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.
Alia
This was AMAZING! My family thinks I’m a baking queen. I added a raspberry compote and let me say it was the best dessert I have ever made. My husband and boys keep telling me it was better than cheesecakes we’ve ordered from nice restaurants. Thank you so much! And thank you for making us moms out there feel extra special after all the love we get from making your dessert.
Emily @ Sugar Spun Run
We are so happy the cheesecake was a hit with everyone, Alia! Thanks for coming back to leave a review 🥰
aesha
Is there a square or rectangular pan that I could use to make this other than the springform?
Emily @ Sugar Spun Run
Hi Aesha! As long as you have a deep enough square pan it will work. Your bake time will vary though.
Alissa L.
Oh, my gosh, this is the first fully homemade cheese cake I have ever made and it turned out amazing!!! Made it for a co-worker’s birthday and got rave reviews. Followed the directions exactly (including NO water bath). Thank you!
Emily @ Sugar Spun Run
We’re so happy it was a hit! Thanks for trying our recipe, Alissa 😊
Jess
This cheesecake is absolute perfection. My husband is a cheesecake fanatic so I wanted to bake one for his birthday. I’m a fairly decent cook, and I’ve baked quite a bit… but cheesecake always intimidated me. I scoured the internet and decided on this recipe b/c it seemed the most “user-friendly”. I followed the directions perfectly and the result was so incredible, I was worried my husband might leave me for it. Seriously… I don’t think he wept this many tears of joy when our son was born lol. THIS is the cheesecake. THIS is the recipe. Don’t waste time with anything else but this one right here.
Cindy
I tried this but it came out more like a custard. Not sure where I went wrong, but it was still delicious.
Sam
Hi Cindy! It may have just needed to bake a little bit longer.
Hitee
Mine thickly crusted over with a dark brown colour (like bread) at 325F then crashed (sad face).
Sam
O no! Is your oven running hot by chance?
Janet
This was very delicious! I made a second one today. I just wish my springform pan wouldn’t leak so much butter.
Debby
Haven’t tried this yet and am eager to but only have a 10″ spring form pan…will that still work?
Emily @ Sugar Spun Run
Hi Debby! This recipe will work just fine in a 10 inch pan. It will be ready sooner than what is listed though, so keep an eye on it! Enjoy 😊
Scott
Hi! Thank you! My wife loves this cheesecake! I was wondering if I could incorporate lemon to this recipe? Any thoughts on how I could best do this or if it would work? Thanks again!
Emily @ Sugar Spun Run
Hi Scott! We’d recommend trying our lemon cheesecake ❤️
Laya
Hi
Can a cheesecake be made in flower shaped mold?
Sam
Hi Laya! I don’t see any reason why it wouldn’t work. Your bake time will change though. 🙂
Laya
Thank you Sam.
Laura
I have made this recipe time and time again and it’s definitely a favorite. My husband’s favorite dessert is cheesecake. He has had a lot in his day, and this is by far his most favorite of all. Thank you for sharing your recipe!
Emily @ Sugar Spun Run
Thank you so much for the review, Laura! We’re so happy our recipe is a hit with your husband ❤️
Lyndsi Stickles
Perfect cheesecake! I’ve made a lot of cheesecakes in the past, but this was the best one by far! It was fast and easy to make. I added a little lemon juice as well as the vanilla and it turned out fantastic. I didn’t do a water bath and didn’t have any cracks. I’ll definitely make this again!!
Emily @ Sugar Spun Run
Yay! We’re so happy it came out perfectly for you, Lyndsi!
Ketsy
So far so good. Mine cracked a bit. Recipe doesn’t say how high crumbs on pan or when to remove spring form pan after baking. I don’t think crumbs on recipe were enough to match video.
Sam
Hi Ketsy! You can press them up as high or as low as you’d like, though pressing them above the cheesecake layer will help reduce the risk of cracks. The cheesecake crust in the photos and in video were made using the recipe as written.
