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.
Lavonia R Graham
I’m an amateur…..This is my 3rd time trying to make this cheese cake….its baking as I speak…fingers crossed an am praying its perfect. Last time it didn’t set in the middle everything else was very firm the taste was pretty good but presentation….smh NOT so pretty. I am determined to get this…..I’m curious to see how this cheese cake comes out because I used a pecan crust…..
MaryE
This truly deserves the title best cheesecake! I made it last night. I told my husband we had to refrigerate overnight. He couldn’t wait. So we ate some while it was still warm. It was delicious! I couldn’t wait to wake up this morning and try it. This cheesecake is amazing! I loved it. Hubby loved it. It’s so good. And easy to make. I can’t decide between telling everyone I know about it or keeping it a secret and making it for parties. So so good. I think it’s the best thing I ever baked!
Emily @ Sugar Spun Run
That’s too funny, Mary! We’re so happy you both loved the cheesecake. Thanks so much for coming back to leave a review 😊
Brandon
i just made this and took it out of the oven and the cheesecake had expanded way over the top of the pan :(. I followed your directions the best I could and even put a thermometer in the oven to make sure the temp was right. Has this ever happened to you? any idea as to why? I did use a hand mixer instead of a stand if that makes a difference.
still can’t wait to taste it though!
Emily @ Sugar Spun Run
Hi Brandon! We are so sorry this happened! What size pan did you use? The issue could be that your pan was overfilled. 🙁
Kelly P
Is that one 32 oz of cream cheese or two?
Sam
Hi Kelly! You will need 32 oz of cream cheese total.
Joanne
Will be making this recipe tonight! One question though – I am using a 7″ springform pan, should I cut the recipe in half and how long to bake? Thanks so much!
Emily @ Sugar Spun Run
Hi Joanne! Yes, you can halve the recipe to accommodate your pan. We’re not sure on a bake time though, so just keep an eye on it 😊
Sam
What kind of cream cheese can I use if it’s not Philadelphia? Any recommendations?are the cheese triangles passed as cream cheese?
Emily @ Sugar Spun Run
Hi Sam! Any kind of brick-style cream cheese will work. Just avoid the spreadable version that is available in tubs. Hope that helps 😊
GALEN S. WEST
I wish I could add a picture because my cheesecake looks like the Surface of the moon. Lots of cracks and spillage. Tastes great but very ugly looking. I think I put too much on the shell.
Sam
Hi Galen! I’m so sorry this happened! I do have some tips throughout the post on how to prevent cracks. Spring form pans do tend to leak out of the bottom if they aren’t set perfectly. 🙁
Drey
Hi! My cheesecake started browning on top just after about 30mins of baking… how did yours stay white on top? 🙁
Sam
I’m so sorry this happened, Drey! Did you bake it on the center rack? If this is the case your oven may be running a bit hot. You could tent the cheesecake if it’s burning too much. I don’t normally have to do this, but if your oven is giving you a lot of issues I would try tenting it. 🙂
Chavonne Bishop
Hi Sam!
I’ve made this recipe before and my family absolutely lived it! Thanks so much for sharing it. I would like to make it again (as soon as I can get my hands on some cream cheese😜) and I was wondering if I could use brown sugar in place of white. Again thanks for the awesome content. Most of my dessert are come from here…lol.
Emily @ Sugar Spun Run
Hi Chavonne! We’re so happy the cheesecake was a hit for you! Swapping all of the granulated sugar for brown will change the final flavor (brown sugar contains molasses) and it may alter the texture a bit as well. If you try it, let us know what you think 😊
Jules
Hi Sam, I see that you like to use brown sugar in your graham cracker crust and I was just curious as to why that is? Does it add more flavor? Can’t wait to try this.
Emily @ Sugar Spun Run
Hi Jules! Yes, the brown sugar adds a lovely depth of flavor to the crust. You’re going to love it! 😊
Scotty
Used a package of “pecan sandies ” for crust with caramel n pecan topping. I am now regulated to bring your cheesecake for every holiday !
Emily @ Sugar Spun Run
That sounds absolutely amazing, Scotty! Yum 😊
TAMMY SMITH
I mode the cheesecake with a pecan bark crust and it’s Amazing!! Thank you!
Emily @ Sugar Spun Run
Sounds delicious, Tammy! Thanks for trying our recipe 😊
GALEN S. WEST
I am using a gluten free crust but that is the only difference.
Emily @ Sugar Spun Run
Sounds great! Enjoy 😊
Shauncey
Thanks for sharing your recipe, the thoughtful directions and all the helpful notes. My fiancé loves cheesecake and this Christmas I wanted to make him one from scratch. Your recipe was a hit; and trust me, he doesn’t like everyone’s cheesecake recipe! The first one I made cracked in one spot but I made my second today and no cracks!! I let the cream cheese sit out a bit longer this time and I think that really helped. Thanks again for sharing this hit recipe with the world. Much appreciated.
Emily @ Sugar Spun Run
Thank you so much for trying our recipe, Shauncey! We’re so happy your fiancé loved it enough for you to make it a second time. Enjoy! 😊
Gena
Mine also cracked in the middle.. This was my first time too. It was still delicious.
Emily @ Sugar Spun Run
We’re so sorry your cheesecake cracked, Gena! 🙁 Make sure to read the entire post and watch the video for helpful tips, and feel free to top your cheesecake with whipped cream or chocolate ganache to cover the crack.
Julia
i double the graham cracker crust recipe and it is awesome!
Emily @ Sugar Spun Run
We’re so happy you liked it, Julia! Enjoy your cheesecake 😊
Rachel
I’ve made this recipe twice now. Both times it turned out fabulous. I did add 2 tsp of lemon juice to the recipe. Everyone raves about this cheesecake.
Emily @ Sugar Spun Run
We’re so happy you like it, Rachel! Thanks so much for making our recipe twice and coming back to leave a review–we really appreciate it! Enjoy 😊
Paul
I have made this before and had the same problem the second time.The flavour is good but my oven cooks it so quickly.I use a convection oven(I live in a country that dont really use ovens much) and it cooks it so quickly.Like almost half the time the recipe calls for.Both times even at the correct heat(I use a thermometer) the top browns.Tasty but just wondering what I can do to fix this? Can I reduce the temperarure even more?A
Sam
Hi Paul! I wouldn’t recommend reducing the temperature. There is an adjustment needed if you bake with convection vs conventional ovens. The standard is to reduce the temperature given for the conventional oven by 25 degrees F. So in this recipe you’ll want to use 300F with a convection oven. If the top is browning it may be too close to the heat source or it may simply need a few minutes less in the oven. I hope this helps. 🙂
Don
Used your recipe for my 1st cheesecake and it came out perfect except for the bottom edge in a couple areas it was hard from maybe to much graham cracker. I think i packed to much down but other than 3 spots everything else was delicious and came out fine. Thanks
Emily @ Sugar Spun Run
We’re so happy it turned out for you, Don! Congrats on making your first cheesecake–thanks for using our recipe 😊
Myra
Would you adapt this recipe at all if chocolate chips were added?
Emily @ Sugar Spun Run
Hi Myra! You will just fold them into the batter right before adding it into your springform. 🙂