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.
Sharon
If I want to add lemon juice how much would you recommend?
Sam
Hi Sharon! Without having tried it I can’t say for sure what would need to be done. If you are looking for a lemon cheesecake, I actually just recently shared one.
Pamela
I made this but used your oreo cookie crust using dark chocolate oreos. I also add fresh lemon juice and rind. I baked it at 300 in a convection oven for 65 minutes. It looks amazing. Excited to try it 😃
Destiny
Hi! Excited to try this recipe for Father’s Day! After allowing the cheesecake to cool for 1-2 hours, is it able to be eaten? Or is it required to cool for at least 6 hours before consumption? I’m also using a gas oven. Would cooking time and temperature remain the same? May be a silly questions, but thought I would ask! Thanks! 🙂
Emily @ Sugar Spun Run
Hi Destiny! You’ll want to let it cool for the full amount of time for the best flavor and texture. There shouldn’t be any difference with the gas oven. Enjoy ❤
Destiny
Much appreciated! Thank you! 🙂
SlimC
I too will be trying this recipe but wondering why the crust is not pre baked prior to filling? Also, I’ve always kept the cake in the oven cracked open for cooling, does that not need to be done here? I’ve seen a lot of other recipes say 2-3 blocks cream cheese for 9” pan, will 4 be too much? First time using gas oven so hopefully that won’t affect it. Thanks for the recipe. I’ll let you know how it goes.
Sam
There’s no need to prebake the crust here as the entire thing will be in the oven for quite some time. You can definitely allow the cheesecake to cool in a cracked oven. I don’t really have the option to do so in my house and it does still turn out. I do have several tips on perfecting the cheesecake with no cracks so make sure to read and re-read those for best results. The recipe works great as written. I can’t speak for why other recipes have used different amounts. They were probably going for different ratios to create a slightly different texture. The gas oven shouldn’t give you any issues. My oven was gas at the time of making this. I hope you love it! 🙂
lizzy
i decided to make this cheesecake recipe years ago for thanksgiving and now my family insists I make one for every family function. It has never failed to impress everyone at the functions. although I follow the tips to a T I haven’t quite accomplished making one without it cracking
Noorin
I baked twice for my diabetic hubby, following your tips closely, only replacing sugar with stevia – one for one half . Both turned up creamy & delicious. Hubby finished the 2 cheese cakes within 4 days. The best cheese cakes I v ever baked! Thank you.
Emily @ Sugar Spun Run
Wonderful! Thanks for letting us know how that substitution worked for you, Noorin! 😋
Lacey Alesna
I made it for my family Christmas party this past year. EVERYONE loved it! I’ve never made a cheesecake, ever!! I was pleased with how it tasted as was everyone else. The only thing is, I have an electric oven. Conventional, I think? It became spotted with brown on top. It definitely didn’t affect the taste, but the next time I make it, any pointers on how long I should bake it? Or what I should do to prevent it from being a little burnt?
Thank you for your recipe!!! Yummy! xo
Sam
I’m so glad you enjoyed it so much, Lacey! I am also using an electric conventional oven, yours may just be running a tad bit hotter so the cheesecake may have just needed a minute or two less to bake. I would just check it a few minutes earlier next time. 🙂
Sonya
Great recipe and it was easy to follow. My daughter loves cheesecake so this was a surprise for her. I got a huge crack in the middle while it was cooling for 10 minutes on top of the oven. Not sure why. Maybe I should’ve loosened the edges sooner? Will try this next time!
Sam
O no! Make sure to reread the section on tips for preventing cracks before you try again as well. I hope everyone still loved it! 🙂
Ela
I made this cake last week and it was amazing!!! but when I took it out of the oven it started watering and the crust got wet from the sides. Do you know how can I fix that
Sam
Hi Ela! I’m not sure I fully understand what happened here? Did you use a waterbath and get some water into the cheesecake?
