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.
Rita
How can I modify this recipe to make Mini Cheesecakes?
Emily @ Sugar Spun Run
Hi Rita! Give our mini cheesecakes a try instead 😊
Kathy Coffey
Need mini cheesecake recipe please
Sam
Here is the mini cheesecake recipe for you. 🙂
Sarah Jones
I know this isnt a keto recipe, but im hoping uou can answer my question. If I were to use Swerve sweetener in this recipe instead of regular sugar, should I use powdered or granular?
Emily @ Sugar Spun Run
Hi Sarah! Without trying it ourselves, we can’t say for sure which to use or how it would work 🙁
Lisa Armour
Love love this recipe! Comes out perfect every time!❤️
Emily @ Sugar Spun Run
We’re so happy to hear that, Lisa! Thanks so much for trusting our recipe 😊
Katie
Time and time again I keep coming back to this recipe. Very thankful for. No bath recipe. Comes out so beautiful and tastes so perfect. This has become my go to recipe for guests, baby showers and parties!
Emily @ Sugar Spun Run
That is so nice to hear, Katie! We are honored that our recipe is your go-to. Thanks for your review ❤
Alexandra
I couldn’t believe I made it! I brought it to a family potluck and everyone was sad that there was only enough for each of us to have one piece!!! I was asked to make them for two upcoming birthdays, too! I used brown butter for the crust… I could have died, it was so yummy.
Emily @ Sugar Spun Run
That sounds amazing, Alexandra! We’re so happy it was such a hit at your event. Thanks for trying our recipe! ❤
Fatema Jahra
I followed all your instructions and didn’t open my oven until 75 mins was up. It still cracked, it wasn’t cracked at the hour mark. 🙁 please tell me what I’m doing wrong
Sam
I’m so sorry this is happening, Fatema! I have a little tips section in the post that may be able to help answer some questions. The video right above the recipe may be helpful as well. 🙂
Julie
I made this cheesecake last night and it was absolutely scrumptious! Everyone loved it; they even had seconds. The only thing I altered was the time spent in the oven. When the cheesecake was done baking, I turned off the oven and let the cheesecake sit in there with the door open for about 15 minutes. Then I let it sit on the oven for a few hours before putting it in the fridge. I made a huckleberry sauce and boy does it taste and look amazing!!! I wish I could post a picture.
Emily @ Sugar Spun Run
Sounds absolutely delicious, Julie! We’re so happy it turned out so well for you. If you’d like to share a picture with us, you can tag us on Instagram @sugarspun_sam or share it in our Facebook Group. 😊
Sheri
Mine came out really brown on top and is not flat on top. Can you tell me why this happened?
Sam
O no! I’m so sorry this happened, Sheri! I wonder if your oven is running too hot causing it to bake too quickly and cause issues. 🙁
Sheri
I don’t believe that’s the issue. I have a newer oven and I’ve not had this type of problem before. Maybe I’ll try a pan of water underneath it 🤷
Sam
Unfortunately the pan of water won’t solve the browning on top, but if your baking in the center rack and your oven doesn’t run hot, then I’m stumped as to what the problem could be. I never had a problem with an oven running hot until I had to replace one and the new one was way hotter. Sorry I can’t provide any other tips. 🙁
Cynthia
Can I use plain Greek yogurt instead of sour cream? I am making this tomorrow morning for my sons birthday.
Emily @ Sugar Spun Run
Yes! We hope your son loves his cheesecake 😊
Cynthia Francisco
Hi Emily, I made the cheesecake and it turned out great! He absolutely loved it. Said it was the best one I have ever made 🙂 I made a strawberry/raspberry coulis for the top and it was lovely and light and really delicious. Everyone loved it. It will be my new go to for sure.
Emily @ Sugar Spun Run
Wonderful!! That sounds so delicious. Thanks so much for coming back to let us know how it went 😊
Janice
When should you take it out of the pan?? After cooling in the fridge?
Emily @ Sugar Spun Run
Hi Janice! We remove the sides just before serving. Then, if there’s any left, you can put the sides back on and store in the fridge. Hope that helps! Enjoy! 🙂
JoanneJoanne
Such a tasty recipe— and it was an easy recipe to follow. The graham cracker crust is delicious, too!
Emily @ Sugar Spun Run
We’re so glad you liked it, Joanne! Thanks for your review ❤
Veronica
This is my favorite recipe!! Do you know how I can make it into a chocolate cheesecake?
Emily @ Sugar Spun Run
We’re so happy you like it, Veronica! Give our chocolate cheesecake a try instead 😊
Gwen
Hi. I think this is a wonderful recipe. I just wonder what the measurements are for a 7inch springform pan? And also the baking time? Is it also good to bake it in a warm bath? Thank you 😁
Sam
Hi Gwen! I’m not sure of what the measurements are to make it in a 7 inch pan. I haven’t made it like that. You can always make the full batter and use any excess to make my mini cheesecakes. I can’t advise on a bake time either without having tried it. A water bath is not necessary with this cheesecake. 🙂
Jacqui
Can this be made into cheesecake bars? Not sure if you’ve tried that before?
Sam
Hi Jacqui! That should work. I’m not sure on a bake time though. 🙂
Brittany
Hi Sam!
I have this cheesecake in the fridge (for overnight) now. Making it for our anniversary tomorrow. 😀I had a question regarding using whipped cream on top with a piping tip. Would you recommend your normal whipped cream recipe or your stabilized whipped cream recipe? Also, do you have a recipe for a strawberry topping for this cheesecake? 😍
We love your mini cheesecakes so I know this one is going to be incredible!
Thank you!
Brittany
Emily @ Sugar Spun Run
Hi Brittany! We’d recommend the regular whipped cream and our strawberry sauce 🙂 Have a wonderful anniversary and enjoy your cheesecake!
Shannon
I would love any creative ideas how I can add strawberries to make a strawberry/cream cheesecake. Puree them? Or I was thinking of crushing up vanilla/cream cookies like in your Oreo recipe.
Sam
Hi Shannon! The cookies are probably your best bet. The puree could mess up your consistency a little bit. I will definitely start experimenting with it. I’d love to make a strawberry cheesecake. 🙂
Carole
I’m going to use a 10″ glass pie plate like my Mom did. Should the oven temp be lowered and what about baking time? Sounds like a great recipe and the only one I want to try! Thanks
Emily @ Sugar Spun Run
Hi Carole! Unfortunately, we haven’t baked it in a glass pie plate, so we can’t advise on a bake time. Just be sure to keep a close eye on it. Your temperature will be the same 🙂
Judy
When would you remove the cheesecake from the springform pan?
Emily @ Sugar Spun Run
Hi Judy! We remove the sides just before serving. Then, if there’s any left, you can put the sides back on and store in the fridge. Hope that helps! Enjoy! 🙂
Malissa
My springform pan is 10″ — any suggestions for altering the recipe for a slightly larger pan? Thanks!
Emily @ Sugar Spun Run
Hi Malissa! You’ll just want to keep a close eye on it, as it will need less time in the oven. Let us know how you like it! 😊