Today I’m so excited to show you how to make the best Cheesecake Recipe of your life. Simple, classic, and no water bath required!! The texture is smooth, rich, and creamy, served over a crisp homemade graham cracker crust.
I’ve included tons of detailed tips and important info in today’s post so you can make the perfect creamy cheesecake every time. For a visual how-to, be sure to check out my step-by-step video beneath the recipe!
The Perfect Cheesecake Recipe
This cheesecake recipe has been a long time coming.
For a recipe with so few ingredients (cream cheese, eggs, sugar, sour cream, vanilla & salt), it took a lot longer than you might think to develop the perfect version. I’ve shared a few cheesecake variations in the past, including my No-Bake Cheesecake, but getting a perfected classic version took lots of testing. Finally, here we are.
Oh, and we are skipping the water bath! I’ve always found them to be largely unnecessary with cheesecakes. Cook yours on a low temperature and follow my tips below and you’ll have a perfectly creamy and crack-less cheesecake without all the hassle of a water bath.
Other tested/perfected classics to try: my Pound Cake, Chocolate Cake, and Carrot Cake, (to name just a handful).
Must-Know Tips for Baking the Perfect Cheesecake (Without a Water Bath!)
Use room temperature ingredients
It’s important that your cream cheese comes to room temperature before you begin making your cheesecake. This will prevent any lumps and ensure a cheesecake with a smooth, creamy texture. However, to ensure that all of your ingredients blend together nicely and give you the desired result, they should all be at room temperature before you begin.
Take it easy on the eggs
Over-beating your eggs is one of the quickest ways to ruin a cheesecake. Over-beating can ruin the texture and can cause cracks. To prevent this, lightly scramble each egg before adding it into your batter. Keep your mixer on low speed and stir until just combined. Be sure to pause after each addition and scrape down the sides and bottom of your mixing bowl.
Don’t open the oven!
I know how tempting it can be to want to check on your perfect, beautiful cheesecake, but wait until it’s finished baking (or close to it) before opening the oven door! Yes, you will have to test for doneness at some point and there’s a real possibility it will need more time in the oven, but minimize opening the oven as much as possible.
Opening the oven door can drastically reduce the temperature of your oven, which will slow the baking process and might cause your cheesecake to sink or crack.
Free your crust!
Once your cheesecake is done baking, allow it to cool for 10 minutes on top of the stove. Then, run a knife around the inside of the springform pan to loosen the crust from the sides.
As your cheesecake cools, it may to shrink a bit. If the crust is stuck to the pan, your crust won’t give but your cheesecake will (leaving you with cracks). Free the crust from the sides so it can contract with your filling as needed.
Cool at room temperature before moving to the fridge
I always let my cheesecake come to room temperature before chilling. For bests results, let it cool as gradually as possible. I put mine on top of my oven (the warmest spot in my house) so it can gradually cool off as the oven does.
This pre-chilling cooling period can take an hour or two, but it’s worth it. An abrupt temperature change (moving the cheesecake directly from oven to fridge) is likely to make it crack.
How to Store Cheesecake
Cheesecake should always be stored chilled in the refrigerator. When I’m ready to store mine, I’ll usually replace the springform ring and then cover the top with foil.
Cheesecake shouldn’t be left out at room temperature for more than 4 hours (or less if it’s particularly hot/humid!).
Can I Freeze Cheesecake?
Yes, you can freeze your cheesecake! Fortunately, this cheesecake recipe actually freezes very well. To freeze, first allow your cheesecake to cool on the stovetop and in the fridge as instructed. Once it’s chilled, you can freeze by wrapping thoroughly in plastic wrap and then wrapping in foil. Cheesecake will keep in the freezer for several months.
To thaw, transfer to the fridge and let it thaw there overnight.
Here’s a great source for more information on freezing cheesecake, including suggestions if you’d like to freeze by the slice.
Other Cheesecake Variations You Might Like:
- Oreo Cheesecake
- Pumpkin Cheesecake
- Chocolate Cheesecake
- Or try something different and serve this cheesecake on an Oreo Crust!
Enjoy!
