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.
Kris Luna
Hello. Was wondering if u can make this without a springform pan? Thanks in advance. Have a blessed holiday. 🙂
Sam
Hi Kris! Some people have made it in a pie plate, you just need to make sure your pie plate will hold everything and your bake time will most likely change. 🙂
Stephannie
Hej from Sverige! So here we have Philadelphia brand cream cheese but it comes in a tub, not a block. If you feel okay clicking on this link, this is the style we have here. Is this the tub you’re saying to avoid, or do you mean the cream cheese spread?
Tack så mycket! Thanks so much. Hoping to make this for my first Thanksgiving in Sverige.
Sam
Hi Stephanie! I didn’t see a link, but if there are any ingredients other than pasteurized milk and cream, salt, carob bean gum, and cheese culture I would avoid it as any other additives could cause it not to work.
Stephannie
I went ahead and made it anyways before I recieved your reply! (7 hours different from the USA.) Luckily, it worked out perfectly. Now when I checked the ingredients, it was only the things you listed! Thank you and have a wonderful thanksgiving!!
Sam
Awesome! I’m so glad it turned out for you. 🙂
Faith
I love it! Thanks for the recipe happy Thanksgiving! (:
Sam
I’m so happy to hear this! Thank you for trying my recipe, Faith!
Hollie A muzarol
What reason is that My cheese cake cracked right out of the oven and slightly browned on the the edges
Sam
Hi Hollie! Typically this is an oven that is running too hot or baking a bit too long. I do have some tips in the recipe post on how to avoid cracks that may be helpful as well.
Ashley
The butter in the crust appears to be melting and is forming a pool around the pan. Is this normal?!
Sam
Hi Ashley! Sometimes this happens if your springform pan doesn’t have a tight seal, which is why I recommend foil underneath for easy cleanup in case this happens. The cheesecake will still be just fine, but when it cools I would wipe the bottom of the pan to avoid an oily mess.
Dana
Hi Sam! I followed the recipe and my cheesecake is baking as we speak! I cannot wait to try it tomorrow! I’ll keep you posted! Happy Thanksgiving!
Sam
I hope everyone loves it, Dana!! 🙂
Dana
Sam…..it was a HUGE hit, Huge! Thank you so much for the recipe! You are now my “go-to-girl” for all my recipes! Thank you thank you thank you! 👍🏻💛😉
Vera
I decided to make this for my son’s birthday which also happens to be on Thanksgiving since loves cheesecake. My cheesecake turned out semi successful. About an hour in, I noticed that there were cracks around the perimeter. I assumed that the sides stuck to the edge of the springform pan (which I didn’t spray, maybe I should have?). After I removed it and waited 10-15 minutes for the cheesecake to cool, I noticed a crack right down the middle of the cheesecake. I’m super bummed but still looking forward to trying this beauty tomorrow on Thanksgiving.
Sam
I hope you still love it, Vera! Sometimes these cracks can be from over-mixing the batter. You can always cover the cracks with a chocolate ganache. 🙂
Adam
Will using a bigger spring form pan change the cooking time?
Sam
Hi Adam! Yes you will need to reduce the bake time.
Kelly Schmidt
I just made this, have it cooling now. Can’t wait to try it tomorrow.
Erica
Love this recipe. Question, the edges of my cheesecake end up being a bit higher then the rest of the cheesecake. What am I doing wrong?
Sam
Hi Erica! Some slight puffing isn’t a really big deal, but if its significantly higher the oven temperature may be a little high or the cheesecake may have been slightly over beaten. I hope you still love it! 🙂
Shirley
This has become my husband’s favorite cheesecake. I get tons of compliments on how creamy it is. It’s my “go to” dessert.
Allyson
Hi, hope all is well…If I want to make a smaller cheesecake can I use the ready-made Keebler Graham Cracker crust? I hope you have a wonderful Thanksgiving!!
Sam
Hi Allyson! The premade graham cracker crust won’t hold all of the batter and your baking times will vary, but it will work. 🙂
Allyson
Thank you so much for the reply!! Happy Thanksgiving!!
Lisa
Hi. After cooling on oven for 10 min., do I continue to cool cake on oven for the hour or two more or put on counter? This is my first cheesecake from scratch! Super excited! 😊 Thanks.
Sam
Hi Lisa! You can let it cool on the top of the oven for a few hours until it’s ready to refrigerate. That will help it cool more slowly. 🙂
CAMM93
I know your recipe calls for blocks. I was unable to find blocks of cream cheese… If you HAD to use Philadelphia Cream Cheese Spread, how would you do it?
Sam
Honestly I just wouldn’t due to bad results in the past. I’m sorry! If someone else has tried making it this way with success I would love it if they would chime in!
Abi
Do you just do as much rum as vanilla?
Sam
Hi Abi! I have never tried rum in this recipe.
Charlene
When can you remove the spring form from the cheesecake
Sam
Hi Charlene! I always leave it on through storage, pop off the ring to serve and then put it back in the refrigerator that way. It’s an easy way to store it, but after it has cooled you can remove it from the pan. Be careful as it can be a bit tough to slide the whole thing off. 🙂
Kevin
I often times substitute bourbon for vanilla in the same quantity.
Susan
This was my first time making this, and I had no problem except would appreciate any tips on testing doneness of the cheesecake. I did the jiggle method and the center felt firm. My husband was anxious to try it and it wasn’t completely chilled inside (even after being in the refrigerator for a few hours). The very center was a bit softer than desirable. I’m hoping it will firm up, but would appreciate tips.
Sam
Hi Susan! The jiggle method and tapping the center are the best way to test if it’s done. It should firm up a little as it sits and cools and is refrigerated. 🙂
Dani
Sam, I just wanted to let you know this is a fantastic recipe and great tips too!!! I made this last Thanksgiving and it came out perfect! I’m making it again today for this year’s feast and am expecting the same great results.
Thank you for all you do for us, your readers. Keep up the great work!!!
Dani
Sam
Thank you so much, Dani! I’m so glad you’ve enjoyed it so much! 🙂
Lady J
I made this recipe but mine cracked in the oven 😫 still going to eat it to see how it tastes after it cools and goes in the fridge for 8 hours.