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.
S
Could this be done in an 8 inch springform pan?
Emily @ Sugar Spun Run
You will have too much batter for an 8 inch springform pan, so make sure not to over-fill the pan or you will have a big mess on your hands. Your baking time will probably be different as well, just keep an eye on it and check for the signs that it is done. Enjoy! 🙂
Abby
Hi! Can i use greek yogurt instead of sour cream?
Emily @ Sugar Spun Run
You sure can. Enjoy!
Cynthia
I’m preparing to make this and I only have a 10” springform pan. Should I adjust the ingredients to have enough filling so I will still get a high cheesecake?
Sam
Hi Cynthia! You could adjust the ingredients if you’d like but I haven’t done it to say exactly how you would need to adjust them. Your cheesecake won’t be too terribly thin without any adjustments, just remember your bake time will change using a different size pan. 🙂
Jess
I came back to share my tip: 1/3 Less Fat cream cheese AKA Nuefchatel cheese!! Less cracking! Second time using this recipe and this go round I made two of these cheesecakes in one day (two cheesecake lovers and two birthdays). First ever time making, I HAD to use the 1/3 Less Fat because everything else was sold out. Beautiful turn out (except I’m still getting gritty edges). Second time, I used regular cream cheese and it’s so much more firm during prep to where I felt I had to whip it more which we know we don’t want! I followed exactly to a T again and the cheesecake cracked right through the middle unfortunately. I didn’t have that problem the first time so I tested my theory. Third cheesecake, I bought the 1/3 less fat again and again was happy to see it’s softer and so much easier to work with, less whipping necessary and minimal cracking (just around very outer ring which settles back together as it cools). Give it a shot if youre struggling with too much air in batter! 🙂
Caylie
hello, I do not have a springform pan unfortunately I was wondering if I could line a cake pan with tinfoil? would that mess with the cooking process? this recipe sounds so good and can not wait to try it.
Emily @ Sugar Spun Run
Hi Caylie! It will fill a little more than a typical cake pan holds since the springform pan is a little deeper, but you can use the cake pan. Be sure not to overfill it. Getting it out will just be a little tougher–foil or parchment may help with that. 🙂
Andrea
Love your cheesecake!! This time I’m using half the amount of ingredients since i only had 16oz of cream cheese. Will the baking time be the same or will i have to pull it out a little earlier ?
Emily @ Sugar Spun Run
Hi Andrea! The bake time will be less, but we’re not sure what it will be. Keep an eye on it, and you should be good. Enjoy!
michael washington
can i use a already made crust
Emily @ Sugar Spun Run
Hi Michael! A premade crust won’t quite hold all of the batter, but it will work. Your bake time will be different. Make sure to not overfill your crust. 🙂
Lyndee
I’ve use made this recipe several times now and my family loves it. It never lasts more than 2 days here lol. I’ve added toppings on occasion and made it plain as well which is my favorite. I currently have one in the oven with chocolate chips. Which just has tasted amazing in the past as well. Thank you for such a delicious and easy recipe.
Emily @ Sugar Spun Run
Thank you so much for trusting our recipe, Lyndee! We’re so happy the cheesecake is such a hit in your house. Enjoy ❤
B
Would I just add some lemon juice to this to make it Lemon Cheesecake? Thanks
Emily @ Sugar Spun Run
We’d actually suggest incorporating some lemon zest into your batter. Lemon juice could work too, but it’s less flavorful and you’ll need to be careful adding it or you could make the filling too thin. You could also top your finished cheesecake with lemon curd. Let us know how it turns out for you 😊
Eva
Lovely and easy recipe I tried the first time and it turned out very well 😊 thank you for good instructions and sharing your tips. I am definitely following your recipe for cheesecake from now on. Good job! Everyone who tried said it’s delicious ♥️
Emily @ Sugar Spun Run
We’re so happy it turned out so well for you on the first try, Eva! Thanks so much for coming back to let us know how it went 😊
Terrie Houtman
I just finished making this cheesecake. The butter from the crust leaked all over the bottom of the oven! My bad. The cake was cracking in the oven before it finished baking. What did I do wrong?
The cake was in for 75 minutes but very jiggly and getting brown on the top. Should I through it out or will it still taste good once cooled?
Frustrated in Illinois😢
Sam
Hi Terri! I’m so sorry this happened! The crust leaking can be frustrating, next time I’d put your springform pan on a baking sheet. I have a tips section in the post on how to prevent cracks. There are lots of things that could cause cracking. If it starts to brown without being finished you can always tent the cheesecake with aluminum foil, but if it’s still really jiggly your oven temperature may be a bit hotter than it says it is. I would still try it. That’s a lot of work to throw it away. Cracks aren’t going to change the flavor. I hope you still enjoyed it! 🙂
Lisa
This cake turned out perfectly. My daughter-in-law said it was the best she ever had. My neighbor and son said the same. None of them are overly generous with praise so I know they were sincere! I added some lemon zest to the filling. Perfect, no cracks! I’m making another this week. How far in advance can cake be made?
