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.
Lori
I was wondering, can you add blueberries or strawberries on top?
Emily @ Sugar Spun Run
Hi Lori! Yes, this cheesecake tastes great when topped with fresh fruit. We also love using our super simple strawberry sauce or blueberry sauce too!
Krista
My oven and microwave are in one, built into my wall. Am I able to leave it out on the counter instead of on top of the oven, since I can’t do that?
Emily @ Sugar Spun Run
Hi Krista! If using a wall oven, just leave it open until it cools down to room temperature. 🙂
Bern
Can I use a 10″ springform pan for this cheesecake recipe? If yes, still need to bake it at 325 for 75 mins? Thank you so much!
Emily @ Sugar Spun Run
You can! Just keep an eye on it because it will finish sooner. Enjoy 😊
Jeri Willman
I have a 10” springform pan. Will this recipe work or do I have to adjust it? Thanks for your help! 😁
Emily @ Sugar Spun Run
Hi Jeri! It will work in a 10″ pan, but it will likely be done faster than what is written. Just keep an eye on it and you should be good 🙂
Jennifer Ray
Hello Sam: I am looking forward to making your cheesecake! Thank you for the video—very helpful. I have one question. Do you grease the springform pan? Thanks very much,
Emily @ Sugar Spun Run
No need to grease the springform pan, Jennifer! Please let us know how it turns out for you 😊
Sara
Hi,
I made this, with just a few, minor changes. I prebaked the crust, used lemon infused sugar, added a tablespoon of lemon juice to the sour cream and due to the lovely brown sugar in the crust, which makes a huge difference (I used dark brown) I decided to try a bit of cinnamon with it, which turned out divine. I only had the crust at the bottom, because cheesecake reasons. I wrapped the sprinform in foil, which was a smart move, because even with parchment paper sealing, butter from the crust leaked out (no biggie, it’s the most delicious crust and totally worth it.) 75 minutes was about seven minutes too long. The very edges curdled, but the rest was one of the creamiest, perfect cheesecakes! I was so worried it would crack, because of the puffiness, but my top came out perfect!! It was definitely a hit in this cheesecake loving house and I’ll be using this recipe for now on. Absolutely delicious and super easy! Less clean up than other recipes, which is always a bonus. I’m a skilled (amateur) baker, but anyone can make this. I’ll definitely be recommending this recipe, especially to those I know who are scared to try a cheesecake! Thank you, so much!
Sam
I am so glad you enjoyed it so much, Sara! 🙂
Lindsey Nix
Made this for Thanksgiving on a whim and it was DEVOURED before the pumpkin pie or apple pie!
Jane
I made this today for the first time. Oven preheated at 325. I set the timer for 65 minutes and opened the door and it had cracked around the edges. Was it baked too long. I was so careful on the instructions. Disappointing, hope it tastes ok for company.
Sam
Hi Jane! I’m sorry this happened! A little bit of cracking could happen from over-mixing the cheesecake, or potentially over-baking. I hope everyone still enjoyed it. You can always cover the cheesecake with a chocolate ganache on top or even a nice decorative whipped cream border. 🙂
Hed
What rack should I place the cheescake on? And will this recipe work even if I don’t have an electric mixer? Just a whisk
Emily @ Sugar Spun Run
Hi Hed! Use your center rack. You can mix it by hand if you don’t have any kind of electric mixer, it will just be a pretty good arm workout. 😊
Martha
Can you freeze the cheesecake after you bake & cool it?
Emily @ Sugar Spun Run
Hi Martha! We actually cover this in the post. 😊
Patty
Love this recipe!! Wondering if I can swirl in 1/2 cup of beach plum juice? A little thicker than Cranberry juice.
Sam
Hi Patty! I’d be concerned it would make the batter a little too thin. 1/2 cup is a good bit. 🙁
Janie
I have a question, why did my cheesecake puff up and it is a caramel color on top. Did I over Bake it? Concerned. Followed directions ..
Sam
Hi Janie! Usually this happens if the oven temperature is running a little too hot or if the cheesecake was baked too close to the heating element.
Jason
Hello, I’ve made this cheesecake before and everyone loved it! I have a Christmas party to go to where I’m supposed to bring something and I was wanting to make individual cheesecakes where you just drop the vanilla wafer in the bottom of the muffin pans for the crust, but use this cheesecake recipe again for the filling. I was wondering if you have any idea how long I would need to bake it for. The recipes I see call for 15-20 minutes looks like but not sure if that would be a good standard time to start with. Thank you!
Sam
Hi Jason! Follow the instructions on my mini cheesecakes and you’ll be set! It’s the same as this recipe, only cut in half and with baking time and technique for individual mini cheesecakes. I hope that helps! 🙂
Eric Piekarz
Hi! O. M. G. I have been stopping at my local bakery for years buying thier cheesecake. Never even considered making one myself till I stumbled on this recipe. It came out literally perfect on the first try! Thank you!! I would like just a tiny bit more “sour”. I am not a cook AT ALL…but I can follow instructions. Should I add a little lemon juice? More sour cream? And if so… How much?? Thanks!- Eric
Sam
I’m so glad you enjoyed it so much, Eric! It’s really hard for me to say exactly how to do it. I know others put some lemon juice in their cheesecake. I would think you could add an extra spoonful or 2 of sour cream. Good luck! 🙂
Tammy
Can I make a chocolate crumb crust instead?
Emily @ Sugar Spun Run
Sure, that should work fine! 😊
Stephanie
Hi,
When I didn’t have a springform pan, I used a cast iron skillet lined with foil.
Using heavy duty foil, I took a piece long enough to fold over the edges of the pan by a couple inches and folded it in half lengthwise so there would be a double thickness. It covered most of the bottom of the skillet. Then I repeated that with another piece of foil & laid it in there across the first. (Like a fat plus sign)
After the baking & cooling, I was able to lift it out of the pan with the foil.
Sam
Thank you for sharing, Stephanie!!
Siri
Hi Sam, I made this cheese cake 3-4 times now and going to make it again this week. It always turns out perfect 😍 thank you so much so such an amazing recipe!!
Can’t wait to try other recipes from your page 😊
Mike
I don’t have a springform pan, do I need to change the baking settings if I use a 9” glass pie pan?
Sam
Hi Mike! Your temperature will remain the same. Your pie plate may not fit all of the batter so be sure to not overfill it and keep an eye on it while it bakes because it may take slightly less time in the oven. 🙂
Mike
Luckily my sister has a springform pan!
But mine cracked 😕. I followed directions as best I could. All room temp ingredients. Cooled first 15 minutes atop the oven. Could it be because I mixed everything with a fork and got too much air mixed in? Baked too long (it was definitely more than slightly puffy on the edges, where it cracked first). Haven’t tried it yet but I’m guessing it’s still going to taste great! Thanks!
Sam
O no1 I’m sorry the cracks happened! This is most likely from how it was mixed especially if the sides were starting to puff. 🙁
Mike
No worries! It still tasted fantastic and that’s all I really care about 😁
Eugenia K
AMAZING!!! done it several times and it always turns out great and super smooth! I follow all your tips, as well as the recipe steps, which I think are the key to such a successful cheesecake. Thanks so much for sharing 🙂 Happy Holidays!
Emily @ Sugar Spun Run
We’re so happy you’ve had success with our cheesecake recipe, Eugenia! Thanks so much for commenting. Happy holidays to you too ❤️