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.
Lauren
SO DANG GOOD!! I love to bake but I have never made a homemade cheesecake…so when my mom requested one for her birthday I was nervous to say the least. I did everything EXACTLY as the recipe said and it came out perfect!!! Being patient and making sure everything was room temperature was worth it. This will be the only cheesecake recipe I will ever make!
Luke
I notice that you don’t recommend to use cream cheese from a tub. Can you explain why? I live in Europe and the markets I shop at only have Philadelphia cream cheese I’m a tub.
Sam
Hi Luke! Typically the tub style cream cheese has additives to it that don’t allow the cheesecake to set properly.
Ashley S.
Can I bake this in one of the tin throw away pans?
Sam
It may not hold all of the batter which could change your bake time, but it could be done. 🙂
jackie
Do we use salted or unsalted butter?
Sam
Hi Jackie! It won’t really make too much of a difference here, but I used salted butter. 🙂
Lisa
This really is the best cheesecake! We made this recipe for my son to take to work for the boss’s birthday. The boss is a cheesecake aficionado and after a few bites, he declared this the best cheesecake he’s ever eaten. It was simple to make, especially with the video and all the great advice! Turned out perfect–looked just like the picture! Since then, I have turned to Sugar Spun Run whenever I need an impressive dessert or just want a good recipe that will turn out! Thanks, Sam, for all your hard work bringing us tested recipes that are delicious and foolproof.
Madelyn
Hi! If I am using a 6.5 in springform, how long should I bake? I am also halving the recipe so I don’t overfill! Also, is a waterbath not necessary?
Emily @ Sugar Spun Run
Hi Madelyn! Unfortunately we haven’t baked it in a smaller pan. We would recommend you keep an eye on it and check for the cues that it is done. There is no need for a water bath here 🙂
Taylor
What pan can this fit in to make cheesecake bars that make at least 20-24 also can I add things like chocolate pumpkin or anything to make it different flavors?
Emily @ Sugar Spun Run
Hi Taylor! We recommend you follow our cheesecake bars or chocolate cheesecake bars recipe. Adding pumpkin would definitely take some tweaking, and without trying out ourselves, we can’t say for sure what would need to be done. Hope that helps 🙂
Jennifer
Can I take off the bottom of pan without sticking or should I leave there. I’m putting it a box to take to a party and it will be on a cake board. Just don’t want it to fall apart
Emily @ Sugar Spun Run
Hi Jennifer! If you haven’t baked it yet, you could use some parchment before adding your crust. If you already made it, we’d recommend you just slide a spatula underneath of the crust to try to loosen it a little bit. 🙂
Chris
Is there a way to add strawberry flavoring to the cheesecake. I don’t want to mess it up. It’s a great recipe.
Sam
Hi Chris! You could add a strawberry extract or just make my strawberry sauce and put it on top. 🙂
Larry Ellis
Great instructions and tips.
AnnMarie
Can I use a 10 inch pan and if so do I have to make any adjustments? if so what do you suggest?
Emily @ Sugar Spun Run
Hi AnnMarie! This recipe will work just fine in a 10 inch pan. It will be ready sooner than what is listed though, so keep an eye on it! Enjoy 😊
SWC
I’ve made countless cheesecakes over the years. This is the best cream cheese version EVER!
I made it with a chocolate wafer crust.
Monica
I’ll be using a double oven and won’t have the warm stove top to use for cooling the cheesecake down. Should I keep it in the oven, turned off, with the door open to bring it to room temperature?
Sam
Hi Monica! That will work well. 🙂
Michelle
Would you know how to adjust the recipe to a convection oven?
Sam
Hi Michelle! Unfortunately I do not typically bake with a convection oven so I can’t advise. 🙁
GiannaTheChef
This cheesecake has the best taste and texture of any cheesecake I’ve ever had before!! This is my new go-to recipe. There was a large crack in the middle, but I was in a rush and didn’t read the tips before the recipe. Reading them now I realize I would have had a absolutely perfect cheesecake if I’d followed them but I don’t mind at all. Definitely the best!! Thanks!
100% recommend
V.M.
Genius. I had another recipe, but I had to try yours after looking at the ratings. I did have to slightly modify it to fit our 10″ Spring-Form-Pans, and to make it Allergy Free for my wife. But I’ve been doing this for many years, so it wasn’t very difficult. Anyway, I cooked ours in our Convection oven. It took right about 56 minutes, and came out perfectly. My other recipe made for a delicious Cheesecake, but lacks the shear WOW-Factor of yours. Thank you so much.