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.
Laura
Ugh. Mine came out of the oven beautifully and then deflated curling the crust inward. I’m sure it will taste ok but it looks awful. #firstcheesecakeever.
I really paid attention to not mix too much Too.
Sugar Spun Run
I am so sorry that this happened to you, Laura! It is hard to achieve a perfect cheesecake the first time you make it. Unfortunately, it sounds like you overmixed the batter. When you do this it incorporates too much air, which makes the cheesecake rise during baking (the way a souffle does), then collapses as it cools. Next time, you want to mix until ingredients are just combined. I would reference the tips with my post and video as well as others have found them helpful. Regardless, I hope that it tastes delicious.
Laura
It tasted fine but man, I really thought I was careful with the mixing!
Niko
Help! My cheesecake seemed to overfill the pan and cracked. What advice can you give for next time to avoid this? It tastes great just didn’t look pretty.
Sugar Spun Run
I am so sorry that you are experiencing this issue, Niko! What size pan did you use? Sometimes the springform pans can leak so I would reccomend placing a springform pan on a baking sheet just in case it does leak or overflow. As far as cracking, towards the middle of my post, I share tips on how to make the perfect cheesecake that I would reference. I also have a video where I walk you through my step by step process that others have found helpful. Regardless of its appearance, I am happy that it tasted delicious. 🙂
Niko
Thank you for getting back to me. I used a 9 inch pan. I will definitely review the entire post again and make sure I follow precisely next time. I do have to say that even though it didn’t come out as planned it was still one of the easiest recipes ever!
Sugar Spun Run
I am so glad that you found the recipe easy to follow, Niko. I am sorry that it didn’t come out perfectly this first go around.
Sarah
INCREDIBLE! The texture on this cheesecake is perfect- very light and crumbly, not heavy and creamy like a lot of other recipes. I made it for Mother’s Day and it was a HUGE hit!
My question is have you tried scaling it down to make a 6 or 7 inch and what that recipe would be? I’d love to have a few options on hand. By far my fave!
Sugar Spun Run
I am so glad that it made the perfect Mother’s Day treat and everyone loved it, Sarah! Others have halved the recipe and baked it in a 9″ pie pan with success. If you are looking to create miniature versions, I have a mini cheesecake recipe that you can try as well. As far as a 6″ or 7″ pan you may It would be best to halve it. 😉
Amy
Hi! I’d like to halve this recipe and use a 6″ pan as well, any tips on how long I should bake for? My oven doesn’t have a glass front so I won’t be able to see my cheesecake at all to get an idea of doneness and I don’t want to over bake it! Thanks so so much 🙂 can’t wait to try this tonight!
Sugar Spun Run
Hi, Amy! I have not tried this recipe using a 6″ springform pan so I can not provide you with an exact bake time. My best guess would be to start checking it between 30-35 minutes. The post itself provides tips on how to achieve the perfect cheesecake and how to tell when it is done that I would reference. Keep me posted on how it turns out. 🙂
Frances Mandel
This sounds like a great cheese cake recipe, But can I use other cookie crumbs instead of graham cookie crumbs since I cannot find them in Israel where I live?
Thank You.
Frances Mandel
Sugar Spun Run
Thank you, Frances! Yes, cookie crumbs SHOULD work fine. Someone used petit beurre crackers and had success. I hope that you do too! Keep me posted on how it turns out.
Megan
Could I add a caramel swirl? If so, how shouold I go about it as to not mess up the cheesecake? Thanks!
Sugar Spun Run
Hi, Megan! Yes, you can! To do so I would pour 1/ 2 of batter into the pan. Then, pour in the caramel sauce over the batter. Use the tip of a knife or a toothpick to swirl together. Repeat once more with the remaining batter and caramel sauce. Keep me posted on how it turns out. 🙂
V
I’m obsessed. One little thing I do to make the crust even richer though is to slightly burn the butter. It adds a slight bitterness to the sweetness and is soooo yummy! Love this recipe, first time making cheesecake and I don’t think I’ll make it any other way.
Sugar Spun Run
Congrats on making your first ever cheesecake, V! I am so glad that you enjoyed it. Browned butter can add so much flavor to baked goods so I am happy to hear it worked so well for you in the crust! Thanks for trying my recipe and for commenting. 🙂
British
I got to craving homemade cheesecake and looked this one up because I lost my mom’s recipe. I changed up the ingredients just slightly to give it a lemony taste like mom’s. It turned out great but of course not quite like mom’s but close. Thanks for the video tutorial as it helped me understand a few things about forming the crust and wether to leave the cake on the bottom of the spring form pan after the cooling process.
