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.
Valentina
I have been doing almost all your recipes and my friends and family are obsessed and of course so am I.i have tried many cheesecake recipes and was ready to give up and then i found yours and its definitely fool proof. I LOVE IT. Thank you so much.
Sugar Spun Run
I am so glad that it turned out perfectly for you, Valentina! Enjoy! 🙂
Donna
Made cheesecake on Sat. and served on Sun. for dessert. Excellent ! This is a favourite already. Can’t wait to try more of your recipes !
Tnx
Donna
Sugar Spun Run
Thank you so much, Donna! I am so happy to hear that everyone enjoyed it! Thanks for commenting. 🙂
Nicole
Hi – thanks for the recipe! Trying this today for my boyfriend’s birthday.
One question – should the sour cream be at room temp as well?
Sugar Spun Run
Thanks for trying my recipe, Nicole! No, the sour cream does not need to be at room temperature. I hope that your boyfriend loves it! 🙂
Carmen
I made this for my family, first cheesecake attempt for me. It was perfect. My husband is a self-appointed cheesecake connoisseur and even he loved it. I used Nilla wafers instead since we’re not fans of the Graham crust. I followed the steps on everything, but how do you get it off the pan bottom? LOL!!!
Sugar Spun Run
Congrats on making your first cheesecake, Carmen! I am so happy to hear how much everyone enjoyed it! To remove it from the pan you want to make sure your cheesecake has chilled overnight so that it’s very firm. Remove the band from the pan; take a large knife or metal spatula and carefully run it under the bottom of the cheesecake to loosen. 🙂
Richard A Akwei
Hi Sam
Thanks for sharing a wonderful recipe! I tried it for the first time and the flavor was excellent. Perhaps a bit more dense than i expected, but my question relates to altitude. I live 5,750ft above sea level and using the suggested time, my cheesecake was browner than expected. Sould i bake at a lower temperature?
Sugar Spun Run
Thanks for trying my recipe, Richard! I am sorry but I do not have experience baking at high altitude. If it was brown on top your oven could just be running hotter than what is indicated. If you haven’t tested your oven for accuracy I highly recommend doing so. I recently purchased a new oven and found that it was running 15 degrees hotter than what was shown. I hope that helps. 🙂
Amy
Would it be ok to sub Greek yogurt for the sour cream? I don’t want to go to the store unnecessarily right now!! Thanks.
Sam
Hi Amy! Yes greek yogurt will work as a substitute for sour cream here. 🙂
Sam
Shouldn’t we be using powdered sugar instead of granulated?
Sam
Hi Sam! You need granulated sugar here. 😊
T.N
Hi, can you mix it by hand instead of a mixer?
Sam
You can mix it by hand, you will just want to make sure you get the cream cheese nice and smooth and not lumpy and be able to combine those sugars in with that cream cheese really well. It will definitely be a bit of a task to do. Good luck! 😊
Alyssa
This was the first cheesecake I’ve ever made. Made it yesterday afternoon and right at the 6 hour mark of chilling in the fridge (2am to be exact 🤦🏽♀️) I couldn’t resist a piece! Wow! It is AMAZING! I upped it a notch and did a brûlée on the top and it was to die for! Thanks so much for sharing,
Sam
🤣 2 am cheesecake is an awesome idea! I am so glad you enjoyed it so much. 🙂
Maddy
Hi! Have yet to try the recipe but I wanted to ask – my oven is a mini electric oven which due to its size, heats up fast and has the heating elements closer to the tin. Also my springform pan is 8 in. How should I adjust the baking time and temperature accordingly?
Thank you!
Sam
Hi Maddy! Since I am not familiar with your current oven situation I wouldn’t be able to advise on exactly how to change the time. The temperature would still be the same, but since you are using an 8″ springform pan you will need to use just a little less batter. You don’t want it to overflow. I hope you love the cheesecake!
Isabella
Can you make this recipe and cook it in muffin pan? How long would you cook it for?
I would like to make mini cheesecakes.
Sam
Hi Isabella! I actually have a mini cheesecake recipe you could follow. 🙂
Donna
Hi Sam
Tnx for reply. Will try cheesecake tomorrow ! Will let you know results then !
Can’t wait. Came out of oven looking perfect. No cracking at all. Going to serve with cherries !
Going to try your vanilla white cake next week ! Looks yummo !
Donna
Sam
I think you’ll love that vanilla cake. 🙂
Donna
Hi. Just cooling cheesecake now. When do I take the ring off ? Before I put in fridge….or still cooling on the counter.
Tnx.
Sam
Hi Donna! I typically won’t remove the ring until I’m ready to serve the cheesecake. Enjoy! 🙂
Jou
Way could nake your cheesecake brown on top? I used 2% plain yogurt because I didn’t have sour cream. Anyway, it’s baked well but I want to try making a cheesecake that didn’t brown on top.
Sam
Hi Jou! If the cheesecake was placed too close to the heating element (I recommend placing it in the center of your oven, not a higher rack), if your oven temperature is running hotter than it lets on, or if the cheesecake was baked too long, any of these things could make it turn brown on top.
Jou
Thank you! I thought that could be the reason, but I am glad you confirmed It for me. My oven does heat up quickly and it stays hot. Additionally, I didn’t place it in the middle. I’ll try and adjust the temperature and place the cake in the middle rack to see if that works.
Johnathan
Hi! On the ingredient list it looks like it says 32oz Creme Cheese to the second power. Do I need 64 oz of creme cheese in all, or was that a typo and only need 32 oz?
Sam
Hi Johnathan! That is a superscript to see note #2 in the notes section. I’m not quite that mathematical in my recipes 😉
Robert
1024oz 😉