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| Meta Title | Easy Cheesecake Recipe | |||||||||
| Meta Description | This classic cheesecake is rich, creamy, and beginner-friendly. A holiday favorite that chills beautifully and slices perfectly. | |||||||||
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| Boilerpipe Text | This easy cheesecake is creamy, decadent, and surprisingly simple to make. Just four ingredients come together for a smooth, classic filling that bakes perfectly every time. Add fresh berries or any holiday topping you love.
This post may contain affiliate links. Please read our
disclosure policy
.
Flavor
: Rich and creamy with a hint of vanilla and a buttery graham cracker crust that’s sweet and slightly crumbly.Â
Skill Level:
Just mix, pour, and bake! It’s a beginner-friendly method with simple pantry ingredients.
Recommended Tools:
A
springform pan
and a large
roasting pan
for the water bath make this cheesecake turn out perfectly smooth and creamy.
Serving:
Perfect for holiday gatherings; it’s sliceable, make-ahead friendly, and easily customizable.
Ingredient Tips
Crust
Mixture
: Add a bit of sugar for sweetness and melted butter to bind the graham cracker crust. Use store-bought graham crumbs, or pulse graham crackers in a
food processor
to make your own. Swap the graham crackers for Biscoff cookies or vanilla wafers.
Cream Cheese
: Full-fat cream cheese (like Philadelphia) is recommended in this recipe. For a lighter version, low-fat cream cheese can be used, but the texture will be much softer.
Eggs
: Room temperature eggs mix smoothly into the batter. If short on time, place the eggs in a cup of warm water for 5 minutes to quickly reach room temperature.
How to Make Cheesecake
Prepare crust:
Mix the graham crust ingredients and press them into a
springform pan
.
Prepare filling:
Combine filling ingredients. Pour the cheesecake batter into the prepared crust.
Bake:
Bake
(full recipe below)
. Cool and chill before serving.
Serve With Your Favorite Toppings:
Sauces:
Top with your favorite, like
caramel
, chocolate,
cranberry
,
blueberry
, or
strawberry
sauce.
Pie Fillings
: Try this
apple pie filling
,
homemade cherry pie filling
, or
lemon curd
.
Toppings
: Sprinkle the top with crushed Oreos, top with berries or fresh fruit, or pipe on swirls of
pumpkin dip
.
Use room temperature ingredients: To help with blending, use soft room-temperature cream cheese and eggs. This keeps the batter silky and lump-free.
You don’t need a water bath for cheesecake, but it helps it bake evenly and prevents cracks. Without a water bath, simply loosen the edges after baking and refrigerate for 4 hours.
Let the cheesecake chill overnight for the cleanest slices and the best flavor!
Storing Leftovers
Keep cheesecake up to 5 days in the refrigerator, wrapped in plastic wrap or sealed in an airtight container. Keep the toppings separate until serving to maintain texture.
Store cheesecake in the freezer for up to 4 months. If you’d like to enjoy leftover cheesecake slices out of the freezer, slice the leftover cheesecake before freezing. Or freeze the cake as a whole and let it thaw in the refrigerator before serving.
Make-Ahead Holiday Desserts
Did you enjoy this easy Cheesecake recipe? Leave a comment and rating below.
Servings
12
pieces
Prep Time
10
minutes
Cook Time
1
hour
40
minutes
Chill Time
4
hours
Total Time
5
hours
50
minutes
Graham Cracker Crust:
â–˘
2
cups
graham cracker crumbs
â–˘
2
tablespoons
granulated sugar
â–˘
â…”
cup
melted unsalted butter
Cheesecake:
â–˘
3
(8 ounce) packages
cream cheese
softened
â–˘
1
cup
granulated sugar
â–˘
1
teaspoon
vanilla extract
â–˘
3
large
eggs
Preheat the oven to 350°F.
In a medium bowl, combine graham crumbs, sugar, and butter. Mix until well combined and press into the bottom and about Âľ-inch up the sides of a 9-inch springform pan.
In a medium bowl, with a hand mixer on medium speed, beat the cream cheese, sugar, and vanilla until fluffy, scraping the sides as needed. Add the eggs, one at a time, beating until just incorporated (do not overbeat; this will cause cracks).
Pour the cheesecake batter into the prepared crust and wrap the bottom of the springform pan in 2 layers of aluminum foil. Place the springform pan in a large roasting pan and pour enough water in the roasting pan to reach halfway up the springform pan. Bake for 50 to 55 minutes.
Once the cheesecake is set, turn the oven off, open the door slightly, and allow the cheesecake to cool in the oven for 1 hour.
Remove from the oven and run a butter knife along the edges. Remove from springform pan and cool completely in the fridge for at least 4 hours or overnight.
Remove springform pan and cool completely in the fridge at least 4 hours or overnight.
To Bake Without a Waterbath:
A water bath (bain marie) is recommended to avoid cracks in the cheesecake. This cheesecake can be baked without a waterbath, but you may get some cracking in the top. To bake without a waterbath, place the cheesecake directly on the middle rack of the oven
and bake for 35 to 45 minutes or until the center is almost set. (It will still be a tiny bit wobbly in the middle).
Remove from oven and cool for 10 minutes. Gently run a knife around the edge of the crust to loosen. Cool for 45 minutes and then refrigerate 4 hours or overnight.
Leftovers:
Keep leftovers in an airtight container in the refrigerator for up to 5 days and in the freezer for up to 4 months.Â
5
from
102
votes
Calories:
433
|
Carbohydrates:
32
g
|
Protein:
6
g
|
Fat:
32
g
|
Saturated Fat:
18
g
|
Cholesterol:
130
mg
|
Sodium:
380
mg
|
Potassium:
121
mg
|
Fiber:
1
g
|
Sugar:
24
g
|
Vitamin A:
1136
IU
|
Calcium:
76
mg
|
Iron:
1
mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course
Cake, Dessert
Cuisine
American
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Please view my photo use policy here
.
Recipes You’ll Love
About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
Free eBook!
Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!
You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive. | |||||||||
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[Home](https://www.spendwithpennies.com/) › [Recipes](https://www.spendwithpennies.com/recipe-index/) › [Desserts](https://www.spendwithpennies.com/category/recipes/dessert-recipes/)
# Easy Cheesecake Recipe
[](https://www.spendwithpennies.com/author/holly/)
by [Holly Nilsson](https://www.spendwithpennies.com/author/holly/) \| Nov 22, 2025 \|
5 from 102 votes
[Jump to Recipe](https://www.spendwithpennies.com/easy-cheesecake-recipe/#wprm-recipe-container-163955)
[Email Recipe](https://www.spendwithpennies.com/easy-cheesecake-recipe/#wpforms-353020)

