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.
keg
I made the cheesecake and it came out of the oven looking great. I left for 10 minutes and when I came back to run my knife around the pan I had the grand canyon in the middle of my cheesecake. Will you please help and tell me why? I left it on top of the stove. My house is set at 63°F, would this have been an issue?
Sam
The house being at 63 could be an issue, but the crack could also be caused by over-mixing when making the cheesecake. Next time try being really gentle when mixing it together and you can leave it in the oven with the door cracked to help with the cooling. I hope that helps. 🙂
Maureen
I followed the instructions to a tee. So careful about everything. 5 minutes of cooling and 4 big cracks appeared. My house is warm! And I left it in a warm place. Disappointing. I was so careful about following every step precisely.
You look so nice, Sam, and sound so enthusiastic about this recipe. So… I didn’t use my usual recipe (I’ve used it for 25 years!) which calls for beaten egg whites that are folded in and the sour cream is coated on top after baking and baked for another 5 minutes in a hot oven. I’ve never had cracks with that recipe. I’m disappointed but really hope this cheesecake tastes delicious because it is the main dessert for 10 people tomorrow nigh’s Christmas dinnert! I think I will have to smother the top with blueberries to maybe hide the cracks.
Sam
Oh no Maureen, I’m so sorry to hear about the cracks! I hope everyone still enjoyed!
Joann
Just baked it. Looks perfect. I’m sure it will be delicious. Wondering if I should cover cheesecake in fridge after a few hours. Taking to XMAS Eve gathering. Thanks
Sam
Hi Joann! I would probably cover it; since it’s pretty dense it doesn’t typically absorb odors from the fridge and I don’t always cover mine, but better to be safe. Enjoy!
Larissa
I have a 91/2 inch pan do I need to adjust the recipe and if so how?
Sam
Hi Larissa! Is it still a deep springform pan? If so you may have to bake a tad bit less time (check 7 minutes earlier than indicated) but otherwise no changes needed. If you mean a 9 1/2″ pie plate, you will have much more batter than the pan can hold (it may be able to fit into two pans) and you will have to bake for much less time, not sure exactly how long.
Patricia Zehr
I have a 10″ springform pan, will cooking time be different?
Sam
Hi Patricia! It will need a bit less time in the oven.
Ben
Made the cheesecake following the entire recipe, looks and smells fantastic!! Will update once we eat it tomorrow! Smaller cracks but still looks awesome!!
Amy
I swear this recipe has made my boyfriend fall madly in love with me and my non-existent baking skills. No joke, he raves about his “girlfriend’s cheesecake” constantly. 5 mins til my Christmas day treat comes out of the oven…
Jennifer
I am using regular cream cheese but realized that my sour cream is light sour cream. Will that work?
Sam
Hi Jennifer! In this instance I think that will be OK. Enjoy!
Brenda Walker
Just made the cheesecake and split the vanilla with peppermint extract,also added some crushed candy canes,it’s now in the oven.Such a simple cheesecake to make.
Emily @ Sugar Spun Run
Sounds yummy, Brenda! We’re so happy you enjoyed the recipe 😊
Brent
When I looked at your mixture as you were pouring it into your springform pan, mine seemed a lot more watery than yours. Is that from overmixing?
Sam
Hmmm did you make any substitutions or use a low fat cream cheese or was your cream cheese almost melty?
Jelena
First time I made it, I only baked for 65 min due to some comments, however the center was a bit soft. The second time around, I followed the recipe to the T and baked for 75min…it was PERFECTION! Amazing recipe, thank you for sharing.
Emily @ Sugar Spun Run
Hi Jelena! We’re so happy you made it a second time and enjoyed those results even more 😊
Maria
This was my first time making a cheesecake and it turned out absolutely perfect. My go to from now on!
Emily @ Sugar Spun Run
Wonderful! Thanks for commenting, Maria. Enjoy that cheesecake! 🥰
January W
I had to make this recipe twice cause the first time I attempted it it puffed up about an inch over the springform pan and it had a Crack two inches long in the middle. I baked it for 55 min in a 9in pan and the sides of the top were getting dark brown so I think I over mixed and baked it. So I started over and mixed ingredients just enough to incorperate each item and that’s it. This time the cheese cake looked perfect but I only baked it for 45 min in a 10 in pan. Does the time seem right? The top of the cheese cake was firm and the center sprung up when i touched it but still had a jiggle.
Emily @ Sugar Spun Run
Hi January! It makes sense for the bake time to be shorter since you used a larger pan. Hopefully it turned out perfectly! 😊
P
Is the lower fat version of cream cheese an ok substitution?
Sam
I don’t recommend it.
d
I’ve never baked a cheesecake before. I will do it this weekend and I will let you know how it went. It sounds like it will be delish!!
Hadeel
Excellent recipe, very smooth and delicious cheesecake. I followed the directions and it turned out great! My friends thought I bought the cake because it looked flawless.
Emily @ Sugar Spun Run
Thanks so much for using our recipe, Hadeel! We’re so happy it was a success for you ❤️
Matthew
I am making this cheesecake in a few hours, using your recipe as the foundation, but will be mixing in equal parts of crushed Cinnamon Toast Crunch with the gram-cracker crust to get a thicker crust layer and higher sides. I also plan on using some cinnamon in the filling. Can’t wait, my two favorite things in one (cinnamon rolls and cheesecake).
Freddy DeChirico
best cheesecake recipe ever!!!! i was a little skeptical as ive always stuck with my grandmas recipe. And any time ive strayed from it and tried a recipe we were disappointed to say the least. i made this recipe and brought it for thanksgiving dinner with my family and everyone absolutely loved it and even thought it was grandmas recipe, (one person even said it was better), i wont disclose their name at risk of them being disowned from my family. That being said, i will be saving this recipe and using it in the future.
Edith
Hi,
I’ve made this recipe several times now, the cheesecake is delicious! However, I’m wondering if I’m leaving it in the oven for too long? The cheesecake will deflate on me after I pull it out. I promise I’m not opening the oven while it’s cooking. Also, the the top edges of the crust begin to curl in. Any advice? I don’t know too much about baking, just like to bake here and there.
Sam
Hi Edith! If it’s puffing too much like that it may be getting slightly over-mixed when making it.
Kathryn Robinette
I made this cheesecake the other day. I followed your instructions precisely. It was a terrible flop. It tasted fine but deflated and cracked dreadfully and was very dense. I wound up throwing it out. I will give your experienced and careful instructions the benefit of the doubt and say that it could be a bit the result of my altitude (7000 ft). However, in my 40 years of cheesecake baking I will honestly say and believe there is no substitute for a water bath. Remade them last night with the accustomed light, creamy perfection result, baked in a water bath. I am writing this review to help people who may live at higher altitudes, not to be negative. I respect your hard work. Simply honest.
Elizabeth J
Thank you. I also live at a higher altitude, and attempted this with the same results. I will reattempt with a water bath to see if it makes a difference. I’ve never made a cheesecake before, but my fingers are crossed!! Happy holidays
Peg
I also found that the water bath helped. I plan on using this recipe to make a smaller cake for easier gifting. Love this cheesecake!