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.
alexis
can I use pre made Graham cracker pie crust
Sam
Hi Alexis! The cheesecake probably won’t fit in a pre made graham cracker crust.
Alyssa
Followed the instructions to a t. Cracked like crazy 😕 can’t wait to try it tomorrow though!
Sam
Hi Alyssa! I am so sorry that happened! I hope you still love it. 🙂
Adda
I made this cheese cake it’s in the oven now. I’m praying it comes good and don’t crack.
Although all your tips are good about the cracking. We will see what happens 😉
Sam
Make sure to free the crust from the edge of the pan and let it cool to room temperature slowly. I hope it turns out! 🙂
Sonya
I just made this tonight following your recipe. I cant wait to dig in tomorrow! Looks perfect to me! I wish I could post a pic to show you. I followed all you tips and watched your vid. Thank you for the recipe and tips.
Sam
Hi Sonya! I hope everyone loves the cheesecake! Unfortunately, there isn’t a really easy way to post a picture here. I do have a Facebook Group you can join to share pictures. I love to see everyones desserts! 🙂
Julie
I totally messed up! I just realized I only have a 7 inch pan! So I’m not sure what to do?! I took out probably a cup of the cheesecake batter, but not sure how long it should be in the oven. I’m afraid I’m going to under or over cook it. Help!
Sam
O no! I’m not sure on the baking time, Julie, but if you bake it at the proper temperature it should still turn out. Just keep an eye on it while it bakes. I hope it turned out for you. 🙂
Hannah
This is my second time trying this recipe! It was amazing the first time; it did crack, but I don’t really worry about that. I have one in the oven right now for Thanksgiving and I can’t wait!
Thank you for the helpful tips!
Sam
I am so glad you enjoy the cheesecake so much, Hannah! 🙂
Roman
Me too!!!! Amazing recipe!!!! Tyvm!!!!!
Stefinee
I have one in the oven too!!! I can’t wait it is my first time making it. I sure do hope it turns out as wonderful as it looked when it went in.
Sam
I hope you love it, Stefinee! 🙂
Shannon Renae Carpenter-Baum
I made this.. it’s in the oven.. praying it comes out good !!!!!!!
Sam
I hope everyone loves it! 🙂
Heather
Uh this receipe said 32 oz cream cheese thats 2 cream cheese blocks and i seen you put in 4? I just done 2 cream cheese blocks i hope it bakes right….. Shoot
Sam
I hope it turns out for you Heather! A brick of cream cheese is typically 8 oz so that’s why you see 4 there. 🙂
Bob
Hello,
Can I bake an pre made crust or will it burn?
Thank you!
Sam
Hi Bob! You can use a pre made crust, but it probably won’t hold all of the batter. 🙂
Carol-Ann Crocker
I just made it for thanksgiving tomorrow, and after 60 minutes baking at 325 the top was completely light brown, and appears done. I’m hoping it’s not too done….
Sam
Hi Carol! Hopefully it is ok for you! It sounds like it may have gone just a little too long. Good luck! 🙂
Sheila
Can you make this recipe for 2 cheesecakes at once …or do you have to make them Separately
Sugar Spun Run
Hello, Sheila! You should be fine to double the recipe and do it all at once. Just be sure to distribute the ingredients evenly. 🙂
Paul Patron
This is my first time making the cheese cake and I ran out of time and it’s now past midnight. I have made the filling and have ot in the fridge overnight but stopped short of putting the eggs in. I will do that in the morning and then bake. I hope it will be okay.
Sam
Hi Paul! Ideally you want all of your ingredients to be at room temperature, otherwise they won’t come together well. If you let it get back to room temperature it should combine and you should be ok. 🙂
Riochelle
I made this recipe for Thanksgiving today. I haven’t tasted it yet, but it came out beautifully. I followed the directions exactly and it is currently in the refrigerator with the springform pan around it. I only got one small crack but it mended itself while cooling! I can’t seem to post a picture here though. Great recipe and directions. Thank you.
Sam
I hope everyone loves the cheesecake! It is unfortunately not possible to post a picture here, but I do have a Facebook Group that you can post pictures in if you’d like. I love seeing how things turn out. 🙂
Denise
I have one made for Thanksgiving dinner I had to make something so I chose this I hope it’s good it looks and smells so good. I’ll let you know how it turned out at the dinner thank you.
Sugar Spun Run
Happy Thanksgiving, Denise! I hope that the cheesecake is a hit! 🙂
Michele
I followed your directions. I read them over 3 days straight and watched the video. It cracked. I made it for tomorrow (Thanksgiving). I’m embarrassed because someone is coming that is a good Baker. I hope it at least taste good
Sugar Spun Run
Hi, Michele! I am so sorry that you experienced cracking. There are several factors that could have caused this to happen referenced in my post. Regardless, I hope it still tastes delicious. 🙁
Samanatha
Cracking happens! There are soooo many reasons why it can happen, no need to be embarrassed. I bake often and sometimes it will, sometimes it won’t but when I does, I make a berry compote or chocolate ganache and throw it on top to cover it up. 😋
Angel
I tip my cheesecake with canned pie filling to cover any cracks. Strawberry or Cherry are usually hits.
Ayden H.
Within a week, you seemed to have changed your recipe quite a bit. and even the time spent baking. Question is, what was the matter with the old recipe? For example, brown sugars been added, and extra 2 tablespoons been added, 1 egg, more vanilla extract, 1/3 of a cup less sour cream, and the lemon juice has been taken out completely.
Sam
Hi Ayden, I’m really not sure what you mean. This recipe hasn’t changed at all since I published it in January?
Michelle Harrison
Wow! Thank you! I haven’t attempted making cheesecake since my last disaster 20+ years ago. I just gave up on making a good one. You’ve changed that. I followed your directions closely and OMG, a perfect, delicious cheesecake! I never thought I could do it. I’m inspired!
Sugar Spun Run
I am so glad that my cheesecake recipe inspired you, Michelle! I am so glad that it turned out perfectly. I hope that you enjoy it! 🙂