Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1/4 cup heavy cream
Instructions
- Preheat Oven & Prepare Pan:
- Preheat your oven to 325°F (163°C).
- Line a loaf pan with parchment paper or lightly grease it to prevent sticking.
- Make the Crust:
- In a medium bowl, combine graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of the prepared loaf pan to form a crust.
- Bake the crust for about 10 minutes, then remove from the oven and set aside to cool.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, sour cream, and heavy cream. Mix until everything is well combined and smooth.
- Bake the Cheesecake:
- Pour the cheesecake batter into the cooled crust in the loaf pan.
- Bake for 50-60 minutes, or until the cheesecake is set with a slight jiggle in the center. It may appear slightly golden on top.
- Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
- Cool & Chill:
- After the hour of cooling, remove the cheesecake from the oven and let it cool completely at room temperature.
- Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set fully.
- Serve:
- Once chilled, slice the cheesecake into pieces and serve with your favorite toppings like fresh fruit, whipped cream, or chocolate drizzle. Enjoy!
This easy loaf pan cheesecake is perfect for smaller servings and can be customized with various toppings or flavorings!