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.
Ray
I would like to 1/2 this recipe would it work ok or would I need to adjust any ingredients. looks good. thanks
Sam
Hi Ray! As long as you cut all of the ingredients in half it will work just fine. 🙂
Tiffani
Hi! Is it ok to use the 7 inch Springform pan with this recipe? One came with my InstantPot and I’m afraid it might be the 7 inch one. Thanks!
Sam
Hi Tiffani! A 7″ springform pan won’t hold all of the batter, so just make sure to not overfill the pan. Your bake time will vary. 🙂
Ray
I would like to 1/2 this recipe would it work ok or would I need to adjust any ingredients. looks good. thanks
Sam
Hi Ray! As long as you half all of the ingredients it will work. I’m not sure what size pan to place it in or a bake time.
Eva
Can I use the premade pie crust instead making my own?
Emily @ Sugar Spun Run
Hi Eva! Yes you can, but you will likely have too much batter as those crusts hold less than a springform pan. You could probably fill two crusts 😊
Nancy
is there a substitute for the sour cream? I have a family member who doesn’t digest it well.
Sam
Hi Nancy! You could use full fat greek yogurt instead of sour cream. 🙂
hilarie lawlor
Can this be frozen? If so, is it best to keep the sides on the spring form pan when freezing?
Sam
Hi Hilarie! Make sure to follow the instructions on cooling the cheesecake before attempting to freeze, but when you do freeze it, it’s really up to you. You can leave the side on the spring form pan, you could transfer it to another dish to freeze, or you could slice it and freeze the individual slices. 🙂
TheLastLatino
I made this cheese cake today, it is awesome. I added 2 tbsp of lemon juice, hope u don’t mind. I love it. Thank u for sharing.
Emily @ Sugar Spun Run
We’re so glad you enjoyed it! ❤️
Marika Kobus
Cheesecake was a huge hit. I added cinnamon to the graham cracker crust.
LindaKay Gwin
love this recipe. especially because the measurements are repeated in the instructions. excellent texture and flavour.
Nichole
Have you ever made a 10″ size? I’m wondering how to adjust the recipe to have enough filling for 10″.
Sam
Hi Nichole! I have not, but this recipe would work it would just be slightly thinner. I’m not sure how to increase the recipe to get the same thickness. Your bake time would just be reduced. 🙂
Liberty Coach
I made this recipe last night and it turned out FANTASTICALLY!! Totally delicious, delicate texture, just the right sweetness and a great gluten free crust (I used GF graham crackers). I used all organic ingredients (except for the graham crackers). This was SUPER EASY to make. Thanks for this great recipe. CLB. — P.S. Instead of a springform pan, I used small ramekins. Best cheesecake I’ve eaten in years.
Mary
Made my first cheesecake the other day and used this recipe. It came out perfect!! It was a huge hit in my house!
Thank you!!
Tracy Ambler
This is my new favorite cheesecake recipe. I’ve made it twice now and it turned out perfectly both times. It was easier than any other cheesecake recipe I’ve ever tried and is easily the best tasting.
Sam
This is so wonderful to hear, Tracy! Thank you so much for trying my recipe and letting me know how it turned out for you! I really appreciate it and hope you find other recipes here that you enjoy just as much 🙂
Gloria
Looks like a great recipe for the type of cheesecake I prefer. I want to make one without the crust. Can I just pour the cheese mixture into a greased pan to bake? Thx!
Sam
Hi Gloria! I would still recommend a springform pan. If it’s not a nonstick pan I would grease the pan. I would probably also recommend lining the bottom of the pan with parchment paper. 🙂
Patrick
Great recipe! It turned our perfectly and will be my base recipe as I experiment with new flavors..
Rosanna Martinson
Will this cheesecake recipe work in an 8 inch springform pan or is it too much. I hate to have to buy another pan.
Sam
Hi Rosanna! This will make a bit much for an 8 inch pan so make sure to not overfill it. Your bake time will be different. 🙂
Kellie
can I swirl in some dulce de leche? anything different between measurements if this is added?
Sam
Hi Kellie! I think you could swirl some dulce de leche on top. 🙂
Dean
perfect just perfect
Angie
I used this recipe for my daughter’s 16th birthday. I made several toppings and we had a cheesecake bar. It was a huge hit and I use your recipe when my family requests cheesecake! My daughter is turning 20 this year and she asked if I could use this recipe but do a lemon cheesecake. Do you have a lemon variation recipe? Thank you for sharing! I am a good cook but need a recipe to follow!
Sam
I’m so glad you enjoyed it so much, Angie! I do have a lemon cheesecake recipe. 🙂
Alicia
This is THE cheesecake recipe to go for anytime I make a cake. People rave over “my” cheesecake hehehe 11/10 recommend!
I was requested to make this into mini cupcakes for a party this weekend. Any tips on baking time ?
Sam
I’m so glad everyone enjoyed it so much, Alicia! I actually have a mini cheesecake recipe you can follow. It’s the same recipe just scaled down a bit. 🙂
Monica
Fast, easy, delicious ❣️ Loved the “tricks of the trade” help. Thank you 💞