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.
Julie
Thank you so much for adding the amounts at the bottom of the directions. It is so helpful to be able to see them there and not constantly refer back to the recipe. This is my go-to cheesecake recipe. Love it!!
RICHARD
could I use a food processor ?
Or will that incorporate too much air ?
Sam
Hi Richard! Unfortunately I would not recommend it with this particular recipe, I think it would negatively alter the texture of the cheesecake.
Jane
can I double this recipe and put choc. chips
Sam
Hi Jane! Yes, you can double it for two pans. I think chocolate chips would be a fine addition. Enjoy!
Noleen
The first time I made this it was perfect! Today I made it again and it puffed up huge and has huge cracks in it. Cry…
What could have been the problem.
I did use a different brand of cram cheese today.
Emily @ Sugar Spun Run
We’re so sorry to hear that, Noleen! 🙁 It sounds like you may have incorporated too much air into the batter. It is especially important to be gentle when mixing, especially while adding the eggs. We hope you’ll give it another try!
Jason Robinson
Absolutely 5 stars! This cheesecake is seriously the best cheesecake we have ever had. so silky smooth and no cracks. I am sharing this recipe with all my family. We devoured the entire thing between 5 of us in less than 2 days. I want to make another one right away. Well done!!!
Sam
Thank you so much for the feedback, Jason, I’m so happy to hear my recipe was such a hit for you! Thank you again for trying my recipe, and I hope you’ll come back and find even more you like just as much! 🙂
Dina
Out of this world . Came out perfect
Ann
Love how you list the ingredients within the instructions. . . no going back & forth!
Can you replace the sugar with granulated Xylitol?
Can I add some lemon zest & juice?
Thank you!!
Emily @ Sugar Spun Run
Hi Ann! We’re not sure about the Xylitol (we haven’t tried this substitution), but a little lemon zest and juice won’t hurt 😊 We do have a lemon cheesecake too!
Trae
Hello, I’m really looking forward to trying this tasty recipe but I was wondering if I can bake the cheesecake in a 10 inch springform pan instead of a 9 inch because that’s all I have?
Emily @ Sugar Spun Run
Hi Trae! The 10 inch pan will work, but you will need to reduce your bake time a little bit. Keep an eye on it so you don’t over-bake it 🙂
Kim
I’ve made this several times but wondering if I can make it in a 9×13 pan for bars
Emily @ Sugar Spun Run
Hi Kim! This recipe will bake in a 9×13 just fine. The baking time will vary, but everything else will stay the same. We would estimate about 40 minutes, but keep an eye on it! 🙂
Aimee
I made this for my husband’s birthday, I was nervous because I’ve never made a cheesecake and was under the impression they were tricky. Your recipe was amazing! I’ve got to stress that room temperature ingredients is definitely key, you’re right! It turned out great! thank you!
Emily @ Sugar Spun Run
We’re so happy it turned out nicely for you, Aimee! Thanks for trusting our recipe ❤️
Emily
Hi! I unfortunately do not have a hand or stand mixer…is it possible to use a blender?
Sam
Hi Emily! I would only recommend this if making my basque cheesecake. 🙂
Paloma
I’m only 15 and I’ve never made cheesecake before this, but this recipe turned out great!! I got pretty anxious because of the intense DO NOT OVER-MIX and DO NOT OVER-BAKE stuff but keeping the mixer on a low speed and watching the video while I was baking helped a bunch! My family loved it.
Emily @ Sugar Spun Run
We’re so happy you trusted the process and had great results, Paloma! Congrats on your first cheesecake! 🎉
Nancy
Great recipe. Made this for my sons 31st B-day. Huge hit! I had to substitute full fat Greek yogurt for the sour cream. My SNL us allergic to sour cream. I also added some ground pecans to the crust and added dark chocolate drizzle to the top. My first ever cheesecake was a success. Thank you for this easy recipe!!
Emily @ Sugar Spun Run
We’re so happy it was such a hit, Nancy! Thanks for using our recipe and coming back to leave a review–we really appreciate it ❤️
Vicky
I love this recipe. Easy to follow and delicious every time.
I always get asked for the recipe and send people here.
My daughter requested this for her 8th birthday tomorrow and a friend asked me to make one for a party this weekend.
Emily @ Sugar Spun Run
We’re so happy it’s such a hit, Vicky! Thanks for trusting our recipe ❤️
Melissa
I have made this several times and it is now the Go To for our favorite cheesecake. I’m making it tonight for my middle son who turned 20 today (:
We like to serve it as is or with a little strawberry sauce.
Emily @ Sugar Spun Run
We love hearing that, Melissa! Happy birthday to your son 🥳
PURBA BHATTACHARYYA
Hi can we double or halve this recipe.
Emily @ Sugar Spun Run
Yes! Just make sure you don’t overfill your pan and adjust the bake time as needed. Enjoy!
Tanya
Turned out lovely. Easy to follow recipe with instructions that include the ingredients and their measurements IN the directions! Very nice! I appreciate that as a blogger myself, I will be doing this for my readers as well!
Emily @ Sugar Spun Run
We’re so glad you liked the recipe, Tanya! And we love that feature too–makes it so easy 😊