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.
Margaret
I don’t have a springform pan so I would like to bake this in a glass pie dish. Will the recipe turn out the same?
Sam
Hi Margaret! It will still work. You will likely not use all of the batter and your bake time will be different. 🙂
Stacey D.
Haven’t made this yet. Looking forward to it. If I wanted to add chocolate or a Carmel flavor to this cake; when would be the best time? I thought I might go back read some of your other flavored cheesecakes for directions.
Thank you for sharing your yummy and easy recipes.
I love them.
Sam
Hi Stacey! You can swirl them in before baking, otherwise a chocolate ganache topping/caramel topping is great added after baking and cooling. 🙂
.
Hi! I currently don’t have sour cream, can I leave it out or is there a good substitute?
Sam
Full fat greek yogurt could work as a substitute. 🙂
Carol
This is the only cream cheese, cheese cake recipe I use and it’s perfect every time!⭐️⭐️⭐️⭐️⭐️
Sam
Woohoo I love to hear this! Thanks for trusting my recipe, Carol! 🙂
Angela
I love this recipe I’ve made it so much I have a customer that wants me to swirl mixed berries can I do that into the cheesecake batter
Jennifer Ly
I’m trying this for the first time but I want to make it in square 11″ x 11″ springform pan that is 18 cup capacity. I’m not sure if I can double the recipe to fit, but it’s important it is this shape… crazy question – what would the cooking time and temp be?
Sam
Hi Jennifer! I’m not sure on the bake time, but the temperature will be the same. Keep an eye on it as it bakes so it doesn’t get over-baked. 🙂
Dave
Should I decrease the cooking time for a 7” pan?.
Sam
Your bake time will likely decrease and you won’t use all of the batter. I’m not sure how long it would need to bake though.
Becky
Ive made this recipe three times. Perfect everytime!! Thank you so much for sharing!!
Scout
My favorite cheesecake recipe so far – we added Oreos to it and it was a hit!!
Connie DiCola
I just LOVE this recipe!! Can’t tell you how many compliments I’ve received asking what bakery it came from!! Have made it several times now. I’m wondering how to adjust it for 6″ spring form pans? I don’t think I can get 2 of them out of this recipe. Any suggestions?
Sam
Hi Connie! I haven’t tried it, but I think you could potentially get 2 6″ springform pans out of this recipe.
Connie
Thanks, I may try increasing ingredients by 1/3 and make two…
I don’t want them too thin. Just makes some measurements a bit weird!
Jeremy
Hi! Thank you for this great recipe! I followed everything to a T, but my cheesecake came out brown at the top. Any suggestions on what to do next time?
Sam
Hi Jeremy! It may have just needed to come out of the oven a few minutes earlier, or if it wasn’t quite set you can tent the cheesecake. 🙂
Jessica
I love a thick graham cracker crust, if I add about another half (not quite doubling it) of what the recipe calls for, would it change baking time or anything?
Sam
Hi Jessica! You can make a thicker crust without any alterations. 🙂
Christina K
This is the best cheesecake recipe! I made this over a year ago and it was my first cheesecake ever and I was worried I would mess it up but it’s my families favorite and the only recipe I will ever use. It’s so easy to make and creamy and delicious. Making another one tonight for my boyfriends bday, this was all he asked for.
HebrewWife
Omggg I made this and my husband and family loved it!! It turned out perfect finally a recipe that actually works to the tooth!! Sooo delicious and creamy!! Thank you Sam!!!
Prashi
Hi!
Have you ever tried this with half chocolate and half classic cheesecake? I’m tempted to try two layers and mix dark chocolate to half the mixture and put it as the bottom layer. Wondering if there’s any possibility for something to go wrong.
Sam
Hi Prashi! I haven’t tried it. It could work though. Let me know how it goes if you do try it. 🙂
Tamzyn
How wouId I by any chance be able to get recipe/measurements in smaller amounts to make a mini(12cm) cheesecake?
I tested the recipe in smaller tins and it’s make about 5 mini (12cm) cheesecakes
Emily @ Sugar Spun Run
Hi Tamzyn! It would be pretty difficult to cut this recipe into fifths. You could always make our mini cheesecakes and freeze what you don’t eat right away 😊
Curious baker
I have always place my cheesecake in the oven in a pan of boiling water after wrapping the pan in foil. Is that OK with this recipe
Sam
You could use a water bath here, but it’s not necessary. 🙂
Diane C
Best cheesecake ever!!! Turned out perfect and was the hit of the party Now I’m in charge of cheesecake forever!!! Your directions are so easy to follow and the video was so helpful. Can’t wait to try out your gingerbread cookies.
Emily @ Sugar Spun Run
That’s great to hear, Diane! We have lots more cheesecake recipes for you to try now that you’re the designated cheesecake maker of the group 😉
Sandra
Hi, in your recipe you have 32 oz of block cream cheese, but you added a total of 64oz of cream cheese. My cheese cake is now ruined because I did 2 blocks of cream cheese (32 oz) I knew something was off, when it said 4 eggs. I should’ve just went with my original recipe. I wanted to try something different. It’s now ruined. Thanks a lot.
Sam
Hi Sandra! 32 oz is the correct amount of cheese. In the US the bricks are typically 8 oz bricks so you will need 4 of them. Did you only add 16 oz of cream cheese?
Amandq
Do I cover with foil before putting it in the oven?
Sam
I only tent the cheesecake if I find it’s starting to brown but hasn’t quite finished baking.