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.
Melissa
I made this a few weeks ago and it was delicious! Wanting to get a little more adventurous with mix-ins/flavors and thinking of Oreo crumbles! Do you think that’d be okay to fold into the batter before putting in the pan?
Sam
Definitely! I also have an Oreo Cheesecake if you want to check that out! 🙂
Alana
I just tried this recipe last night. This was my first time making cheesecakex I didn’t want to hassle with the water baths. Well my husband and I absolutely love it! Easy to make, simple step by step video tutorial. No more store bought here! Thank you!!!
Sugar Spun Run
I am so glad that you both enjoyed it, Alana! Thank you for trying my recipe and for commenting. 🙂
Julie
This recipe is wonderful. My husband loves cheesecake. In the past, I haven’t had the best luck making cheesecake. He wanted cheesecake for his birthday, so I decided to give this recipe a try. I’m so glad I did. It came out perfect! It was so creamy and delicious and it didn’t crack! If I could give this recipe 10 stars, I would.
Sugar Spun Run
No cracks on your first time?!!! That is wonderful, Julie! I am so glad that your husband enjoyed his birthday treat and I hope that he had a wonderful day. Thank you for trying my recipe and for commenting. 🙂
Mariana Faria
Hi! Should I cover the cheesecake when I transfer it to the fridge? It looks SO good Im very excited to try it!
Sugar Spun Run
Hi, Mariana! While it cools, I do not cover it. After you have sliced into it, I recommend covering it before storing it in the refrigerator. I hope that you enjoy it. 🙂
Izzy
I’m using a glass pie pan. I lowered the temp to 300. How long should I bake it for? Also I only have one pie pan. Could I save the leftovers in fridge or does it have to be baked right away.
Sugar Spun Run
Hi, Lizzy! I am not certain on the exact bake time under these conditions. You will just need to keep an eye on it. As for the remaining batter… you will cover it and store it in the refrigerator until the other cheesecake has cooled completely and you are ready to bake the next one. If you have a cupcake tin, you can also use that and make miniatures as well. If you do that, baking time will differ for those as well. Enjoy!
Rissa
Is there anything I can substitute for the sour cream?
Sugar Spun Run
Hi, Rissa! Yes, you can either substitute with either plain yogurt or plain greek yogurt. I hope that helps! 🙂
Ima Inmilkyway
Can I mix a spoon of lemon juice with heavy whipping cream instead of sour cream?
Sam
Unfortunately I don’t think it will work, at least I don’t think the consistency will be quite right in the finished cheesecake. If you do try it, would you let me know how it works for you?
Tiffany
Hello! This recipe sounds lovely! I am going to make it tonight! My first cheesecake!! I am wondering if I could mix some chocolate chips into the batter before baking? I’ve got a half of a bag of chocolate chips and I was thinking to add them to this recipe. Would you reccomend that? If so, when should I incorporate them? Fold in before I bake? Any suggestions would be appreciated. Thank you so much!
Sugar Spun Run
I am excited for you to try this recipe, Tiffany! Yes, you can add in chocolate chips. The best way to do is to fold them in right before you add batter to the pan. I hope that you enjoy the recipe and it comes out perfectly for you. 🙂
Jen
Hi! I am making this as we speak for my daughter’s birthday today. I have an 8″ pan so there’s definitely too much batter. How high should I go with it on the crust? I am not sure how much rise to expect and don’t want it to go over the side of the pan. Is it ok if it rises beyond crust a little bit?
Sugar Spun Run
Happy Birthday to your daughter, Jen! This recipe makes enough to fill (2) 9″ pie pans. Are you using a pie pan? If so, you will want to fill it 2/3 of the way full. It will rise some. To be safe, I always recommend placing a baking sheet underneath just in case you have any overflow. It will be fine if the batter exceeds the crust as well. Keep me posted on how it turns out.
Jen
Thank you! Lily had a fabulous birthday and loved her cheesecake! Since I was in the middle of making it and needed to get it in the oven I went ahead and used all but about 3/4 – 1 cup of the batter. My pan was an 8″ springform so I filled it right even with the top of the crust. It came out perfectly! Beautiful, no cracks, amazing and delicious! I garnished with sliced strawberries and whipped cream. Everyone loved it. I will definitely be making this again!
Sam
I am so happy to hear this!! Thank you so much for letting me know how it turned out <3
Mercedes
Hi Sam I will try the recipe but I was wondering if I can put a gut sauce in the top. Thank you
Sugar Spun Run
Hi, Mercedes! I am sorry but I am not certain what you are asking. Can you please clarify? You can top it with my blueberry sauce, strawberry sauce, or homemade whipped cream.
Ben Brownlee
Awesome job
Sugar Spun Run
Thank you so much, Ben! I am glad that you enjoyed it. 🙂
Kara
Hi Sam! I never made a cheesecake before, and unfortunately I don’t have a spring form pan! 🙁
Would I be able to make this recipe in a normal 9” dish? I bought all the ingredients to make your recipe today, and totally forgot about looking to get a spring form pan! I’m so excited to try this recipe out! Thank you!
Sugar Spun Run
Hi, Kara! This recipe makes a lot of batter, too much for one pie pan, therefore, I would reccomend cutting this recipe in half so that it fits perfectly in your 9″ pan. You will just keep an eye on it since it will need less time to bake. I hope that helps and you enjoy it! 🙂
Kitrina A.
Hi there. Does the crust recipe also make enough for the two 9” pie pans, or do we need to double that? Thanks! Making this today for my daughter’s 10th birthday 🙂
Sugar Spun Run
Hi, Kitrina! This entire recipe, including the crust, is enough to fill (2) 9″ pie pans. 🙂
Neal
Simple amazing
Sugar Spun Run
I am so glad that you enjoyed it, Neal! Thank you for trying my recipe and for commenting. 🙂
FAITH
Just made this last night. It was my first cheesecake and came out amazing!!! Thank you so much!
I made the crust the same way only with gluten free graham crackers for my daughter and it was perfect! Best cheesecake ever and it was made by me! Will be making this from now on! What would happen if you didn’t put a crust? Is that possible for the future?
Sugar Spun Run
Congrats on making your first cheesecake, Faith! I am so glad that it turned out perfectly and you enjoyed it. Others have baked this without a crust with success so it is possible if you wish to try this next time. Enjoy! 🙂
Rachel W
My oven is built into the wall. Should I let it cool on the counter or turn off the oven and let it cool in the oven with the door open?
Sam
Hi Rachel! The best way to do it is to turn the oven off and open the door to allow it to cool. 🙂
Alyson
i haven’t tried this yet but i am going to go make a cheesecake on mother’s day! I was wondering if it was at all possible to do it with the cream cheese in the tub?
Sugar Spun Run
Hi, Alyson! Unfortunately, I do not recommend it. The consistency of the tub cream cheese is different than the block cream cheese. When used the cheesecake will not be sturdy enough. 🙁
Carmela
is it possible to make this without a springform pan?
Sugar Spun Run
Hi, Carmela! This recipe makes a lot of batter, therefore, I reccomend cutting it in half and baking it in a 9″ pie pan instead. Since the pan size will change so will the bake time, so you will want to keep an eye on it. I hope that helps! 🙂
Amy
Do we need to butter the pan?
Sam
Hi Amy! You don’t need to butter the pan. 🙂