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.
Elizabeth Azzinaro
Tried this and added a chocolate swirl. Can’t wait!
Sugar Spun Run
I hope that it turns out perfectly and you enjoy it, Elizabeth! 🙂
Elizabeth Azzinaro
It turned out perfect and I’m making a second one for my friend and his family for Easter to brighten his day in this dark time. 😊
Sugar Spun Run
That is so kind of you, Elizabeth! I am happy to hear that you enjoyed the recipe and hope that your friend does too. 🙂
Maria
Just tried this recipe. It’s the first time I make a cheesecake so I’m keeping my fingers crossed. I do have to say the cheesecake mix seemed a bit soupy rather than fluffy. Stuck it in the oven anyways. Crossing my fingers it turns out okay. What could it made it look runny? Maybe I mixed to long?
Sugar Spun Run
Hi, Maria! I am not certain what went wrong. Cheesecake can be tricky. You could have over mixed the batter but it is hard to tell. On this recipe post, I share helpful tips, along with a video that showcases my process. At the 5:10 min mark of the video, you will see what my batter looks like when I pour it into the pan. I hope that you find that helpful. Fingers crossed that your cheesecake turns out perfectly. Keep me posted. 🙂
Maria
Thanks for your response. Here’s an update. The consistency turned out perfect! The cheesecake looked a bit rough tho haha. Next time I make it I will use parchment paper. For me it rose a bit too much and cracked a bit in the middle. Taste wise, it turned out amazing. My husband is a cheesecake fan and he said it was the best he’s ever tried. It was my first experience making a cheesecake but I will definitely use this recipe every time!
Sugar Spun Run
That is wonderful, Maria! I am so that your husband loved it. 🙂
Leni
I just made this. I’m excited to see how it tastes. Mine came out very brown on top and it puffed up very big before shrinking. I don’t think this will affect the taste but it isn’t very pretty. Next time I’ll cook it for 50 minutes and then check it. I was so paranoid about opening the oven!
Sugar Spun Run
Thanks for trying my recipe, Leni! I am sorry to hear that your cheesecake browned on top. It sounds like your oven might be running too hot. If you haven’t checked your oven temperature for accuracy I highly recommend doing so. When we moved into our new home I purchased a new oven and found that it was running 15 degrees hotter than what was indicated. Regardless, I hope that it still tastes delicious. 🙂
Marissa
Mine did the exact same thing.
Anika
I made it yesterday without a springform pan and it turned out to be wonderful! My only problem was that the crust was quite hard and difficult to cut. Instead of a springform pan, I covered my pan with aluminum foil so that I could life out the cake when I was done. Overall, everything went great and I will be using this recipe again!
Sugar Spun Run
I am so glad that it turned out so well, Anika, and that you enjoyed it! 🙂
Robbie Thurton
Well, I tried to make the cheesecake but it completely flopped! I think it’s because I over did the eggs but either way I still had lots of fun making the cake! I’m going to try again tomorrow now that I know my mistakes!
Sugar Spun Run
Oh no! I am so sorry to hear that it was a flop, Robbie! If you try it again, I recommend watching the video and reading through the tips listed on the post. Others have found both helpful. I hope that this second round turns out perfectly for you! Fingers crossed. 🙂
Shy
Do you use any topping?
Sugar Spun Run
Hi, Shy! You are welcome to use any topping that you’d like with this recipe. Here are some of my favorite toppings that you are welcome to try: chocolate ganache, strawberry sauce, blueberry sauce, and homemade whipped cream. I hope that you enjoy it! 🙂
Jessica Coiro
This recipe turned out great I dont have a cheesecake ring so.i used a 9×6 glass baking dish on 325° for an hour and it was perfect
Sugar Spun Run
I am so glad that it worked perfectly and you enjoyed it, Jessica! Thank you so much for commenting and for trying my recipe. 🙂
Nathaly
Hi Sam,
This is my first try. I’m making double the mix, should I leave it longer time in the oven?
Thanks
Sugar Spun Run
Hi, Nathaly! This recipe makes a lot of batter so I have never personally had to double it. It really is dependant on the size pan you are using as well. The post itself provides a lot of tips on what to look for to know when the cheesecake is done. I would recommend that you reference that. I also have a video that shows you as well. I hope that you find that helpful. Keep me posted on how it turns out.
