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.
Melissa
This cheesecake was absolutely AMAZING! Served it to company twice, and they both asked to take some home with them. I discovered part way into making it that my Springform pan was 10”, not 9”. The only change I had to make was to cook it slight less time – about a total of 50 minutes for my oven. I did watch it carefully and look for the signs of being done which were me in the instructions. It was absolutely perfect, can’t wait to make it again! I found the video very helpful.
Sharmaine
Can I use a ready made Graham cracker crust
Sam
They are much smaller, but will work. Make sure to not overfill the crust and keep an eye on it as it bakes. I’m not sure on a bake time. 🙂
Lorie
I only have a 10” pan. How much time should I take off?
Sam
Hi Lorie! I haven’t personally done it in a 10″ pan. I would make sure to keep an eye on it. 🙂
Sue
I was not able to get the graham cracker crust to go up very high on the sides…I hope it will be okay!
Stefanie
Can I scale down for a 6” springform pan? Should I do 3/4 of the recipe and what would the bake time be?
Emily @ Sugar Spun Run
Hi Stefanie! You can cut the recipe in half, but it will likely make slightly more than will fit into your pan, so be careful not to overfill. Unfortunately we aren’t sure of a bake time without trying it ourselves. Keep an eye on it, and you should be good! 🙂
Gilly
Fricken delicious, I added some cinnamon with the mix and mmmm soo good! This is such a a perfect recipe, thanks so much
Emily @ Sugar Spun Run
Yum, we’ll have to try that! Thanks for the review, Gilly 🥰
Ronni
Hello there! I just want to let you know that this cheesecake is a favorite with my family. They told me that I have to make it every year at holidays now.
I’ve also discovered that it is delicious if you crumble up baked cake and mix it in the batter before baking.
I do have a quick question though. I was wanting to use my eight inch spring form pan with this recipe. How would I adjust ingredient measurements and cook time?
I’ve never made a cheesecake that small before.
Emily @ Sugar Spun Run
We’re so happy you like it, Ronni! We haven’t tried this recipe in an 8″ pan, so we can’t say for sure what adjustments might be needed. You will most likely have too much batter, so make sure not to over-fill the pan or you will have a big mess on your hands. Your baking time will probably be different as well.
Jamie
Will the texture change if you freeze it? I’m needing to make ahead for an event and trying to figure out the best way to store.
Sam
Hi Jamie! Freezing it should not alter the texture. It should still be delicious when thawed. 🙂
beth
Should I cover it when I put it in the refridgerator?
Sam
I typically don’t, unless there are strong odors in the refrigerator that the cheesecake can absorb. Once I cut into it I will cover it. 🙂
Andromeda LeTourneau
Can you please develop a fail proof recipe like this one except for single mini 4 inch cheesecakes?
Emily @ Sugar Spun Run
Hi Andromeda! Have you tried our mini cheesecakes yet?
Susan R
The best go-to Cheesecake recipe!
I have never deviated, just keep an eye on it that last ten minutes. Cracked or not, it’s a delightful dessert.
(FYI-strawberries hide cracks!)
Angel
At what point can I remove it from the bottom of the pan?
Sam
You can transfer it from the springform pan after it cools in the refrigerator. Be careful though as it could be tough to do. 🙂
Patti
I put parchment in the bottom of the springform before I close it. Makes it easier to get off the bottom.
Michelle Lee Peake
Loved it! Best cheesecake I’ve ever had.
Maira
Love this recipe, but they do not have the brick type cream cheese in the country I’m currently living. Is it possible to use the regular kind if nothing else is available? Thanks in advance!
Sam
Hi Maira! Unfortunately I am not sure how it would turn out if you use something other than the brick style cream cheese. 🙁
Emily
I’m not sure if you made the cake yet, but I just used the tub version today and it worked out perfectly! Just skip the first round of mixing and go straight into adding sugar! Also stick with room temp, just like the instructions.
Mike
Maira, I live in Germany and using non-brick cheese makes the batter way too “wet” it causes the crust to leak. While the cheese cake is fine, the crust is always soggy.
Jeena Gray
Can’t wait to try this recipe. Wondering if lemon zest and/or juice would change anything or ruin it. If so at what post would it be best to add it? Thanks
Sam
Hi Jeena! I have a great lemon cheesecake you could try if you are looking for a good lemon flavor. I’m not sure that adding extra liquid to this recipe would end with great results. 🙁
Tammy
Try adding lemon zest to sugar in food processor before adding Graham cracker crumbs. It gives you the lemon flavor. I also have lemon curd to put on top. Delicious.
Akira
Heyy quick question!
Can I make the cake 2 days earlier without having to freeze it?
Sam
Sure thing! Keep them in the refrigerator and they will be fine for 2 days. 🙂
Brandon C
I’ve been using this recipe for years and it’s never failed me. Highly recommended for people learning about cheesecakes.
Lakeshia
Decided to make this recipe based on the amazing reviews, and it did not disappoint! This cheesecake is DELICIOUS!!!! I also love how easy it is to make and no water bath required! 10/10
leslie kirk
I wanted to know if I can use a flavored alcohol in this recipe
Sam
Hi Leslie! Introducing liquid into this cheesecake is going to change the texture so I don’t recommend it. 🙁