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.
Susan Fiamma
WOW!!!! Just made this recipe for Christmas and it was perfect! Reminded me of my mom’s recipe (which I am unable to find). The only change I made was adding a tsp. of ground cinnamon in the graham cracker crust.
Thank you for sharing!
SueFi
Emily @ Sugar Spun Run
Thanks for the review, Susan! We are so happy the cheesecake was a hit for you 😊
Dollie Johnson
The best!!!
Emily @ Sugar Spun Run
So glad you like it, Dollie! Thanks for the review ❤️
Kaye
Can I use a water bath with this recipe?
Emily @ Sugar Spun Run
Hi Kaye! We don’t recommend it. Please read through the post for lots of tips for avoiding cracks.
Christine Lentz
Hi Sam, I am about to start making this cheesecake. I have my ingredients getting to room temperature. I am making am oreo crust per my sisters request and she also requested I put chocolate chips in it. Would I just fold those in after I mix the filling mixture?
Emily @ Sugar Spun Run
Sounds delicious! Yes, that will work just fine. We hope your sister loves it ❤️
Shivana Toolsie sanchez
first time making cheesecake and it was amazingly great, restaurant quality 🤤
Emily @ Sugar Spun Run
Wonderful! We are so happy you chose our recipe, Shivana 🥰 Enjoy!
Jennifer Hollowell
Made this for Christmas dinner dessert and it was absolutely fabulous. The prep time is way off, IMHO…heck, it took me five minutes to get the cream cheese out of the wrappers; I’m not a quick cook. Since it took so long to get it into the pan (yeah, the graham cracker crust took forever, too and I could have spent another half hour trying to get it perfect) I was running out of time…..bake time was well over an hour. I was afraid it wouldn’t cool fast enough so after about a half hour on the countertop I put the baked cheesecake in a cooler on top of some freezer coolers for about 2 hours and then into the fridge and it was great by the time we sliced into it. Tasted fantastic. Thank you.
Patrice Landaker
Just came out of the oven smells great looks awsome. can’t wait till tomorrow to try it Thank you. Merry Christmas
Emily @ Sugar Spun Run
Yay! We hope you love it, Patrice ❤️ Merry Christmas!
Melissa Haupt
I made this for my family last night and we ate it today. They all said it was the best cheesecake ever. Could not believe it wasn’t from a bakery. I wish I could upload some pictures because I did everything you said and there was not one crack. And it was light and fluffy. Thank you so much. Marry Christmas
Emily @ Sugar Spun Run
We love seeing comments like yours, Melissa! So glad it was such a hit for you and your family. Merry Christmas! 🎄
Dm
The best cheesecake I’ve had!
Emily @ Sugar Spun Run
We’re so happy to hear that! Enjoy ☺️
Kimberly Rodriguez
Hello!!! My cheesecake was amazing!! it was my first time ever making one, and i was wondering why the center was more of a gooey texture. Is it because i didnt bake it long enough? or was it not left in the fridge long enough?? Thank you so muchh for the recipe :)))
Emily @ Sugar Spun Run
Hi Kimberly! It might have needed just a bit more time in the oven. So glad you enjoyed it! 🥰
Abby
I made this today and it is delicious! A friend has requested an Oreo cheesecake. I’d like to use this recipe to make another cheesecake – would adding Oreos mess up the cheesecake or the way it bakes? Thanks!
Sam
Hi Abby! I’m so glad you enjoyed it so much! I actually have an oreo cheesecake. 🙂
Grace Stewart
I made this yesterday for Christmas dessert today, and it turned out so great! Really delicious cheesecake!
I appreciate your step by step instructions with the quantities and measurements spelled out. This is my forever cheesecake recipe. Thank you!
Emily @ Sugar Spun Run
We are so happy it was such a hit for you, Grace! Thanks for trying our recipe 💜
Daphne
I have made many cheesecakes over many years. I am 80 and have to say that this is The Best one I have ever made. Directions are explicit and easy. Thank you for making this Christmas cheesecake so special. My husband and daughter agree 100%.
Nicole
I’m about to make this, but can I use a premade crust?
Sam
Hi Nicole! Typically this recipe will fill 2 of those store bought pie crusts in the little tins. Your bake time will be shorter though. 🙂
Tyler
Do you have a version for a 10” spring form pan? I want to make a bigger one for holidays. This cheesecake is too good for only 9”!
Sam
Hi Tyler! I have not altered the recipe for a 10 inch pan. This will work as is, but your cheesecake will be a lot thinner. If you are able to find the volume of the 10 inch pan you could adjust it as needed. 🙂
MF
Soooo good!