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.
Ree
Hi can this recipe be held into a Keebler ready made graham crust
I have on in my pantry
Emily @ Sugar Spun Run
Hi Ree! The pre-made crust won’t hold all of the batter and your bake time will be different. Make sure to not overfill your crust and keep an eye on it so it doesn’t over bake. 🙂
Heather
what other pan can you use besides a spring form pan? I have a nine inch pie pan but i feel that would be too small
Emily @ Sugar Spun Run
Hi Heather! Some people have made it in a pie plate; you will just need to make sure your pie plate will hold everything. Your bake time will most likely change, so keep an eye on it. 😊
Ailidh
We smoked our cheesecake in a water bath using maple + cherry pellets, 250 degrees for 3 hours.
I doubled the vanilla extract as the only change from the recipe.
It smells and tastes amazing. Can’t wait for it to cool completely so we can enjoy it.
Sam
Ooo that sounds very interesting. I have never tried smoking a cheesecake that sounds really tasty. 🙂
Emily
Would this still work with a muffin pan to make cheesecake bites id used with muffin tins?
Emily @ Sugar Spun Run
Hi Emily! Yes–just follow our recipe for mini cheesecakes 😀
Theresa C
I’ve made this several times, always perfect. Always delicious with a berry topping. Could I purée fresh raspberries slightly sweetened with sugar, then add a few dollops on cheesecake and swirl through cheesecake batter before baking?
Sam
Hi Theresa! That should work just fine. I’m so glad you’ve enjoyed it so much. 🙂
savannah
Hey there! Im looking to use this recipe but in a small spring form pan. Its for a competition. They take one bite and the rest is discarded. I figured i would make a mini one. i was going to cut the recipe in half. how long should I bake it.
Emily @ Sugar Spun Run
Hi Savannah! Would our mini cheesecakes be better? If not, you can definitely cut this recipe in half, but we’re not sure on the bake time. Just keep an eye on it! 😊
Savannah
Unfortunately no! 🙁 it has to be big enough to cut and slice amongst judges. I’ll try cutting it in half and watching it I’m just scared to over cook!! Thank you so much I have made this recipe before and it is amazing!!
Emily @ Sugar Spun Run
Darn! We’d estimate that it will take about 30-35 minutes in a 6-inch pan. Definitely keep an eye on it though. Good luck, Savannah, and thanks for using our recipe! 🙂
Cathy Cooke
So I have a 91/2 “ springform pan and a 81/2” springform pan. Which would be better and how would I adjust baking time? Thanks!
Sam
I would use the 9.5 and just just check it a few minutes earlier. 🙂
Zain
This was the biggest birthday cake hit ever! Delicious, creamy, tangy and the birthday guy was blown away. Thanks!
Emily @ Sugar Spun Run
We’re so happy to hear that, Zain! Thanks for giving our recipe a try ❤
Celia Beerman
I used to make cheesecakes, but had not for years. I looked high and low for my recipe, but couldn’t find it.After searching online for recipes, I decided to make this one.I followed your instructions exactly.
It came out amazing! This will be my go to recipe from now on!
Emily @ Sugar Spun Run
We are so happy you found our recipe and it turned out so well for you, Celia! Thanks for your review 😊
Lisa C
Tastes amazing. However, mine does not look very nice coming out of the oven. It rises taller than my standard 9 inch spring form pan so the sides look rough. I follow the recipe exactly (I have made twice now). No idea why this is happening Next time, I will use a pan one size larger. Otherwise, the flavor and texture is spot on.
Kerry F.
Lisa, the same is happening to mine, rising at least an inch above my std 9in springform pan. Did you find out why this happens?
Tanya VandenBusch
Can this be made in a instant pot?
Sam
Hi Tanya! I haven’t tried it so I’m not sure how it would be done.
Michael
How high up the sides is the crust supposed to go? Following your directions exactly, I had enough Graham cracker crust to go about half inch up the pan.
Sam
Hi Michael! Mine typically goes almost all the way up the pan, usually it’s higher than the cheesecake batter. While this isn’t absolutely necessary, it does help keep the cheesecake from cracking.
Char
Hello, am i using 4 blocks of cream cheese, or 8?
Thank you
Emily @ Sugar Spun Run
Hi Char! You need 32 oz total, so four 8 oz blocks will work. Hope that helps!
Nancy
Looks great! Need for Tuesday night, can I make on Saturday and not freeze it or should I freeze till Monday?
Sam
Hi Nancy! It should last 3 days in the refrigerator. 🙂
Ruby
I just put my cheesecake in the oven and going over the recipe again,I realized I used half brick and half tub cream cheese. What’s the difference and will it effect my cake?
Emily @ Sugar Spun Run
The cheesecake may not set up properly 🙁
Anna
Hello! Im looking forward to making this tonight. If I wanted to make mini cheesecakes with 4-5″ springform tins, how does the cooking time and temp change?
Emily @ Sugar Spun Run
Hi Anna! We’d estimate it will be closer to the bake time for our mini cheesecakes, but without trying it ourselves, we can’t say for sure. Just keep an eye on them and look for all of the signs of a finished cheesecake 😊
Hannah
If I’m wanting to use heavy whipping cream in place of the sour cream, how much would i use?
Emily @ Sugar Spun Run
Hi Hannah! Plain Greek yogurt is a good substitute for the sour cream. We would not recommend heavy cream. 🙂
Nikita Natarajan
Bestest! <3
Jason
I’ve made this multiple times and it is amazing!!
If we make two at once though, does that affect the cooking time?
Sam
Hi Jason! It may add an extra minute or two to the bake time, just be sure to keep an eye on them. 🙂