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.
Jackie
Can you use a premade graham cracker pie crust instead of baking it in springform pan. Would the cook time be the same or would it change everything?
Sam Merritt
Hi Jackie! This will likely fill 2 of those shells. I’m not sure on a bake time though. You’ll want to keep an eye on them as they bake. 🙂
Steph
This is actually the best cheesecake recipe! And I have made both Gluten free/lactose free and normal. Both delicious!
Hawoon
I made this two times in the last 2 weeks. They all came out to be very delicious. Excluding water bath was a great idea. According to my husband they were better than his favorite cheese cake sold in a cafe nearby. I hardly review recipes but this time I do it. Thank you!
Natalie
My first & only go-to recipe for cheesecake. I’ve made this recipe 4 times now and it will be the only one I ever use. It’s been a hit with friends and family!
Katherine
Absolutely THE BEST!
Megan Martin
Seriously the best! I see why it has 5 stars with 3000+ reviews!! Mine did crack but it was 100% my fault, I’m convinced. I will use this recipe for the rest of my life!!
JR
This was my first time making a homemade cheesecake, it was delicious! Very smooth and creamy. I followed the recipe exactly.
Sam
If using a 6” spring pan do you still use the same amount of ingredients or if not, what changes do you need to make? Thank you!
Sam Merritt
This recipe will likely fill 2 6″ spring form pans so you would probably need about half of the recipe.
Zee
Maybe it was just me, but it wasn’t sweet and I used a cup of sugar. It came out pretty dense too. I was expecting the cake to be at least 4 inches tall but it was more like 2 inches. I will try again!
Sam Merritt
Hi Zee! Cheesecake is typically dense, and rich but not super-sweet. If it’s baked too much, it may seem even less sweet than it should and the texture sometimes suffers, so could that have happened? You should have a distinct amount of tanginess from the cream cheese/sour cream. However this recipe will definitely not be 4″ tall, your springform pan won’t even be that tall.
mb
Hi I am wondering if I can just use a hand whisk instead of an electric mixer?
Sam Merritt
A whisk likely won’t work. A spatula is probably your best bet if you don’t have a mixer available. You will want to make sure there are no lumps when combining the cream cheese and butter so make sure it’s really soft before beginning. 🙂
Megan Martin
I know this sounds stupid, do you use salted or unsalted butter?
Sam Merritt
Either will work fine for the crust. I typically use salted butter. 🙂
Megan Martin
Also, do you spray non stick spray on the pan before putting the graham cracker crust?
Sam Merritt
I do not. 🙂
Carol Lemerond
I made this for Thanksgiving and everyone enjoyed it. It is such a nice smash up you came up with. I ended up baking mine an extra 15 mins checking every 5 mins due to what I think was the pie filling step when I had cooled it down I did not get a lot of liquid through the slotted spoon. It still turned out perfect. Next time I will drain the filling first then cool it down. Thanks for a delicious cheesecake.
LISA
This is the most perfect recipe I’ve ever made! Instructions were clear, the helpful tips were on point, and the result was as promised… the BEST cheesecake! Thank you!!!
Meredith
This is the best cheesecake recipe ever!! My family and I can’t get enough!! I made this cheesecake three times, so far, with a gluten free crust recipe, as I have Celiac disease. Thank you so much Sam!!
Morgan Merritt
Loved it so much made it for thanksgiving and the whole family loved it so much
Brooke Saunders
Have you made this in the smaller version using a muffin tin and, if so, what were the baking time modifications?
Thanks!
Sam Merritt
Hi Brooke! I actually have a mini cheesecake recipe you can use. 🙂
Gretchen
I’ve struggled valiantly to find THE cheesecake recipe. This is it. The recipe directions are on-point, the flavor and texture is out of this world. It’s delectable, creamy, and the crust is crunchy and perfect. I’ll never, ever make another cheesecake recipe again. (And hallelujah for no water bath-that’s ruined a cheesecake or two in my time). Oh, and I never leave recipe reviews because #LAZY but I had to do it for this masterpiece of a recipe.
Sam Merritt
Thank you so much for taking the time to leave a review, Gretchen! I’m so glad it was such a hit! 🙂