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.
Angelica
I tried this recipe but the top was crusty, almost caramelized. Do you happen to know what could have caused this so I don’t repeat the same mistake again? I would guess overbaking but I set a timer for 75 minutes so I’m not sure.
Sam
I’m so sorry to hear this happened, Angelica! Does your oven run hot by chance? Did you make any alterations? Did you bake it on the center rack? I agree it sounds like it may have been slightly over-baked so I’m wondering if your oven is running hot. If you make it again, make sure to keep an eye on it and if the cheesecake isn’t quite ready to pull out of the oven, but the top is browning, you can certainly tent it with some foil. I hope that helps and I hope you were still able to enjoy the cheesecake. 🙂
Jacey Ravencamp
Hi! I’m excited to try this recipe but going to be using 4in spring form pans. How long do you suggest baking this?
Sam
Hi Jacey! I haven’t ever tried it in a pan that small so unfortunately I can’t say for sure how long to bake it. I would make sure to just keep an eye on it. 🙂
Kamil
Can anyone tell me, can you freeze this cheese cake? Can you freeze it with the blueberry sauce? Thanks
Sam
Hi Kamil! You can freeze the cheesecake. I’m not sure how freezing it with blueberry sauce on top would go. It could prove to be pretty messy.
Meg magers
I used a pie pan will that hurt it?
Emily @ Sugar Spun Run
Hi Meg! It will be fine, but you will have excess batter (don’t overfill!) and the bake time will be a bit less too 😊
jin yi lee
My first time and it turned out so good! I did add a water bath to mine.
Erin
Great recipe! I am relatively new to baking, and found this to be beginner friendly. After making this for a dinner party, everyone requested it again, so I have made this recipe twice now. It is delicious! I like to serve it with a berry sauce that I make as well. My take away from making this a couple times is that it is important to really let the cake cool down before sticking it in the fridge. The first time I did not wait as long as I should have and got a big crack in the middle. The 2nd time I really let the cake cool first and didn’t have any cracks at all. I also baked the cake for 10 or 15 minutes less than what is called for, which is something I have to do for most baking recipes…not all ovens are the same! Highly recommend giving this recipe a try!
Emily @ Sugar Spun Run
We’re so happy you liked the cheesecake enough to make it again, Erin! Thanks so much for the review 🥰
Barbara Shaw
Hi! I made this cheesecake for the first time on Father’s Day. I made it just as the recipe stated. I liked all your tips. It came out beautifully! This will be my cheesecake recipe from now on. It was creamy, and yummy! I bought a jar of seedless raspberry jam to spread over the top. It worked great, and was delicious. Thank you so much. ps-I used a Nordic springform pan that my son gave me. The cheesecake never stuck to the sides!
Emily @ Sugar Spun Run
Hi Barbara! We are so happy the cheesecake turned out so nicely for you. Love the raspberry addition! Enjoy 😊
heather
Turned out great, but 75 minutes seems off. I baked mine for only around 45 minutes. 75 would have killed the thing.
Daniel J Montroy
I made this recipe and followed it to a “T”, and it cracked and sunk in the center and the outer section looks well done. I won’t be using this recipe ever again!
Sam
I’m so sorry to hear this happened, Daniel! The most likely culprits of the issues you are describing are over-mixing and over-baking. Make sure to take it easy on the batter when stirring it together. 🙁
Joyce
This recipe is almost exactly my favorite cheesecake recipe for last 50 years. We all love my only problem is getting nice straight cut no crumbs? Sometimes really sticks to knife, tried hot knife any suggestions please love clean presentation. Thank you
Emily @ Sugar Spun Run
Hi Joyce! Are you cleaning your knife in between each cut? That makes a big difference!
Michael
Made this as my first ever attempt at making cheesecake. It turned out great! All of our guests really enjoyed it. Thanks for the recipe!
Emily @ Sugar Spun Run
Wonderful! Thanks for trying our recipe, Michael 😊
E
What would you suggest for a double oven setup where resting on top of the oven to cool is not possible?
Sam
Hi Elysa! Is it possible to leave the oven door open for it to cool more slowly?
Katrina
Creaminess cheesecake I’ve ever made, only adjustment is I cooked in a waterbath.
Erika
Sam… this recipe is delicious! I made this cheesecake for my son’s birthday and everyone loved it! The consistency was perfect! Also, it was not overly sweet which was exactly what I was looking for. I love to cook, but don’t bake often, so your tips and tricks throughout the recipe were extremely helpful. Thank you for all of the time and hard work you put in to this recipe and for sharing it. It’s perfect! XO
Emily @ Sugar Spun Run
Thanks so much for coming back to leave a review, Erika! We are thrilled to hear that our cheesecake was just what you were looking for, and that the tips were helpful too 😊 Enjoy!!
