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.
Vanessa
I don’t have a spring foam pan. Should I use a glass Pyrex or non stick pan? Does that mess everything up?
Sugar Spun Run
Hello, Vanessa! Springform pans work best for this cheesecake recipe, however, a glass or nonstick baking pan would work. What size pan are you planning to use? This cheesecake recipe yields just the right amount of batter to fill the springform pan so depending on the size of the pan you use there may be more batter than needed. You also want to keep an eye on the bake time since it will be different than what is listed on the recipe. I hope that helps. 🙂
Nicole
How long would I bake a 10 in instead of a 9?
Sam
The bake time will be reduced but I am not positive exactly how long it will take. See step 6 for notes on telling when it is finished. I hope you love the cheesecake!
Jennifer Cauich
What will be the recipe for a 9.5 and 10.25 springform pans?
Sugar Spun Run
Hello, Jennifer! The recipe will be the same for the 9.5″ springform pan. For the 10.25, it will be the same as well, but I would keep an eye on the bake time. I hope that you enjoy the Cheesecake! 🙂
A learning cook
Can’t wait to taste it. Mine did puff up a bunch and then fell, so I am assuming I over beat the eggs even though I thought I was being careful. The center looked like it wasn’t done so I cooked it 10 more minutes and now it’s a little darker than I’d like, so that was a bad decision.
Sugar Spun Run
Hello! You are correct. If too much air is incorporated into the filling, the cheesecake will puff when baked and sink as it cools. Cheesecake is tough! After a few times, you will master it. 🙂
Regina
This is the best cheesecake ever. This will now be my go to recipe for cheesecake from now on.
Sugar Spun Run
Thank you so much, Regina! I am so glad that you enjoyed the Cheesecake. 🙂
Rocky
Smells delicious. Had a few cracks around the edge. Will have a slice after dinner.
Sugar Spun Run
Hello, Rocky! Thanks for trying my Cheesecake Recipe. I hope that it’s the perfect after-dinner treat! Enjoy! 🙂
ItzelLoli
This sounds amazing! I was wondering if I was to make this into little mini cheesecake bites like the ones that go into the cupcake pan would the baking time decrease? Thanks again! Great recipe!
Robin
I only have a 8 ” Spring Form Pan . Should I decrease the recipe or the cooking time ?
Sam
Hi Robin! The baking time will actually likely need to be increased. Make sure not to fill the pan to the brim and discard any excess batter so it doesn’t overflow.
Libby
First time cheesecake attempt. Ive read so much info about making a cheesecake, water bath or not, beat the eggs one at a time and add them one at a time, dont over beat etc…..all info was very helpful. Thank you! As this was made for a brunch for a dear friend and having never made one before, i chose to use a water bath. I didnt want to have it crack .
The water bath wS not as difficult as I envisioned. Tomorrow is the brunch so hopefully all goes well. Your recipe was easy to follow .
Sugar Spun Run
Congrats on making your first Cheesecake, Libby! I hope everyone enjoys it at your brunch. 🙂
Leena
Hello! I make cheesecake regularly trying new recipes each time. They all turn out to be just ok. This one is baking as i type this. I found the batter to be soooo much that i didn’t even use it all. I kept a lot in a bowl and will make a small cheesecake using this batter later. Recipe seemed easy. I hope it turns out good! I know i did the right measurements. Anyone else feel the same as me??
Leens
My husband said it was FANTASTIC. Thank you!
Erin
Cheesecake was so good! Recipe was spot on.
Sam
So glad to hear it was such a success for you, Erin!! Thank you so much for commenting 🙂
Heidi
My first cheesecake attempt ! Easy recipe, smells good. Didn’t taste it yet. Love the notes section. I will use this site again 💖😍
Sugar Spun Run
Thank you so much, Heidi! Congrats on baking your first Cheesecake. I am so glad that you found the recipe easy to follow. I hope that you love the flavor and taste as well. Enjoy! 🙂
Awilda
My first attempt in making a cheesecake. The was an easy recipe I will save it and use it again. Hopefully it taste as good as it smell. Thank you !
Connie
I cook lunch everyday for the employees and I’m always looking for new recipes that taste Amazing. This is my most requested desert!! Its simply and delicious.
Sugar Spun Run
What a wonderful compliment. Thank you so much, Connie! I am so glad that your employees enjoy the Cheesecake. 🙂
Natasha
Looks great and probably tastes greater
Sugar Spun Run
I hope that you enjoy the cheesecake, Natasha. 🙂
Brian
Cheesecake was absolutely delicious and was easy to make thank you for the recipe
Sugar Spun Run
I am so glad that you enjoyed the Cheesecake, Brian! Thanks for commenting. 🙂
Carrie
This was amazing! Made it for a birthday celebration and it was a huge hit. Thank you! The tips were fabulous as well!
Sugar Spun Run
Thank you so much, Carrie! I am happy that you enjoyed the cheesecake and you found the tips helpful. Thanks for commenting. 🙂