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.
Stacy
This recipe is a winner!! This was my first attempt at a cheesecake for my husband’s birthday and it was a success! Thank you for the easy to follow instructions and helpful tips. I will definitely be using this recipe again!
Emily @ Sugar Spun Run
So glad it was such a success for you, Stacy! Thanks for using our recipe 🥰
Stephanie
This truly is the best cheesecake recipe I have found. Follow the instructions precisely and you will have the creamiest restaurant quality cheesecake you’ve ever made.
Emily @ Sugar Spun Run
Thanks so much for the review, Stephanie! We are so happy you were pleased with the results ❤️
Vickie Bricksaw
I’m making this for our family gathering this weekend. I would like to top it before freezing with plum pudding. Could you share your thoughts? Thanks for the recipe. I love making cheesecake it’s always a huge hit!
Emily @ Sugar Spun Run
Hi Vickie! We’re not sure how this would go honestly. If you try it, please let us know how it works out for you! Enjoy ☺️
Carolyn
Made cheesecake for the first time and I have to pat myself on the back. It was GREAT. Followed instruction to the “T”. I did use “piloncio” a Mexican pure 100% sugar instead of using white or brown sugar. Everyone loved it. Thank You.
Sarah
i just made this recipe and the cheesecake tasted amazing. i wish i could show pictures. i didn’t have a springform pan so i just doubled the granham cracker recipe and split it into 2 round cake pans. i cooked on 325 for about 40 minutes. Very pleased with how this turned out.
Laura Michele
Hi! I just finished baking the cake and it looks delicious but I have a big crack in the top of the cake was just going to put strawberries or something on top to cover it – any suggestions? I had just finished releasing the crust a little bit after the 10 minutes of cooling. Thank you! I can’t wait to try it tomorrow!
Emily @ Sugar Spun Run
Hi Laura! We love using chocolate ganache, whipped cream, or a fruit sauce like strawberry sauce or blueberry sauce to cover up cracks. We hope it tastes amazing!
Amy
Amazing cheesecake! Make sure you let it chill overnight. My father is a cheesecake fanatic and said it was the best he has ever had. Now he wants a Mango one. Suggestions?
Sam
I’m so glad you enjoyed it so much, Amy! A mango topping would probably be pretty good. 🙂
Kelly O
My first attempt at a cheesecake and based on how delicious it is-it will not be the last one. I made 2 adjustments to the recipe.The first adjustment was because I only had 3 bricks of cream cheese.Since I had an 8 ounce container of mascarpone cheese, I used that in addition to the 24 ounces of cream cheese. The second change I made was a choice-I was so worried that it would not have the density I desired so at the end of mixing I added 3 tablespoons of flour and folded it into the batter. I had seen a different recipe with that so I figured it would not change the flavor or texture too much. I don’t know the impact since I don’t have a comparison but this cheesecake is so good, I probably will keep to the same method next time. The cheesecake did crack, could be my adjustments or inexperience but I can live with that.
Gillian
Made this today and it is so good! It’s the first time I’ve ever made a cheesecake and I thoroughly impressed myself 😀. The recipe was easy to follow and all the tips really helped. Thank you.
A. H. H.
Catering for a friends wedding and wanted a cheesecake recipe that wouldn’t make me go through the arduous task of the water bath. This one turned out wonderfully!!! I have a piece in the freezer to see how they hold up after a couple days, because of how making all of them will take I’m anticipating a probable need to freeze them, but so far everything is looking promising. Tastes wonderful, looks lovely, just need to pass the freeze and thaw check… If it passes I’ll also need to get enough practice that making 25 cheesecake in a row will feel like a breeze 😅
Mary
Cheesecake is my husband’s absolute favorite treat so of course I had to learn to make one. I luckily happened upon this recipe to use on my first try a few years ago and have never strayed, using it several times a year since. It’s so easy and always turns out perfect!! He says I make the best cheesecake he’s ever had… THANK YOU 😂😍
Patti
it looks amazing but I am needing a larger cheesecake. Can you suggest what adjustments I need to make for a 12″ springform pan?
Emily @ Sugar Spun Run
Hi Patti! You’ll probably need to increase the recipe by 50% to have enough batter for a 12 inch pan 🙂
Patti
Thank you Emily! Would I need to increase the bake time by much?
Emily @ Sugar Spun Run
You’re welcome! It’s hard to say, but it shouldn’t be too different. Just keep an eye on it 😊
Nicole
I have a 10inch springform. How would I adjust the time?
Sam
Hi Nicole! The bake time will need to be reduced, hard to say for sure exactly how much but I would check it at least 10-15 minutes early.
Ken
I made this before with not so great results but this time the stars were aligned, barometric pressure was good and sea level was cooperating. Checked the cake at 50 min. Thought it needed more time so I gave it another ten. Should probably have been 5 as it was a bit more golden than expected but it was fabulous!
I don’t understand why you would need to know about storing leftovers 😉
Emily @ Sugar Spun Run
So glad it turned out better for you this time, Ken! And we completely agree about the leftovers 😆 Thanks so much for coming back to leave a review!
Gail
My crust always sticks to the bottom of the springform. I have to try this recipe. How do I prevent that from happening? Thanks
Emily @ Sugar Spun Run
Hi Gail! We have never had an issue with the crust sticking, but if you want to use a really light layer of nonstick spray, you could try that 🙂
Patricia
First time making this cheesecake recipe for Christmas Day dinner – it was amazing!! everyone loved it. I made a raspberry & saskatoon sauce (from frozen home picked berries). Now 3 days later I am planning to make it again – just because.
Emily @ Sugar Spun Run
Yum, that sounds fantastic Patricia! So glad you enjoyed this one 🥰
Mar
Love this recipe! So delicious! I’ve made it twice now, and got many compliments both times. Thank you! One question though, what pan size and cook time adjustment would you reccomend for halfling the recipe? Thanks again 🙂
Sam
Hi Mar! I haven’t cut the recipe in half so I can’t say for what pan or bake time it would require.
Kristie
I, as a rule make a decent cheesecake, using the same ingredients. However, your method was spot on!! The family said it was the most awesome one I’ve ever made😁 And I might add, the first one I’ve ever made without cracks. Only thing I added was a little fresh lemon juice. Trust me, I saved this recipe!!
Emily @ Sugar Spun Run
So glad you loved it, Kristie! Thanks for trying our recipe and letting us know how it went ❤️
Monique Calhoon
I there anything that we use as as a springform alternative by chance?
Also, how important is it that we use “brick-style” cream cheese as opposed to the kind that comes in a tub? True story, the reason I’m even inquiring is because this recipe was actually going to be made solely for that reason! (the fact that I had a big ol’ tub of cream cheese, lmao!!) 😂 🤣
Thanks so much!
-M
Emily @ Sugar Spun Run
Hi Monique! You could split the batter between two pie plates, but your bake time will be greatly reduced. Unfortunately using brick-style cream cheese is key here–using the spreadable kind can prevent your cheesecake from setting up properly 😕
Raine
this is one of the best Cheese recipes if you follow it to the t… all I did was add rum to mine and it was extra fantastic it was gone this Christmas
Emily @ Sugar Spun Run
Sounds delicious, Raine! Thanks for trying our recipe 🥰