This easy cheesecake is creamy, decadent, and surprisingly simple to make. Just four ingredients come together for a smooth, classic filling that bakes perfectly every time. Add fresh berries or any holiday topping you love.

This post may contain affiliate links. Please read our [disclosure policy](https://www.spendwithpennies.com/disclosure-and-privacy-policy/).
## Holly’s Recipe Highlights
- **Flavor**: Rich and creamy with a hint of vanilla and a buttery graham cracker crust that’s sweet and slightly crumbly.
- **Skill Level:** Just mix, pour, and bake! It’s a beginner-friendly method with simple pantry ingredients.
- **Recommended Tools:** A [springform pan](https://amzlink.to/az0WzHp6ai3qA) and a large [roasting pan](https://amzlink.to/az0rBG3Z1AlmV) for the water bath make this cheesecake turn out perfectly smooth and creamy.
- **Serving:** Perfect for holiday gatherings; it’s sliceable, make-ahead friendly, and easily customizable.
## Ingredient Tips
- **Crust** **Mixture**: Add a bit of sugar for sweetness and melted butter to bind the graham cracker crust. Use store-bought graham crumbs, or pulse graham crackers in a [food processor](https://amzlink.to/az0DvcMVvBSka) to make your own. Swap the graham crackers for Biscoff cookies or vanilla wafers.
- **Cream Cheese**: Full-fat cream cheese (like Philadelphia) is recommended in this recipe. For a lighter version, low-fat cream cheese can be used, but the texture will be much softer.
- **Eggs**: Room temperature eggs mix smoothly into the batter. If short on time, place the eggs in a cup of warm water for 5 minutes to quickly reach room temperature.






