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.
Eboni Perkins
If I have a double oven, not connected to my stovetop, what is your recommendation for the initial cooling period? Next to the oven or turn on the stovetop to get warm and cool there?
Sam
Hi Eboni! If you are able to I would just open the oven door and leave it open and allow the cheesecake to cool in there. Otherwise I would just keep it next to the oven. I hope that helps!
Beth
I would like to try baking this in those mini individual foil pans for Mother’s Day to give as gifts to some mom friends. Like those tiny individual sized tin pans u can buy at the super market. Any idea how long I would bake those at? I’m assuming they’ll bake quicker in mini pans. Also if I use monk fruit extract like I saw someone do in a previous post, would I use the same amount as your recipe calls for? Thank you!
Sugar Spun Run
Hi, Beth! I am sorry, having not tried it myself, I am not certain of the exact bake times for the miniature pie pans. I do have a
mini cheesecake recipe that you can try instead. This makes a lot less batter and will give you a closer bake time. As far as monk fruit extract, I am not familiar with using that as a substitute so hopefully, someone who has used it will be able to provide you with some recommendations. I hope that everyone enjoys your mini cheesecakes and that they make a nice Mother’s Day treat. 🙂
Araceli
Hi i want to bake this cheesecake but will like to bake them individually. Like in cupcake tins will the cooking time be the same??
Sugar Spun Run
Hi, Arceli! I actually have a mini cheesecake recipe that I would recommend using instead. Baking times will be listed. I hope that you enjoy it. 🙂
Sharon
My first time making this. If I only put the crust on the bottom is it the same bake time?
Sugar Spun Run
Hi, Sharon! If you choose to just have the crust on the bottom and not up the sides, the bake time will remain the same. I hope that you enjoy it! 🙂
Sharon
Thank you! Can’t wait to eat it!!!
Summer
This was a lot of fun to make and it tasted great! My only issue was it turning brown on top. I did exactly what you said in the recipe. You mentioned in another comment that you had tips in your post. I’m not seeing any tips, unless I overlooked it. Otherwise, it was great.
Sugar Spun Run
I am so glad that you had fun making this recipe and that you enjoyed it, Summer! In the middle of the post itself, I list “MUST-KNOW TIPS FOR BAKING THE PERFECT CHEESECAKE.” I hope that they help when you try this recipe again. Thanks for commenting. 🙂
Tara
Hi Sam. I just want you to know that I am a huge fan of Sugar Spun Run. This is my third recipe I’m using Sugar Spun Run since Easter 2020. I am going to make this for Mother’s Day. It will be the first time I make a cheesecake. I am planning on using a Springform pan. What size pants should I be using?
Sugar Spun Run
Thank you so much for being a fan of my blog, Tara. I am so glad that you have enjoyed the recipes you have tried so far! For this recipe, I use a 9” Springform pan. I hope that your cheesecake turns out perfectly and it is enjoyed on Mother’s Day! Happy Baking. 🙂
Christina Armstrong
I absolutely love this cheesecake recipe! The only slight change I made was adding more graham cracker because I prefer a thicker crust. No water bath and no cracks, sensational consistency and creaminess! Thanks for sharing this!
Sugar Spun Run
I am so glad that you enjoyed it, Christina! Thank you for trying my recipe and for commenting. 🙂
jairo
Hi! I’ve been planning to bake your cake but my mom keeps saying the ingredents were too fat. is there anything to subsitute for the ingredients? thx!
Sugar Spun Run
Hi, Jairo! I am sorry but you need the ingredients listed to make this dessert. The reduced-fat cream cheese will not work with this recipe.
Tahe D
The flavor was on point! I mixed everything with a hand mixer and it was pretty easy because all the ingredient were at room temperature. I baked it for 70 minutes and eventhough it cracked and the top was brown, the flavour and texture were not compromised. I started baking this a bit too late in the night so I left it to cool just for an additional 30 minutes after I separated the crust from the pan and I stuck it into the fridge. on top of a wooden cutting board. I topped the slices with Duncan Hines Cherry filling. It was beautiful.
Sugar Spun Run
I am so glad that the flavor was perfect, Tahe! I am sorry to hear that you did get a few cracks and your top was brown. My post has a lot of tips on how to prevent this from happening that can be used as a reference for next time. Thank you for trying my recipe. I am glad that you enjoyed it! 🙂
Cate
I made this to rave reviews, the filling was amazing, best I’ve had. However for some reason my crust tasted kind of burnt. I decided to make it a second time to see if it was just a fluke, again, perfect filling and slightly burned crust. What am I doing wrong??
Sugar Spun Run
I am so happy to hear that you enjoyed the cheesecake, Cate. I am sorry that the crust tasted slightly burnt. Your oven might be running too hot (or not hot enough) and the best way to tell is to buy an oven thermometer and test. Was your filling brown on top? Are you baking it in the center rack? I am happy to help troubleshoot. 🙂
Jacqueline
I’ve made this cheesecake exactly as written and it was AMAZING!!!
I also used all your tips to make a keto cheesecake. I followed your recipe for the filling but subbed sugar for monk fruit and it was so good!
Sugar Spun Run
I am so glad that you enjoyed the recipe and were able to successfully make a keto-friendly version with substitutions, Jacqueline! Thank you so much for trying my recipe and for commenting. 🙂
Mary D
what did you use for the crust? Subbing the gramcrackers?
Beth
Hi Jacqueline! I’m actually trying not to eat regular sugar and use monk fruit a lot to bake. Did you use the exact same measurements of monk fruit extract where the recipe calls for sugar? Or did you use less? Thanks so much! I want to try making this with my kids for Mother’s Day 🙂
Laura
HI! I am about to make a cheese cake with my daughter and found your recipe, it sounds delish!! We have everything except the sour cream… is it necessary or can we make it without? If we leave it out do you have any recommendations on any other changes we should make to make it work?
Thanks!
Laura
Sugar Spun Run
I am glad that you came across my recipe, Laura. As for the sour cream, you can substitute it with either plain yogurt or greek yogurt if you have that on hand instead. I hope that you and your daughter enjoy making this together and it turns out perfectly! 🙂
Jacob
Hi, this is my second time baking this cake but does it work with a 47% less fat sour cream? Great cake btw!
Sugar Spun Run
I am so glad that you enjoyed it and it turned out well for you, Jacob! As far as the reduced-fat sour cream, unfortunately, no I do not recommend it.
Tara
Hi Sam. I am a fan of your page Sugar Spun Run. This will be the third recipe I use from your site I have make the best banana muffins and the best pins cake, to which everyone loved. I am so excited to try making my first cheesecake. I am using a Springform pan. What size pants does this make?
Sugar Spun Run
Thank you for being a fan of my blog, Tara! I am glad that you have enjoyed the recipes that you have tried so far! I look forward to trying this recipe next! A springform pan is great for this! I typically use a 9” Springform pan. 🙂
Natalie
This might be a really dumb question… but I saw you recommended cutting the recipe in half if baking in a ceramic pie dish. Should I cut the crust ingredients in half too, or leave it? Also, should I lower the temp on my oven? Thanks!
Sugar Spun Run
Hi, Natalie! If you do not have a springform pan, others have cut this recipe in half and baked it in a 9″ pie pan. If you decide to cut the recipe in half, you will cut half the entire recipe, including the crust. As for oven temperature, that will remain the same, however, the bake time will be different than what is listed. I have not tried it myself, therefore I do not the exact time so you will need to keep an eye on and look for the clues listed to know when it is done. 🙂