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.
Nicole
I followed all of your tips, but my cheesecake still cracked. Presentation was not what I was hoping for, but it does taste fabulous.
Sabrina
Do you also bring the sour cream to room temperature before using it?
Emily @ Sugar Spun Run
Hi Sabrina! It’s best if they’re all at room temperature 😊
Julie
Do I use light or dark Brown sugar for this cheesecake recipe? Thank you.
Julie
Emily @ Sugar Spun Run
Hi Julie! Since it’s such a small amount, either will work fine here 😊
Joselen
Quick question, could I use this recipe with a premade crust? It is nine inches but it came in a sort of tin pan.
Sam
Sure thing! It probably won’t hold all of the batter and your bake time will probably be reduced, just keep an eye on it. 🙂
Kathryn Dickinson
My springform pan is 10”- do you have any ingredient measurement modifications to share for that size?
Sam
Hi Kathryn! I don’t have any alterations to the recipe. Your cheesecake will just be a little bit thinner. You may want to increase the crust a little bit. 🙂
Rocky A
Made this delicious recipe a few times and wow!! Best recipe for cheesecake 😋 Thank you~
Mallie
AWESOME RECIPE! This has become my new favorite cheesecake to make! So delicious and wonderfully rich. Turned out beautiful as well.
Emily @ Sugar Spun Run
We are so happy it’s such a success for you, Mallie! Thanks for coming back to leave a review–we really appreciate it ❤️
MC
Can you bake in a cupcake pans instead? If so how long should it be?
Emily @ Sugar Spun Run
Hi MC! You can follow our mini cheesecakes recipe if you want to bake in a cupcake pan 😊
Laurie Radlein
I have a lot of batter left for some reason.
Can this be saved in the fridge to be used for another cheesecake the next day?
Emily @ Sugar Spun Run
We haven’t tried it, but we think it should work fine. Enjoy, Laurie!
Terri
This baked cheesecake is so creamy n delicious… I added whipped topping to mine … Yum 😋
Smantha
Every other cheesecake recipe I looked at says to prebake the crust so that it sets. I noticed yours doesn’t, is this not an important step? I’m concerned the crust will become soggy and crumble when it comes out.
Sam
There is no need to prebake the crust here. Being a graham cracker crust it will be a bit crumbly but shouldn’t completely fall apart on you. 🙂
Sapna
Hi – do you have suggestions to replace the eggs in the recipe? I don’t eat eggs but would love to try out your recipe
Emily @ Sugar Spun Run
Hi Sapna! You should give our no-bake cheesecake a try! It’s got the classic cheesecake taste without any eggs 😊
Earl
First attempt at making a Cheesecake. So very glad it was your recipe I tried. This was just so easy, and it turned out perfectly!!!
JR
Thanks for the great recipe, can’t wait to try! Just curious if plain greek yogurt can be used instead of sour cream in this recipe?
Sam
Plain greek yogurt will work just fine here. 🙂
Annie
Easy to follow but my cheesecake cracked. I’m not sure if my oven might be hotter than the temp says (old oven)
It still smells wonderful, but a little more creme brulee ish. The top is very dark and caramelized.
I’m hoping it tastes better than it looks. It was still very jiggly when I pulled it out. Suppose I shouldve checked it periodically around 50 minutes since it came out so dark.
But I would 100% try this recipe again.
Sam
Hi Annie! I have a few tips in the post that can help prevent cracks. I would make sure to re-read through those so you don’t get them next time. You can always top it with a ganache, strawberry sauce, or even whipped cream! I hope you love the cheesecake. 🙂
YB
I honestly have 0 cooking/baking skills, and even I was able to make this cheesecake! It was literally the BEST cheesecake I’ve had and my family agrees! Thank you for all your detailed notes and tips, it makes the outcome so much better for a novice. Will definitely try more recipes!
Bonnie
I have never been able to successfully produce a good cheesecake and had decided I just could not do cheesecake. This recipe ROCKS!! Thank you so much!! I followed the directions exactly until the baking time; I have a convection oven and found 64 minutes to be perfect! The middle was cooked, the edges are still creamy, and there was no need for a water bath!!
Emily @ Sugar Spun Run
We are SO happy it was a winner for you, Bonnie! Enjoy that cheesecake 😊
Rob
Hi Sam
I love this recipe. However, I have a wall oven which means I can not set the finished cheesecake on to stove top to properly cool. I tried turning the oven off and opened the door to cool it that but the cake continues to cook. So my second attempt I just took it out and set it on the stove top loosened the sides and it still cracked but the creamy texture is spot on. What do recommend to prevent the cheesecake from cracking. Please help
Sam
Hi Rob! I actually also have a wall oven and don’t have the luxury of leaving the door open with little ones running around. Take a read through the post I have several tips there that can help you get a crack free cheesecake. I hope it turns out perfect next time! 🙂
Ron
I’m preparing to utilize your recipe today, however I don’t see where it says to remove the spring form pan? Is it left around the cheesecake while cooling in the fridge or removed immediately after loosening the cheesecake from the sides after sitting on the top of the oven?
Emily @ Sugar Spun Run
Hi Ron! We leave it in the springform until we’re ready to serve, then place the collar back on when storing in the fridge. Hope that helps!