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.
Megan M.
Just made this recipe for my daughter’s birthday! Great tips included, thanks so much for sharing them. Looks incredible, can’t wait to taste it!
Sugar Spun Run
Thank you so much for trying my cheesecake recipe, Megan. I hope that your daughter has a wonderful birthday and the cheesecake tastes delicious. 🙂
Rebecca
My husband loves cheesecake so I make alot of them and periodically try a new recipe, just to see what’s out there. I have never had one sink an inch in the center, leaving a 1/4 inch rim all the way around. Very disappointing. Not sure of the taste, but the look isn’t good.
Sam
Hi Rebecca! That definitely shouldn’t happen, it sounds like the eggs may have been over-beaten. I hope it still tasted good.
Judith norris
I’m going to make this for dinner party, my first ever cheesecake! Sounds promising!
Sugar Spun Run
I hope that it comes out perfectly for you and your guests love the cheesecake, Judith! 🙂
Shawna Gerber
Hi! I love this recipe. Have you made a lemon version of it?
Sugar Spun Run
I am so glad that you have enjoyed the cheesecake, Shawna! Others have added lemon zest and lemon extract to this recipe and have had success. I personally have not tried it so if you do, I’d love to know how it turns out for you! 🙂
Elizabeth
Best cheesecake ever! I was intimidated to bake a cheesecake as well. I have since made it multiple times. Perfect and everyone loves it!
Sugar Spun Run
I am so glad that everyone loved it, Elizabeth! Thanks for trying my recipe and commenting. 🙂
Mike
First time I made a cheesecake and your recipe is great. The only thing I added differently was a tablespoon of cornstarch. The second thing I did was let the batter stand 10 more.mins to soften more before baking. Love the recipe. Oh I did use a water bath cooking it.
Sugar Spun Run
I am so glad that you enjoyed the cheesecake, Mike! Thanks for trying my recipe and for commenting. 🙂
Marcia D Nessan
I made this perfectly and I’ve never tasted a cheesecake so good. It was like slicing a thick custard. No funky textures at all.
Sugar Spun Run
I am so happy to hear that you enjoyed it, Marcia! Thanks for trying my recipe and for commenting. 🙂
Jen
My mom always made cheesecake making sound really difficult so I was super intimidated when I first tried this recipe. It turned out GREAT on my first try and was a huge hit with my boyfriend. I have my second attempt in the oven right now, hopefully it turns out just as good!
Sugar Spun Run
Congrats on conquering your cheesecake fear, Jen! I am so happy that it turned out perfectly for you and that you enjoyed it. Fingers crossed round two is a homerun too. 🙂
Mary
I baked this pie this week and My daughter said I have to bring this to every family function. It was easy and very good. Can I use parchment paper just in the bottom of my springform pan so I can separate the pan from the pie? Mine also browned some on top so I will check my oven temp as well.
Sugar Spun Run
I am so glad that everyone enjoyed the cheesecake, Mary! Yes, you can aline the springform pan with parchment paper. As far as browning, I recommend testing your oven temperature. It may need to be lowered or need a little less time in the oven depending on your results. Thanks for trying my recipe. I am glad that it has become a family favorite! 🙂
katherine Cunningham
Very disappointed…this cheesecake got very brown and spotty on top. Haven’t tried it yet as it is still cooling but it’s just..ugly..from the brown. Was going to decorate but now I just don’t see a point. Unless I completely cover the top with something it just wont look pretty with all the brown.
I did follow recipe to a T. And this isnt my first cheesecake..I dont get why this happened. Never been an issue before.
Sugar Spun Run
Hi, Katherine! If the top is browning pretty evenly, my guess is that the oven temperature is too high. Even if you followed the recipe temperature, your oven might be running hot. I recently purchased a new oven and tested the oven accuracy with an oven thermometer and found that it was off. If you haven’t done so, I recommend testing your oven accuracy as well. Sorry that you experienced this issue. I do hope that it still tastes delicious. 🙁
Serena
How did it taste? Mine turned out the same way… even had it a tad lower than 325.. cooling atm
Tee
Can u use a ready make crust?
Sugar Spun Run
Hi, Tee! If you are referring to the store-bought graham cracker pie crust, it will work, however this recipe yields quite a bit of batter, too much batter for one pie crust. If you’re going to do that, I would recommend cutting the recipe in half. You will also want to keep an eye on the bake time, as it will be different than what is listed. Keep me posted on how it turns out for you. 🙂
Rebecca Randall
Did you try it with the ready made crust? I’m wondering how much time it cooked….
Kayla
Have you ever tried this in a different pan besides a spring-form one.
Sugar Spun Run
Hi, Kayla! I have not, however, others have half the recipe and baked it in a 9″ pie pan with success (less time of course). I also have a
no-bake cheesecake that you are welcome to try as well. 🙂
Kayla
Okay just trying to figure something out cause im making it for like 30 people
Sugar Spun Run
I hope that whatever you do is a hit! I also have mini cheesecakes that are single serving that would work. Good Luck! 🙂
Nancy Butler
I made this cheesecake and my husband said it was the best cheesecake he has ever had. The only issue I had was the top enedd up brown. Any idea what I did wrong?
Sugar Spun Run
I am so happy to hear that it was the best cheesecake your husband has had, Nancy! If the top is browning pretty evenly, my guess would just be that you are baking it too long or your oven might be running hot. If you have never checked your oven for accuracy, I highly recommend doing so. I just purchased a new oven and found that it was running hotter than indicated. Sorry, that you experienced this issue, but I am so glad that it tasted delicious. 🙂
Milia
Hello, Sam! This recipe seems very delicious. Is it possible to bake it without the crust?
Sugar Spun Run
Hi, Millia! Yes, others have and have had success. I hope that you enjoy the cheesecake. 🙂
Coralis
What if the cookie crust very sticky and is not crumby? Should I pre-bake it?
Sugar Spun Run
Hi, Coralis! I am have never heard of the graham cracker to be sticky to the touch. It should be crumbly. Did you happen to add or substitute anything other than the 4 ingredients listed (sugar, graham crackers, brown sugar and butter)? You should not need to pre-bake it.