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.
Micky Gordon
I baked one for Thanksgiving and it turned out perfectly! I did use a store bought graham cracker crusdt, and decreased the recipe by 1/2. Loved it so much that I am baking another now ( while I have time) to freeze for Christmas. Really, the BEST!!!
Sugar Spun Run
Thank you so much, Micky! I am so glad that the cheesecake was a hit. 🙂
Kelly Servis
Hi! Since you used a store bought crust, did you adjust the cooking time at all?
Maureen Gordon
No, went the 75 minutes and watched for the golden color on the outer layer. I pulled it out, let it cool, then added homemade raspberry sauce to the top and put in the freezer for Christmas.
Lisa
Should I bake it on Conventional setting or bake?
Bobbi
First time ever making a cheesecake turned out perfect
Sugar Spun Run
I am so glad that your cheesecake turned out perfectly, Bobbi! Thanks for commenting. 🙂
Reina Marquez
Not sure what I did wrong but the texture of my cheese cake wasn’t creamy. It felt lumpy. Maybe it was the egg?
Sam
Hi Reina! If the cheesecake was lumpy then most likely the ingredients weren’t well mixed. Is it possible the cream cheese wasn’t softened enough and stayed lumpy in the batter?
Shayla
Absolutely tastes AMAZING!
I’ve made 2 original cheese cakes, and 1 pumpkin and they have all turned out delicious! I brought them to Thanksgiving and everybody LOVED them😋😍. ( I went home with an empty tray)
This was my first experience making cheesecake and the directions and tips were simple and easy to follow. They were so easy that I am planning on making more in my future.😁😊😍
Sugar Spun Run
Thank you so much, Shayla! I am so glad that you enjoyed the recipe and found the directions helpful. Congrats on making your first cheesecake! 🙂
Suzanne
I made this cheesecake yesterday…….I did everything you said to do……I can’t believe it, but for the very first time there isn’t a crack down the middle!!! Unbelievable!
I baked it in a heart-shaped pan. Will be tasting it tonight, as I have company coming for dinner. If it taste as good as it looks then this will be my one and only cheesecake recipe!
Sugar Spun Run
That is amazing, Suzanne! I am so glad it turned out perfectly. I hope it is a hit at your dinner tonight. 🙂
Annie
Absolutely tastes AMAZING!
I’ve made 2 original cheese cakes, and 1 pumpkin and they have all turned out delicious! I brought them to Thanksgiving and everybody LOVED them😋😍. ( I went home with an empty tray)
This was my first experience making cheesecake and the directions and tips were simple and easy to follow. They were so easy that I am planning on making more in my future.😁😊😍
Sugar Spun Run
Congrats on making your first cheesecake, Annie! I am so glad that you enjoyed it. 🙂
Liberty
Any changes if I don’t want to make it with crust? I would like to sandwhich it between red velvet cake. 🙂
Heaven Jackson
Im going to make this soon and bought a spring form pan pack and one is 10 inches and one is 9 inches. Is there any difference in the recipe for a 9 inch pan and a 10 inch pan?
Sugar Spun Run
Hi, Heaven! Either pan will work. The only difference is the bake time, the 10″ pan will need less time to bake. I use a 9″ pan. I hope that you enjoy the cheesecake! 🙂
Aileen Medina
Can I add cherries to this recipe? I want to bake them in.
Sugar Spun Run
Hi, Aileen! I have not tried baking cherries into the cheesecake, but I think that it would be fine. Keep me posted on how it turns out. 🙂
Victor
The butter is salted or unsalted ??
Sugar Spun Run
Hi, Victor! I recommend using unsalted butter. Enjoy! 🙂
Olivia
I made this recipe and it came out perfect no cracks. I doubled the crust recipe then baked it for 10 minutes, and then put the cheesecake batter on the crust then baked it. It had a thick buttery crust and the cheesecake was delicious!
Sugar Spun Run
Thank you so much, Olivia! I am so glad that your cheesecake turned out perfectly and tasted delicious. Thanks for commenting. 🙂
James
Have not tested yet and sure it taste good, but followed the directions exactly. Everything was room temp. Giant crack after about 15 min after baking. So disappointed
Sam
That is frustrating! I would review the tips in the post and it might be helpful to watch the video below the recipe. I hope that helps, James. I am sure the cheesecake will still taste great though! You can always cover up the crack with ganache, too.
Cristy
I made this as my second attempt(1st one was a different recipe and failed miserably) at ever making a cheesecake. I did have a pan of water on a lower rake. Complete success!!! Absolutely delicious!! Thank you for all the tips.
Sugar Spun Run
YES! I am so glad that it worked out and you found the tips helpful, Cristy! Thanks for commenting. I hope that you enjoy your cheesecake. 🙂
Cory Macklin
My mom made this recipe and it turned out great, so I tried it out. Cant wait to dig in!
Sugar Spun Run
Thanks for trying my cheesecake recipe, Cory! I’m glad that it turned out wonderful. I hope that you and your mother love it! 🙂
Ann
This is a delicious cheesecake. Certainly not difficult to make. Mine still cracked, sad to say, but that made no difference as soon as we started slicing. 🙂
Sam
I’m so happy to hear it was such a hit, Ann! Thank you for commenting 🙂
Renuka
Hey Sam,
Thank you for sharing the recipe. It came out perfectly! My husband and I loved it 🙂
Sugar Spun Run
Thank you, Renuka! I am so glad that you enjoyed the cheesecake! 🙂
Kelly
The first one I made was a huge hit! Smooth creamy and delightful. My daughter didn’t want to share (lol). I was wondering if you have any variations for pan size? I have 6 & 7 in pans too and would like to make smaller ones.
Sugar Spun Run
Hi, Kelly! I am so glad that the cheesecake was a huge hit. I have not baked it in anything other than a springform pan so I can not provide you with an exact bake time of other pan sizes. I know that others have done various pan sizes and have had success, I just recommend keeping an eye on it. 🙂