Basic Loaf Pan Cheesecake

Step 1: Prepare the Pan
Preheat the oven to 325°F (165°C).
Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the sides to easily lift out the cheesecake later.
Step 2: Make the Crust
In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
Press the mixture firmly into the bottom of the prepared loaf pan.
Bake for 8-10 minutes, then let it cool while you prepare the filling.
Step 3: Prepare the Filling
In a mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
Add the egg and beat until just incorporated. Avoid overmixing.
Mix in the vanilla extract, sour cream, and flour until smooth.
Step 4: Assemble and Bake
Pour the filling over the cooled crust and smooth the top with a spatula.
Place the loaf pan in a larger baking dish and fill the larger dish with hot water until it reaches halfway up the sides of the loaf pan. This water bath ensures a creamy texture and prevents cracks.
Bake for 40-50 minutes, or until the edges are set but the center is slightly jiggly.
Step 5: Cool and Chill
Remove the loaf pan from the water bath and let it cool to room temperature.
Cover and refrigerate for at least 4 hours or overnight for the best texture.
Step 6: Slice and Serve
Use the parchment overhang to lift the cheesecake out of the pan.
Slice into even pieces and serve with your desired toppings.
Tips:
Room Temperature Ingredients: Ensure all ingredients, especially cream cheese and egg, are at room temperature for a smooth batter.
Cutting Clean Slices: Dip a knife in warm water, wipe it clean, and slice for neat cuts.
Make Ahead: This cheesecake can be made a day or two in advance and stored in the refrigerator.
Enjoy this easy, creamy Basic Loaf Pan Cheesecake for any occasion!