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.
Tiffany Angel
This is my second time making your recipe. My husband can’t get enough of it. 🙂
Diane Sparks
You have such an awesome recipes.
My husband ans 2 boys Absolutely love your Cheese Cake. They lost their cookies, and said Thank You very much. It’s the Best, and it is.
Sam
You’re welcome! I’m so glad everything has been such a hit, Diane! 🙂
Sherry Redfield
Thank you my my family really enjoyed the cheesecake thank you very much
Sam
You’re welcome, Sherry! I’m so glad it was such a hit! 🙂
Ash Scott
I have made this recipe several times. It’s definitely my go to cheesecake recipe!! You definitely will not be disappointed if you use this recipe.
Nadz
Can this be done as cupcake sizes?
Sam
I actually have a mini cheesecake recipe that I would recommend. 🙂
Tiffany Wallace
This has become the recipe I use every year for Thanksgiving now, at my brother’s request! I made it last year and it was so good! Made it again this year. I followed the method of feeling the cake after 50 minutes and that was the perfect amount of time! Just noting that I use Cabot brand’s cream cheese, sour cream and butter, Nellie’s eggs, and Honey Maid graham crackers. I use “less processed” domino sugar, real vanilla extract, and pink sea salt. I made sure to not over mix, but I used the hand electric mixer on low through all of it. I added ingredients as indicated. I put a ziplock bag, that I use to crush the crackers, over my hand to press the crust – works great; no sticking to your hands! I use a spring-form pan and it definitely leaks. I folded the foil up on the edges to contain it on the baking sheet and that worked well – no mess on the baking sheet. Since the butter leaks out a lot, I think that helps the crust sort of caramelize and it’s amazing. I did use a whole stick of butter and upped the sugar and crackers by about 1/8 to match that. I may make 25-50% more crust next time, though, to have a thicker crust on the bottom and see how that comes out, per my husband’s request.
Mallory
It was my first time making a non boxed cheese cake and it turned out wonderfully. I brought it to Thanksgiving and my whole family raved about it. Absolute perfection and very easy for anyone including beginners. I followed the exact instructions except I used a foil pan. There was no cracking.
Satondra
I followed all directions & it is absolutely great!!! except i forgot to separate the edges from the pan so it cracked a bit but i put strawberry topping so no one even knows. My first time making cheesecake & i made it today for thanksgiving… everyone loves it!! Thank you
Cristin Hansen
I haven’t made this yet but I love how the ingredients are listed under each instruction and the humor in “we all suffer” 😂😂😂
Dee Harrison
Super easy and absolutely delicious! First time making a cheesecake and it turned out perfect! I will never, ever buy cheesecake again (where I live it is $12.00 a slice) Can’t wait to try the other variations.
Veronica
I used your recipe for my first ever spring form cheesecake. I only have a 12in pan so I half agained the ingredients. My cheesecake did not crack. In fact it’s beautiful. I would have included a picture if I could have. Thank you so much!
Shay
I just made this recipe for the first time tonight. I followed the recipe and the tips to a T. It came out perfect! No cracks! Thank you for sharing your recipe!
Mia Mangione
My family absolutely loves this cheesecake and asks for it at every birthday.
The recipe is so easy to follow and the cake turns out perfect every time.
Mary
Will this cheesecake do ok in a 10 in springform pan?
Sam
Hi Mary! It will be a bit thinner, but you can bake in a 10 in springform pan. I’m not sure what the bake time will be though.
Tina
Absolutely the best cheese cake.
Cheri
Uh oh….i didn’t press the crust up high enough on the sides of the spring form pan. Will this be ruined? Will the filling stick to the pan?
Sam
Hi Cheri! You should be fine, just free the cheesecake from the side of the pan by running a knife along the edge when it comes out of the oven. 🙂
Cheri
Thank you Sam!!! It looks beautiful regardless of the low crumb to filling ratio. NO CRACKS!!!! And I don’t even need to taste it to know it’s delicious cuz I tried the batter. Tried it a lot 😂. All you “water bathers” give this recipe a whirl!
V
Any tips on making a cheesecake without a springform? o.o thank you!
Sam
It can be split into 2 pie plates. Bake time will vary though. 🙂
Dawn
I need to make this cheesecake in a 9″ pie dish. Are there any alterations I should be doing
Sam
Hi Dawn! You will likely have enough batter for 2 pie plates. Make sure to not over-fill them and keep an eye on them as they likely won’t need to bake as long. 🙂