Simple Loaf Pan Cheesecake: A Creamy Delight

The cheesecake can be served chilled or at room temperature, but it’s best when kept cool.
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze individual slices for up to 2 months.
Variations:

For a chocolate version, add 1/4 cup of cocoa powder to the filling mixture or swirl in melted chocolate.
For a citrus twist, try adding lemon zest or orange zest to the filling.
You can use graham cracker alternatives such as crushed cookies for a different crust flavor.
FAQ:

Can I make this cheesecake ahead of time? Yes, this cheesecake can be made a day or two in advance. It actually sets better after a few hours in the fridge.

Can I substitute the sour cream? If you don’t have sour cream, you can substitute with plain Greek yogurt for a similar tangy flavor.

Do I need to use a loaf pan? While the loaf pan makes a great small-batch cheesecake, you can use a small round pan if you prefer. Just adjust the baking time accordingly.