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.
Danielle Statham
This is the BEST cheesecake recipe!! I am so happy!!! Thank you for sharing your recipes!! This is the second recipe of yours I have tried and your instructions are right on!!! happy Thanksgiving!!!
Sugar Spun Run
Thank you so much, Danielle! I am so glad that you enjoyed the cheesecake. Thank you for trying my recipes. I hope that you have a Happy Thanksgiving! 🙂
Susie
I made this cheese cake it the best ever I am making it again today this will be the third one. Thank you
Sugar Spun Run
That is wonderful, Susie! I am so glad that you enjoy it. I hope those you share it with will too! Thank you for commenting. 🙂
Rose
I’m going to use this recipe tomorrow, do you know how many cheese cakes this better will give?
I’m thinking 4 ..
Sam
Hi Rose! This recipe only yields one cheesecake.
Tammie D Spears
So with this recipe…I tweaked it a bit…one extra egg & added a dash of lemon juice too…in the crust I added cinnamon…smells, looks good….glad I found this recipe!!
Sugar Spun Run
That all sounds wonderful, Tammie! I hope that you enjoy the cheesecake, Tammie! 🙂
Nicole Deangelo
Can I use a pre maid Graham cracker crust and just add the cheesecake mixture to that ?
Suzette
I made my cheesecake and poured it into my springform pan on top of my graham cracker crust. The butter in the crust dripped out the bottom as it heated and burned on the bottom of the stove causing me to have to take the cheesecake out of the oven twice to empty the stove of smoke and burning butter. I’m not sure that was supposed to happen.
Sugar Spun Run
Oh no, Suzette! No, this is not supposed to happen. It sounds like the springform pan may have not been sealed tightly. Since this happened, next time, I would place a baking sheet on the rack underneath the cheesecake. Again, I am so sorry that this happened but hope that your cheesecake still tasted delicious. 🙂
Wanda Wood
OMG this is the BEST cheesecake recipe I have ever tried. I followed directions to the T and it came out perfect, no water bath.
Thank you so much, I’m sure my Thanksgiving guest will be very pleased!
Sugar Spun Run
That is so wonderful, Wanda! I am so glad that it turned out so well for you. I hope that your guests enjoy it! Happy Thanksgiving to you! 🙂
Dawn
Can I make the batter then store it in a container and make the cheesecake two days later
Sugar Spun Run
Hello, Dawn! I have never tried it, so I am not certain how it will do, unfortunately. 🙁
Fredi
Hi.
I never made a cheesecake without a water bath, so I’m really excited to try this recipe!
You mention returning the springform ring when you are ready to store in the refrigerator. Does that mean you remove it when the cake is cooling? Do you do that instead of using a knife to separate ate the crust and if so, how soon into the cooling process?
Thanks!
Sugar Spun Run
Hi, Fredi! 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. At this point, you will want to remove the springform pan freeing the crust from the sides so it can contract with your filling as needed. I would let your cheesecake cool on the kitchen counter for about an hour or so before putting it in the refrigerator. When you place it in the fridge, reapply the springform pan ring. I hope that this helps! Good luck making your first cheesecake. Let me know how it turns out! 🙂
David
Can I use the same recipe and cooking time when making this in muffin tins? Any suggestions?
Mike
Taking the plunge today 😳🤞. I didn’t see anything saying how high to go with the Graham cracker crust.
Sugar Spun Run
Hi, Mike! Thanks for trying my cheesecake recipe! You will want to go halfway up the sides with the crust. I have had others not go up the sides at all and had success. Let me know how it turns out! 🙂
Sonya
How many days ahead can I make this cheesecake? I have a busy week before Thanksgiving and I’m bringing the cheesecake. Will it still be good if I make it Monday or Tuesday?
Sugar Spun Run
Hello, Sonya! The cheesecake will last up to 5 days in the refrigerator. You will be fine to make it on Monday or Tuesday. I hope everyone enjoys it! 🙂
Mary M
I made this cheesecake last Saturday and it turned out beautifully. I received several compliments. I didn’t do the water bath so it cracked a little on the top, but I was just able to cut the cheesecake where the crack was and nobody knew the difference. I’m making it again this Wednesday to take to the family Thanksgiving dinner. I’d love to make a lemon cheesecake and would welcome suggestions to use this same recipe but make it lemon. Do I just substitute the vanilla extract for lemon, or do I add lemon juice (and lemon zest perhaps) and leave the vanilla extract in? I’m not good with flying by the seat of my pants when cooking; I prefer going by a recipe.
Sugar Spun Run
Hi, Mary! I am so glad that you enjoyed it! I am not sure how the juice will affect the cheesecake so I don’t recommend it. If you’re aiming for lemon flavor, I recommend lemon extract instead. Let me know how it turns out! 🙂
Mary
I made the cheesecake using the lemon extract instead of vanilla and it turned out great! Not too over-powering with the lemon flavor. Everyone enjoyed it. Thanks for your recipe. I’m keeping this recipe for all my future cheesecakes.
Sugar Spun Run
That is wonderful to hear, Mary! I am so glad that it worked out and everyone enjoyed the cheesecake. 🙂
Destiny
Hey Sam 😊,
If I wanted to make this recipe in 4 inch springform pans do you know how long I should bake the cheesecakes for & if the temperature would remain at 325°?
Sugar Spun Run
Hello, Destiny! The temperature should remain the same, however, I haven’t baked it in this size pan so I am not certain how long it should bake for. I’m sorry that I can’t be more helpful. I hope that your cheesecake turns out wonderfully. 🙂
Donna Burch
I would like to adapt this recipe to a candy cane cheesecake. Any suggestions?
Molly
I would use peppermint extract and stir in or float on the top crushed candy canes