Overnight Cheesecake Recipes

Steps:

• 1. Just before bedtime, preheat the oven to 200 degrees. Grease a 9 inch springform pan. Dust with the cracker crumbs. Set it aside.
• 2. 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.
• 3. The 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.
• 4. Cover with plastic wrap or waxed paper and an inverted plate. Invert. Remove the pan and refrigerate, upside down, for at least 1 hour.
• 5. Invert 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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Whisk together the crushed graham crackers, the 1 teaspoon sugar, cinnamon, and walnuts. Stir in the butter. Press the mixture into the bottom of a 9 inch springform pan.
• Bake in the preheated oven for 10 minutes. Remove from oven; allow crust to cool.
• Beat the cream cheese with the eggs on medium-low with an electric mixer until smooth. Beat in the 1 cup sugar and vanilla. Fold in the sour cream just until blended. Do not overmix; ovemixing causes the cheesecake to crack. Pour into the cooled crust.
• Bake in the preheated oven for 30 minutes. Turn oven off. When the cheesecake has reached room temperature, chill in refrigerator for 8 hours before serving.

Steps:

• 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.

Steps:

• Preheat oven to 350°. In a bowl, combine the graham cracker crumbs, butter and sugar. Pat into the bottom and 1 in. up the sides of an 8-in. springform pan. Chill. , For filling, beat cream cheese and eggs in a bowl on medium speed for 1 minute. Add 1/3 cup sugar, 1 teaspoon vanilla and salt. Continue beating until well blended, about 1 minute. Pour into crust. , Place pan on a baking sheet. Bake for 35 minutes. Cool for 10 minutes. For topping, combine the sour cream and remaining sugar and vanilla in a small bowl; spread over cheesecake. Bake 10 minutes longer. Cool completely on a wire rack. Refrigerate 3 hours or overnight. If desired, serve with whipped cream.