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.
Tanya
I read another recipe that suggested turning off the oven when done, and letting the cheesecake sit in the oven with the door open for an hour. I’m guessing this is so it will cool more slowly and help keep it from cracking or pulling the sides. Has anyone tried this method?
Sam
I definitely think that’s a great idea 🙂
Barb
THIS!!! Easy. Creamy. Delicious. My go to recipe for anything cheesecake. I’ve been told on many occasions it;s the BEST cheesecake they’ve ever tasted! It lives up to it’s name. So good!
Emily @ Sugar Spun Run
Thanks so much, Barb! We appreciate you trying our recipe and coming back to leave a review ❤️
caroline
would i be able to replace the graham cracker crust for an oreo?
Emily @ Sugar Spun Run
Yes! Enjoy 😊
Kim
I’ve made this recipe so many times, always turns out great!
Nina
The first time I made this, the top of the cheesecake rose up and separated from the rest of the cake. I was pretty worried about it but it settled in after cooling. However, I didn’t get to the edges in time and had a huge crack in the middle.
The second time I made it, same thing with the top separating, but I got to the edges quickly and no cracking. However the second time, the cheesecake turned out very dense and not as tall as the first time. Any idea why it shrunk down?
Both times I baked for just 60 minutes and both times I think that is still too long.
Sam
Hmm, it sounds like your oven is running hotter than it claims, could that be possible?
Kim
This may be my issue as well. I don’t have the puffing but my cheesecakes crack even when I’m super careful about over beating. However I LOVE this recipe and it is the best out there! Thank you @sugar spun run!
Sheila
This was phenomenal. I’ve never made cheesecake before but always wanted to try one. I googled ‘simple and easy cheesecake’, and I am so glad I found your recipe because I will definitely be making this again. I watched the video and followed the instructions exactly yesterday. It cracked slightly in the middle while cooling, but this most certainly did not affect the results: its perfect creamy texture and outstanding flavour brought rave reviews. My husband is a cheesecake lover (it’s his favourite dessert, and he absolutely loved this one). It can be daunting trying new recipes and going outside of my comfort zone, so I am immensely grateful for your masterful yet simple-to-follow recipe. THANK YOU.
Emily @ Sugar Spun Run
Thanks so much for the review, Sheila! We are SO happy you found our recipe and loved it 🥰
Jackie
I’m working on perfecting this. It keeps cracking on me but it still tastes delicious. My last attempt I baked it for 75 and I think it was too much. I’ll keep at it. One day it’ll look perfect.
Emily @ Sugar Spun Run
Make sure to follow all of our tips for preventing cracks within the post! So glad it still tastes good regardless ❤️
Yuri
I haven’t attempted it yet, I had a questions. Do you use regular butter(salted) or unsalted butter?
Emily @ Sugar Spun Run
Hi Yuri! Either works fine here. Salted will add more flavor though 😊
Debbie
I have made this recipe a few times and it tastes delicious. The second time I made I added a little fresh squeezed lemon and some lemon zest. Thank you for such a delicious and easy recipe.
Emily @ Sugar Spun Run
We’re so happy you have been enjoying it, Debbie! Love the lemon addition 😊
AC
Ive eaten a lot of cheesecake over the years but I’ve never made one.
I placed a fresh blueberries compote atop and refrigerated.
But this was a first and it was easy to make. All my family and sons amd friends said it was the best they’ve tasted.
Best Cheesecake EVER!
Emily @ Sugar Spun Run
We’re so happy you chose our recipe, AC! Sounds like it was a hit 🥰
Debbie
I love the blueberry suggestion, since I add fresh squeezed lemon juice and zest. Those two combos will be delicious together.
Ashley
Would it be possible to use a peanut butter cookie base for this??? I can’t wait to try this recipe!
Emily @ Sugar Spun Run
Hi Ashley! We haven’t tried it, but we think that would work just fine. Enjoy ☺️
Xtine Derfong
This is the best cheesecake recipe ever!! It’s even better than any restaurant I’ve been too. Such an easy recipe! So glad I found this one.
Emily @ Sugar Spun Run
Thanks so much for the review! We’re so happy you loved it so much ❤️
Joan
Tasted great with a great texture!
Alberta Rose
Fabulous recipe. Thank you for sharing!!
Emily @ Sugar Spun Run
We are so happy you love it! Thanks for the review, Alberta ☺️
Beverly
I made this delicious dessert and receive multiple compliments. So easy to make. Highly recommend
Emily @ Sugar Spun Run
We’re so happy it was a hit, Beverly! Thanks for the review 😊
Debbie Young
Should the graham cracker crust be baked and cooled before adding and baking the cheesecake filling? I don’t want the crust to be crumbly or soggy. Thanks for your help!
Emily @ Sugar Spun Run
Hi Debbie! Our recipe is designed to have a crisp crust without baking. Being a graham cracker crust it will be a bit crumbly, but it won’t completely fall apart on you. One important thing to note is that our recipe uses NO water bath, which is often the culprit for soggy cheesecake crusts. Enjoy!
Michelle
This is truly a great recipe and I’ll tell you why I think that. I’d never made a cheesecake before, but it was on my list of things I wanted to try. I already had two bricks of cream cheese and set them out while I went to the store for 2 more. Well, when I had everything at room temperature, I followed everything exactly (or so I thought). I put my cheesecake in the oven, sat down to wait for my creation to bake and 5-10 minutes later I realized I’d neglected to add the other 1/2 of the cream cheese…panic set in! So, I took it out of the oven, whipped the other half of the cream cheese, took a measuring cup and scooped as much of the mixture I could from the pan without dragging it into the crust, adding it into the mixing bowl with the other cream cheese, mixed it all together, poured the new mixture into the crust and returned it into the oven to bake. Well, it was definitely not the prettiest (just not super smooth, no cracks!), but it still was the tastiest, despite all the calamity. If this recipe could yield a great-tasting cheesecake after all that, it’s definitely the best ever! Now I can’t wait to actually follow everything correctly and see if it’s even better than the first one I made. I can’t thank you enough for sharing your recipes and I’m hooked, looking through all of your other creations!
Emily @ Sugar Spun Run
Ah, how stressful! We’re so happy you were able to salvage it and still had tasty results though 🥰