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.
Nanajee travels
This cheesecake sounds absolutely divine! A smooth, rich, and creamy filling without the hassle of a water bath is a game-changer. Paired with that crisp homemade graham cracker crust, it’s bound to be a classic hit. Can’t wait to try it!
Jane Blaner
Looks delicious! It will be first time making this recipe but all of the recipes here are fantastic so this is bound to be fantastic too! You mentioned about possible leaking… was going to try cutting a piece of parchment paper larger than the pan, then putting it over the disc, extend beyond the pan, and closing the pan. Heard that will help avoid leaking and make it easier to slide the cheesecake off the disc and onto a platter. Will see shortly how that goes!
Sam
I hope you love it, Jane! 🙂
Alex
Mine was raw in the middle. Flavor was ok but not great. Only thing I did different was I used a pie pan because I did not have a spring form pan. I cooked it for 50mins and when I took it out it was exactly as described, very slight puffiness and browning on the edges but still jiggly jello like in the middle. I don’t know much about baking cheese cake but it looked perfect after cooling. maybe I did something wrong.
Sam
I’m so sorry to hear this happened, Alex! It sounds like it may have needed just a bit more time in the oven if it was raw in the middle. Did you touch it lightly in the center to see if it sprung back?
Jane Blaner
Sam, it is just delicious!!! Am getting rave reviews but giving all credit to you :). Question,,, what is the best way to prepare the pan? The idea of cutting the parchment paper larger than pan to make it easier to transfer to a platter is clever but once it’s on the platter, you have to cut the extra paper away of course. Having parchment paper circle in the bottom disc gets in the way when trying to take a slice out to serve. Can I lightly butter the pan, bottom and sides, then place disc on platter for serving? Appreciate any help on this. Thank you again for taking the time to make the recipe perfect.
Sam
Hi Jane! It’s tricky to get something underneath of the cheesecake that would be well hidden when removed. Honestly, I just leave mine on the pan, snap the ring off of the side and slice and serve. 🙂
Raegan Mcgee
This is the easiest and best recipe I have made yet! Turned out great. I added a pan of water on the bottom rack since I live in Montana and we have zero humidity. I’d add a picture, but I have no idea how to lol.
Emily @ Sugar Spun Run
We’re so happy it was a success for you, Raegan! 🩷
Jarely
hello could I possibly use this recipe to make a marble cheesecake? would it affect the original cheesecake in any way ?
Sam
Hi Jarely! You could potentially use it for a marble cheesecake but it would definitely be different. Did you want to make part of the batter chocolate? I’m not sure how you would alter this recipe for that but I do have a chocolate cheesecake recipe. 🙂
Pattie
I’ve made this a dozen times already ! it’s awesome , it was my first time ever making a cheesecake and it came out perfect and about the dozen times I’ve made it since the first one . I’d like to use a 12 inch pan so I’m currently doing the math on that .Its the only recipe I plan on ever using! do you have a chocolate recipe?
Sam
I’m so glad you enjoyed it so much, Pattie! I do have a chocolate cheesecake recipe. I hope it’s just as much of a hit! 🙂
Linda
Can this recipe be made into mini cheesecakes using a cupcake pan with liners?
Sam
Hi Linda! I actually have a mini cheesecake recipe you can use. 🙂
Camille Austin
This is a new family favorite! Thank you for sharing! A friend would like me to make one for them, but requested a 10”. Do I need to alter the amount of ingredients or will this do ok in a bigger pan. I’m not well versed in all things cheesecake. Thank you again for sharing the fruits of your labor!
Sam
I’m so glad it was such a hit, Camille! I think for a 10 inch springform pan I would just make the recipe as is and bake it in the 10 inch. The cheesecake will be thinner and require less bake time, but I’m not sure there is a clean easy way to increase the recipe to make it fit exactly in the 10 inch. 🙂
Camille Austin
Thank you! That’s what I was leaning towards, but wanted to be sure!
Christina
all I have is a 10in spring form and for me, the graham cracker crust doesn’t spread out enough to go up the side at all. So I ended up doubling the crust part of the recipe which ultimately was perfect – even had enough left over to use as a crust for chocolate cream pie too! I absolutely love this recipe though! Hope yours turned out just as good as mine usually does!
Angelize
I have made it for a second time now and it comes out perfect every time! It’s so delicious my family loves this.
Kelly
I was amazed with my first bite by how delicious it turned out. The entire family loved it. One for the recipe box!
Peter
Loved this one
Stephanie Silvia
Heads up for a GF substitution, I had to test with crushed Pamela’s Gluten Free Graham Crackers and found that 7 Tablespoons of butter was WAY too much for those. That was the only change, but it dripped butter out of the bottom the entire bake time, filling the house with smoke and burned butter smell. Not sure if a lesser amount fixes that.
Sam
Oh no! I’m so sorry that happened, Stephanie! Some springform pans just leak no matter what you do. 🙁 I appreciate your feedback and hope you love the cheesecake!
Jan
I made it in a 10 inch springform pan. Had to use more graham crackers and butter for the crust. some butter did leak out but I covered the base of the springforrn pan with foil and put the pan on an aluminum baking sheet. no smoke. no problem.
Shelley
I was looking for an easy cheesecake recipe. It was. However, I accidentally fell asleep during the last part of baking. I thot oh no, wasted time and ingredients. But guess what? Outside of not being creamy, it was STILL delicious! Laughing to my friend the next day about my overcooked cheesecake, she says, ever heard of basque? No, what’s that? She says there is actually a thing that is burnt cheesecake. Needless to state I’m trying the recipe again but in the meantime it makes a great basque!
Emily @ Sugar Spun Run
🤣 We’re so glad you enjoyed it regardless, Shelley! And we do have a separate basque cheesecake recipe if you ever want to try that version!
Sharon
My springform pans are 81/2 and 91/2 inches. I used the same recipe for both cheesecakes. We will see how it turns out. I did put a pot of water in the oven for a little mire humidity since I am in Colorado and the humidity is 25% right now. I know baking is a little different here since I am a mile+ over sea level.
Emily @ Sugar Spun Run
We hope it turns out nicely for you, Sharon! Enjoy 😊
Susan Hudson
This was delicious!
Emily @ Sugar Spun Run
We’re so happy you enjoyed, Susan! 🩷
Grace
Hi there! This may be a silly question but I’m wondering if using 4- 250g packages of cream cheese would be ok? Or would that extra 90 grams make a negative difference (recipe calls for 910g)? My first time making this kind of cheesecake 😉
Thanks!
Sam
Hi Grace! I’d be worried the extra cream cheese could alter the flavor and texture a bit.
Ann Boles
Ours is baked and chilling in the fridge. I was so worried about making this but it was easy to make and I feel I baked it for the length it needed. Can’t wait to try it tomorrow, breakfast anyone?
Sam
I hope you love it, Ann! 🙂
Evelyn Misera
Hi, mine cracked 😏
Carol
I Bought the ingredients,
plus strawberries to make topping, BUT I don’t have a spring form pan…can I use my pre-maid gluten free graham pie crust from the store? will I need 2?
Sam
Hi Carol! You would likely need 2 premade crusts to hold all of the batter. Your bake time will also vary. 🙂