## How to Make Cheesecake
1. **Prepare crust:** Mix the graham crust ingredients and press them into a [springform pan](https://amzn.to/2QfNCN9).
2. **Prepare filling:** Combine filling ingredients. Pour the cheesecake batter into the prepared crust.
3. **Bake:** Bake **(full recipe below)**. Cool and chill before serving.
### Serve With Your Favorite Toppings:
- **Sauces:** Top with your favorite, like [caramel](https://www.spendwithpennies.com/simple-decadent-caramel-sauce/), chocolate, [cranberry](https://www.spendwithpennies.com/raspberry-cranberry-cheesecake-topping/), [blueberry](https://www.spendwithpennies.com/homemade-blueberry-sauce/), or [strawberry](https://www.spendwithpennies.com/strawberry-sauce/) sauce.
- **Pie Fillings**: Try this [apple pie filling](https://www.spendwithpennies.com/quick-stovetop-apple-pie-filling/), [homemade cherry pie filling](https://www.spendwithpennies.com/homemade-cherry-pie-filling/), or [lemon curd](https://www.spendwithpennies.com/lemon-curd/).
- **Toppings**: Sprinkle the top with crushed Oreos, top with berries or fresh fruit, or pipe on swirls of [pumpkin dip](https://www.spendwithpennies.com/fluffy-pumpkin-pie-dip/).


## Holly’s Cheesecake Tips
- Use room temperature ingredients: To help with blending, use soft room-temperature cream cheese and eggs. This keeps the batter silky and lump-free.
- You don’t need a water bath for cheesecake, but it helps it bake evenly and prevents cracks. Without a water bath, simply loosen the edges after baking and refrigerate for 4 hours.
- Let the cheesecake chill overnight for the cleanest slices and the best flavor\!


## Storing Leftovers
Keep cheesecake up to 5 days in the refrigerator, wrapped in plastic wrap or sealed in an airtight container. Keep the toppings separate until serving to maintain texture.
Store cheesecake in the freezer for up to 4 months. If you’d like to enjoy leftover cheesecake slices out of the freezer, slice the leftover cheesecake before freezing. Or freeze the cake as a whole and let it thaw in the refrigerator before serving.
## Make-Ahead Holiday Desserts
[](https://www.spendwithpennies.com/pumpkin-roll-recipe/)
### [Pumpkin Roll Recipe](https://www.spendwithpennies.com/pumpkin-roll-recipe/)
[Desserts](https://www.spendwithpennies.com/category/recipes/dessert-recipes/)
[](https://www.spendwithpennies.com/cranberry-trifle-recipe/)
### [Cranberry Trifle Recipe](https://www.spendwithpennies.com/cranberry-trifle-recipe/)
[Desserts](https://www.spendwithpennies.com/category/recipes/dessert-recipes/)
[](https://www.spendwithpennies.com/chocolate-mousse-in-1-minute/)
### [Easy Chocolate Mousse](https://www.spendwithpennies.com/chocolate-mousse-in-1-minute/)
[Desserts](https://www.spendwithpennies.com/category/recipes/dessert-recipes/)
[](https://www.spendwithpennies.com/homemade-pecan-pie-recipe/)
### [Homemade Pecan Pie Recipe](https://www.spendwithpennies.com/homemade-pecan-pie-recipe/)
[Desserts](https://www.spendwithpennies.com/category/recipes/dessert-recipes/)
***Did you enjoy this easy Cheesecake recipe? Leave a comment and rating below.***
[](https://amzlink.to/az0VhOvQT8plT)


5 from 102 votes


Author [Holly Nilsson](https://www.spendwithpennies.com/author/holly/)
## Easy Cheesecake Recipe


Author [Holly Nilsson](https://www.spendwithpennies.com/author/holly/)


