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.
Nancy
Made this for Thanksgiving and Christmas last year, and fully plan to this year! Love this recipe.
Diana
Made this for the past two thanksgivings and it is a hit! Both cheesecakes cracked but i just covered it with Strawberry preserves. This year i did a water bath with this recipe and no cracks!
Lynelle
I made this for Christmas last year. Everybody loved it so much. I’m making it for Thanksgiving this year. Thank you for your wonderful recipe!
Lisa
Can this recipe be made crustless?
Sam
Hi Lisa! That should work just fine. I would probably grease the sides and bottom of the pan to prevent sticking and cracking. 🙂
Katrina Karney
Hi, this is my first time making cheesecake, Do I bake the cheesecake on the foiled pan? Thanks!
Sam
Hi Katrina! You can place your springform pan on a foiled pan in case it leaks. 🙂
Jody
I used a 10 inch spring form! I’m not happy with the outcome! I put it in at 325 for 65 minutes and actually took it out sooner. It was cracking! Cracks healed and I now have a small crack resembling a small house in my cheese cake! When it chills will it close?
Sam
Hi Jody! Oh no! A 10″ pan requires quite a bit less time as it’s significantly thinner, I would check it sooner if you try it in this pan again. The over-baking is likely why it cracked as well. Unfortunately, it is unlikely that the cracks will close when it cools but you could always cover them with ganache, strawberry sauce, or whipped cream!
James Rowe
I made a double batch at the same time literally just pulled them out of the oven. Looks pretty good so far. A little cracking in the top on the two u put in the aluminum tin pans. The Pyrex 9 inch Pyrex pan came out very nice. It doesn’t appear over cooked. Possibly could have shut the oven off 15 min before the timer ran out. Next time I will make one batch at a time and mess around. Hopefully looks as yummy as it looks. Thank you 😊
Tracy
How do you prevent it from shrinking? Because mine did.
Sam
Hi Tracy! A cheesecake will naturally “shrink” just a little bit, but if yours shrunk up a lot it could have potentially been over-mixed or the oven temperature may have been slightly off causing the cheesecake to not set up properly. 🙁
Beth
I’m using a 10″ pan, should I reduce the baking time?
Sam
Yup. 🙂
Kathleen
I had it in the oven on 325 for 75 minutes and it doesn’t look near to done
Sam
I would just keep it in the oven, some ovens bake differently and it might just need a little bit longer. 🙂
SHANNON
Can I make this using gluten free graham crackers but everything else the same? Will it still work out?
Sam
Hi Shannon! That should work just fine. 🙂
Hannah P
Hi there! Making this today! To save time, I’m using a pre-made store bought crust (9 inch graham cracker) – is there anything I should be aware of or adjust? Thank you!
Sam
Hi Hannah! You will want to make sure to not overfill the pie crust. This batter will likely make enough to fill 2 of those pie crusts. Your bake time will also be less, but I can’t say for sure how long it would need to bake. 🙂
Hannah P
Thanks! I definitely could have made 2 and need to decrease the time in the future (slightly overcooked but I’m hoping it still tastes good!) snd I’ll have to try again sometime in the future
Hannah
This recipe is so great I’m making it again this year! Only did half the recipe for a pre bought 9 in crust and I set the timer for 40 but will check at 35 – love this so much and so did my husband! Hopefully the people at Friendsgiving love it just as much!
Kea
thank you
Dianna M Anderson-Fraiser
Are there any alterations needed to adapt for a 10″ pan?
Sam
You will just need to reduce your bake time slightly. 🙂
Dan
I am wondering how you would suggest to do a Peanut Butter version of this awesome recipe for Thanksgiving. I have also thought of using Captain Crunch Peanut Butter Crunch cereal (for that extra peanut butter flavor) instead of traditional Graham crackers for the crust and would like any suggestions for doing so.
Sam
Hi Dan! Here is my peanut butter version of this cheesecake. I hope you love it. I haven’t experimented with using cereal as the crust so I can’t advise there, I’m sorry!
Dan
Thank You Sam!!!
Made both the Peanut Butter Cheesecake and the regular Cheesecake for Thanksgiving and both were super hits. I almost had none left over for me to bring home as everyone wanted some to take home. Do not know how I am going to be able to top these for Christmas dinner.
Hannah
Hey Dan, use Nutter butters! I use them for my pb cheesecake. it’s amazing. I think cereal would have an odd texture as a crust!
Lakota
This is probably a silly question but when you cool it over night, do you cover it with plastic wrap or foil or anything?
Sam
Hi Lakota! I typically don’t, but if you are worried about it absorbing flavors from the refrigerator, you can certainly cover it with some plastic wrap. 🙂
Brian A.
I just made this recipe tonight. it looks great! can’t wait to try it for Thanksgiving. Do you have any recommendations for a red velvet version?
Sam
Hi Brian! Unfortunately I do not have a red velvet cheesecake. I hope you loved this one! 🙂
Nancy
Is there a preference of salted or unsalted butter in this recipe?
Sam
Either will work here. 🙂
Heather
This is my go to recipe for a delicious cheesecake! So many ways to jazz it up too! Excellent recipe!