🍰 Easy Cheesecake in a Loaf Pan: Simple, Creamy, and Delicious! 🍰

🍽️ Tip: This Easy Cheesecake in a Loaf Pan is a quick and delicious way to enjoy homemade cheesecake without the hassle of a springform pan. It’s perfect for smaller gatherings or when you just want to indulge in a creamy, tangy dessert. Each slice of this cheesecake contains approximately 250-300 calories, depending on the size of the slice. It’s a great treat for any occasion and is best served chilled.

🌟 Ingredients:

• 1 ½ cups graham cracker crumbs

• ¼ cup melted butter

• 2 (8 oz) packages of cream cheese, softened

• ½ cup sugar

• 2 eggs

• 1 tsp vanilla extract

• 1 cup sour cream

📝 Instructions:

1. Prepare the Crust:

   • Preheat your oven to 325°F (163°C). Grease and line a loaf pan (9x5 inches) with parchment paper, leaving a little overhang for easy removal later.

   • In a small bowl, mix the graham cracker crumbs and melted butter until the crumbs are evenly coated. Press the mixture firmly into the bottom of the loaf pan to form a crust. Use the back of a spoon or your hands to pack it down tightly.

   • Bake the crust in the preheated oven for about 10 minutes, then remove and let it cool while you prepare the cheesecake filling.

2. Make the Cheesecake Filling:

   • In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the sugar and continue mixing until fully combined.

   • Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract until just combined.

3. Prepare the Cheesecake:

   • Pour the cream cheese filling into the prepared loaf pan over the cooled graham cracker crust. Smooth the top with a spatula for an even layer.

   • Bake the cheesecake in the oven for about 45-50 minutes, or until the edges are set and the center is slightly jiggly. It should be firm but still have a little wobble when you gently shake the pan.

4. Chill the Cheesecake:

   • Turn off the oven and leave the cheesecake in the oven for 1 hour with the door slightly ajar to help it set gradually. Afterward, remove it from the oven and let it cool to room temperature.

   • Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow it to fully set.

5. Top with Sour Cream:

   • Once the cheesecake is fully chilled, mix the sour cream in a small bowl until smooth. Spread it evenly over the top of the cheesecake before serving. This adds a nice tangy flavor and a creamy finish.

6. Serve:

   • When ready to serve, lift the cheesecake out of the loaf pan using the parchment paper overhang. Slice it into individual portions and enjoy!

🍦 Serving Suggestion: Serve this cheesecake as-is, or garnish with fresh fruit like berries, a drizzle of chocolate syrup, or a sprinkle of crushed graham crackers for added texture.

💡 Energy-saving Tip: To save energy, consider using a toaster oven instead of a full-size oven to bake the cheesecake. It heats more efficiently and will use less power. Also, you can refrigerate the cheesecake overnight, which eliminates the need for any further cooking the next day.

💡 Nutritional Benefits and Considerations:

• Beneficial For: This cheesecake is a great source of calcium from the cream cheese and sour cream. It's a rich dessert that provides energy and satisfies cravings for something sweet.

• Not Suitable For: Individuals who are lactose intolerant or dairy-sensitive should avoid this cheesecake, as it contains cream cheese and sour cream. People who are watching their calorie or sugar intake should enjoy this treat in moderation.

💡 Additional Tips:

• For a fruity twist, top the cheesecake with a fruit compote or fresh berries before serving.

• You can use a gluten-free graham cracker crust if you prefer a gluten-free version of this dessert.

• If you don’t have a loaf pan, you can easily make this cheesecake in a smaller square or round pan, but be sure to adjust the baking time accordingly.