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.
Karen
I am definitely going to try this. I’ve been looking for a good, easy cheesecake recipe and the reviews are pretty convincing. I was wondering, since all I have is a 10″ springform pan, would it be ok to use that? And if so, should I bake for less or more time? I do realize that it won’t be as high as one in the 9″ pan but it should work right?
Sam
Hi Karen! The 10 inch pan will work you will just need to reduce your bake time a little bit. Keep an eye on it as it bakes so you don’t over-bake it. 🙂
Alison
This is the best recipe I used for a base I will comment that I doubled the crust recipe so I had extra crust because it rose so nicely and I could put extra crust on top for a little bit of crunch more crunch for the top. Thank you so much!
Vivian Tanis
First time I’ve made cheesecake. I was surprised at how easy it was. WOW, best I’ve ever had. Roommate is a chef and was really impressed. Thank you
Anne
Just made it and it cracked after the 10 min cooling any idea why ?
Sam
I’m so sorry to hear this, Anne! I have a lot of information about preventing cracks in the post that may help you pinpoint this issue. 🙁
Mary Ann
Hi! I just took the cheesecake out of oven. It took exactly 50 minutes. Looks beautiful and no cracks . Thank u so much for recipe.
. Mine did not brown at all but I took it out anyways.
Jay
I have made this cheesecake so many times and every single time I have made it, people just LOVE it so much. They tell me it’s the best cheesecake they have ever tasted. I never seem to remember to buy sour cream so I just use whatever milk (usually oat milk) i have and lemon and it works perfectly. I trust your recipes for all the desserts I ever make honestly. Thanks for sharing these wonderful recipes!
Nicole
The tastiest cheesecake I’ve ever been able to make. Easy to follow recipe and excellent results! Thanks for sharing 🙂
Paige
Once this is room temperature can I put it in the freeze to chill it?
Sam
Hi Paige! You can put in the refrigerator after it reaches room temperature. 🙂
Savannah Mower
How did you get all the batter to fit in a 9” pan?
Sam
Hi Savannah! Are you using a springform pan or a regular cake pan? It should all fit in the springform pan. You can see what it looks like in the video. 🙂
JILL
amazing!!! didn’t have Graham’s crackers and didn’t want to go to store was my only change so I used GS cookies… otherwise, filling was perfect!!!! change nothing, and I don’t recommend the cookies.
Christy Tubmam
I make this several times a month, my husband’s an addict lol, he loved it plain, and with a huckleberry preserves topping I made once. I now boil down huckleberry preserves a bit and swirl it into the batter like a marble cake. Comes out awesome ! Now every time we go thru the pacific NW he is stocking up on preserves!
Kimberly
This is by far the best cheesecake I have ever had. I have made this at least 10x now. My son requested it for his birthday cake, and we had it at Christmas dinner and I am making it today just because…I have had friends ask me to make these for me for payment…it’s just THAT good.
Carrol
Hi my name is Carrol and I’m 73 years old and I have made NY cheesecake a lot ! Until I found your recipe and tried it ! I am amazed no water bath and for the first time the top didn’t crack so thank you thank you for this great cheesecake. I’ll hand this down to the family !!!
Sammi
I have never seen a recipe written where the amounts are below the instructions so you do not have to jump back and forth between the list and instructions. I thought that was so handy and nice for a change. I love the humor as well like we all suffer. I’m sure this will be the best cheesecake recipe yet!
Tiffany
Made this today. I had it in the oven for about 65 minutes since the edges weren’t browning. I left it in the oven, off, with the door open to cool, and there are large cracks in the center. I’m not sure where I went wrong, I followed the recipe exactly as written. :/
Sam
Hi Tiffany! Your edges don’t have to start to brown, if it happens it is ok, but it’s not required for the cheesecake to be done. The crack likely formed from it being over-baked. 🙁
Laurie G
Can I use a large pie plate instead of a spring form pan? I have a pie plate that has its own cheese cake recipe imbedded/printed on the bottom. I bought it that way. Will your recipe work with my pie plate that I think it’s especially for cheesecakes? Any thoughts would be great!
Sam
Unfortunately I can’t say for sure. I don’t know how big the pan is so I just don’t know how much it will hold. 🙁
Annie
This was such an easy recipe to follow. It turned out great! It’s my go to recipe for cheesecake. I used this spring form pan from Amazon and had no issue with cracking. Thanks for sharing this masterpiece. Can’t wait to try more of your recipes!
CAROLYN B
I see some recipes use heavy cream. Can you use heavy cream in this recipe? if so, what measurement would you use? Will it have the same texture? Since it’s more liquidity will it still a bath? Thoughts?
Sam
Hi Carolyn! I would not recommend adding heavy cream to this recipe.
Boyce
I must add my appreciation to the list of truly satisfied persons who used your recipe. I have made this three (3) times and it gets rave responses. I am making a fourth one tonigh for a gathering of friends tomorrow, Î am trying to decide about blueberry topping. May put on side and let guest choose. Looking forward to trying other recipes you have provided. Thanks for caring and sharing!