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.
Taylor B
I’ve made a good amount of cheesecakes and this has been the best so far. Made this for Christmas and it got eaten up so fast. So many compliments. No cracks and literally looked so perfect! Thank you!
Emily @ Sugar Spun Run
We are so happy it was such a hit for you, Taylor! Thanks for trying our recipe 🩷
Tina
If we wanted to add a flavor (pumpkin, fruit, cinnamon etc) does it matter when we do that? For instance would it be better to mix with the cream cheese since we aren’t supposed to over beat the eggs? I know cheesecakes can be delicate so I thought I would ask instead of assuming that it doesn’t matter. 😅
Sam Merritt
Hi Tina! It completely depends on what you are adding. I do have a pumpkin cheesecake, srry-cheesecake-recipe/”>trawberry cheesecake, blueberry cheesecake, and a lemon cheesecake you can check out. 🙂
Dave Floyd
Excellent! Made for Christmas and got raves from old school Brooklynites! Used a purchased graham crust, but still awesome.
Emily @ Sugar Spun Run
That’s high praise! Thanks for trying our recipe and coming back to leave a review, Dave 🙂
Emmett Blunt
So exciting. I used your recipe New Years Day. but I subbed Oreo cookies crust instead of graham cracker crust. it was a hit. Thank You!
Emily @ Sugar Spun Run
We’re so happy everyone enjoyed it, Emmett! 🙂
Bubble
Will the cook time be the same If I make these into minis??? Like mini-cupcakes??
Sam Merritt
I actually have a recipe for mini cheesecakes that can help you determine bake times. 🙂
ycghbj
i accidentally added double egges and sugar and brown sugar instead of white sugar and it looks weird but it tastes good
Rylee
I couldn’t get enough graham cracker to cover the full sides ☹️
Matthew
What would be the ingredients for a 10inch pan?
Emily @ Sugar Spun Run
Hi Matthew! This will work in a 10 inch pan, but it will just be a bit thinner and bake for a little less time 😊
Katie Rock
I made this cheesecake for Christmas and it was such a big hit! Thank you sharing your recipe!!!
Note: my husband wanted me to make it again for new years eve to take to his co workers but I feel like the cake has kinda fallen. I don’t think I change anything different but maybe I didn’t mix as much as last time…but either way it will be so good!
Lynda
Absolute perfection
Nate B
ive made this recipe before and its my go to. can i premake the cheesecake filling and leave in the fridge for when im ready to bake it (like 10-12 hours)?
Sam Merritt
Hi Nate! I haven’t tried keeping the filling that long, but I don’t see any reason why it wouldn’t work.
Cheyenne
Hi! This was an awesome and easy to follow recipe. My cake had a texture that resembled ice-cream, do you know why that is? It was still very delicious despite this and my family preferred this texture.
Sam Merritt
Hi Cheyenne! I’m so glad you ultimately enjoyed it! It’s supposed to be custard-y, but if it was melty it may not have been cooked enough.
D Hobby
This Cheesecake was delicious, instruction were easy to follow
Made this for Christmas desert ,it was a big hit .
Thank you . Enjoy a lot of your recipes.
Julie
I am not a baker but this recipe was soo easy. It is the best thing I have ever baked. The cheese cake texture was smooth and melts in your mouth. It looked as good as it tasted. Will use this recipe the next time I need to take a desert. Loved that it didn’t need a water bath and no cracking that I had to hide with toppings.
Emily @ Sugar Spun Run
Thanks for trying our recipe, Julie! We are so happy it turned out so nicely for you 🩷
CJ
So! I made this recipe in a toaster oven! kept the same temp, baked for 65 minutes and it’s perfect 👌(we have a big toaster oven that can bake almost everything) I wrapped the bottom with aluminum foil to prevent the butter from pouring out of the crust(it happened the first time I made this, but this cheesecake is just so delightful! I love your instructions lol if the texture suffers, we all suffer🤣💚thank you for the awesome recipe!
Mendy
Does the crust need to be baked prior
Sam Merritt
Hi Mendy! It does not need to be baked prior to cooking the cheesecake. 🙂
Amy
Amazing! I got so many compliments on this.