Kimberly
I have 1 question, Is it salted or unsalted butter?
Emily @ Sugar Spun Run
Either will work fine for this recipe. Enjoy, Kimberly!
Carol
Thank you for this recipe! I followed this recipe to a T, including having watched your video. Mine ended up cracking but the texture and flavor were lovely, just what I’d hoped for. Would it be possible to substitute lemon juice for the vanilla in the recipe?
Emily @ Sugar Spun Run
We’re glad you enjoyed it despite it cracking, Carol. Definitely read our troubleshooting section to avoid this in the future! And yes, you can add some lemon juice–We’d recommend adding the vanilla too though 😊
Amber
I’m going to try this recipe for the first time this week. It’s my boyfriends birthday and he loves cheesecake. Wish me luck!! Never made cheesecake before. How long is it good for after cooking? His bday is Friday and I’d like to make it Wednesday. Any caramel sauce recipes you recommend?
Emily @ Sugar Spun Run
Hi Amber! Definitely give the post a thorough read and watch the video before getting started–there’s lots of good tips for beginners in there! The cheesecake will keep for about 5-7 days in the fridge, and we absolutely recommend topping it with our caramel sauce. We hope your boyfriend loves the cheesecake! 😊
Kelly
If I want to cut this recipe in half what size pan should I use and how long should I bake it.
Thank you
Sam
Hi Kelly! Honestly I haven’t tried it so I can’t say for sure. A 6 inch springform pan may hold it, but I don’t know how long it would need to bake.
Cindy Blevins
I didn’t have enough cream cheese so used a smaller springform pan and it came out just right as I used half of the recipe ingredients other than I used all the crumbs didn’t divide that in half. ❤️
Emily @ Sugar Spun Run
We’re so glad you liked it, Cindy!
Daniela
I’m making this right now with half the ingredients. Anybody here figured out the baking time please? I’m kinda going by eye for now. I’ll let you know how it goes
Joe Likes Cake
I have a 8″ and a 10″ spring form pan, but not a 9″ pan. Which one should I use and should I make any adjustments?
Emily @ Sugar Spun Run
The 10″ will work, since you’d have too much batter for the 8″. The bake time will just be a bit less, so keep an eye on it 😊
Joe Likes Cake
Thanks and
Wish me luck…will report back
Nikki
Hello! Approximately how high up the sides would the crust need to go for a 9″ springform pan as called for in the recipe? I’m always unsure of the volume of filling I will end up with and I don’t want to make the crust too tall/thin or too short/dense. Essentially, how tall is this cheesecake?
Sam
Hi Nikki! I haven’t measured it exactly, but pressing your crust 2 inches up the side should easily cover it. It doesn’t have to be exact. I would recommend going a little higher than shorter if you are worried about it. 🙂
Linda Garza
I’ve made this cheesecake numerous times and love it, so simple and delicious!
Karen A Ries
This turned out perfect! I took one to a graduation party yesterday as an extra gift to the grad along with the card. Her face lit up, and I told her the topping was strawberry. No sooner did we set it on the table with the other sweets, and it sorta disappeared, I mean fast!
Emily @ Sugar Spun Run
What a lovely graduation gift, Karen! Sounds like the cheesecake was a real hit ❤
Jen
I baked this in a convection oven at 300 degrees and it worked great. Delicious. Thank you for the recipe.
Emily @ Sugar Spun Run
We’re glad it turned out for you, Jen! Thanks for your review 😊
Patty Shockley
Best cheesecake receipe.Made it for Father’s Day celebration. I should have made two. This will ne my go-to
Karla
I’m pretty sure this is the first recipe I’ve ever been compelled to write a review for. This is hands down the best cheesecake I have ever made. Simply amazing!! I did add a squeeze of lemon juice but that was the only change I made. The texture was the real winner here!!
Sam
Thank you so much for taking the time to write, Karla! I’m so glad you enjoyed it so much! 🙂