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.
Taz abd
Cracks all over. Followed recipe to the T, 325 75 mins, 10 min cool down in warm stove top and used knife to loosen. Still got cracks, water bath is a necessity.
Sam
Hi Taz! I am disappointed you had these results, however a water bath is not necessary here. If you haven’t already, I’d recommend taking a peek at the video, if your oven temp is accurate it sounds like an issue with over-mixing or beating too much air into the cream cheese.
Melanie Smith
Can I just spray my springform pan with vegetable spray so the crust doesn’t stick to the sides?I’ve never used a springform pan so I hope it turns out! I’m actually doing the Pumpkin cheesecake recipe you have.
Sam
Hi Melanie! I have never really had an issue with the crust sticking, but if you want to use a really light layer you shouldn’t have any issues. 🙂
Shelley Jedlicka
I’ve made this cheese cake several times. This time I used gluten-free pretzels for the crust we’ll see how it turns out the cheesecake always turns out wonderful
Samantha
I am going to make this recipe for Thanksgiving. I was wondering if I could line the sides of my spring foam pan with parchment to eliminate the need to release the crust from the sides of the pan?
Sam
Hi Samantha! That will be just fine. 🙂
Rachel
First time making a cheesecake that isn’t a jello recipe. LOVED IT! It was hard to wait to touch it but mine didn’t crack so patiently letting it cool pays off. Delicious and classic with a nice crust.
Sam
I’m so glad you enjoyed it so much, Rachel! 🙂
Coco
Hi! Sadly there’s currently a sour cream shortage in my current area right now. So I would like to as if I could use any substitute instead of sour cream and what effects it might have?
Sam
You could use full fat greek yogurt instead. 🙂
Eadie
I made this a few weeks ago and it turned out perfect. For Thanksgiving I was wanting to incorporate a strawberry swirl into it. Any way to do this without totally messing it up?
Sam
I’m so happy to hear this, Eadie! I have successfully swirled strawberry preserves into the top of the cheesecake before. I warm the preserves briefly in the microwave until smooth/easy to spread (just a few seconds!) then dollop on the surface of the cheesecake and swirl with a toothpick or knife. I hope that helps! 🙂
Julia
Easy to make and delicious cheesecake. Not too sweet and super light. Will definitely make again
Michael Smith
I chose not to do the bath, but I don’t think that was the problem…I only cooked it for an hour and it tastes “eggy”.
Sam
I’m sorry to hear this Michael. The eggy consistency can come from over-mixing as well as over-baking. Is it possible your oven temperature is off?
Samantha
Hi there,
I’ll love to try this recipe but I can’t seem to find block cream cheese here in Switzerland. What should I use instead? We’ve only the ones in tubs here…
Sam
Hi Samantha! I honestly don’t know what would work as a substitute. The cream cheese in tubs here has additives to make it spreadable which makes it not work for the cheesecake.
Jacob
HI, I would like to ask if we could bake this with a 8 inch cake pan?
Emily @ Sugar Spun Run
Hi Jacob! You will have too much batter for an 8 inch springform pan, so make sure not to over-fill the pan or you will have a big mess on your hands. Your baking time will probably be different as well, just keep an eye on it and check for the signs that it is done. Enjoy! 🙂
Betty Morris
I plan to make this recipe this week. I was curious, the instructions to loosen the pan, is that the sides only? Or are we to loosen the bottom also?
Emily @ Sugar Spun Run
Hi Betty. You just need to loosen the sides! If you watch the video, that will be helpful for you 😊
Debra
I made this for my brothers 60th birthday this October. It truly was the perfect traditional cheese cake. Everyone loved it and that would be 8 people. I would definitely make it again. I hope I don’t lose track of this recipe!!
I always follow the instructions rather precisely, especially for baking, and sometimes make minor adjustments- here and there- the second time I make something. However, no adjustments needed! It was even better the second day!!
I appreciate all the tips along the way-especially since I don’t make cheese cake that often. My top did crack, but it doesn’t bother me and is rather “expected” with cheesecake!!
Emily @ Sugar Spun Run
We’re so happy everyone loved it, Debra! Thanks so much for your review and five star rating 😊
Kim
I made this twice its so easy and sooo yummy. I have to ask if am doing something wrong because twice now. The butter from the crust is all over the bottom and leaks out. The Second time I made it I lined the pan with tin foil and again the butter was all over. Am I doing something wrong. Other then this I love love love this cheese cake
Sam
I’m so glad you enjoyed it overall, Kim! Sometimes a spring form pan ends up leaking a bit unfortunately. 🙁 The ratios are good so you shouldn’t get a pooling of butter if you line the whole pan though.
Eaco
I only have a 28 cm springform (about 12in). Beside the ingredients and baking time adjustments, should I take any other cautions?
Emily @ Sugar Spun Run
Hi Eaco! A 9 inch springform pan has a capacity of 10 cups, although we’re not sure there are 10 cups of batter when all is said and done here. Once you know the capacity of your pan, you can use this information to scale up the recipe. 🙂
Jess
Honestly I never leave comments, but I think it’s important to share this insight. I have been cooking for a while. I’ve wanted to learn how to make a cheesecake for a long time now. The other night I decided I would google a couple of recipes and go from there. Honestly, this recipe was the first recipe I came across and I watched the video. (I never do that either)… long story short I made my first blueberry cheesecake and followed your directions to a T and it came out almost perfect. I’m so impressed to get my first cheesecake so perfect. It was a success with everyone I shared it with! Thank you!!!!
Emily @ Sugar Spun Run
We love hearing this, Jess! Here’s to more perfect cheesecakes ❤️
Angie
I made this for a friend, so didn’t try it; however, I decided to try baking without a water bath because of all the great reviews. The cheesecake was just as described in the oven, a golden brown on the sides and jiggly but set in the middle. I baked it exactly per recipe. Alas, my cheesecake cracked while cooling. Which possibly means it was over baked.
Next time I’ll bake cheesecake the way I had, with a water bath, and cooled in the oven with a slightly open door.
This isn’t a fail for me, but a learned lesson.
Emily @ Sugar Spun Run
Hi Angie! We’re so sorry your cheesecake cracked 😔 Did you let your cheesecake come to room temperature in a warm place? It sounds like it may have experienced too drastic of a temperature change. Also, did you free your crust? If your crust was still stuck to the edges of the pan, that could also cause cracking as it cools. Hopefully it still tasted good!