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.
Florencia
Hi! I tried this recipe and took the cheesecake out at 75 min, the top part sunk a little in the middle, and after a few minutes the top part sunk completely like an inch 🥴 Do you know what could’ve gone wrong?? Thanks!!
Emily @ Sugar Spun Run
Oh no! The most likely cause of a sunken cheesecake is over-mixing when adding the eggs. Take it easy on the eggs next time, and it should turn out picture perfect. 🙂
Shannon Becker
My fav cheesecake recipe as of yet! It came out perfect! Detailed and easy-to-follow instructions to create a gorgeous & decadent, velvety, creamy masterpiece. I was a little worried about the requested quantity of eggs at first but the outcome didn’t taste eggy AT ALL. Topped mine with blueberry compote. Absolutely delicious! My new go-to cheesecake recipe no doubt. Thank you for sharing dollface! xo You ROCK xo
Emily @ Sugar Spun Run
We are so happy you loved the cheesecake, Shannon! Thanks so much for coming back to leave a review ❤️
Kimmy
Any changes if I’m using a 7” springform pan? Thanks!!!
Sam
You won’t need all of the batter and your bake time will be reduced, but I’m not sure what it would be.
Brianna
Hi! What will happen if I couldn’t get my crust to go up as high as the cream cheese mixture?
Sam
It will still turn out. Getting the crust all the way up can help prevent cracking. 🙂
Shannon Becker
Mine cracked a little due to this but no worries… Nothing a little accent topping can’t disguise. Lol It was still delicious and to-die-for nonetheless!
Cheryl T Best Baker
I was in a CRUNCH when my mother in law and father in law were coming over for brunch. I desperately was in need of quick yet tasty sweet treat! With a quick run to the grocery store for a few easy ingredients I knew we were all in for a spectacular delicacy! With a few recipe tweaks for my own personal enjoyment I was left with the most superb cheesecake! Hands down the BEST cheesecake recipe I’ve ever made!
Emily @ Sugar Spun Run
We appreciate your review, Cheryl! So happy the cheesecake was a hit ❤️
Crystal
I made this and everyone loves it, I want to make a smaller one 3” I believe how can I adjust this recipe to accommodate that?
Emily @ Sugar Spun Run
Hi Crystal! We suggest trying our mini cheesecakes 😊
Matt
If you’re going to put vanilla extract in the instructions maybe put it in the ingredients…
Emily @ Sugar Spun Run
Hi Matt! It’s right under the sour cream 😊
Kelly
Would you be able to incorporate pumpkin puree into this recipe, if so do you have any recommendations?
Emily @ Sugar Spun Run
Hi Kelly! We’d recommend making our pumpkin cheesecake instead 😊
Chelle
Always a hit! I get rave reviews over this cheesecake recipe. It’s simple, the texture is spot on and it’s better than anything I’ve ever bought in stores.
Lindsay
Should the sour cream be at room temperature as well?
Emily @ Sugar Spun Run
Yes! Enjoy, Lindsay 😊
Kathy
Can this cheesecake be made in another pan? 13×9, for example? Thank you in advance! Great recipes!
Sam
You could make it in a 9 x 13, but I’m not sure on a bake time.
Mashael
I bake often but this was my first cheesecake attempt. It was incredible, I (and you) need to look no further. I’m not even a huge cheesecake fan (I made it for someone else) but it was so good that I’m actually craving it! Thank you for sharing, your contribution is making the world a happier place!
Emily @ Sugar Spun Run
We’re so happy it was a hit, Mashael! Thanks for commenting–we really appreciate it! ❤️
Hilary Richardson
Hi! I made this cheesecake a couple of weeks ago (it was my first time making a cheesecake) and it turned out beautifully, and was a huge hit!!!!!
I’m wanting to try it out again, but this time make a mini-egg cheesecake – could I add in some chopped Cadbury mini eggs without changing anything in the recipe?
Sam
Hi Hilary! I haven’t tried it, but I think that should work just fine. 🙂
Maya
What can I use if I don’t have a spring form pan?
Sam
Others have made it in normal cake pans, but your bake time will likely be shorter and it can be a bit more challenging to get out of the pan. Make sure you don’t overfill the pan. 🙂
Ashley
I made this for work with the substitution or 1tsp almond extract to replace the vanilla it was a hit
Danie R
Wondering how long you would cook it if made into large cupcake sized portions?
Sam
Unfortunately I haven’t baked these in a large cupcake tin so I can’t say for sure. 🙁
Stacey
I was looking for a great cheese cake recipe and came across this one. Can this be topped with pie filling?
Emily @ Sugar Spun Run
Yes! Enjoy, Stacey 😊
Kim
Will it make a huge difference with the tubs of cream cheese. I bought the ingredients from the list but didn’t see not to use the tubs until I got home
Emily @ Sugar Spun Run
Hi Kim! Unfortunately, yes. The cheesecake will not set up properly with spreadable cream cheese 🙁
Nancy G
I am making this recipe based on the overwhelming positive reviews. The recipe I usually uses includes lemon zest and lemon juice. Love the flavor. Could I add lemon zest or juice to this recipe without compromising the consistency? I have made a number of your other recipes and your testing and research really pays off. If I’m looking for a new recipe you are my first stop.
Emily @ Sugar Spun Run
Hi Nancy! Lemon zest will work, but we wouldn’t recommend adding more than a tablespoon of the juice. We hope you love the cheesecake! 🙂
Nancy G
Thank you for the info and your speedy response! Have all the ingredients and going to try today! Excited!
Christine Bailey
Can I freeze this cheesecake?
Christine
Emily @ Sugar Spun Run
Yes! Enjoy 😊
Dayana
Hello. I just wondering if I could use this cheesecake(with the crust) for a layered carrot cake??
Sam
Hi Dayana! I actually have a carrot cake cheesecake recipe. It uses a slightly slimmed down version of this cheesecake. 🙂
Abigale
This recipe makes a delicious cheesecake! My husband loves cheesecake so I’ve tried out a few different recipes, but this was hands down the best. The search is over, I’ll be using this from now on. Thanks!
Emily @ Sugar Spun Run
We’re so happy you gave our recipe a try, Abigale! Thanks for coming back to leave a review ❤️
Kaitlyn
Is there a way to make a white chocolate raspberry version of this?
Sam
Hi Kaitlyn! Unfortunately, without having tried it I wouldn’t be able to say exactly what would need to be changed or how to do it. 🙁