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.
Julia
Do you have to butter the pan and put foil on the bottom for the cheesecake.
And would that be fine?
Sam
Hi Julia! You don’t have to do anything to the pan. 🙂
Julia
Do you have to butter the pan for the cheesecake and put foil on the bottom
Sam
Hi Julia! You don’t have to do anything to the pan here. 🙂
Debora
Mine really cracked. I might have beat it too much , but I really don’t think so. Would using my oven in convection setting cause this?
Sam
Hi Debora! I don’t typically bake with convection so I am not quite sure.
Cj
Should we be using salted or unsalted butter for the crust?
Sam
Hi Cj! Either one will work just fine 🙂
Julia
I have a question if I make the cheesecake today and I put it in the refridgarator for the night and eat it tommorow will it ruin the cheese cake.
Sam
Nope that will work fine 🙂
Cintia
Hi! I’m getting ready to make this cheesecake for my family for Easter but they have multiple health issues, so it would be ideal to lower the fat & sugar. Was thinking I’d use half the egg yolks—sub egg whites instead? Half sugar/half truvia? Half full fat cream cheese/half 1/3 less fat cream cheese? Does anyone have any experience with this? Or know how it may impact?
And about how many slices should this cheesecake be cut into, so I can calculate the nutrition/serving?
Thank your for any help treating my family with yummy cheesecake, but keeping them healthy!
Sam
Hi Cintia! I honestly am not sure how these substitutions will work, I do not think the egg whites will work and I don’t recommend using a reduced fat cream cheese as it doesn’t work very well with this recipe. I’m hoping someone else can chime in who is familiar with these substitutes! I cut the cheesecake into 12 slices. I do also have a recipe for mini cheesecakes that would give you smaller portions if you would prefer that!
Kimberly
This is a wonderful recipe for cheesecake! I use it all the time and am making for Easter!👩🏻🍳
Sam
I’m so glad you love it, Kimberly! Thank you for commenting!
Michelle M
I’m looking to try this recipe and but need to watch sugar intake. What sugar substitute do you recommend for the actual cheesecake?
Sam
I’m really sorry Michelle but I am not familiar with baking with sugar substitutes so I can’t advise. I’m hoping someone else can chime in, though!
Amina
Stevia, Splenda, swerve confectioners is my favorite!!
Wendy
Swerve is great. Or erithrytol. Seven Splenda.
Libby
How long can you hold before eating?
Sam
Hi Libby! I would eat within 5 days or so.
Kelly
I’m going to try this! What can you use instead of a springform pan?
Sam
Hi Kelly! Some people have made in a pie plate instead, but you will have more filling than you need (don’t over-fill).
Alina K
Is it okay if I use an pan with the size of 10in?
Sam
Hi Alina, I recommend a springform because it will be difficult to get the cheesecake out of any other pan, but so long as the pan is deep enough you will be fine, it will need to be 2-3″ deep.
Estefy
Can I skip the sugar in the crust? I prefer less sweet crusts for my pies.
Sugar Spun Run
Yes, you can, Estefy! Enjoy! 🙂
Jean
Hi Sam,
I would like to bake a smaller cheesecake at 1/2 the size. What will be a suitable springform pan size – will 7-inch work ?
Thanks
Sugar Spun Run
Hi, Jean! If you wish to cut this recipe in half, it would work best in a standard 9″ pie pan. Since you will be changing the size of the pan please keep in mind that the bake time will also differ from what is listed. Enjoy! 🙂
K
Hi! Chiming in, here! I halved the recipe as well, but put it in a 10″ tart pan (with removable bottom). Would you happen to know how long it needs to go in the oven for? Thanks!
Sam
In a tart pan, unfortunately I don’t know how long it would need to bake. I can’t imagine it would take too long. Just keep an eye on it. Good luck! 🙂
Cher
Any idea what kind of time adjustment?
Like half the time? Or, just a little less?
Sam
Hi Cher! I don’t have a good suggestion for baking time in the pie pan. I would just keep an eye on it. 🙂
Jamie Rosati
Would I be able to add a flavoring to this recipe?
Sugar Spun Run
Hi, Jamie! This is a classic cheesecake recipe. Some have chosen to add lemon zest and extract. Others have chosen to add flavor by topping with a fruit compote. So yes, you can add flavor. 🙂
Angela
If I wanted to make chocolate chip cheesecake, can I just add chocolate chips to the batter and do everything else the same? Thanks!
Sugar Spun Run
Hi, Angela! Yes, you can! Keep me posted on how it turns out. 🙂
Deb Delaney
I have used this recipe 4x now and it is a winner! My family loves it. I love not having to deal with the water bath, and the cheesecake comes out with no cracks! Thank you Sam!
Sam
You are very welcome Deb! I am so glad you enjoy it. I hate having to do a water bath too. 🙂
Julia
Is it fine is the graham crackers are honey instead of normal.
Sam
That will be fine. 🙂