Servings 12 pieces
A classic cheesecake that’s simple to make, perfectly creamy, and ideal for make-ahead entertaining.
[Save](https://www.spendwithpennies.com/saved-recipes/)[Saved](https://www.spendwithpennies.com/saved-recipes/) [Rate](https://www.spendwithpennies.com/easy-cheesecake-recipe/#commentform) [Print](https://www.spendwithpennies.com/wprm_print/easy-cheesecake-recipe)


Servings 12 pieces


Prep Time 10 minutes minutes
Cook Time 1 hour hour 40 minutes minutes
Chill Time 4 hours hours
Total Time 5 hours hours 50 minutes minutes
### Equipment
- [Mixing Bowls](https://amzlink.to/az0eBwt5nq5Xz)
- [9-inch Springform Pan](https://amzlink.to/az0sMzogpn6Hh)
- [Hand Mixer](https://amzlink.to/az0c05eVrj8nV)
### Ingredients 1x 2x 3x
#### Graham Cracker Crust:
- â–˘
2 cups graham cracker crumbs
- â–˘
2 tablespoons granulated sugar
- â–˘
â…” cup melted unsalted butter
#### Cheesecake:
- â–˘
3 (8 ounce) packages cream cheese softened
- â–˘
1 cup granulated sugar
- â–˘
1 teaspoon vanilla extract
- â–˘
3 large eggs
### Instructions
- Preheat the oven to 350°F.
- In a medium bowl, combine graham crumbs, sugar, and butter. Mix until well combined and press into the bottom and about Âľ-inch up the sides of a 9-inch springform pan.
- In a medium bowl, with a hand mixer on medium speed, beat the cream cheese, sugar, and vanilla until fluffy, scraping the sides as needed. Add the eggs, one at a time, beating until just incorporated (do not overbeat; this will cause cracks).
- Pour the cheesecake batter into the prepared crust and wrap the bottom of the springform pan in 2 layers of aluminum foil. Place the springform pan in a large roasting pan and pour enough water in the roasting pan to reach halfway up the springform pan. Bake for 50 to 55 minutes.
- Once the cheesecake is set, turn the oven off, open the door slightly, and allow the cheesecake to cool in the oven for 1 hour.
- Remove from the oven and run a butter knife along the edges. Remove from springform pan and cool completely in the fridge for at least 4 hours or overnight.
- Remove springform pan and cool completely in the fridge at least 4 hours or overnight.
### Notes
**To Bake Without a Waterbath:** A water bath (bain marie) is recommended to avoid cracks in the cheesecake. This cheesecake can be baked without a waterbath, but you may get some cracking in the top. To bake without a waterbath, place the cheesecake directly on the middle rack of the oven and bake for 35 to 45 minutes or until the center is almost set. (It will still be a tiny bit wobbly in the middle). Remove from oven and cool for 10 minutes. Gently run a knife around the edge of the crust to loosen. Cool for 45 minutes and then refrigerate 4 hours or overnight.
**Leftovers:** Keep leftovers in an airtight container in the refrigerator for up to 5 days and in the freezer for up to 4 months.
5 from 102 votes
### Nutrition Information
Calories: 433 \| Carbohydrates: 32g \| Protein: 6g \| Fat: 32g \| Saturated Fat: 18g \| Cholesterol: 130mg \| Sodium: 380mg \| Potassium: 121mg \| Fiber: 1g \| Sugar: 24g \| Vitamin A: 1136IU \| Calcium: 76mg \| Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.


Course Cake, Dessert


Cuisine American
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. [Please view my photo use policy here](https://spendwithpennies.com/recipe-photo-use-policy/).








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About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
[See more posts by Holly](https://www.spendwithpennies.com/author/holly/)


