overnight cheesecake
The slower a cheesecake bakes, the creamier it gets. When cooked at a low temperature, the surface is less likely to crack. This cheesecake doesn't need a water bath and---it bakes while you sleep!
prep time
20 Min
cook time
6 Hr
method
Bake
yield
16 serving(s)
Ingredients
- 1/4 cup graham cracker crumbs
- 2 pounds cream cheese (room temperature)
- 1 cup sugar
- 2 tablespoons vanilla extract
- 1/4 cup brandy
- 5 - eggs
How To Make overnight cheesecake
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Step 1Just before bedtime, preheat the oven to 200 degrees. Grease a 9 inch springform pan. Dust with the cracker crumbs. Set it aside.
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Step 2In a large bowl, combine the cream cheese and sugar until smooth. Stir in the vanilla extract, brandy, and eggs until well-blended. Pour the batter into the prepared pan and place in the oven overnight.
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Step 3The next morning, 6 to 8 hours later, the cake will be set and the top will have just colored. Remove to a rack and cool in the pan until the pan is cool enough to handle, 1 hour.
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Step 4Cover with plastic wrap or waxed paper and an inverted plate. Invert. Remove the pan and refrigerate, upside down, for at least 1 hour.
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Step 5Invert a serving plate over the cheesecake and invert the whole thing. Remove the top plate and the paper. Cover and refrigerate until ready to serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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