Sugar Spun Run
Thank you for trying my recipe, British! I am sorry that it was not exactly like your mothers but I am glad that it still tasted delicious! I am happy you found the video helpful too. Thanks for commenting. 🙂
Nusheen
What if you don’t have a Springform pan? What else could you use to bake the cheesecake in? Is the crust a firm buttery one? That’t the kind of cheesecake I like – one with a firm crust. Looks very yummy.
Sugar Spun Run
Hi, Nusheen! This recipe makes a lot of batter. Others have halved it and baked it in a standard 9″ size pie pan. You can also use a 9″x13″ baking pan as well. Please keep in mind that when you change the pan size, the baking time will also change so you will want to keep an eye on it. As far as the crust… yes, it a firm and buttery crust. I hope that you enjoy it! 🙂
Victoria
I love this recipe! My family could not say enough about it!! Thank you for all of the great tips and video. It was very helpful. Can I use this same recipe with a 10″ spring pan and maybe cook it for less time?
Sugar Spun Run
I am so happy to hear that everyone loved it, Victoria! I am glad that you found the tips and video helpful too. To answer your question, yes you can use a 10″ springform pan. It will just need less time in the oven so you will want to keep an eye on it. 🙂
Nusheen
Thanks Sam for the quick reply! Looking forward to making this. I’ve already tagged 3 of your recipes to make in the next couple of weeks! So hard to choose – everything looks amazing!
And your tutorials are great! Glad I found you!
Sugar Spun Run
Absolutely! I am happy that you came across my site too and that you have found the videos helpful. I can’t wait to see what recipes you try over the next couple of weeks. I hope that you have fun baking and enjoy them all. 🙂
Eliza
Delicious recipe, I didn’t read the footnotes and used tub Cream Cheese, there was some cracking but overall really good and topped with strawberry drizzle. The recipe fits 2 8.75 in tin foil pie liners as long as you make crust for each liner. Thank you for the amazing recipe 🙂
Sugar Spun Run
I am so glad that you enjoyed the recipe and it turned out well for you, Eliza! Thank you for commenting. 🙂
Anne
Is your nutrition info for 1 slice or for the whole cake?
Sugar Spun Run
Hi, Anne! The calories are per slice, assuming you are cutting your cake in 12 slices. 🙂
Andie Blaser
Turned out great!
Sugar Spun Run
I am so glad that you enjoyed it, Andie! 🙂
Kimia
I made this recipe over the weekend and it was absolutely delicious! The texture was creamy, not too dense nor was it overly sweet. I shared this with my family during our socially distant mothers celebration and it was a huge hit! I’m getting requests for me, I will definitely use this recipe again! I just have one question, can this recipe be used with a water bath? And if so, what temp & how long would I bake it?
Sugar Spun Run
I am so glad that it was such a hit and served as a nice treat to share on Mother’s Day, Kimia! Thank you for using my recipe! You can use a water bath. Bake temperature and time will remain the same. 🙂
Kimia
Wonderful, thank you!
Britt
I don’t bake, and had never made a cheesecake before, but social isolation has lent itself to new opportunities. The instructions and recipe were so beginner-friendly and I think it turned out great! Thanks 🙂
Sugar Spun Run
Congrats on your first attempt! I am so glad that you enjoyed the recipe and found the directions easy to follow. Thanks for commenting, Britt! 🙂
Dzenana
I honestly never made or even tasted cheesecake :O And would like to try making this one but where I live there is no cream cheese in blocks only you know like spreadable. So I was thinking maybe I should try with it and see how it turns out?
Sugar Spun Run
Hi, Dzenana! I am excited for you to try your first ever slice of cheesecake. Unfortunately, here in the U.S.A. I do not reccomend using the spreadable cream cheese found in the tub as the consistency is different than the block cream cheese that is sold. Maybe it is different where you live. If you try it, I’d love to know how it turns out for you.
Peter
I have been given 4 3 pound blocks of cream cheese so I end up with extra filling. Yesterday I made my cheese cake and poured the extra filling in a glass baking dish and baked it according to recipe. I let it cool, and built a cherry crisp on top of the cheese. I placed that dish in a larger dish and filled that dish with water to the top of the cheese so it wouldn’t bake anymore. Then baked a cherry crisp according to recipe. WOW! you should try it.
Sugar Spun Run
That sounds delicious, Peter! I am happy that you enjoyed the recipe and it made the perfect base for your cherry dessert creation. Thanks for commenting. 🙂