The BEST Cheesecake Recipe
Ingredients
Graham Cracker Crust¹
- 1 ½ cups graham cracker crumbs (170g)
- 2 Tablespoons sugar
- 1 Tablespoon brown sugar (can substitute white)
- 7 Tablespoons butter melted
Cheesecake
- 32 oz cream cheese² softened to room temperature (910g)
- 1 cup sugar (200g)
- ⅔ cups sour cream (160g)
- 1 ½ teaspoons vanilla extract
- ⅛ teaspoon salt
- 4 large eggs room temperature, lightly beaten
Recommended Equipment
Instructions
- Preheat oven to 325F (160C).
- Prepare Graham Cracker crust first by combining graham cracker crumbs, sugar, and brown sugar, and stirring well. Add melted butter and use a fork to combine ingredients well.1 ½ cups graham cracker crumbs, 2 Tablespoons sugar, 1 Tablespoon brown sugar, 7 Tablespoons butter
- Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Set aside.
Cheesecake
- In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and stir until smooth and creamy (don’t over-beat or you’ll incorporate too much air).32 oz cream cheese²
- Add sugar and stir again until creamy.1 cup sugar
- Add sour cream, vanilla extract, and salt, and stir until well-combined. If using a stand mixer, make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated.⅔ cups sour cream, 1 ½ teaspoons vanilla extract, ⅛ teaspoon salt
- With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is just incorporated. Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.4 large eggs
- Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that’s been lined with foil.
- Transfer to the center rack of your oven and bake on 325F (160C) for 50-60 minutes (or longer as needed, see note 3). Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be Jello-jiggly. Don't over-bake or the texture will suffer, which means we all suffer.
- Remove from oven and allow to cool on top of the oven⁴ for 10 minutes. Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks). Do not remove the ring of the springform pan.
- Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours. I remove the ring of the springform pan just before serving then return it to the pan to store. Enjoy!
Notes
1) Graham cracker crust
For more details on making this crust or to use whole graham crackers, please see my Graham Cracker Crust Recipe.2) Cream cheese
Make sure that you use the brick-style cream cheese, not the spreadable version that is available in tubs.3)Bake time
Exact bake time can vary depending on your oven, whether you bake your cheesecake on a baking pan or not, the color of your springform pan (light or dark), and even the precise temperature of your ingredients. Because of this I recommend checking your cheesecake at 50 minutes and adding time as needed. However, it is not uncommon for the cheesecake to take as long as 75 minutes to bake, but it's better to check sooner.4) Cooling cheesecake
I recommend the top of the oven because it is usually the warmest place in my house (after it’s been on for over an hour). This will help to cool the cheesecake more gradually and will also help avoid cracks).Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Bella
This was such a delicious recipe!!! I am definitely making it again tho I should probably make sure to add 2 tbsp of sugar to the crust instead of 1 cup heh…. oops
Talisa
How do I accommodate to make a 6 inch instead?
Sam Merritt
Hi Talisa! I think if you cut the recipe in half you will have just a little more than needed for a 6 inch pan. Make sure to not overfill it. I’m not sure on the bake time. Enjoy! 🙂
Stacey
Has anyone baked in cupcake pans?
Sam Merritt
Hi Stacey! I actually have a mini cheesecake recipe that is made in a cupcake pan. 🙂
Denise
My family love this cheesecake recipe! The only problem that I’m having is when I cut into it, because I refrigerate it over night, the next day, the crust is hard to come out the pan.What can I do differently, I made sure to spray it down.
Emily @ Sugar Spun Run
Hi Denise! We’re so happy it’s a hit! You could try lining your pan with parchment paper before attaching the collar.
Fran Conner
Dying to try this recipe! I only have a 10” pan though and I am wondering about adjusting the cook time. Can you help? Thanks so much.
Sam Merritt
Hi Fran! It will just take a few minutes less to bake. Without having personally done it I can’t say for sure how long it will need to bake so just be sure to keep an eye on it and check for the signs that I talk about in the post to know it is done. 🙂
Michelle Scott
I made this last weekend. Followed the recipe except I used vanilla bean paste rather than extract. it came out perfectly! I definitely recommend!
Emily @ Sugar Spun Run
Yum! Love that idea, Michelle. Enjoy 😊
Dylan
Do you have a lemon cheesecake recipe? Or a recommendation how to incorporate lemon in this recipe?
Sam Merritt
Hi Dylan! I do have a lemon cheesecake recipe. 🙂 Enjoy!
