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.
Taylor
Really could have used 3 instead of 4 cream cheese it was very tall in 9 inch pan. Sour cream ruined it, followed exact directions and was inedible
Sam
I’m so sorry to hear this happened, Taylor! What in particular was an issue? I may be able to help trouble shoot. 🙁
Bob Cody
Easy and awfully good!
Just ask my neighbors!
Joe
I find if you reduce the recipe by one egg, then add in 3 shots of espresso, you get a cheese cake that will be the talk of the town. Another addition that will give it some pizazz is making a sour cream, sugar, almond extract mixture then pouring over the cheese cake when finished baking, then bake for an additional 10 minutes. YUM!!!!
Deb
Hi,
I’d like to reduce the recipe for a 5″ springform (or 4″ inch recipe)
For a personal birthday present! I like the idea of NO waterbath as I feel they are unnecessary as well…
Shall I just divide by 4?
Thank you.
Sam
Hi Deb! I haven’t personally tried it, but I would probably make 1/3 of the batter and just be careful to not overfill the pans. 🙂
CAMILLA FONTANA
Hi: after you let it cool on the stove for 10 minutes and run the knife around do you leave it on the stove top or remove to a rack?
Sam
You can let it cool completely on the stove top, that will help it cool as slowly as it can. 🙂
Cynthia
Love this recipe! If you follow the recipe, your cheesecake will not crack! Made Lilikoi (passionfruit) and strawberry – I wish I can share the pictures!
I am going to attempt to use the same recipe to make cupcake size cheesecakes..
Thank you!
Emily @ Sugar Spun Run
That sounds so good, Cynthia! Check out our mini cheesecakes for a cupcake size version 😊
Cynthia
Made the cupcake size and it yield 31 cups! I used the ice cream scooper and cookie scooper for the graham crackers? All gone!
Sam
I’m so glad they were such a hit! 🙂
stephanie
Thank you for the video. This is what I need!
Emily @ Sugar Spun Run
We’re so happy it was helpful, Stephanie! 🥰
Jacqueline
I made this and topped it with strawberries and a glaze for my niece’s birthday this past weekend. I got so many compliments on it! Thanks for the great recipe!
Emily @ Sugar Spun Run
Sounds tasty! Thanks for trying our recipe, Jacqueline! 🩷
Amy
Looks super easy. Will be giving it a try. I do have a question…. could I use a pre-made Graham crust? Thank you
Emily @ Sugar Spun Run
Hi Amy! This recipe will make too much filling for a pre-made crust. You may even be able to fill two of them.
Marilyn Slack
This recipe was great. I did substitute the sugar with Splenda and it was just delicious. Looking forward to trying out some more of your recipes.
Emily @ Sugar Spun Run
Thanks for letting us know how it went for you, Victoria! Enjoy 😊
Molly
Best cheesecake I’ve ever made. I don’t use any other recipe.
Emily @ Sugar Spun Run
We’re so happy you like it, Molly!
M
The best cheesecake I’ve ever had! absolutely love the flavor, normally I have to have strawberries and whip cream on cheesecake, this cheesecake is so good all by itself! I get asked to make this for all birthdays and holidays now. love the video too! thank you!
Emily @ Sugar Spun Run
We’re so happy it’s been such a hit for you! Thanks for coming back to leave a review–we really appreciate it 🩷
Pamela
I used this recipe to make my very first cheesecake for a friend’s dinner party. It turned out great! Everyone loved it and couldn’t believe it was my first! Thank you for sharing all of the tips and the recipe!
Emily @ Sugar Spun Run
We’re so happy it turned out so nicely for you, Pamela! Thanks for using our recipe 🥰
Pam
For more accurate way to test if the cheesecake is done, can I use a instant thermometer? and if so, what should the internal temperature of the cheesecake be when it is done in the oven?
Emily @ Sugar Spun Run
Hi Pam! We honestly haven’t tried it. Cooking to at least 160 degrees should be safe 🙂
Mill Whit
This cheesecake was delicious. We couldn’t wait and ate it while it was slightly warm… sooooo good! Thank you for a great recipe. This one is a keeper!
Katie
Personally it was too tangy. 2/5
Jessica
My cheesecake turned out perfect! Wash to follow the recipe, and if well fallowed it turns out amazingly perfect! Thanks Sam!
Emily @ Sugar Spun Run
We’re so happy it turned out nicely for you! 🩷
Leah Sease
Absolutely delicious my husband loves this thankvyouvso much best cheesecake 😋