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.
Emma
We made this recipe but we’re rather underwhelmed. The cheese part mainly tasted like cream cheese and wasn’t very exciting. It was definitely edible but nothing you really want to have two slices of. So we keep looking for a recipe 🙂
Sam
Hi Emma! If it tasted just like cream cheese and the results were lackluster it may be that the cheesecake was over-baked. I’d try it again for less time in the oven.
Vicki
I have 2 bricks of cream cheese warming to room temp, is that even enough? It’s all I have 😦
Emily @ Sugar Spun Run
Hi Vicki! You will want to halve the recipe if you only have 16 oz of cream cheese 😊
Rachel
It was my first time ever making cheesecake, and I chose this recipe to follow. It was delicious! My family requested that I make it again for them. Highly recommend!
Dom Jordan
This is My first ever foray into baking, but have been cooking off and on for years. My wife recently complained that she LOVES cheesecake but every time she makes it, it turns out wrong. I volunteered (something any former Military Family member cringes to hear, I know..) and have the cheesecake in the oven now. She tasted the batter and was extremely impressed, Thank you, Nicole for sharing this recipe with us out here! Will edit it after tasting to relate how it went!
Dom Jordan
The wife passed out before cheesecake had set, but had a piece when she woke up.. I DID have a couple of cracks (I think I mixed it a little too much) but it turned out awesome regardless! thanks so much for sharing this!! I have been told I’m the cheesecake maker of the family now, and I have to perform at least once a month!
Emily @ Sugar Spun Run
We’re so glad you gave our recipe a try, Dom! Thanks for letting us know how it went for you 😊
Danielle S
I’ve made this several times- easy and delicious!! However, my cheesecake cracks every time- why and how do you prevent this?
Emily @ Sugar Spun Run
Hi Danielle! We’re so happy you like the cheesecake! We detail how to prevent cracks extensively in the post; definitely take a look there to see if you can sort out some possible causes 😊
Pat Cresap
The best recipe for ease in creating the cheesecake………texture of finished product is excellent. Thanks!
Emily @ Sugar Spun Run
So glad you think so, Pat! Thanks for trying the recipe and leaving a review–we appreciate it!
Lisa Z
I am blown away by this recipe !
My cheesecake came out perfect .
Your instructions and technique are so helpful and the presentation is beautiful.
I am beyond satisfied, I am in love with this recipe ♥️
Thank you
Sam
I am so thrilled to hear this, Lisa! Thank you so much for trying my recipe, I appreciate it! 🙂
Stephen McMurry
Before you add your crust to the pan do you add anything to the pan to keep it from sticking?
Sam
Hi Stephen! I do not.
Stephen McMurry
Hey Sam I made this and it turned out perfectly thank you so much…. I did have to double up on the Graham cracker crust cause the cup and a half did not suffice in a nine inch spring form pan for me…
Emily @ Sugar Spun Run
So glad it turned out perfectly for you, Stephen ❤️
June
This is the BEST cheesecake I have ever made! My son loved it as well. I just followed the directions exactly. I believe having the ingredients at room temperature and not overbeating the eggs was key. Absolutely delicious. No need for me to ever buy a cheesecake again as it could never taste better than this recipe. Thank you for this recipe!
Sara
Hi, can I change the crust to Oreo and add Oreos to make this an Oreo cheesecake? I have made this cheesecake before and it is amazing! I would love to use it as a base for my cake!
Sam
Hi Sara! I actually have an oreo cheesecake I would recommend making. 🙂
Nicole
Hey Sam!
What should I do if I want a smaller cheesecake? This recipe is fabulous and easy, but I don’t need a full 9″ cheesecake for only 4 people.
If I were to half or otherwise downsize the recipe, what size of spring-form pan should I use?
Sam
Hi Nicole! I believe if you cut the recipe in half you could put it in a 7 inch springform pan, but I haven’t tried it to say for sure and I wouldn’t know a bake time on it.
Rebecca
I don’t have a springform pan, so could I make the cheesecake in a regular cake pan? If so what size of pan and how long should I bake it for?
Sam
Hi Rebecca! I would recommend a pie plate over a regular cake pan. You would need 2 pie plates. I’m not sure on a bake time though.
Dana
Thanks so much!! Do you have any suggestions on what to bake this in if I do not have a spring pan?
This looks amazing!
Sam
Hi Dana! You could split it between 2 pie plates, but your bake time will be greatly reduced.
Megan
How long do you let it cool before removing from the spring form pan? I’ve never used one before
Emily @ Sugar Spun Run
Hi Megan! We usually remove the springform collar just before serving, then place it back on for storing in the fridge. Hope that helps 😊
Alee
I followed instructions exactly and 75 minutes and it is dark brown on top. Super disappointed 😞. I should have checked it more often but I trusted the recipe because most on your cite are accurate.
Lindsay
I also had a dark brown top and gained a crack during the ten minutes of cooling before running the knife around the collar
Courtney
Really appreciate the video. Cheesecake was delicious, however, I ended up with a crack 🙁 I will definitely try again 😉
Emma
Hello! Do I need to bake the crust alone before adding in the cheesecake batter ? So far the raw batter is creamy delicious lol
Sam
Hi Emma! There’s no need to pre-bake the crust. 🙂
Natalie
I love this recipe. It’s easy too. It’s also my husband’s favorite. And when my dad hears I’m making cheesecake, he always asks me to save him some. I always make it the day before, makes it yummier for sure. I’ve been baking it in a pie pan this whole time and have now gotten a spring form pan for Christmas. Yay! I do want to ask, do I leave the cheesecake in the spring form pan while it’s in the fridge too?
Emily @ Sugar Spun Run
Hi Natalie! Yes, we recommend leaving it in the pan until you’re ready to serve, removing the collar to serve, and then placing it back on for storage. Hope that helps! 😊
Vincent
I love the recipe but feel like a 10 minute bake of crust before pouring on mixture would be nice addition. Gonna try it next time.
Jeanie
Best cheesecake ever. Love not having to mess around with warm water bath. Everything at room temp I believe is the key! Came out prefect and delicious!