Erika John
Hi again! Have you ever made this in a 7″ springform pan? If so, do you have the ingredient measurements and bake time? I’m afraid I’d make a mess if I tried to figure it out myself lol. I’m a very unskilled baker.
Sam
Unfortunately I have not personally done it so I wouldn’t be able to say exactly how to cut the recipe or how long to bake it. 🙁
Judith
I just recalculated the recipe for my 20cm(~8″) pan and saw your comment. Recalculating for a smaller pan size is really easy, basic maths r^2*pi
To get from the 9″ pan to 7″ multiply all the measurements by 0.6
Feg. 910g cream cheese is now 546g
Hope that helps
Amanda
Hi! I made this tonight for my boyfriends birthday, haven’t tried it yet (can’t wait) but it looks perfect. Just curious how long it’ll be good in the fridge for? His birthday is tomorrow but not sure we’ll get to enjoy it then or on Thursday so trying to decide if I should freeze it.
Sam
Hi Amanda! Happy birthday to your boyfriend! This will be good for up to 5 days in the refrigerator. You may want to cover it while it’s in the refrigerator. 🙂
Anna
I’ve made this recipe twice and followed everything exactly, it tastes amazing but both times the cheesecake came out very yellow on top and shrunken in. Any ideas on how to fix this? It tastes really good but I would love a nice even white cheesecake for presentation purposes
Sam
Hi Anna! It may just need a few minutes left in the oven. 🙂
Ms. King
The trick to an “unshrunken” cheesecake is to fill a tin pan halfway with water, and place the cheesecake in that. You need to wrap the spring pan with plastic wrap first, then foil. I literally wrap that thing like it’s Christmas. Water had gotten into it the first time I used this method so I triple up. 😏🤌
Kelli
My cakes are extra yellow due to pasture raised eggs so I buy the cheaper eggs at the store when I want it to be whiter and use clear vanilla. I also cook my cheesecakes in a water bath being really careful not to over or under bake it.
Brooke
I used this recipe to make mini cheesecakes in 3 inch pans. The recipe makes 12 perfect little cakes. The graham cracker crust doesn’t go up the sides to the top, but I just run a thin knife around the edge as soon as it comes out of the oven– they’re beautiful and come out of the pan perfectly. For those interested, 30-35 minutes, (mine are perfect at 32 minutes), then cool in the oven with it turned off for 10 min. I even crack the oven door the last 3 min or so. No cracks! And they freeze so well. My family is obsessed. Great recipe, thank you for sharing!
Lori
Hi, can you use this recipe to make a cupcake version? I know the bake time would be less.
Sam
Hi. Lori! I actually have a mini cheesecake recipe that I would recommend following. 🙂
Carol Whitener Gilbert
I made this for my son’s 32nd birthday. I was nervous when I took it from oven and it poofed on the side. I let it cool on oven top & it relaxed back into the pan with no cracks!! It was rich, smooth and absolutely the best Cheesecake I’ve ever made!!! Thankyou for the tips & great receipt. Carol
Mehjabeen
Hi can i use half cup strawberry yogurt to replace sour cream
Sam
Unfortunately, I am not sure how that will work. The only thing I have tested that works is full fat greek yogurt. 🙁
Brenda
My first time making a cheesecake and it turned out divine!! My family and friends were so impressed! No cracks or any imperfections! I’m just in awe!
I’m a baker but never made one because I was a little intimidated by the whole process. This is a delicious recipe! Thanks for sharing.
Pat
I live in high altitude… do I need to adjust anything?
Sam
Hi Pat! Unfortunately I don’t have much experience with high altitude baking so I wouldn’t be able to give any really good advice. 🙁
Kate
Pat I live at a high altitude (4700ish above sea level) and I’ve made this cheesecake both in NJ and UT; turns out great each time
Pat
Thanks Kate… I will be making this soon and see how it goes.
Cynthia Rojas
Can I half the recipe – I have a smaller ready made pie crust I would like to use.
Sam
Sure thing! 🙂
Lili G
did balding the recipe for a ready made crust work? was it enough?
Margaret from Dublin, OH
This recipe is very easy. The only thing is no matter what, I couldn’t get the graham cracker crust to go to the top of the spring form pan. Next time I make it, I’ll add more than 1 1/2 c. of graham cracker crumbs. The family loved it! I did too!
Donna
Hi Margaret. In my experience, it only needs to go partially up the sides, maybe 1 or 1 1/2 Inc g es.