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.
Sarah Wilsey
Is it possible to make this in a pie pan instead of a springform?
Sam
Hi Sarah! You will have too much batter for a pie pan, but you could make it in several. 🙂
Dlayne
Hi sam! I was thinking about making this, but adding 1c of peanut butter. Do you think that would be okay?
Sam
Hi Dlayne! I honestly can’t say for sure without trying it. Peanut butter can be tricky in recipes and I’m worried it would ruin the texture of the cheesecake. If you do try it, I would love to hear how it turns out for you.
Brittany
Hi, I’m needing to make a crustless cheesecake to sit on top of a red velvet cake for a recipe. I’m concerned about getting it out of the pan, so I was wondering if you have ever made one without a crust? 🙂
Sam
I have! See my cheesecake stuffed carrot cake and I would use that cheesecake. It’s a bit smaller than this cheesecake recipe, which I’ve found works nicely for cakes.
Pearl Lara
Hi. I’d like to know if I can use buttermilk as substitute for sour cream? Thanks!
Sugar Spun Run
Hi, Pearl! It may throw off the consistency… without trying it myself I can’t reccomend it. Others have used plain yogurt as a substitute and that has worked well. I hope that helps! 🙂
Rick Karnofski
Hi, Sam! I have made a lot of cheesecakes in the past, but this was the best. With social distancing in place I had a few people over (6 feet apart) and delivered some to neighbors as well. Rave reviews. I did dress it up a bit by putting each slice on a thin layer of cream anglaise and decorating with raspberry hearts in the sauce and berries on the top. Everyone said it was a “home run!” The cheesecake was the perfect texture. Thank you very much for the recipe!
Sam
I am so glad everyone enjoyed it so much, Rick! The extra additions sound wonderful. 🙂
Allie
I own a 10 in springform pan instead of a 9 in. Will it make that much of a difference to use the 10 in? Thank you
Sam
Hi Allie! You will need to watch the baking time as it will not need to bake for as long. See my notes about how to check that your cheesecake is finished and keep an eye on it. I’d probably start checking about 15 minutes sooner than suggested in the recipe, but that may vary depending on your oven. I’d love to hear how long it takes for you to share with others who might be trying to bake in the same pan!
Sugar Spun Run
That will work wonderfully, Allie! You’ll just want to keep an eye on it while it bakes. It may just need a little less time. Keep me posted on how it turns out. 🙂
Jakob Gillow
Hello! I’m making the amazing looking cheesecake right now. Just one question: will putting a piece of parchment paper in the baking pan help or not?
Sam
Hi Jakob! I don’t think it will hurt here. 🙂
Nevaeh Przewoznik
I just made this for the very fist time but after letting it sit on the oven it cracked and the middle is still gooey what should I do?
Sam
It needs to cool in the refrigerator after cooking. I have a whole section in the actual post that tells you how to help prevent cheesecake from cracking. If the crack is too bad you could always add a nice little layer of chocolate on top. 🙂
Ashley
Was my first time making a cheesecake, I will never try another recipe. It is AMAZING. And I love the tips you gave, really helped me out. Thank You.
Sam
I am so glad you enjoyed the cheesecake so much, Ashley! 🙂
Naila
I plan to try your recipe. My problem is sour cream is not available in my country. What can I substitute it with. Would normal cream or yogurt work?
Sam
Hi Naila! Greek yogurt would be your best bet at a substitute here. 🙂
Naila
Hello Sam I made it. Came out well. My daughter was craving it and really liked it.
I wanted to post a picture but there doesn’t seem to an option. Thank you for the recipe.
Sam
I’m so happy to hear it turned out so well, Naila! I wish there was a way to share a picture here but unfortunately I don’t have a way to do that. You can always tag me on Instagram, though, if you have an account! Thank you so much for commenting!
M
Help! I’m not sure what I did wrong. I followed the recipe exactly, but when I checked on it after exactly an hour, the top of the cheesecake was completely brown! I ended up scraping off the brown layer, and the rest of it tasted good, but any ideas what happened? Could it be because I have an older oven?
Sugar Spun Run
I am sorry that your cheesecake browned on the top. If you have not checked your oven temperature using an oven thermometer I highly recommend doing so. From the sound of it, your oven may be running hotter than what is indicated. I recently purchased a newer oven and after checking it found that it was running 15 degrees hotter than what was shown. The recipe lists tips to look for to tell when your cheesecake is done to avoid overbaking so I would also reference that portion of my post again. I hope that helps! Thanks for trying my recipe. I am sorry that it did not turn out perfectly, but I do hope that it tasted delicious! 🙂
Patty
Hi! My cheesecake is currently in the oven. In the instructions (#7) it says to loosen the crust from the springform pan after 10 minutes. Do I leave it in the pan once I’ve done that, or leave it in until cooled and serving? Thanks!!
Sugar Spun Run
Hi, Patty! Once you loosen it, you will leave it in the pan to cool. 🙂
Tiff
I just pulled out my cheesecake and it was jello like and bounced back but within ten minutes it sunk about an inch. Why would that happen? I haven’t tasted yet.
Sam
Hi Tiff! One of the reasons it could sink would be over-mixing the batter. I hope this helps. 🙂
Tiff
Thank you I will keep that in mind for next time. But wanted to say even though it fell it was the best homemade cheesecake I ever ate.
Sam
I’m glad you were still able to enjoy it! 🙂
Hailey
I doubled the recipe and made a regular cheesecake and mini cheesecakes as well. Both taste awesome! I cooked the minis for 40 minutes but I would reccomend 30 if you try them. Tastes awesome and I will definetly cook this again! Takes a long time to make but 100% worth it!
Sugar Spun Run
I am so happy to hear how much you enjoyed them, Hailey! Thank you so much for trying my recipe and for commenting.:)
Kelly
Would I be able to cut the recipe in 1/2? I don’t have enough cream cheese at the moment and don’t want to make a run during this time just for that.
Thanks,
Kelly
Sam
Hi Kelly! You can definitely cut the recipe in half. Your baking time would definitely change and you may want to use a smaller pan or even a pie dish. 🙂
Melina
Top notch recipe. Mine rose straight up out of the Springform pan and quickly lowered once cooled. Not one crack!!! Tastes amazing. Definitely will use this again. Ty!
Sugar Spun Run
Thank you for trying my recipe, Melina! I am so glad that it turned out perfectly! Enjoy! 🙂
Nora
Awesome recipe! Had I not overcooked mine it would have been PERFECT! I Should have checked it at an hour instead of at 70 mins. I also did not have a springform pan and used a glass pie dish. That worked fine except I overfilled a little.
Would definitely use this recipe again as the center that wasn’t overcooked was DELICIOUS!
Sugar Spun Run
Thanks for trying my recipe, Nora! I am so glad that it tasted delicious but sorry to hear that it overcooked some. Since the pie plate is more shallow than the springform pan, it won’t hold as much batter and therefore won’t need to bake for as long.
Julie
I’m going to make this today in a glass pie pan. So just to be clear, I should bake it at 300 degrees for about an hour?
Sam
Hi Julie! Sorry about the confusion. Keep the temperature the same, but you will definitely want to check the cheesecake sooner in the pie plate. Because the pie plate is more shallow it will not hold as much batter and therefore will not need to bake for as long. I hope that helps!
Faith Bates
Is it necessary to keep the cheesecake is the fridge for six hours or could I take it out sooner?
Sugar Spun Run
Hi, Faith! It really needs as much time to chill and set in the fridge. 6 hours is recommended. You can possibly take it out after 5 hours… I know how hard it is to wait! Enjoy!