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.
Rhonda Brumitt
Made this cheesecake today, and it’s beautiful! Taking it to a church potluck tomorrow, so I’ll let you know how wonderful it tastes! Wish I could send a pic!
Emily @ Sugar Spun Run
We hope it was a hit, Rhonda! You can always share a picture with us on Instagram or in our Facebook group 😊
Rhonda Brumitt
It turned out perfectly! No cracks, and it was creamy and wonderful! This will be my “go-to” cheesecake recipe from now on! Thank you for a great recipe!
Kim
This recipe is simple and delicious. This is the 2nd time I’ve made it. My oven is convection and must cook hot. I can only cook it for about 55 mins and then it’s time to come out. It does crack along the edges but again, I think that is due to the oven cooking more quickly because it’s convection. I’m going to try it on 300 vs 325 next time! Regardless, it’s absolutely delicious and I will continue to use this recipe!
Mihret Teka
7 Tablespoon butter= in gram pls?
Cab You give me the measurements in gram pls?
Tnx
Sam
100g. 🙂
Claudia
So I just made this cheesecake easy to make I will update on taste as soon as it’s ready to eat for dessert tonight
Sassy Jassy
DELICIOUS! Omg! I cannot believe how easy you made this recipe! I just finished letting my cheesecake cook for 6 hours, and I’m in awe that I made this!Thanks so much for this recipe!
Linda
I just took this cheesecake out of the oven and it looks perfect, just like in the video. I’m sure that it will taste as good as it looks!!
Theo
Today was the third time I made this cheesecake, each time it turned out great! It’s great because its the first one that shows up when you google cheesecake recipes so I can always find the same recipe without having to save it haha. I am a male artist who does not bake that much, but when I do I love making extravagant and more difficult things like fudge or cheesecake.
Your explanation in the video is very detailed and simple to follow. You have turned amateur culinary artists like me into pros! Everyone is so impressed with this cheesecake when I make it for my parents birthday parties! SO delicious! Thank you!
Nikki
Super easy to make. However, mine cracked along the edges and in the middle, unfortunately. I followed all of the tips and tricks so I don’t know what went wrong. Fortunately I am covering it with strawberries and sauce so hopefully it won’t be noticed.
Sarah
The same thing happened to me and I wonder if it’s an issue (in my case) that I had split the batter between 2 pie crusts. I didn’t even cook it for the full time. I checked after 30 minutes and saw that it was slightly overcooked… :/
I don’t eat cheesecake and was making this for my boyfriend’s birthday so hopefully it tastes/feels okay texture wise, or else I wasted ingredients lol
Sarah
I baked mine in my toaster oven so it must be a little strong because the top was very brown but it was still so delicious and the easiest cheesecake I’ve ever made. It’s really the easiest cake recipe of all time and so delicious and everyone thought it was just as good if not better than ones from restaurants. TY!
Emily @ Sugar Spun Run
We’re glad you still enjoyed it, Sarah ❤
Yamini
Baked mine today for girls lunch out turned out awesome 😋
Emily @ Sugar Spun Run
Wonderful! Thanks for using our recipe, Yamini ❤
Rachael
Just made this recipe. It’s in the oven now. I am sooooo looking forward to trying this! I was so impressed by how easy it was to make! I love your tips and tricks. I am also a cheesecake snob, but the batter was delicious! We’ll see how it turns out….
Sarah
Can’t wait to try this for my end of year book club party!
Toni
I have always wanted to make a cheesecake but was afraid of the spring form pan. Everyone said this is the best cheesecake they have ever eaten! Thank you for sharing and I am glad I found your recipe first!
Sam
I’m so glad everyone enjoyed it so much, Toni! 🙂
Melissa
Followed the recipe instructions to the letter.. first time I’ve had a cheesecake with no cracks and not dry… my family loved it!
Sam
I’m so glad everyone enjoyed it so much, Melissa! 🙂
Nate
I’ve made this cheese cake multiple times bc it’s that good. The video is helpful too there are a lot of tricks when it comes to baking.
Melanie
I made this cheesecake for my boyfriend’s birthday party. It was my first time ever making cheesecake and his whole family was there (high stakes!). I followed this recipe to a “T” and everyone LOVED it! My boyfriend is a cheesecake snob and said this was the best he’s ever had. We will definitely be making this again in the near future! Thank you!!
Sam
I’m so glad everyone enjoyed it so much, Melanie! 🙂
danesha l lunsford
I agree! this recipe was fantastic! very easy to follow. I added a few crushed oreos and nutter butter’s to make a Reese’s type version for my son’s birthday today… LOVE Love LUV this one.. Hi 5 Sam 🙂
Anne
Why did you not post my comment about t his recipe? Was it because it was not a good review?
Sam
Hi Anne! I’m not sure I ever even saw a comment from you come through. I will publish a negative review if it’s fair and nicely written. I’m sorry I haven’t seen it.
Sandra
Hi Sam,
I don’t care for sour cream in cheesecake, but that’s all I’m finding. We recently moved & my recipes are still packed in a box. May I substitute heavy whipping cream for the sour cream? I think I’ve seen that on a recipe I thought I pinned.
Thank you
Sandy
Sam
Hi Sandra! Heavy whipping cream isn’t a good substitute for sour cream here. You could use full fat greek yogurt.