The Best Cheesecake Recipe
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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
Equipment
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I have too much experience in cheesecakes with soggy crusts. Can I do a blind bake with the crust to keep it from getting mushy? I hate mushy crusts.
Hi Debbie! While our recipe is designed to have a crisp crust, you can absolutely do a blind bake beforehand to make sure it’s the way you like it. Another thing to note is that our recipe uses NO water bath, which is often the culprit for soggy cheesecake crusts. Enjoy!
I did a cheesecake in my Ninja Foodi and it had a great crust. Problem was I swear I could taste the cornstarch I had to us (it was a pressure cooker recipe) and had very little flavor. This recipe looks like it has so much flavor and I am excited to try it!
It’s one of our most popular recipes 😊 We can’t wait to hear how you like it!
I made this for my boyfriend’s birthday and he ate it all before I could even get a slice! The one bite I had was excellent though, can’t wait to make it again!
We’re so happy he loved it so much, Sadie! Hopefully you can snag a slice next time 😊
This cheesecake was an absolute HIT with my family!!! I used crushed vanilla Oreos instead of graham crackers and it was perfect!
Sounds delicious! We’re so glad everyone liked it, Tracy! 😊
This recipe is so easy to follow! Thank you. I am just starting to bake and I know I must be making such a silly mistake but the crust is sticking to my pan! I don’t know what I am doing wrong 🙁
We’re so happy you love it, Shannon! So sorry to hear about the crust sticking–we’ve never encountered that issue ourselves. 🙁 Typically we slide a knife or pie cutter in between the crust and the pan to lift it out, so even if there is any sticking happening, the knife will free the crust. Hope this helps! 🙂
Cut a piece of parchment paper a little bit larger than your pan size, and it will be so much easier to transfer to a plate 🙂
How do I get the whole cheesecake to transfer onto a plate?
Typically we slide a knife or pie cutter in between the crust and the pan to lift it out. Enjoy, Dorothy! 🙂
I am planning to try the recipe and have some questions. Can I make half of the recipe if I only want six slices of cheesecake? Also, can I use a cake pan instead if I don’t have a springform pan? Thanks for this great recipe!
Hi Kate! If you cut the recipe in half, you may be able to fit it into an 8-inch cake pan. If there’s too much batter, do not overfill the pan. We’re not sure what the baking time would be but you will definitely need to decrease it.
I need a 6″ round… Would I do 1/3 of this recipe?
Hi Jenny! The 9 inch springform pan will hold about 10 cups of batter. The 6 inch springform will hold roughly 4-5 cups of batter. Cutting the recipe in half should work well. Make sure to not overfill your pan. 🙂
Can you use a different flavoring in the recipe? Like lemon?
Hi Jan! We haven’t tried this ourselves, so we can’t say for sure how it would turn out with lemon extract. A bit of lemon zest in the batter and a dollop of lemon curd on top after cooling would be delicious though! If you do try altering this recipe to make a lemon version, please let us know how it goes! 😊
Hello, I want to try Sam’s cheesecake recipe but prefer a denser cake like texture instead of a creamy texture… which is this one?
Hi Julie! This is a dense and creamy cheesecake, it is not cake-like. I hope that helps!
Hi,
If I want to make only half of this recipe, how long should I bake it in the oven?
Thanks!
Unfortunately we haven’t tried baking a half batch so we can’t comment on a bake time. 🙁 If you do try it, can you comment back and let us know how long it takes?
This recipe was at the top of my Google search for cheesecake recipes, and I now understand why. It’s pure perfection. No complicated ingredients or steps. My cheesecake was rich and delicious. Thank you for the extra tips such as lightly scrambling eggs and adding them one at a time. Everyone be sure to note that the cheesecake has to refrigerated for a long time after baking to reach the proper consistency.
Thanks for the awesome review, KD! We’re so happy you loved this recipe 😊
I have made many cheesecakes but I do believe this is the best one I have ever made. My recipes don’t call for sour cream. However, this was very flavorful and very creamy!! I think I’ll stick with this one.
We’re glad you found your favorite, Terry! Thanks for commenting 😊
Hi,
Could I use honey graham crackers instead?
Absolutely, enjoy!
I am looking forward to trying this recipe soon! Planning on using ginger snaps instead of Graham crackers for the crust.
Sounds delicious, Rhonda! Let us know how it turns out. 🙂
This is the only cheesecake recipe I use. My whole family loves it and begs me to make it constantly! And there’s always a fight for who gets the last slice. Thank you so much!!!!
Thanks for letting us know this recipe is a hit for your family, Alexis! We are all to familiar with that last slice fight 😂
I’m making mini cheesecakes in muffin tins. Do you know how long to bake?
Can I use plain Greek yogurt in place of the sour cream?
Hi Brad! Full fat plain Greek yogurt should work fine. Enjoy! 😊
Love this recipe. Tried it for the first time this week. Substituted partial cream cheese with ricotta and turned out amazing! Light, fluffy and absolutely delicious! Definitely will be making this again! Thanks for sharing recipe. 🙂
We’re so glad it turned out for you, Antonella! ❤️
I have 8″ and 10″ Springform pans. Which would you suggest? What do you think the change in baking time should be? Thank you!
Hi Terri! A 10″ would work well. The timing should be about the same; just keep an eye on it. 🙂
I followed the recipe exactly and the results were absolutely perfect! After it was finished baking, my husband as I were both amazed there weren’t any cracks. The taste was wonderful. I loved that it had more cream cheese flavor than other recipes I’ve tried since this one used less sour cream. The pie was creamy and delicious, and I’d go so far as to say better than pies at cheesecake factory!
We’re so glad this one was a hit for you, Natalie! Thanks for commenting ❤️
This has panned out to be the best cheesecake recipe to work for me yet! And I have tried many. The moisture, flavor, and texture were all perfect! I did make a few substitutions so that I could get the carb count down to 17/slice, and I believe the flavor would’ve been even better if I’d used only sugar instead of sucralose. But I know that the texture relies in large part on the amounts of the things I didn’t substitute out anyway.
Thank you for sharing!!
So glad it worked out for you, Andrea! ❤️