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.
Lynn
This was my second time making your recipe. It was delicious both times but the second time it turned out more aesthetically pleasing. I learned from my minor mistakes. I’m not a professional baker so I care more about taste than small imperfections. I would recommend making a fruit reduction or some other topping if it doesn’t look the way you want it to. Great recipe. My new go to. Thanks.
Emily @ Sugar Spun Run
We’re so happy you gave it another try, Lynn! Chocolate ganache is another delicious topping option too ❤️
Jon Langford
I’ve tried myriad cheesecake recipes over the years with and without the water bath. All have cracked and now I understand why…room temperature ingredients and don’t over mix them. Great recipe and directions.
Marissa
I’ve made this for Christmas two years in a row and made mistakes both times. The first year I wasn’t thinking and only bought half the cream cheese so it was an extra skinny (but still delicious!) cheesecake. This year I was eager to get it started after a full day of working and the cream cheese wasn’t fully softened. It looked okay until I added the eggs and then I started to notice small clumps in the mixture. I beat as much as I could by hand and had to let it go. Luckily it turned out fine, I just had some for breakfast and I can’t see or taste any cream cheese clumps. The cheesecake was in for exactly 75 minutes and was puffed up and golden on the edges. I did gradually cool it and have had no cracks or issues. Tastes great despite my mistakes and this is truly a wonderful recipe.
Emily @ Sugar Spun Run
Cheesecake can be quite a challenge, but it sounds like you still had yummy results regardless. We’re so happy you gave it another try ❤️
Peg
I am wanting to make this into 6” and 7”cheesecakes. How do you suggest adjusting the ingredients?
Emily @ Sugar Spun Run
Hi Peg! Cutting the recipe in half will make slightly more than will fit into a 6 inch springform pan. Just be sure not to overfill or over-bake (you will have a new bake time!), and you should be good. Hope this is helpful 🙂
Kayla
Just made this tonight and I’m waiting till 2am so I can dig in 😅😅 It looks amazing, no cracks. Followed all your tips! Thanks so much !
Emily @ Sugar Spun Run
That’s dedication! We are so happy it turned out beautifully for you, Kayla ❤️
Lynzey
I’m not an adult yet, but I have been baking for years and usually handle desserts for the family and special occasions, this year I was tasked with making a cheesecake for Christmas. I have never made one before so this was new to me. So far it’s not finished cooling so I don’t know how well it is yet. I did notice that it probably could’ve cooked less, and that it had expanded a lot over the pan. It has gone down some. Overall it wasn’t too hard to make but I’ll update when we taste is and what not
Emily @ Sugar Spun Run
Hi Lynzey! A cheesecake that puffs up can be caused by incorporating too much air into the batter. We have lots of tips in the post and the video that are helpful for beginner cheesecake bakers, if you’d like to check those out. We hope it tasted great! 😊
Jules
Followed the recipe exactly and it cracked and expanded. I’m sure it probably tastes fine but this recipe is not it. The crust to filling ratio was also way off. The filling expanded 2 inches above the crust.
Sam
Hi Jules! Unfortunately if the filling expanded and you ended up with cracks this is a sure sign that too much air was whipped into the cheesecake and the batter was over-beaten. It may be helpful to watch the video and read through the tips in the blog post if you would like to try it again. The crust is also what I always use and is shown in the photos (and the video), I think the ratio is pretty good and it’s what i recommend but you could always increase or reduce the crust to your liking.
Jen
Family loved this cheesecake on Christmas Eve. My first time ever making a non-no bake cheesecake, followed recipe and tips and my niece said it was the best thing she’s ever eaten! This one is a new tradition for us!
Emily @ Sugar Spun Run
Wonderful! Thanks for letting us know how it turned out for you, Jen!
Patti
Best cheesecake ever! It came out perfectly smooth and so delicious! Not a crack in sight❤️
Trisha
Turned out perfectly!! Thank you for sharing the recipe
Sam
I’m so happy to hear it, Trisha! Thank you for trying my recipe! 🙂
Julie
I am gluten and dairy free so I took a chance and used Tofutti cream cheese and I added a tsp of lemon juice. I made my own GF crust. It looks amazing and tastes just like I remembered.
Jordan
Great recipe but huge cracks in the top 🙁 should have followed the method of leaving the oven door open
Scott
I have never made a cheese cake before. It turned out fan! Very good recipe and very easy!
Sam
So happy to hear this! Thank you for letting me know how it turned out for you, Scott!
Ana
I have been following this recipe exactly for a couple of years now and it’s always amazing, never cracks or burns. I always use a blueberry topping and people really like it. Thank you for a great recipe.
Sam
I am so happy to hear this, Ana! Thank you so much for trying my recipe, I appreciate it! 🙂
Naty Flores
It didn’t look like your cheese cake, it cracked and got puffy, I’m so depressed
Sam
Hi Naty! Unfortunately this means the batter was over-beaten. Make sure you cream cheese is completely softened before beginning and do not over-beat the batter, particularly the eggs. It may be helpful to read through the blog post and even watch the video if you would like to try again. Also note that this doesn’t mean it won’t taste good, it could still taste great and you can always hide the cracks beneath some whipped cream or ganache!
Laura
This was the best cheesecake I’ve ever eaten – and I’ve eaten quite a few over my lifetime. This gets an A-plus!
Kristy
Made this in a 7 inch pan before I realized it was smaller than called for. How would I adjust the baking time? Thank you!
Sam
Hi Kristy! I haven’t made it in a 7 inch pan. Make sure you don’t overfill your pan and keep an eye on it when baking. It should take less time. 🙂
emily
followed the recipe to a T & tonnsssss of cracks! I’m sure it will taste amazing, but just bummed at how it looks.
Chris
So many things can cause cracks when baking a cheesecake. Everything from an overfilled pan to baking a few minutes longer than necessary or too sudden of a change in temperature. The first time I made this cheesecake, I had tons of cracks too but after you’ve made a few you get better at it and can make crack free cheesecakes.