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.
Erin Gielstra
This recipe always turns out AMAZING! I typically top the cheesecake with a light lemon-flavored whipped cream and fruit compote.
Molly
This recipe looks amazing! I made my own cream cheese and graham crackers at home, but I noticed you mentioned not to use the spreadable kind. Do you think homemade cream cheese would work?
Sam Merritt
Hi Molly! That’s a great question! I truly do not know the answer to that. If you are feeling daring and do try it I would love to know how it goes. 🙂
Marsha
I’ve made many cheesecakes over the years but this cheesecake recipe and the excellent tips make it the best on the Internet. So glad I found it! I’ve made this twice and received many compliments. No cracks and delicious consistency. Wish I could include photos.
Thanks Sam!!
Darlene F Horne
Can I use a store bought graham crust in the metal pan instead of a springform?
Sam Merritt
Hi Darlene! This will likely fill 2 of those crusts. The bake time will be shorter, but I haven’t done it myself so I can’t give you a good time. I would keep an eye on them as they bake. 🙂
Jay
Had it for Thanksgiving everyone loves it first one i ever made.thank you!
Diana
Do you freeze cheesecake in the springform pan or take out of pan and then freeze?
Sam Merritt
Hi Diane! Personally I would freeze it in the springform pan. Removing a cheesecake from a springform pan is quite difficult without breaking it.
Crystal L Talbott
How to make a smaller version
Sam Merritt
Hi Crystal! You will need to reduce the recipe. How big of a cheesecake you would like to make depends on how to reduce the recipe.
Crystal L Talbott
6” springform pan for gifts
Ruth Hample
Best cheesecake ever…made one for Thanksgiving and now making one for my husband’s Birthday. Awesome!!!
Amanda Thurber
I love to bake, but I don’t like cheesecake. I know, I know… but it’s my husband and oldest daughter’s favorite. I use this recipe for all of their special days (I’m here on husbands birthday) and I make it for every party. I’ve never taken a bite, but it’s loved by many!
Zoe
Love it so much it really is the best
Kris
I’ve loved all your recipes and this one is a holiday favorite. We side by side tested it with a Costco pumpkin cheesecake and this one was everyone’s favorite by far. My husbands favorite is sweet potato pie which I’ve never made or tried so I was hoping you had a recipe but sadly I didn’t find one. You should make one 😁😁😁 maybe before next year’s holidays 🙏🏻
Jan
I am looking forward to making this recipe for Christmas. I have never made a cheesecake before but your video gave very clear instructions and thank you for that Can you tell me if the cheesecake can be frozen if made in advance?
Sam Merritt
I hope you love it, Jan! You can freeze this cheesecake. 🙂
Ronda T
Just made this for a work party! Literally first time ever making cheese cake and everyone raved about it! I am going to try and make a smaller one in a 10” pre-made Graham cracker crust for a holiday party I was invited to. Only bc it’s late and I won’t have to remove it from the spring form pan haha
Hillary
I do not have a top of the oven, as my oven is set within a cabinet. Do you have alternative method for this case? Thank you!
Sam Merritt
You can turn the oven off and leave the door open. 🙂
Hillary
Thank you!
Farah W.
Thank you for that advice! I have the same oven situation. Can’t wait to try your recipe.
ROCHELLE
I’ve made this several times. It’s really good. In my oven, it’s ready at just 40 minutes, way before the timeframe given in the recipe.
Adan
Made this for thanksgiving and my brother who loves cheesecake said it was the best he has ever tasted!!!! Thank you so much i will definitely be adding this to my batch of recipes!
Alessia
I absolutely love this recipe! I’m wondering If I want to use this recipe to make a 6” cheesecake instead of 9”, how long should it bake for?
Thank you!
Sam Merritt
I’m so glad you’ve enjoyed it, Alessia! I haven’t personally tried it, but other readers have suggested 30-35 minutes. If you do try it I would love to know how long it takes. 🙂
MaryAnn
I’ve made this back to back two days in a row. My cheesecake settles to half of what it was baking when it cools. today I cooled in oven with door open . it’s maybe 1.5 inches. very tasty though. would doubling this recipe help with size. and yes I’m using a 9-in pan.
Sam Merritt
Hi MaryAnn! That is about the expected end size of the cheesecake. You could increase the recipe, but your bake time will change. 🙂
Deanna
Is the total of cream cheese 64?
Sam Merritt
32oz 🙂