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.
Lynne Neenan
I followed the recipe precisely and this was, for certain, the best cheesecake recipe! The texture was extraordinarily velvety and creamy! Thank you for rescuing me from the tinfoil springform pan and the water bath. I am forever thankful and so is my family!
Natalie
My fiancée doesn’t really eat sweets except for his favorite dessert which is cheesecake, so I make them often. I always like to try new recipes and this has been the absolute best I have ever found. I won’t be trying any new recipes and will just stick with this one as he LOVED it! The only thing I did differently was add a little sour cream topping (with sugar and vanilla extract) to cover up some cracks!
Emily @ Sugar Spun Run
Wow, we love hearing that Natalie! Thanks for giving our recipe a shot and letting us know how it went for you 🙂
Sandrine
And again the second time I made this delicious recipe! My family loved this and it was the best cheesecake ever! Perfect tips and tricks how to make the best cheesecake ever. Thank you again🙏🏻. Kind regards from Belgium
Kait
Made this cheesecake for Christmas Eve tonight and can’t believe how delicious it was. I followed all instructions except baked the crust for 6 minutes prior to filling and baked the cake for 55 mins instead of 75 (took it out once the edges were golden brown)
Everyone loved it! It was so creamy and decadent. I served with whipped cream and mixed berries, can’t wait to make again!
Kaci
My favorite recipe so far! No cracks! Making this for Christmas and gingers crossed it turns out like last time!
Scott
Hi, Merry Christmas Eve, to all. Making this right now! Looks great already!
CJ
can you make mini cheesecakes with this recipe?
Sam
Hi CJ! I actually have a mini cheesecake recipe. 🙂
Lynette
When do you remove the springform?
Sam
Hi Lynette! I usually serve mine from the springform pan. When I’m done I snap the ring back on and store it in the refrigerator. 🙂
Stacy
Sam-you’re cheesecake is incredible!!! Everyone loves it! I have a question…I am following your specific instructions to mix very little to not incorporate air (in fact, not even letting the mixer run as much as you do in the video due to fear of cracks!), I am ensuring the batter is smooth before adding to the crust…slowly mashing any lumps upon the side of the mixing bowl…I seem to be getting a few air bubbles/ holes on top of my cakes. I can cover with berries and the like but wanted a smooth surface. Is this normal? I cannot see any atop of yours in the video. If not over mixing, do I need to have the filling set aside a few minutes to reduce/ release these bubbles pre-bake? Or are they inevitable? Please advise…🤗
Sam
Hi Stacy! You could try letting it rest for about 30 minutes before putting it in the oven and that should bring out any air bubbles.
Misty
My grandma always made our cheesecake for all holidays and I miss her version and she took her recipe to the grave with her. She always used the same square pan for her cheesecake. Can I do the same with your recipe?
Sam
Hi Misty! You can make this in a square pan. You bake times may vary though. 🙂
Lisa lapointe
This is the first time using your recipe……..so far no cracks and it looks and smells Devine! I will let you know how it tastes.
david
I should probably wait until it’s done before I leave a comment. But I’m worried. I didn’t realize cheese cake rises and with 20 minutes left the cake is about 3/8 higher than the crust. Perhaps I should have had a practice run before committing to bringing desserts for Christmas. I think your instructions are great but perhaps you could recommend how high the crust should be. Mine was about 2″ high in a 9″ spring pan and the batter was about even with it prior to putting in the oven.
Sam
Hi David! The crust doesn’t have to go the entire height of the cheesecake, you’ll be fine. If it’s rising too much though it may have been over-mixed. 🙁
Susan
This is my favorite cheesecake recipe. I use frequently and also substitute almond extract for the vanilla sometimes. I recommend a water bath to help with the cracking. I simply add water to the cookie sheet (obviously it has sides that contain the water) and put the foil lined springform pan on it. I also use the 8″ pan for a thicker cheesecake.
david
First of all it was absolutely delicious. Much better than the one I ran to the store to buy this morning because I was too embarrassed to take an ugly cheesecake to the party. I’m glad I have it in the fridge. I believe I made a couple of mistakes. The first one was I did overmix it. I set out the ingredients at least 2 hours before I mixed. But the cream cheese stuck to the paddle and sides of the bowl. Once I added the sugar and sour cream it started to blend much easier. I think had I added it earlier or from the start it would have taken less mixing. I also cooked it at 325 for 70 minutes. It was pretty golden and probably no more than 10 minutes from being burnt. It also collapsed about 3/8 of an inch. When I went to get the store made cheesecake this morning I also bought an oven thermometer. Turns out my oven runs 12 or more degrees hot. So really I cooked it at 240 for 70 minutes. I’m also thinking that maybe I should have baked it on the top rack instead of the center rack although I’m not sure that would have mattered. With all that being said a couple of friends said it looked perfectly fine and tasted delicious. So perhaps just maybe ugly cheesecakes are more common than I thought.
Marissa
I have made many cheesecakes and this is the very first time I made one that didn’t crack! I’m so impressed and will be saving this recipe for many more delicious bakes. Thank you!
Denise
If I make these in cupcake liners would the oven temp change and how long should it cook for?
Emily @ Sugar Spun Run
Hi Denise! We recommend you try our Mini Cheesecakes instead 😊
Vickie Anderson
Made this recipe for the first time today. It taste great. Only thing is it’s yellow on top. Can anyone tell me why that is? The only thing I can think of is that I used fresh eggs instead of store bought eggs, but I wouldn’t think it would cause that.
Sam
Hi Vickie! If your eggs were really yellow it may possibly cause this, if not your oven may have caused this.
Sue Ausburn
Just made the cheesecake as directed after watching the video. In the oven now. Looks perfect and very easy! Thank you. Merry Christmas 🎄
Donna Rigoni
Can I use greek yogurt in place of sour cream?
Emily @ Sugar Spun Run
Sure! Enjoy your cheesecake Donna!