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.
Joyce
I jave used this recipe a handful of times, and the family loves it! I have been told I am not longer allowed to buy store bought cheesecake, and honestly I don’t see myself ever buying it from the store again! Hands down one of the best cheesecakes ever!!
Lisa
I don’t enjoy baking, but your recipes make it less stressful! This cheesecake was very easy to put together and got rave reviews from my family. Thank you for a clearly written recipe that is both decadent and delicious without being overly complicated.
No cracks, just creamy and delicious.
I will make it again but may add a little lemon zest or vanilla bean.
parker
I forgot to use a springfoam pan what should I do?
Sam
Hi Parker! A different pan will just make getting the cheesecake out of the pan a bit more difficult. It will also alter the bake time. 🙂
Britt
Please help! This is the second time I’ve tried making this. The top is was caramel, spotted and cracked both times. I baked for 60 min before I checked last time. This time I read all your tips and baked for 50 minutes, but the top still came out caramel and spotted. What am I doing wrong?
Sam
Hi Britt! I’m so sorry to hear this is happening! I just want to double check that you are using a 9″ springform pan and baking on the center rack? If you are, I would recommend getting an oven thermometer to make sure your oven is actually at the proper temperature and not running too hot. 🙁
Gladys
This is the best cheesecake I’ve ever made and I have made many. I only used 24 oz of cream cheese and I didn’t have enough sour cream so I used half sour cream and half vanilla yogurt. It turned out great! I will definitely be keeping this one. Thank you for sharing.
Sheila Ann Book
Hi, I was wondering how to much to add for a 11 inch pan? Thanks
Sam
Hi Sheila! I have never personally done it, but I believe you would need to increase the recipe by about 50% for an 11 inch springform pan. 🙂
Darlene Coplin
my husband is diabetic. I made his using his sugar and it turned out great.
Rachel Wetherington
Great recipe! Mine cracked on the initial cooldown. Is that because it was in the oven too long?
Sam
Hi Rachel! There are lots of reasons that your cheesecake can crack so it’s difficult to pinpoint just one. You can see them all in the post in the “must-know tips for baking” section. 🙂
Kassandra
This recipe is easy to follow andy cheesecake turned out amazing! Especially for my first time!
Kassandra
This was my very first time making cheesecake and this recipe was so easy to follow and it turned out great!
Lori L
This is an excellent recipe. I’ve made 3 times and it has always been perfect. Thank you so much. Trying the chocolate cheesecake this weekend….fingers crossed! A person I know makes an amazing cheesecake but refuses to give me the recipe (guess it is a family one). Thank you so much!
Madeline
My husband requested cheesecake a few weeks ago and I made this one and he loved it!!! Now he is wanting a red velvet cheesecake… would the bake time and/or ingredients change much?
Sam
Hi Madeline! I’m so glad he enjoyed it so much! I haven’t perfected my red velvet cheesecake quite yet so I can’t say for sure how you would need to alter this recipe. 🙁
Kim
Would it still turn out well if I make the graham cracker crust and store in the fridge overnight? Or would the crust get stale? Trying to prep a little to save some time the day of. Thanks!
Sam
Hi Kim! As long as it’s assembled in the pan it will be fine to do the night in advance. 🙂
Crystal
Fantastic cake! Great for inexperienced bakers like me!
I made it for my husband’s birthday. Cheesecake was his specialty back when he used to bake for his friends, so I was nervous if I could make it to his standards. He loved it! He immediately ate half the cake lol
Thank you for this great recipe!
Nancy
Made this cheesecake for the first time. came out just as you said. it is so creamy and delicious!!
Emily @ Sugar Spun Run
We are so happy it was a hit, Nancy! Enjoy 😊
karyn
I love love love love this cheesecake. I make it a lot. How can I adapt this recipe for a 6 inch spring form?
thank you,
Karyn
Emily @ Sugar Spun Run
We are so happy you love it, Karyn! Cutting the recipe in half will make slightly more than will fit into a 6 inch springform pan. Just be sure not to overfill the pan and adjust your bake time, and you’ll be good to go.
Jessica
could you make a strawberry swirl with this recipe, and if so how would that work with baking?
Sam
Hi Jessica! A strawberry swirl should work just fine here. It probably won’t change the bake time too much. 🙂