Overnight One-Pot Cheesecake – a delicious recipe with cooking spray, graham crackers, cream cheese, sugar, vanilla, brandy. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Just before bedtime, preheat the oven to 200 F or 95 degrees C.
2
Grease a 9 inch springform pan and dust with the cracker or cookie crumbs.
3
Set aside.
4
In a large bowl, combine the cream cheese and sugar until smooth.
5
Stir in the vanilla extract, brandy, and eggs until well-blended.
6
Pour the batter into the prepared pan and place in the oven overnight.
7
The next morning, 6 to 8 hours later, the cake will be set and the top will have just colored.
8
Essentially, you want to cook it until the cake barely wiggles in the center because the cake will firm up as it cools.
9
Remove to a rack and cool in the pan until the pan is cool enough to handle, 1 hour.
10
Remove the sides of the springform pan.
11
Refrigerate for at least 1 hour, then either serve or cover and refrigerate until ready to serve.
1218
kcal
Calories
93
g
Fat
62
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: cooking spray, 1/2 cup graham crackers or 1/2 cup cookie crumbs, 2 lbs cream cheese, at room temperature, 1 cup sugar, and more.
Yes, Overnight One-Pot Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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