Emily @ Sugar Spun Run
Hi Lisa! We’re so happy the cheesecake was such a hit for you–that’s wonderful! It should be good for about a week in the fridge. Just make sure to cover it tightly (an airtight container is best) so it doesn’t absorb any fridge odors or dry out. 🙂
Kay
I made the cheesecake Thursday for my husband’s birthday. He and our family loved it. It was delicious and very easy. I will definitely make it again.
Sam
I’m so glad everyone enjoyed it so much, Kay! 🙂
Jess
My first time making a cheesecake and I was thrilled how well this turned out. I made it for my partner for Vday and he said it was the best cheesecake he’d ever had and I believe him!! I don’t even like cheesecake…but this may have converted me. The texture was so nice and it was just…delish! I put some fresh raspberries on top and made a raspberry sauce to go with it. Thanks!! 🙂
Jess
Would also LOVE to see this adapted for a lemon variation!! I don’t know the baking knowledge to do it myself! I briefly looked at other recipes but they are wildly different mixture compared to this and I’m scared they won’t be nearly as good!
Sam
Great suggestion! I’ll add it to my list. 🙂
Emily @ Sugar Spun Run
We’re so happy we converted you to team cheesecake, Jess! Thanks so much for trying our recipe and coming back to leave a review–we really appreciate it. Enjoy ❤
Sandra Kirschbaum
I just made this cheesecake now. I am sharing it with my husband and parents. I have made this cheesecake 3 times and it has tasted wonderful each time! My mom said that it tasted better than the store and even restaurants. My husband and I wholeheartedly agree. Once, I added canned cherries to the top for my dad’s birthday and he raves about it. Another time, I added fresh sliced strawberries on top for my mom on Mother’s Day. Today, I made a plain cheesecake for Valentine’s Day. 💕. So, I am sure it will again be a hit for my family. Thanks for this amazing cheesecake recipe. We love it!
Sam
I’m so glad everyone enjoys it so much, Sandra! I love a good fresh strawberry topping with my cheesecake. 🙂
Mills
How long do you bake if it’s made in cupcake liners?
Emily @ Sugar Spun Run
Hi Mills! We recommend you follow the recipe for our mini cheesecakes.
Rose
This was the best cheesecake I have made and I tried a lot of recipes! Followed the recipe perfectly! My family all loved it! I made a lemon curd and also blueberry toppings! Definitely 5 stars!
Thank you Emily!!
Emily @ Sugar Spun Run
We’re so happy you loved it, Rose! Your toppings sound absolutely delicious. Thanks for coming back to leave a review–enjoy! 😊
Carmen
I had made this cheesecake in the past month and it was the best yet loved that it wasn’t that super sweet like I had other times. My family loved loved it !! And I am making again today I hope it turns out good like several months ago.
Emily @ Sugar Spun Run
We’re so happy it was a hit for you, Carmen! Hopefully today’s cake turns out just as well. Enjoy ❤
Sue
Fantastic recipe!! I added a little lemon zest to the batter and after the cake cooled, I added a little more lemon zest to decorate the top. So much easier than a water bath and absolutely no cracks! THANK YOU
Emily @ Sugar Spun Run
Sounds delicious, Sue! We’re so glad you like our recipe ♥
Paula A
I was wanting to make a peanut butter cheesecake. Could I use this recipe and just add 1 cup of peanut butter or would other adjustments need to be made?
Emily @ Sugar Spun Run
Hi Paula! We can’t say for sure without trying it. Peanut butter can be tricky in recipes and it could ruin the texture of the cheesecake. If you do try it, we would love to hear how it turns out for you!
Gloria
I first made the mini cheesecakes which were an absolute hit! So good. Once I bought a springform pan I attempted this recipe. However, I am having trouble with the baking process; my cheesecake is growing over the pan by an inch and I keep getting a huge dip in the middle. Am I over mixing my batter? I adjusted my oven temp. to 300° because it runs hotter than most. Any advice? Thanks for all the amazing and delicious recipes!
Emily @ Sugar Spun Run
We’re so sorry your cheesecake is overflowing your pan, Gloria 🙁 We agree; it sounds like the batter may have been over-mixed. Once the eggs are added, take it easy with the batter. We hope it turns out picture perfect next time! 🙂