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.
Angie Narron
This cheesecake recipe is awesome! I made 2 cheesecakes for my family and in-laws for Thanksgiving and they loved it! Going to make more for Christmas!
Sugar Spun Run
That is wonderful, Angie! I am so glad that you enjoyed the cheesecake! I hope it is a hit at Christmas too! 🙂
Sandi
Mine just came out of the oven and it is absolutely covered in cracks! It cracked much more than the normal 1 crack I get. I followed the recipe to the letter! So disappointed!
Sam
That is frustrating, Sandi, I am sorry to hear it. The post and video include lots of tips for preventing cracks if you would like to take a look at those, they might be helpful for next time. For this cheesecake today you could always try covering with chocolate ganache or whipped cream to hide the cracks.
Cheryl Firestone
Made twice, once in a 9.5 pan and once in a 10 and both were great. The 9.5 seems right because the crust almost completely covers the sides. Easy recipe and excellent rich creamy texture but also very light. I topped it with a blueberry compote. I also got up at 2am to take out the cream cheese but worth it! 😁
Sugar Spun Run
I am so glad that you enjoyed the cheesecake, Cheryl! I am happy that you found it worth the 2 am wake up call. Thank you for commenting. 🙂
Judy Davis
If you will place the wrapped cream cheese in a gallon size baggie and put in warm water for about 15 minutes, it is very soft. As you put in water, squeeze out excess air, and if needed weigh down with a plate. I then put my eggs in for a few minutes as well and everything is definitely ready to go! Love this recipe!
Betsy
I normally don’t use a dark pan. Any recommendations?
Sugar Spun Run
Hi, Betsy! I typically use a 9″/10″ springform pan for this recipe, however, others have used a 9″ x 13″ pan or pie pan. You can try those, but the bake time will vary so I would keep an eye on it. I hope that helps! 🙂
Janet
Do you set out the sour cream at room temperature? Thank you.
Sugar Spun Run
Hi, Janet! Typically, I do not! I hope that you enjoy the cheesecake! 🙂
Debbie
This looks like a good recipe and I’m planning to try it tomorrow. I typically use a store bought crust, but thought I would try your recipe, it seems like adding the brown sugar might make a good crust. Just have a couple of questions … do I need to grease the spring form pan before making the graham cracker crust? Do I need to bake the crust for a few minutes before filling so the crumbs won’t fall into the filling when I add it to the crust?
Thank you for sharing your recipe and tips!
Sam
Hi Debbie! No need to grease the pan and no need to bake the crust first. I hope you love the cheesecake! 🙂
MEGAN Naylor
Making cupcakes for Christmas Eve… How long would u recommend to cook at what temp? Thank u!
April Rodriguez
I am going to attempt recipe in cupcake liners with no crust for gfree family event….any suggestions
Sam
Hi April! Check out my mini cheesecake recipe for baking time suggestion 🙂
Ashley
Does it have to set 6-8 hours before eating was going to put in the refrigerator after it cooled and give it for someone tonight as a birthday pie
Sugar Spun Run
Hi, Ashley! It needs to cool completely before eating. It is best to cool for the full 6 hours, however, I have found myself digging in sooner. I hope that the cheesecake is a hit! 🙂
Donna Howe
Great recipe. Simple elegant dessert
Sugar Spun Run
Thank you so much for the 5-star review, Donna! I am so glad that you enjoyed the cheesecake. 🙂
Kathy
Hi! How long should I wait before removing the sides of the pan?
Thank you
Sugar Spun Run
Hi, Kathy! You want to make sure it is cooled completely before removing the sides. 🙂
Debbie Tucker
Hi, i don’t have a springform pan, can i use a regular glass pie pan?
Sugar Spun Run
Hi, Debbie! Others have used a regular glass pan but there is so too much batter for one pan. You can either cut the recipe in half or bake two. The bake time will vary so you will want to keep an eye on it. I hope that you enjoy the cheesecake. 🙂
Loretta Pierce
I just used two 9 in pie dishes, now I two am wondering about bake times. I set timer for 55 minutes we’ll see.
Tyler
Hi! Planning on making this for family for Christmas but I only have 8 and 10 inch springform pans. Should I go bigger or smaller than the 9″ you used? I am not acn expended baker and appreciate the advice! Thanks
Sam
Hi Tyler! I’d probably use the 10″ pan, but keep in mind that the cheesecake will need to bake for less time (and if you go for the 8″ pan it will need to bake longer). I’m not sure exactly how long it will take as I haven’t baked it in a 10″ pan before, but just keep an eye on it and you should be fine. Enjoy!
Teisha
I just made one and used a 10inch springfoam pan, I left it in the oven for 62mins, and it came out Perfecto 🙂 It is now cooling for 2 hours!! I hope it’s a hit, for my family this Christmas!! Thank you so much for the recipe
Sugar Spun Run
I am so glad that it came out perfectly, Teisha! I hope that your family enjoys it. Happy Holidays to you! 🙂
Aileen
What if all I have is the tub cream cheese? Will it work or will there be a huge difference?
Sugar Spun Run
Hi, Aileen! The consistency of the tub cream cheese varies so I don’t recommend it for this recipe. I hope that you enjoy the cheesecake. 🙂
Elizabeth
I tried this recipe and I hope I did it right. But it was a little runny. Did I over mix it.
Sam
Hi Elizabeth! Was it runny after it finished baking and cooling completely? If so it may have just needed a bit more time in the oven.