Jeff
This recipe is great, I’ve made it time and time again. I however ran out of foil so I couldn’t do the water bath I normally do. I decided to trust the recipe completely and follow the instructions they’ve posted… it’s . DO THE WATER BATH. This literally just pissed me off because it rose so high that it looks like a doctor Seuss desert or something. It’s completely ruined. Complete waste of resources especially now with prices so high Im livid. And if you dare say I did anything wrong, guess what… I make this ALL the time. So I know I didn’t, everything was room temp and I followed the recipe to a T. Please people do the water bath .
Sam
Hi Jeff! The cheesecake that you see clearly shown in the blog photos and the one shown in the video are made exactly as written without a water bath, and as you can see they did not rise like anything Seussian. I’m sorry, but I’m going to dare and offer some feedback: If the cheesecake rose that high it’s indicative of the eggs/cream cheese being over-beaten (an issue you may not notice as much if you previously have used a water bath in the past) or (less likely but possible) an oven temp that’s too high (again, something you may have been able to skate by on with a water bath). Just a note to anyone else reading that it does in fact work as shown and described if the recipe instructions and technique are followed without a water bath.
Marsha
I have used water baths in the past and also have not used water baths. After the last time foil failing me that ticked me off more! I made a cheesecake last night no water bath came out fine.
tom g.
you screwed up. don’t blsme the recipe. i’ve made this many times with NO WATER BATH!
Jess
No way, man. I picked this one because it said “no water bath” and since I’d never made cheesecake before, it was less intimidating. The first one I made was the most perfect cheesecake any of us had ever eaten and I just made two more for my BIL’s birthday and those were no different. This recipe and the the directions couldn’t be more perfect, if you actually follow them properly.
Teresa Johnston
I am onto my second try for the perfect cheesecake using your recipe. I made a couple of rookie errors with the original and it had cracks but still tasted very good. I have a dumb question. I have a 9″ springform pan. I made the crust and felt I needed more crust to get up higher on the sides, so I made 1/2 batch more, thought this was better. But the filling would still be higher than the crust so I quickly threw together another crust in a pie plate and made a mini cheesecake at the same time. Question: Some photos on the net show the cheese cake well above the crust line in a springform pan. Is this what I am suppose to do…just add all the filling and the pan will keep it intact? Thank you so much for the recipe and your advice.
Sam
Hi Teresa! You can have your crust stop below the cheesecake if that’s how it comes out. I prefer to have my crust higher than the cheesecake as it’s another way to help prevent any cracks from forming. 🙂
Adela Makowski
Hello!
It was my first time making a cheesecake. My son asks for one for his birthday each year and we typically pick one at our local Wegmans, which had been our favorite.
Your recipe was effortless and very easy to follow. I baked it only for 60 mins in my electric oven, then left the door open to let it cool for 10 mins. Initially it came out cracked but the cracks disappeared overtime. Mine may have not looked picture perfect but it was absolutely delicious. Thank you for sharing your recipe, we all loved it. 😊
Sam
I’m so glad you enjoyed, Adela! Thank you so much for trying my recipe! 🙂
Ron
I tried this and it was very good. It was nice and creamy in the center, but the closer you got to the edge it was just a tad bit gritty. Not sure what I did wrong. Followed directions to a T.
Emily @ Sugar Spun Run
Hi Ron! It may have been just slightly over-baked 🙁 Glad to hear you still enjoyed it though!
Ron
Thank you for the input. I am definitely gonna make it again. I will back off on the time just a bit. It looked fabulous s well. I wish there was a way to upload a pic and show you how it turned out. For my first shot at it I was definitely pleased!!
Sonya Hall
I have made this cheesecake at least 10 times for my 4 year old grandson, Phoenix (sometimes I even let the adults enjoy it 😉). The only issue I have with this recipe is that Phoenix has turned into a cheesecake critic! He will only eat his Gigi’s cheesecake now🤣💕
Sam
🤣 I’m so glad he enjoys it so much! 🙂
Henry
Good recipe but I had way too much filling leftover. I used a 9″ pie pan but I guess that’s not as deep as a 9″ springform pan. We’ll see how it turns out. Had a tiny bit of the filling and crust and they were good!
Sam
Hi Henry! A 9″ cake pan typically doesn’t hold as much as the springform pan. Keep an eye on it as your bake time will likely be different as well. Enjoy! 🙂