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.
Paul
First attempt with making a cheesecake, I make many other desserts, but I am making a cheesecake for a friend’s birthday and wanted to try first. This was a very easy to follow recipe and it turned out delicious! My next one I am going to add another 1/2 cup of sugar to the cake, it needs a bit more sweet. We didn’t add fruit on top and that may be the other solution. Thank you for sharing and the video, it helps!
Sara
Made this for my husband’s birthday today. It was amazing. My new favorite cheesecake recipe. Added a little bit of cinnamon to my pie crust and also use chex instead of graham crackers since I have two celiac daughters! My husband had his withwhipped cream, and a few of us had it with a strawberry topping I made.
Tammy
just made it waiting on it to cool now first time making cheesecake from scratch hopefully turns out good
Wendy Smith
I just made my first Cheesecake… EVERO🥳 it’s been in for 55min. but how do I know when it’s done? It looks like cheesecake and I think I did everything right so I really don’t want to screw it up now!
Darlene Whitman
I made this cheesecake for Ladies Game Night. It was a huge success! This cheesecake is very creamy and has an excellent flavor. The best part for me was I didn’t have to use the water bath method!
Emily @ Sugar Spun Run
So glad you enjoyed it, Darlene! Thanks for using our recipe 🙂
Ashley M
I have made this recipe twice for large gatherings. This is by far the easiest recipe and l get compliments all night on it. It’s a fool proof recipe! I have gotten so many requests for cheesecake at future parties and this is the ONLY recipe I’ll ever use!
Emily @ Sugar Spun Run
Thank you so much for the kind review, Ashley! We are so happy the recipe is such a hit for you 🙂
Anna Mckinney
Turned out absolutely delicious and super creamy! The key is not to overbake it—trust me on that. I had a little extra batter and baked some in a cupcake tin, but those ended up overbaked and the texture was awful. I pulled the main cheesecake at 50 minutes, and it came out perfect!
Emily @ Sugar Spun Run
That’s an excellent example, Anna! Thanks for sharing and enjoy 🙂
Debbie
It’s a great recipe my family loves it
Emily @ Sugar Spun Run
We’re so happy to hear that, Debbie! 🩷
Susu
I have been using this recipe it’s perfect if u follow it exactly how she made it ! It’s my best dessert I make
Kathy Gobble
I have a wall oven, so for cooling could I open the oven door and pull the rack out to let it cool? Or should I just set it on the counter beside the oven? I’m looking forward to trying this!
Emily @ Sugar Spun Run
Hi Kathy! You can just crack the oven several inches and let it sit in there for about an hour 🙂
Matty
Excellent recipe!
How would I adjust, if at all, for a 9×13 pan?
I’m gonna make a big one for work
Emily @ Sugar Spun Run
We are so happy you like it, Matty! For this, we’d recommend our recipe for cheesecake bars 🙂
Lindsey Stubbs
Hi. I’ve made this before and it came out wonderfully! I really appreciate how simple you made it! I was wondering if you ever added chocolate chips?
Emily @ Sugar Spun Run
Hi Lindsey! We haven’t tried adding chocolate chips yet, but we think it would work 🙂
Krystal
can you easily incorporate fruits into this recipe? to make a strawberry or raspberry swirl for instance?
Thank you for the recipe cant wait to try this weekend
Emily @ Sugar Spun Run
Hi Krystal! We recommend following one of our fruit cheesecake recipes or adding a fruit sauce on top after baking instead. We have a blueberry cheesecake, raspberry cheesecake, or strawberry cheesecake. Or you can use our strawberry sauce, raspberry sauce, or blueberry sauce. Hope that helps!
Tammy
Can I use this same recipe for the tiny cheesecakes in a cup that are decorated with cherries or blueberries?
Emily @ Sugar Spun Run
Hi Tammy! Our recipe for mini cheesecakes might be closer to what you’re looking for 🙂
Patty
Family favorite of all the cheesecakes I have made. Thanks for the great recipe!
Emily @ Sugar Spun Run
We love hearing that, Patty! Enjoy 🙂
Sam
I am looking forward to making the cheesecake this week. Please tell me what are the recommendations for preparing the springform pan. Greased? Lined with parchment paper? Thank you.
Emily @ Sugar Spun Run
Hi Sam! If you are using a nonstick pan, you shouldn’t need to prep it. If not, you can either grease or line with parchment paper. We hope you love it!