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.
Danny
It’s in the oven and looks terrific
Thanks from Melbourne Australia 🥳
Andrea D
this looks great. I have to make a version with gluten-free grahams for celiacs in my family – any thoughts as to whether any adjustments are needed?
Sam Merritt
Hi Andrea! Gluten free graham crackers should work here. 🙂
Marian Mosel
Andrea, I have used all different types of GF cookies and do not alter the recipe. I just used Tate’s GF chocolate chip (minus the chips) and two GF snickerdoodles because it’s what I had on hand—-I know it will come out fine (it’s in the oven, now).
Merry Christmas!
Heather
all I have is a 10 spring form pan. would I adjust baking time or temp?
Sam Merritt
Hi Heather! The temperature will remain the same, the bake time will just be reduced slightly. Be sure to keep an eye on it. 🙂
Gojo
This woman spoke truth, it’s the BEST cheesecake recipe.
Christine Horan
Just like I remember
Dani
Sam,
This is the absolute best cheesecake recipe ever! I follow this recipe exactly (well, ok, I add more vanilla, but I add more vanilla to everything lol)
Thank you for all your recipes, your wonderful videos and for sharing all your fantastic tips and tricks!
Maryann Diaz
I make cheesecake for all the holidays and this one got the most rave reviews. It’s creamy and lighter then. others and not cooking it too long was a game changer. It’s a keeper! thanks fore sharing the recipe with us!
Ski
Absolutely delicious, turned out amazing, every person who ate it raved about it and wants me to make more, which I definitely will. It was super easy to make and I appreciated the tip of letting it cool for a few minutes and then releasing the edges of the crust from the pan to prevent cracking from the shrinkage because I came out with a perfect unblemished cheesecake.
10/10 easy to follow, didn’t feel the need to make any recipe adjustments, wasn’t ungodly sweet but still had just enough sweetness
Morgan
Amazing!!!!
Katie Rock
hello, do I use salted or unsalted butter for the Graham cracker crust?
Sam Merritt
Hi Katie! Either will work, but I use salted butter here. 🙂
Lori
Awesome yummy cheesecake! Everyone loved it!
Bubba
Can I add 1/2 of chocolate chips to this recipe at the end or is there another recipe for CHoc Chip cheesecake
Sam Merritt
Hi Bubba! You shouldn’t have any issues stirring chocolate chips into the batter. 🙂
Rae
I have never had good luck with cheesecake. I like baking but this was never one of my specialties, even friends who gave me recipes over the years, who told me theirs was the best cheesecake recipe ever, it never was for me. Last year I found this recipe and made it for my sister and I and we about fell over it was so darn good. It’s as good as New York style deli cheesecake I’ve ever had. The consistency was just perfect. I will keep this recipe forever. thank you!
Ashley Scardina
Please help!
I have an 8 inch springform pan what adjustments need to be made. I can’t wait to try this recipe
Sam Merritt
Hi Ashley! It’s going to be difficult to cut the ingredients to make the exact amount you need. I would just make it as is and be sure to not overfill your pan. 🙂
Peyton
Amazing!!
Robin
I have made this once using this recipe a while back and it came out delicious. I am here making it again but I forgot what I did when I put it in the fridge after it cooled down. When putting it in the fridge after the 1 or 2 hour cool down when you take it out of the oven, do you cover the pan with foil or do you just put it in there without covering it with foil ?
Sam Merritt
Hi Robin! I typically don’t cover mine when originally refrigerating. That being said, if there are any strong odors in the refrigerator the cheesecake can absorb those flavors so just be aware of that. 🙂
SP
I make this every year for the holidays, but I make it as individual cup cake sized cheesecake bites and I make different flavors i.e. pumpkin, strawberry. blueberry, etc. It never disappoints!! Just lower the cooking time a bit 😉
Jerry
Made this for Thanksgiving, big hit. Making again for Christmas party. The graham cracker crust extends much further up the sides than mine. Is that an accurate picture.
Sam Merritt
I’m so glad you enjoyed it so much, Jerry! Yes that is an actual picture of the crust I make. You can just spread it a bit thinner with the bottom of a glass to push it further up the sides of the pan. 🙂
Kesha Lazenby
This was such a tasty and simple recipe…can’t wait to try it again. I had leftover sweet potato pie mixture from a pie I made, so I added it to the cheesecake recipe and I must brag….it smells like Dunking Hines in my kitchen. The cheesecake was baked until 55 mins and i opened the oven at 5 mins before finishing for the jiggle test, lol. I did have two slits but it is so pretty, no one will care. its 2 am on Christmas eve, so ill dress her up on Christmas morning.
Thanks for the lovely recipe 😘