Free eBook\!
Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals\!
You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.
5 from 102 votes ([80 ratings without comment](https://www.spendwithpennies.com/easy-cheesecake-recipe/))
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Comments
1. **Elle** says:
[February 22, 2026 at 6:46 pm](https://www.spendwithpennies.com/easy-cheesecake-recipe/comment-page-3/#comment-486326)
Literally AMAZING. I love all your recipes as it made a non baker like myself fall in love with baking they are all super straightforward and delicious but this one is truly a keeper! It was my first cheesecake that didn’t crack!\!
I drizzled some caramel on top and dusted with icing sugar and it was such a crowed pleaser at the birthday I brought it too!! Birthday girl was scraping the bottom of the pan for the extra graham crust!\!
My only question is whether there is a way to not have so much of the crust stick to the pan next time? I didn’t have a roasting pan big enough for my 9inch springfoam so I used a frying pan which seemed to work.. but not sure if there was something else I can do\!
[Reply](https://www.spendwithpennies.com/easy-cheesecake-recipe/#comment-486326)
1. **Spend With Pennies AO** says:
[February 24, 2026 at 7:24 am](https://www.spendwithpennies.com/easy-cheesecake-recipe/comment-page-3/#comment-486398)
This made my day Elle! I am so glad you are enjoying the recipes.
I haven’t had the issue of the crust sticking, but you can always try spraying the pan with cooking spray and this should prevent it from sticking.
[Reply](https://www.spendwithpennies.com/easy-cheesecake-recipe/#comment-486398)
2. **Debra Reid** says:
[January 30, 2026 at 6:11 pm](https://www.spendwithpennies.com/easy-cheesecake-recipe/comment-page-3/#comment-485256)
This was my first attempt at making a cheesecake and it was delicious!! Now my family is begging for more!!\!
[Reply](https://www.spendwithpennies.com/easy-cheesecake-recipe/#comment-485256)
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| Readable Markdown | This easy cheesecake is creamy, decadent, and surprisingly simple to make. Just four ingredients come together for a smooth, classic filling that bakes perfectly every time. Add fresh berries or any holiday topping you love.

This post may contain affiliate links. Please read our [disclosure policy](https://www.spendwithpennies.com/disclosure-and-privacy-policy/).
- **Flavor**: Rich and creamy with a hint of vanilla and a buttery graham cracker crust that’s sweet and slightly crumbly.
- **Skill Level:** Just mix, pour, and bake! It’s a beginner-friendly method with simple pantry ingredients.
- **Recommended Tools:** A [springform pan](https://amzlink.to/az0WzHp6ai3qA) and a large [roasting pan](https://amzlink.to/az0rBG3Z1AlmV) for the water bath make this cheesecake turn out perfectly smooth and creamy.
- **Serving:** Perfect for holiday gatherings; it’s sliceable, make-ahead friendly, and easily customizable.
## Ingredient Tips
- **Crust** **Mixture**: Add a bit of sugar for sweetness and melted butter to bind the graham cracker crust. Use store-bought graham crumbs, or pulse graham crackers in a [food processor](https://amzlink.to/az0DvcMVvBSka) to make your own. Swap the graham crackers for Biscoff cookies or vanilla wafers.
- **Cream Cheese**: Full-fat cream cheese (like Philadelphia) is recommended in this recipe. For a lighter version, low-fat cream cheese can be used, but the texture will be much softer.
- **Eggs**: Room temperature eggs mix smoothly into the batter. If short on time, place the eggs in a cup of warm water for 5 minutes to quickly reach room temperature.



## How to Make Cheesecake
1. **Prepare crust:** Mix the graham crust ingredients and press them into a [springform pan](https://amzn.to/2QfNCN9).
2. **Prepare filling:** Combine filling ingredients. Pour the cheesecake batter into the prepared crust.
3. **Bake:** Bake **(full recipe below)**. Cool and chill before serving.
### Serve With Your Favorite Toppings:
- **Sauces:** Top with your favorite, like [caramel](https://www.spendwithpennies.com/simple-decadent-caramel-sauce/), chocolate, [cranberry](https://www.spendwithpennies.com/raspberry-cranberry-cheesecake-topping/), [blueberry](https://www.spendwithpennies.com/homemade-blueberry-sauce/), or [strawberry](https://www.spendwithpennies.com/strawberry-sauce/) sauce.
- **Pie Fillings**: Try this [apple pie filling](https://www.spendwithpennies.com/quick-stovetop-apple-pie-filling/), [homemade cherry pie filling](https://www.spendwithpennies.com/homemade-cherry-pie-filling/), or [lemon curd](https://www.spendwithpennies.com/lemon-curd/).
- **Toppings**: Sprinkle the top with crushed Oreos, top with berries or fresh fruit, or pipe on swirls of [pumpkin dip](https://www.spendwithpennies.com/fluffy-pumpkin-pie-dip/).