Shannon Cornelius
have you ever done this recipe without the crust?
Casey @ Sugar Spun Run
Hi Shannon! We haven’t personally made it crustless, but it should work fine. The bake time may need to be adjusted and you may want to line your pan with parchment paper to prevent sticking.
Christine Marais
Hello Sam! Just wanted to know if this recipe will work in mini cheesecake molds? Will I only need to adjust the baking time?
Thank you for your treasure trove a recipes and information!!! I truly appreciate it all!!!
Sam Merritt
Hi Christine! I actually have a mini cheesecake recipe that you can use. 🙂
Christine Marais
You truly are the best!!!!!! Thank you.
Johnna
Hi,
I would like to do a lemon swirl cheesecake. Could I swirl half of this batter with half of your lemon batter?
Thanks!
Casey @ Sugar Spun Run
Hi Johnna! While we haven’t tried that personally, we believe it would work just fine! 🙂
Giselle
This is the best cheesecake recipe! My whole family loves it! Could I make mini cheesecake with this recipe?
Casey @ Sugar Spun Run
Hi Giselle! We’re so glad you love this. We actually have a recipe for mini cheesecakes!
Leah
Absolutely delicious. I love to bake but unfortunately I never was successful making a cheesecake. Yahoo I did it and your instructions were to the point
Thank for a recipe I will be making for years
Sam Merritt
Thank you so much for trying my recipe, Leah! I’m so glad it was such a hit! 🙂
Sandy Phillips
This is by far, the best cheesecake I’ve ever made in all my years of living. It came out perfect….a luscious mouthfeel; not a crack in sight; delicious graham cracker crust. Most of my cheesecakes have looked like the Grand Canyon with a graham cracker crust too hard and crumbly to cut through. Loved the flavor. Loved everything about it. Thank you for the recipe and all the tips. This is cheesecake heaven!
Casey @ Sugar Spun Run
Sandy, we are so glad you enjoyed the cheesecake so much! 🥰 Thank you so much for leaving a comment!
Gracie
Do I have to bake my graham cracker crust before I add my cream cheese filling? 🙂
Casey @ Sugar Spun Run
Nope, just fill with the filling and bake it all together. ☺️
Sharon
I made this recipe exactly as it is written. It turned out perfectly! Multiple people said it was the best cheesecake that they’ve ever eaten. Thanks, Sam! You’re a genius!
Casey @ Sugar Spun Run
We’re so glad this was such a hit, Sharon! Thank you for trying our recipe!
HappyReader
Followed the recipe exactly and it worked out great!
Casey @ Sugar Spun Run
We’re so glad you enjoyed this recipe!
Dorothy
Sam, baking your cheesecake for family. I can’t imagine how to successfully transfer from spring pan bottom to a cake plate. Help!
Sam Merritt
Hi Dorothy! It can be tricky, because of this I usually serve it right in the springform pan, just remove the collar before serving. If you really want to transfer it, the kind of pan you have can make it easier or more difficult… If there’s no lip on the pan when you remove the collar, you can usually slide it over to a cake plate after it’s chilled completely. If there is a lip, sometimes you can pop it up a bit with a spatula then slide it over, but it’s riskier. Lining the pan with excess parchment helps, so you can gently lift/slide the cheesecake with ease after it’s chilled completely, so that’s another option. I hope this helps!
Steph
I can’t wait to make this! I have a 9inch premade crust, what kind of alterations would I need to make for this this recipe?
Casey @ Sugar Spun Run
Hi Steph, this would likely fill two of those premade crusts. The bake time would be different, but as we haven’t tried it we’re not sure on the bake time. You’ll want to keep an eye on them as they bake. ☺️
Jessica
do you know how to make a red velvet cheesecake?
Sam Merritt
Hi Jessica! I don’t currently have a red velvet cheesecake. 🙁
Alexandra
I don’t have a springform pan, will this recipe still work with a regular 9in pan lined with parchment/aluminum foil?
Casey @ Sugar Spun Run
Hi Alexandra! Do you mean a regular cake pan? Unfortunately this would make too much batter for that and it would overflow.
Maria Wilder
I make this recipe and tweek it. I add extra vanilla, 2 teaspoons lemon juice and a little more sour cream. I love that I don’t have to deal with a water bath. My very large family and friends always tell me how good this cheesecake tastes.