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.
Pablo
It was just not sweet enough for me.
Sam
I’m sorry you didn’t enjoy the cheesecake, Pablo. 🙁
Mindy Ali
Can I bake cheesecake without crust? Would I have problems removing from pan?
Sam
I’m not sure it would work without a crust. It would most likely stick to the pan, or leak out of the springform pan.
Mindy Ali
Cheesecake was yummy and easy to make. Entire family absolutely enjoyed it. Will make again. Thanks SugarSpun_Sam
Sam
Thank you so much, Mindy! I am so glad you enjoyed the cheesecake. 🙂
Ben
Amazing recipe for cheesecake! Every time I’ve made this recipe I’ve never had cracks in my cheesecake which I’ve always had mixed results in the past. All my co-workers loved the cheesecake, and my family did as well.
Thank you!!!!!
Sam
I am so glad everyone enjoys the cheesecake so much, Ben! 🙂
Kate
Can the measurements be changed if using a 7 inch spring pan
Sam
Hi Kate! Yes you can reduce the ingredients to fit into your 7 inch pan, but I am not quite sure what the reduction would need to be. Enjoy! 🙂
Jana
Today is my son’s 16th birthday. He specifically asked for cheesecake. I am making a strawberry compote to go with it along with some other toppings, like caramel sauce and reese’s peanut butter cups. The recipe was easy to follow. Thanks for all of the great tips! It is in the oven now.
Sam
I hope everyone loves the cheesecake, Jana! Those sound like some awesome toppings! 🙂
Robin
Getting ready to make this cake but I want to double it and use a larger cake pan because I have a large family, will this work?
Sugar Spun Run
Hi, Robin! This recipe makes a lot of bater. What size pan are you thinking?
Robin
I was going to use a cake pan
Sam
It depends what size pan you are going to be using as to whether it fits or not.
Nancy
I only have a 10 inch springform pan. Is the cook time the same?
Sam
Hi Nancy! It will be a little bit shorter because the cheesecake won’t be quite as thick so keep an eye on it. 🙂
Traci
Do you cool the entire time with the ring portion of the springform on? Or do you remove that after the initial 10 minutes of cool time?
Sugar Spun Run
Hi, Traci! I allow it to cool completely with the springform ring on. 🙂
Braden
This is my second time making this cheesecake recipe because it is soo good!
Sugar Spun Run
I am so glad that you love it, Braden! Thanks for coming back for seconds! Happy Baking! 🙂
Menna
Did exactly what the recipe said and had a big crack in my cake when I got it out. It is too yellow from the 4 eggs. Would recommend to use three instead.
Sugar Spun Run
I am really sorry to hear that you experienced an issue with this recipe, Menna! There are several variables that could have played into our cheesecake cracking. I go into great detail within my blog post what causes cracks and tips on how to avoid them that I would reference for next time. This recipe also includes a video where I walk you through my process that you may also find helpful. As far as yellowing…The edges may have started to turn a golden brown but uncertain why your cake was yellow in color. It could be that the vanilla extract had a lot of coloring in it, your egg yolks were particularly rich in color, or it was baked a tad bit too long. Regardless, I hope that it tastes delicious! 🙂
Megan
Can you use 2 store bought Graham cracker crusts for this filling recipe?
Sugar Spun Run
Hi, Megan! Yes, you can! This recipe makes enough to fill two pie pans. Please keep in mind that the baking time will be different than what is listed.
Maricela
Do you know about what time it would take? Maybe half of the time you listed?
Sam
Having not baked it in a pie pan, unfortunately I don’t know how long it would need to take. I would just keep an eye on it. It will probably be more than half the cook time. Good luck! 🙂
Becky
This is by far the best recipe I have ever used! I just added a little lemon zest! It is fantastic! It turned out perfect!
Sugar Spun Run
I am so glad that you enjoyed it, Becky! Thank you so much for trying my recipe! 🙂
Becky
This is by far the best recipe I have ever used! I just added a little lemon zest! It is fantastic!
Ross
I used 2 cups of graham cracker crust. Perfect amount. Used 3 jumbo eggs instead of 4 large, same amount and put all into one bowl, lightly scrambled but added 3 equal amounts separately and mixed till incorporated. Used 3 square cream cheese and 3/4 of a tub, made it creamier. I surrounded springform pan with foil and put in a pan with water bath, As every recipe except for yours calls for it. Did not prebake crust although most recipes call for it. Didn’t want to burn it or over dry it. No cracks!
Sugar Spun Run
I am so happy that it turned out perfectly and you enjoyed the recipe, Ross! Thanks for commenting. 🙂
Leah
I love love LOVE this recipe and so does my family. Do you think I could turn my oven off and leave the oven door cracked to let it cool?
Sugar Spun Run
I am so glad that you have enjoyed this recipe, Leah! Yes, you can crack the oven door. I would leave it in there for no longer than an hour while it cools. Bes sure to turn the oven off too (made that mistake once or twice). 🙂