- Use room temperature ingredients: To help with blending, use soft room-temperature cream cheese and eggs. This keeps the batter silky and lump-free.
- You don’t need a water bath for cheesecake, but it helps it bake evenly and prevents cracks. Without a water bath, simply loosen the edges after baking and refrigerate for 4 hours.
- Let the cheesecake chill overnight for the cleanest slices and the best flavor\!

## Storing Leftovers
Keep cheesecake up to 5 days in the refrigerator, wrapped in plastic wrap or sealed in an airtight container. Keep the toppings separate until serving to maintain texture.
Store cheesecake in the freezer for up to 4 months. If you’d like to enjoy leftover cheesecake slices out of the freezer, slice the leftover cheesecake before freezing. Or freeze the cake as a whole and let it thaw in the refrigerator before serving.
## Make-Ahead Holiday Desserts
***Did you enjoy this easy Cheesecake recipe? Leave a comment and rating below.***
[](https://amzlink.to/az0VhOvQT8plT)
Servings 12 pieces
Prep Time 10 minutes
Cook Time 1 hour 40 minutes
Chill Time 4 hours
Total Time 5 hours 50 minutes
#### Graham Cracker Crust:
- â–˘
2 cups graham cracker crumbs
- â–˘
2 tablespoons granulated sugar
- â–˘
â…” cup melted unsalted butter
#### Cheesecake:
- â–˘
3 (8 ounce) packages cream cheese softened
- â–˘
1 cup granulated sugar
- â–˘
1 teaspoon vanilla extract
- â–˘
3 large eggs
- Preheat the oven to 350°F.
- In a medium bowl, combine graham crumbs, sugar, and butter. Mix until well combined and press into the bottom and about Âľ-inch up the sides of a 9-inch springform pan.
- In a medium bowl, with a hand mixer on medium speed, beat the cream cheese, sugar, and vanilla until fluffy, scraping the sides as needed. Add the eggs, one at a time, beating until just incorporated (do not overbeat; this will cause cracks).
- Pour the cheesecake batter into the prepared crust and wrap the bottom of the springform pan in 2 layers of aluminum foil. Place the springform pan in a large roasting pan and pour enough water in the roasting pan to reach halfway up the springform pan. Bake for 50 to 55 minutes.
- Once the cheesecake is set, turn the oven off, open the door slightly, and allow the cheesecake to cool in the oven for 1 hour.
- Remove from the oven and run a butter knife along the edges. Remove from springform pan and cool completely in the fridge for at least 4 hours or overnight.
- Remove springform pan and cool completely in the fridge at least 4 hours or overnight.
**To Bake Without a Waterbath:** A water bath (bain marie) is recommended to avoid cracks in the cheesecake. This cheesecake can be baked without a waterbath, but you may get some cracking in the top. To bake without a waterbath, place the cheesecake directly on the middle rack of the oven and bake for 35 to 45 minutes or until the center is almost set. (It will still be a tiny bit wobbly in the middle). Remove from oven and cool for 10 minutes. Gently run a knife around the edge of the crust to loosen. Cool for 45 minutes and then refrigerate 4 hours or overnight.
**Leftovers:** Keep leftovers in an airtight container in the refrigerator for up to 5 days and in the freezer for up to 4 months.
5 from 102 votes
Calories: 433 \| Carbohydrates: 32g \| Protein: 6g \| Fat: 32g \| Saturated Fat: 18g \| Cholesterol: 130mg \| Sodium: 380mg \| Potassium: 121mg \| Fiber: 1g \| Sugar: 24g \| Vitamin A: 1136IU \| Calcium: 76mg \| Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
 Course Cake, Dessert
 Cuisine American
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. [Please view my photo use policy here](https://spendwithpennies.com/recipe-photo-use-policy/).




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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
[See more posts by Holly](https://www.spendwithpennies.com/author/holly/)

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