Easy Cheesecake in a Loaf Pan

Preheat the oven to 325°F (160°C). Grease a loaf pan with butter or cooking spray to prevent sticking.

Prepare the Crust:

In a medium bowl, mix the graham cracker crumbs and melted butter until the crumbs are evenly coated. Press the mixture into the bottom of the loaf pan to form the crust. Press firmly to compact it.

Make the Cheesecake Filling:

In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Bake the Cheesecake:

Pour the cream cheese mixture into the prepared loaf pan over the graham cracker crust. Bake for 40-45 minutes, or until the center is set and the top is lightly golden.

Cool and Refrigerate:

Allow the cheesecake to cool at room temperature for about 30 minutes. Then, refrigerate for at least 4 hours, or overnight, to let it firm up.

Serve:

Before serving, top with a generous layer of sour cream for added richness. Slice and enjoy!

Serving and Storage Tips:

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