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.
Max Jakeman
Absolutely the best cheesecake ever. I am living in Thailand now and this recipe has everyone drooling. Looking forward to making the Oreo and Chocolate versions very soon to share with friends and of course family!
Emily @ Sugar Spun Run
We’re so glad this was a hit for you, Max!
Elizabeth J Black
I read and followed your recipe to what I would say exactly. My cheesecake didn’t puff up and cracked. It really bums me out. Tastes great otherwise! Very nice texture even.
Sam
Hi Elizabeth! The cheesecake isn’t supposed to puff but that is frustrating that it cracked. Did you happen to take a peek at the video or check out the notes in the post to prevent cracks? That may be helpful for next time. I am glad to hear that you otherwise enjoyed, though!
Hannah
I’m going to be making a cheesecake this weekend, and am hoping to use this recipe. How can I make this a raspberry swirl cheesecake? Can I just follow all of the instructions as stated and then just add some warmed jam to the top and swirl it in before baking? Thanks!
Sam
Hi Hannah! Hmm I think it would be fine to just swirl some jam into the top before baking but I haven’t tried it, please let me know how it turns out for you!
Karsten Fischer
Hi! This cheesecake is sooo amazing, I’ve made it several times and for a family from Germany that’s used to the slightly less sweet European versions, this hits the spot!! It’s my dad’s birthday coming up and he’s requested I make it for him again, but he’s asked for a lemon flavored cheesecake. Any tips on how I should go about making this cheesecake lemony? Just some zest and juice added to the ‘batter’? Any help is appreciated and thanks again for this awesome recipe!!
Emily @ Sugar Spun Run
Hi Karsten! We’re so glad you love this recipe. While we haven’t made a lemon version, we think that adding some lemon zest to the batter and topping it (after baking and cooling) with lemon curd would be delicious! Please let us know how it turns out! We hope your dad loves it. 🙂
Lindalla
Hi there!
You are a winner!I made this twice and was outstanding.I also received fabulous comments.I appreciate and thanking you so much for sharing this magnificent recipe, and the tips on how to help prevent cracking.
I am looking forward to baking this again and again…..
Cheers!
Emily @ Sugar Spun Run
We’re so glad you loved it, Lindalla!
Will
Love it but does it have to chill for 6 hrs before you eat it?
Sam
Hi Will! Yes, I recommend it. The cheesecake needs to chill completely so that it can set properly.
Kathileen Woods
I didn’t chill it before we ate it, I let it sit on top of the stove for about 30 minutes, my daughter was visiting and she wanted to try it. So I made a pot of coffee and sliced it up. I can say it was amazing slightly warm, but it was an amazing cheesecake both ways. Thank you for this recipe.
Kathileen Woods
Amazing cheesecake!!!
I made this cheesecake Monday night, I bought honey graham crackers by mistake, it was the best dang graham cracker crust I’ve ever had & my daughter said it was the best graham cracker crust she’s ever had & ask me how I made it. It was the most amazing cheesecake I’ve ever had in my life. . The only thing I did differently was put fresh strawberries on top of the finished cheesecake. I would post pictures but we ate it already. I most definitely will be making this cheesecake again-even with my mistake graham crackers. Thank you for this recipe!!
Emily @ Sugar Spun Run
Thanks so much for your feedback, Kathileen! We’re so happy you loved this cheesecake. ❤️
Deborah
My family was too impatient…. we let the pies (3 of them made yesterday!!) cool on the stove for 2hrs. I do live in an adobe house in NM – no humidity and cool in the evenings. The pies were perfect!!
Emily @ Sugar Spun Run
We’re glad this recipe was a hit for your family Deborah! Thanks for commenting. 🙂
Aika R
Hi,
I am trying this recipe but with biscoff cookies for the crust. Any recommendations?
Sam
Haven’t tried it but it sounds delicious, please let me know how it turns out 🙂
Elizabeth
Hi,
So this was my first attempt at making a cheesecake and it turned out okay, but it doesn’t have that amazing smooth texture I was expecting. Do you know why that could have happened and how to avoid it next time?
Sam
Hi Elizabeth! If it wasn’t smooth I would guess either the ingredients weren’t thoroughly combined enough when preparing the cheesecake (was the cream cheese still lumpy in the batter) OR if the texture was mealy that would indicate that the cheesecake was overbaked. I hope that helps!
barbara A berkheiser
I would love to try your cheesecake recipe, it looks so GOOD and YUMMY. I have a wall over not a top stove with oven. You mentioned that you place your cheese cake on top of the over, since I don’t have that type of oven only a double oven in wall, where shall I put the cheese cake to cool????
Sam
Hi Barbara! You can turn your oven off and leave the door open if it is safe/reasonable to do so, but otherwise just place in a draft-free place to cool. I hope that helps!
Miriam
Excellent! My husband said it was so good I could sell it LOL. I did change up the crust a little bit. I omitted the white sugar and added 2/3 cup brown sugar. I also added pecans and with the gram crackers when I was crushing them in the food processor. Came out delicious
Sam
So happy to hear this, Miriam! Also, your variation of the crust sounds absolutely divine!! YUM!
Brynna Bonner
I add pecans to my crust as well!!! They make the crust delicious!
Sharon Vogan
Wow – I did it! I have made cakes for every one of my two kids’ birthdays – now a total of 33 with 17 & 16 year olds. I’ve made animal cakes, a cake with a miniature golf course on top, and last year one with a roll of money inside that pulled out through the top. But! To my friends surprise, I have never made a cheesecake so I was nervous. I did everything you said, and had to make myself not mix too much like I do for my airy cakes. Mine cracked in a circle about an inch away fe the edge, but it was so creamy and tastes great! Thank you! I put fresh strawberries on top and voila! Yum! I want to experiment with flavors now for the holidays this year. I will definitely need to start walking more if I am
Going to eat more cheesecake 😋
Thanks again! Sharon
Sam
I’m so glad you enjoyed it so much, Sharon! 🙂
Joan Simpson
I Made this today and it’s a keeper!Very easy and so good.I did have a little butter seep out onto baking tray and mine browned a little on top but the taste was fantastic.Perfect cheesecake ,big thanks from Joan in Georgia
Sam
I’m so glad you enjoyed it so much, Joan! 🙂
Princess Sarnoh
Oh my goodness this was an amazing recipe thank you so so much this was so so easy to make and very tasty too
Sicily
Hi,
I made this recipe before it’s delicious. My springform is not non-stick will this effect the temperature that you suggest 325 and cook time of 70minutes as your photographs are using the dark non-stick pan. If so, what do you recommend the temperature and time for baking. Thanks Sicily
Sam
Hi Sicily! If you have a different color pan it may change the bake time slightly. The nonstick coating shouldn’t change anything. You will still want to bake it on the same temperature. 🙂
Theresa Yungwirth
I made this for my daughters birthday. It was a huge success. Comments ranfed from heartfelt yums to its the best cheesecake I’ve ever had. I put fresh strawberries and homemade whip cream on top. Thanks for sharing your recipe
Sam
I’m so glad you enjoyed it so much, Theresa! 🙂
Liz
Hi Sam, I made this yesterday and it came out pretty good for a first try. Two questions though, what kind of sour cream do you recommend using, salted or unsalted? Also can you recommend a good springform pan? Mine did not hold up well.
Thank you!
Sam
Hi Liz! I’ve never seen a salted or unsalted sour cream. Did you mean the butter for the crust? If so either will work fine. As for the springform pan, I do link to one right below the ingredients above the directions. 🙂