Overnight One-Pot Cheesecake

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READY IN: 6hrs 20mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Just before bedtime, preheat the oven to 200 F or 95 degrees C.
  • Grease a 9 inch springform pan and dust with the cracker or cookie crumbs.
  • Set aside.
  • In 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.
  • The next morning, 6 to 8 hours later, the cake will be set and the top will have just colored.
  • Essentially, you want to cook it until the cake barely wiggles in the center because the cake will firm up as it cools.
  • Remove to a rack and cool in the pan until the pan is cool enough to handle, 1 hour.
  • Remove the sides of the springform pan.
  • Refrigerate for at least 1 hour, then either serve or cover and refrigerate until ready to serve.
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