Introduction

This Basic Loaf Pan Cheesecake is the perfect dessert for small gatherings or when you’re craving something sweet but don’t want to make a full-sized cheesecake. With its creamy filling and buttery graham cracker crust, it’s a versatile and easy-to-make treat that’s sure to satisfy.

Ingredients

For the Crust:

• 3/4 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 3 tablespoons unsalted butter, melted

For the Filling:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1/4 cup sour cream
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven: Preheat your oven to 325°F (163°C). Line a loaf pan with parchment paper, leaving enough overhang on the sides for easy removal.
2. Prepare the crust: In a small bowl, mix the graham cracker crumbs, sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of the prepared loaf pan. Bake for 8 minutes, then let cool.
3. Make the filling: In a medium bowl, beat the cream cheese and sugar together until smooth and creamy. Add the egg and mix until combined. Stir in the sour cream and vanilla extract until fully incorporated.
4. Assemble the cheesecake: Pour the filling over the cooled crust, spreading it evenly.
5. Bake: Bake the cheesecake for 30-35 minutes, or until the center is set but slightly jiggly. Remove from the oven and let it cool to room temperature.
6. Chill: Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
7. Serve: Use the parchment paper overhang to lift the cheesecake out of the loaf pan. Slice and serve as is, or with your favorite toppings such as fruit, chocolate, or caramel.

Serving and Storage Tips

Store the cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.

Variations

• Chocolate crust: Use chocolate wafer crumbs instead of graham crackers for a chocolatey twist.
• Fruit topping: Add a layer of fresh berries or fruit compote on top of the chilled cheesecake.
• Swirled flavors: Mix in a tablespoon of your favorite jam or melted chocolate into the filling before baking for a marbled effect.

Tips

• Ensure all ingredients are at room temperature for a smooth filling.
• Do not overmix the batter to avoid incorporating too much air, which can cause cracks.
• Line the loaf pan with parchment paper to make removal easier and prevent sticking.

Small Story: Motivation Behind This Recipe

This Basic Loaf Pan Cheesecake was created to bring the indulgence of a classic cheesecake to a smaller, more manageable size. It’s perfect for those moments when you want a quick, satisfying dessert without the fuss of a full-sized cheesecake. Whether you’re treating yourself or sharing with loved ones, this recipe is sure to impress!

Conclusion

The Basic Loaf Pan Cheesecake is an easy, delicious, and versatile dessert that fits any occasion. Its creamy texture and rich flavor make it a crowd-pleaser, and the smaller size ensures there’s no waste. Try this recipe today and enjoy a slice of pure indulgence!

FAQs

• Can I double this recipe? Yes, you can double the ingredients and bake in an 8-inch square pan. Adjust the baking time as needed.
• What if I don’t have a loaf pan? You can use a small round or square pan, but the baking time may vary slightly.
• Can I use low-fat cream cheese? Yes, but the texture may be slightly less rich and creamy.