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.
Bunny
First time baking a cheesecake and using also first time using spring form pan- do we need to line the pan with parchment?
Also- if eggs aren’t room can we run under warm water?
Sam
The pan does not need to be lined with parchment paper. Occasionally a spring form pan will leak so some people like to place it on a cookie sheet when baking. You could set the eggs in some luke warm water to help them come to room temperature a little more quickly. 🙂
Marion
Hi! I am using a 7 inch spring foam pan. Any advice on altering the recipe to fit that pan size? Also, how long would I bake it for?
Thanks so much!
Sam
Hi Marion! I don’t really know exactly how to alter it to make it fit your 7 inch spring form pan. You could use the excess to make mini cheesecakes in a muffin tin if you’d like. I also am not sure on a bake time for a 7 inch spring form pan. I would just keep an eye on it and check for the signs that it is done. 🙂
Tracy Waters
Awesome!!!!! I made this Cheesecake last year and it was so good. I’ve got my cream cheese and eggs out now because I’m making it again.lol Best cheese cake ever!!! 😋
Desiree Arney
I’m planning on trying this recipe but I have a wall oven. So for cooling I’ve heard of turning off the oven and leaving the door ajar and letting it cool in the oven. Is this a good way to cool or should I just leave it on the counter to cool?
Thanks,
Des
Sam
Hi Desiree! Yes turning off the oven and leaving it open is a good way to slowly cool the cheesecake. 🙂
Desiree Arney
I have a wall oven instead of a stand alone range. I’ve heard of leaving the cheesecake in the oven with the door ajar to cool, after turning the oven off of course, or should I just leave it on the counter to cool?
Sam
Hi Desiree! Leaving it in the oven to cool with the door cracked will work just fine. 🙂
Frank M
Making today Sugar free with sugar free shortbread cookies for the crust. Increased the vanilla to 1 tables spoon . Batter tasted perfect. Used splenda for all the sugars. Will post results .
Barbara Roberts
Just realized my spring form is maybe 6″ how will this turn out in a non spring form?
Sam
Hi Barbara! It will still turn out it just may be a little tricky to get the cheesecake out of the pan. 🙂
Erin
Is there a specific reason you can’t use cream cheese in the tub? They don’t sell it in blocks in my country!
Sam
They add other ingredients to it so it becomes spreadable, making it difficult for it to set and hold it’s shape.
Maria
Hello! Excited to try this! My kids really love Oreo crust, is there an option to do this with this recipe? any suggestions? Thank you!! ❤️
Sam
Hi Maria! I actually have an oreo crust recipe you could use. 🙂
Resa
Hi,
I don’t have a spring form pan, could I make this in a 9×11 Pyrex dish?
Sam
Hi Resa! It may be a little thin and difficult to get out of the pan but it will work. I’m not sure on a bake time.
Marty
Hi Resca I used the exact dish you are using and it worked out just fine! Check after 60 minutes for doneness, great recipe BTW!
Karen
Best I’ve ever made. I followed the recipe exactly. It didn’t crack and is delicious!
Tena
Can you make this in a premade ghram cracker crust like you buy in the stores? (On vacation and don’t have a spring form pan) if the answer is yes, what adjustments need to be made if any. Thank you in advance for your time 😊
Sam
Hi Tena! A premade crust won’t hold all of the batter, but you can use it if you want. It will drastically reduce your bake time, although I’m not sure how long it would take to finish baking. 🙂
Tena
Thank you so much fro taking the time to reply! I’ll just have to risk it and use best judgement on the bake time lol. I’ll probably make one pie and some minis ^_^
Michelle Abegg
Hi Sam,
I’m am going to make this cheesecake today. Two questions, do you use salted or unsalted butter and which rack do you use in the oven? I’m assuming the center, but just wanted to be sure.
Thanks,
Michelle
Emily @ Sugar Spun Run
Hi Michelle! We use unsalted for the crust, but if you only have salted on hand, that will work too. And yes, bake on the center rack! Enjoy 😊
Priscilla Sides
How can i turn this into a lemon cheesecake? Can I substitute the vanilla with lemon extract and add some zest? I was thinking about putting lemon curd on top also.
Sam
Hi Priscilla! A lemon cheesecake is in the works, but it’s taking a lot more tweaking than I had originally planned for so I can’t advise on exactly how to do it.
Blake
Hey There! If I were to make a Reese’s version of this…do I simply just add like a cup of Peanut Butter to this cheesecake mixture? Or do I need to deduct something else first (like maybe use less cream cheese?)
I’ve made this original recipe twice already and it was SOOOO amazing! Scared to deviate to another recipe because I love yours so much!
Sam
Hi Blake! I’m not sure exactly how you would alter this as I haven’t tried it. I’m not sure just adding peanut butter would work, but if you try it I would love to know how it goes. 🙂
Sash
This is an awesome cheesecake recipe! I’ve made it twice already, and both times came out stellar. I was wondering how feasible it would be to add anything inside the cake like a fruit based syrup or chocolate? My girlfriend really likes chocolate, however I don’t want to do a full chocolate cheesecake. Maybe a simple layer of melted chocolate would suffice? If there are any suggestions for things (chocolate or otherwise) to incorporate into the batter while baking – or just toppings to put on top of the cake -, I’d love to hear what all they are! Thanks!
Sam
Hi Sash! I think a chocolate ripple would work here. I haven’t tried it. For fruit you could probably swirl in a jam. Other than that a topping is always a simple way to do it without altering the actual cheesecake. 🙂
hannah
could this recipe make cheesecake cupcakes? like single serve! if so how long in the oven would you say
Emily @ Sugar Spun Run
Hi Hannah! Give our Mini Cheesecakes a try 😊
Shelley
Hi, I plan on making this for my husband, but have a question first. Our oven is separate from our stove so I won’t be able to let the cheesecake rest on top for ten minutes. Will it effect the outcome if I don’t rest it there and instead on top of our stove?
Thanks in advance!
Sam
Hi Shelley! The purpose of resting it on top is to get it to cool as slowly as possible to prevent any cracks from forming. If you don’t have that option then you can just leave it out on the counter to cool. 🙂
shawn shields
after the ten minutes do you release the spring on the pan or do you leave til its totally cooled? my first whole cheescake in a spring pan. i used the knife to loosen the crust after the ten minutes out of the oven . so just wondering do i need to keep it in the spring pan til its completely cooled.
Sam
Hi Shawn! I keep mine in the pan and actually serve it from that pan. I will take the ring off to slice and serve and if there are any leftovers I will just snap the ring back on, cover it and place in the refrigerator. 🙂