preheat the oven to 375°F. Butter and line a 9x13 rectangular metal baking dish with parchment paper, overhanging the paper on the long sides of the dish.

Step 1. Graham Cracker Crust: Crush the graham crackers in a blender, food processor, or by hand in a gallon-sized freezer bag with a rolling pin. Combine the melted butter and graham crackers and press them into the bottom of the 9x13 pan.

Bake at 375°F for 8-9 minutes or until lightly golden brown. Set aside and allow to cool.

The softened cream cheese and sugar in a large mixing bowl before and after being creamed with a mixer.

Reduce the temperature to 350°F.

Step 2. Cream Cheese and Sugar: In a large mixing bowl, use a handheld mixer or stand mixer to combine the softened cream cheese and sugar for 5 minutes until smooth and creamy. Start at low speed, increasing to medium once the sugar has been incorporated into the cream cheese.

The eggs added to the mixture one at at time until light and creamy.

Step 3. Add the Eggs: Add the eggs one at a time mixing in between until each is fully incorporated.

The heavy cream and vanilla extract added to the mixture with a whisk.

Step 4. Heavy Cream and Vanilla: Add the heavy cream, vanilla extract, and salt and use a whisk to combine.

The flour being slowly sifted into the cheesecake mixture.

Step 5. Sift Flour: Use a fine mesh strainer to sift in the flour little by little, mixing in between to incorporate.

The cheesecake mixture poured into the 9x13 pan and the cheesecake after it has been fully baked and after being cut into slices.

Step 6. Bake: Pour the cheesecake mixture into the pan with the graham cracker crust. Bake (without a water bath) at 350°F for 30-35 minutes. The edges should be raised, ever so slightly golden brown in color, and the middle should be set.

Allow the cheesecake to cool at room temperature. Then refrigerate overnight or at least 4 hours.

Serve the cheesecake on its own, with freshly whipped cream, berries, or caramel sauce.

Tips for Making the Best Cheesecake in a 9x13 Pan

Cream Cheese: If your cream cheese is not already softened, you can soften it in a microwave-safe dish in the microwave for 30-60 seconds at 20% power, flipping it over in between until soft. Do not allow it to melt.
Sifting Flour: To sift the flour, gently tap the edge of the fine mesh strainer over the bowl to create a dusting of flour on the top. Whisk that in gently, then repeat. Sifting in the flour helps to prevent lumps from forming in the batter.
Fully Preheat the Oven: Many ovens take longer than indicated to fully preheat, even beyond when the oven says it has preheated.
Glass Baking Dish: If using a glass baking dish, you may need to add 5-10 minutes to the baking time as the glass conducts heat more slowly.
Use Parchment Paper: Be sure to use parchment paper to line the pan, rather than wax paper.
Wait For It To Cool: To make it easier to lift the cheesecake out of the prepared pan, ensure that the cheesecake has fully cooled.
Slicing the Cheesecake: To slice the cheesecake cleanly, run a knife under hot water before slicing and carefully wipe the knife clean in between each slice.
If Cracks Appear: Don't worry if small cracks appear. These will settle and become unnoticeable as the cheesecake cools.

Storage and Freezing Tips

To Store: Store the cheesecake in the fridge for up to 1 week.
To Freeze: Freeze the cheesecake as individual slices in a gallon-sized freezer bag. To prevent the slices from sticking to each other while frozen, you can freeze them on a baking sheet for 30 minutes to an hour, then place the slices in a gallon-sized freezer bag to freeze for longer term.