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.
Mariya Anis
Hi! My oven doesn’t have a temperature setting instead it has 1 2 3 and 4 setting which increases the fire.
How should I work with this?
Sugar Spun Run
Hi, Mariya! I recommend getting an oven thermometer to see which bakes at the degree needed for the recipe and to check for accuracy. I hope that helps. 🙂
Mia Gonzalez
This Is the Best Cheesecake I ever had and even made. Thank you very much that you helped me through to make the most deliciousness to this cheesecake that it really gave me some noses to eat it all thank you very much!! 😉
p.s add lemon juice gives and amazing taste
Sugar Spun Run
I am so glad that you enjoyed the cheesecake, Mia! Thank you so much for trying my recipe and taking a moment to comment, I appreciate it! 🙂
Lidi
This was the first cheesecake I’ve done. Absolutely delicious! I made it three times in a week. Perfection. Thank you for the recipe!
Sam
You are very welcome, Lidi! I’m so happy to hear that it was such a hit, thank you so much for commenting and letting me know how it turned out for you.
beverly
I have used this recipe five times, and the cheese cake is always delicious! Thanks for sharing it.
Sugar Spun Run
Thank you so much! I am so glad that everyone enjoyed the cheesecake, Beverly! 🙂
Mel
This really is THE BEST cheesecake. It is my first recipe of yours, and I am looking forward to trying more. The tip about letting it cool for 10 minutes, then loosening the crust from the side really works. My cheesecake came out so beautiful! We had it Christmas Eve and everyone raved about it. We are from NOLA, so we know good food! Thank you!
Sugar Spun Run
What an awesome compliment, Mel! Thank you for the 5-star review. I am so glad that everyone enjoyed the cheesecake! I can’t wait to see what recipe you try next. Thanks for commenting. 🙂
XmasRuined
Fully mixed this cheesecake has a great, perfectly sweet flavor. We were so excited. Out of the oven and cooled over night it transformed into a savory cheesecake that is, quite frankly, disgusting.
Sam
It sounds like the cheesecake might have absorbed some flavors from exposure to odors from other foods in your refrigerator, this is definitely not a savory cheesecake (as you know from tasting it before baking). Baking the cheesecake definitely wouldn’t change the flavor (unless it was very much over-baked, then it might taste a bit eggy, but still would be sweet). For best results I would keep the cheesecake tightly covered to prevent this from happening. I hope your Christmas wasn’t completely ruined!
April
Very easy and delicious recipe. I have made this recipe several times and it was great each time. Today I decided to change it a bit, instead of the vanilla, I added key lime juice. Just took it out of the oven and can’t wait to try it!
Sugar Spun Run
I love the sound of the key lime, April! I am excited to hear how it turns out! I am so glad that you enjoy this cheesecake recipe and I love that you have made it your own. Enjoy! 🙂
Karen
I don’t specifically like graham cracker crusts, any subs or recommendations for no crust? What about a fruit topping?
Pam
You can use crushed vanilla wafer cookies if u want to make it with a fruit topping . You could also make it with a crushed Oreo crust if u like chocolate . As for fruit topping u can use any fruit topping – I like to justkeep it a plain cheesecake and give everyone option to add thrir own tooping such as fresh fruit such as blueberries or strawberriess or caramel and candied pecans – that way one cheesecake provides options for everyone’s individuals likes. If you want and easy fruit topping to top entire cheesecake just warm a couple teaspoons of fruit jam and mix with whatever fresh berries or fruit you like and spread on the top
Of the cheesecake
Pam
You can use crushed vanilla wafer cookies if u want to make it with a fruit topping . You could also make it with a crushed Oreo crust if u like chocolate . As for fruit topping u can use any fruit topping – I like to just keep it a plain cheesecake and give everyone option to add thrir own tooping such as fresh fruit such as blueberries or strawberriess or caramel and candied pecans – that way one cheesecake provides options for everyone’s individuals likes. If you want and easy fruit topping to top entire cheesecake just warm a couple teaspoons of fruit jam and mix with whatever fresh berries or fruit you like and spread on the top of the cheesecake .
Morris
Hi, my cheesecake batter was really liquid when I poured it into the springform pan. I was wondering what could have caused that.
Sam
Hi Pam, is it more liquids than it looks in the video? You didn’t use low-fat cream cheese or spreadable (from a tub) cream cheese, by chance?
Laura
First time making a cheesecake from scratch. Easy recipe and the video was a bonus. End result… So good that making another one today. Key take aways – room temp ingredients and low speed on mixer. Wonder if I could swap out sugar for keto friendly sugar?
Sugar Spun Run
I am so glad that you enjoyed the cheesecake, Laura! I haven’t substituted with keto-friendly sugar but if you do, I’d love to know how it works out. Thanks so much for trying my recipe. 🙂
Katie
I have been making cheesecake for the extended family for close to twenty years. They all say it’s the best they have ever tasted.
Today im using your recipe and I’m not going to say anything and see what everyone has to say . It’s very close to my recipe but much easier. Thank you for the recipe
Sam
I hope everyone loves the cheesecake, Katie! 🙂
Katie
They all knew it was not mine. I loved the addition of the brown sugar to the crust but it was way to much butter for me and I wish I would of pre baked it . It seemed soggy. I think it’s a great recipe though
Sugar Spun Run
I am glad that everyone enjoyed it, Katie! I am sorry that you found the crust soggy. Since you prefer your crust with a little more crunch, you will just have to prebake the crust next time. Thanks for commenting. 🙂
Samantha
I just got mine out of the oven, after cooking for 75 mins, and it was browning, is this normal? It didn’t crack but rose quite a bit, not sure if this is normal?? This is my first time making a cheesecake like this.
Sam
Hi Samantha! Light browning around the edges is fine, sometimes the cheesecake rises if the eggs are beaten more than is desired. I hope it tastes great for you still!
Haley
Love this recipe!! ♥️
I made it for thanksgiving and it was a huge hit! Making it again by request for Christmas!
Thank you for all the tips!
Sam
I am so happy to hear you enjoyed the cheesecake, Haley! Thank you so much for commenting, I really appreciate it 🙂 Merry Christmas!
Tammie
Can I double up on the recipe if I’m making multiple cheesecakes?
Sam
Hi Tammie! You should be able to double the recipe without issue. 🙂
Roger
First time making a cheesecake and I nailed it with this recipe! Thanks for the video
Sam
Yay! I’m so glad you enjoyed the cheesecake Roger! 🙂
Cres
Can I do 2 cream cheese and half measurements of the ingredients? What about the temp and cooking time?
Sam
You can cut the recipe in half, but the cooking time will definitely be reduced. The temperature will stay the same. 🙂
Lorraine
Yesterday I cut the recipe in half, except for the the vanilla I used 1 teaspoon since we like the vanilla flavor. Cut the the baking time down to 30 mins.
PERFECT!!!
Devin Gonyer
Well I tried this recipe and followed step by step and watched the video a couple times but oy vey… my cake does not look like this lol. Maybe I’ll try again tomorrow. My batter was pretty runny so I’m thinking I beat it too much. Thank you for the recipe. I’ve tried many of yours and love your site!
Sam
Hi Devin! Over-mixing shouldn’t cause the batter to be very runny. The only thing I can think of here would be the cream cheese. Make sure you are not using spreadable, or reduced fat cream cheese. I hope it’s better next time. 🙂