Ingredients:
• Crust:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• Filling:
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup sour cream
Instructions:
1. Prepare the crust:
• Preheat the oven to 325°F (163°C).
• In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well mixed.
• Press the crumb mixture into the bottom of a loaf pan (9×5 inch size) to form an even crust layer.
• Bake for about 10 minutes, then remove from the oven and set aside to cool while you prepare the filling.
2. Prepare the cheesecake filling:
• In a large mixing bowl, beat the softened cream cheese until smooth and creamy (about 2-3 minutes).
• Add the sugar and vanilla extract, and beat until combined.
• Add the eggs one at a time, mixing well after each addition. Be careful not to overmix.
• Stir in the sour cream until smooth and fully combined.
3. Bake the cheesecake:
• Pour the cream cheese mixture into the prepared crust in the loaf pan.
• Tap the pan gently on the counter to remove any air bubbles.
• Bake for 50-60 minutes, or until the edges are set, but the center is slightly jiggly.
• Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour. Then remove from the oven and let it cool to room temperature.
4. Chill:
• After it reaches room temperature, cover the loaf pan and refrigerate the cheesecake for at least 4 hours, or overnight for best results.
5. Serve:
• Once chilled, slice and serve. You can top with fruit, chocolate drizzle, or whipped cream if desired!
Enjoy your delicious homemade loaf pan cheesecake!