KATELYN
Baked according to directions but 75 minutes was way to long. I had set the oven to turn off at 75 while getting boys down for a nap. Any recommendation on when to check it so that it doesnt overcook next time?
Sugar Spun Run
Hi, Katelyn! I am sorry that it is overcooked. The post itself has tips on what to look for to know when it is done, I would refer back to that. I am also wondering if your oven temperature is running higher than what is indicated. If you have never checked your oven temperature for accuracy I would recommend doing so using an oven thermometer. Again, I am so sorry that you experienced an issue. Regardless, I hope that it still tastes delicious. 🙂
Joy
Hi! How much cream cheese did u used? Thanks!
Sugar Spun Run
Hi, Joy! This recipe calls for 32 oz cream cheese (4- 8oz blocks). 🙂
KATELYN COSBY
I just wanted to give an update. We checked the oven temp and it runs about 25° hot. I adjusted the temp and it turned out BEAUTIFULLY. zero cracks and im thrilled. I can’t wait to serve this later for dessert!
Sugar Spun Run
Hooray! I am so glad that you were able to find a solution and it turned out perfectly this time around, Katelyn! Enjoy! 🙂
Sue
I just put mine to bake and only saw now, not to use the tub cream style cheese…..will this be a major thing?
Sugar Spun Run
Hi, Sue! Unfortunately, the cream cheese in a tub is a different consistency so I don’t recommend using it. Fingers crossed that it turns out well for you. Keep me posted. 🙂
Sue
Omg it came out brilliant even though it was the tub cream cheese. It set well enough and I substituted the crackers for tennis biscuits. It came out way better than I expected for the first time attempting a cheesecake!! Love this recipe combo
Sugar Spun Run
YES!!! I am so happy to hear, Sue! Thank you for the feedback. I hope that you enjoy it! 🙂
Cody
I’m eating my slice now here in Louisiana. It has been in the fridge for 12 hours now . Perfect cheesecake from such a simple recipe . I’ll be making another very soon, thank you much .
Sugar Spun Run
I am so glad that you found the recipe easy and delicious, Cody. Enjoy! 🙂
Oliver
it was amazing!!!!!!
Sugar Spun Run
I am so glad that you enjoyed it, Oliver! Thank you for commenting. 🙂
oliver
it was great!
Sugar Spun Run
I am so happy that you enjoyed it, Oliver! Thanks for commenting. 🙂
CAT
I forgot to add the salt!!! Will it make much of a difference?
Sam
You’ll be totally fine! It’s a small bit of salt, and while I definitely recommend adding it, if you forgot it the difference will be very subtle.
Michele
When do I take the spring foam pan off?
Sugar Spun Run
Hi, Michele! You will take it off once it has completely cooled and are ready to serve. 🙂
Michele
Thanks! It looks sooo delicious!
mariel
if I let it cool for a couple of hours and then… leave it refrigerated all night.. should I leave it in the spring foam pan?
Sugar Spun Run
Hi, Mariel! Yes, I usually will. Then wrap the pan well with saran wrap. 🙂
Christina
I’m looking forward to trying this an a half recipe in a glass pan. Does anyone have any recipe for the topping after it’s baked?
Sugar Spun Run
I can’t wait for you to try it too, Christina! If you are looking for toppings here are links to some of my favorites: Strawberry Sauce, Blueberry Sauce, and Homemade Whipped Cream. Keep me posted on how it turns out! 🙂
Christina
Thank you! I’ll keep you posted 🙂
Christina
Hi Sam,
For half a recipe of cheesecake filling would I still bake it for 75 minutes? Hoping to bake it tonight 😊
Thanks,
Christina
Sugar Spun Run
Hi, Christina! I recommend reading the full post as it will list tips on how to know when your cheesecake is done. Without halfing the recipe and trying it myself, I can’t provide you with an exact bake time, unfortunately. Keep me posted on how it turns out. Happy Baking! 🙂
Christina
The cheesecake was delicious 😋 I baked it for an hour and it must have been too long because it had a few cracks and I didn’t overbeat the eggs. Next time I’ll try it for less; mabey 45-50 minutes and check more closely to see when the sides start to puff and turn light brown. Great recipe!!!
Sugar Spun Run
I am sorry that your cheesecake had cracked but so glad that it tasted delicious, Christina! In my post and video, I share tips on how to prevent this from happening that you can reference for next time. Thanks for trying my recipe. Enjoy! 🙂