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.
Cherie
This recipe sounds delicious. My spring form pan is 10″. Can I use that instead, and if so, how should I adjust the cooking time?
Sugar Spun Run
Hi, Cherie! Yes, 10″ springform pan will work just fine. It will need a little less time in the oven so you will just want to keep an eye on it. I hope that you enjoy it! 🙂
Heather H.
This was my first time making a cheesecake that wasn’t in a box, so I was nervous. This is an easy, delicious recipe! Next time, I will check well before 75 minutes because it cracked, but it was still wonderful. Thank you!
Sam
I’m so happy to hear you enjoyed, Heather! Thank you for commenting! 🙂
Ann
I love love love this recipe. Only two blunders for me, which I own both of. One is that I should have mixed it more at the beginning but was nervous I would incorporate too much air. The second was I didn’t realize the 6-hour cooling time. My son’s birthday cheesecake will be a little late tonight but worth the wait. Do you thi k I could cool it some in the freezer?
Sam
Hi Ann! So honestly my recommendation wouldn’t be to freeze it without cooling to room temperature and then chilling it completely first. I did do some googling though and some sources say you can let the cheesecake cool to room temperature on the counter, then wrap with plastic and transfer to the freezer to speed up the process, I haven’t tried that myself though and am not sure how it might affect the consistency. If you have the time I’d probably recommend at least letting the cheesecake spend some time, as much as you can spare, in the fridge. Also, you might be able to get away with just 4 hours in the refrigerator, though I like to recommend 6 to ensure it’s chilled completely. I hope that helps!
Ingrid
Do you think I could bake this using parchment paper in a regular cake pan with excess paper sticking out beyond the cake to sort of lift it out? Because I don’t have a spring form cake tin and I super want to make this immediately. I hope my question makes any sense.
Sam
Yes, just keep in mind most traditional cake pans aren’t as deep and won’t hold as much batter, so don’t over-fill and make sure to let the cheesecake cool completely before lifting it out. I hope you love it!
Chris
This recipe was very “Eggy” tasting. Did not taste traditional.
Sugar Spun Run
Hi, Chris! I have not had anyone report that it tasted “eggy” before. Did you use any substitutes? I am sorry that you did not enjoy the flavor. 🙁
Chris
I cooked right to the recipe with no substitutes.
Sugar Spun Run
I am so so sorry, Chris. It is possible that you are more sensitive to the egg flavors within the cheesecake or maybe it did not have enough flavoring for your tastebuds. Thanks for your feedback.
Alexandra Torres
My cheesecake has cracks but looks and smells beautiful. I do not have a spring form pan, I used an aluminum one from publix and the crust grew out side of it.
Sam
I hope it’s delicious, Alexandra! Unfortunately those aluminum ones are usually much smaller than the springform pan so there would be too much crust/batter for the disposable pan.
Shanna R Alexander
I just made this and followed the directions completely. When I went to get it out of the oven it was bulging way over the top like the pan was too small. But I am using a 9″ spring form pan. Any ideas where I went wrong?
Sam
Hi Shanna! Sometimes if the eggs are beaten too much the top can inflate/bubble like you are describing, it sort of separates away from the rest of the cheesecake. Could that have been the case?
Renee
I bought a giant tub of Philly spreadable cream cheese at Costco and thought that making a cheesecake would be the perfect way to use it up. Your recipe sounds delicious! Then I noticed your note to use block cream cheese. Is this a hard and fast rule? How will my cheesecake be affected if I use the tub cream cheese? Thanks!
Sam
Hi Renee! Unfortunately, if you use the tub cream cheese your cheesecake won’t ever set up. It will end up being a soupy mess. 🙁
Roxy
Hi! I really want to make a cheesecake out of this recipe but we ran out of sour cream 😭 Any suggestions on what alternative I can use?
Sam
Hi Roxy! Do you have plain Greek yogurt? That may work instead!
sarah
Hi, Sam! Thank you for his delicious and easy recipe, can’t wait to try! I’m limited to an 8×8 square pan, can you make any recommendations on how long i should be cooking it for? Thanks so much!
Sam
Hi Sarah! Unfortunately I am not sure how long it would need to bake in an 8 x 8. I’m sorry. 🙁 My best advice would be to keep an eye on it and follow the tips for checking doneness listed in the post and recipe. 🙂
Alanna
Can I do a topping with this recipe? Ex. Blueberry, cherry, and how would I change to compensate for that? Just add on top after? Thanks! I’ve never made a baked cheesecake so I’m excited to try
Sam
Definitely! i would add after the cheesecake has cooled completely. I sometimes like to add my blueberry sauce.
ELB
I’ve made several cheesecakes in my time, and this looks like the recipe I’m going to use tonight. I do want to recommend an edit to one of your words, however. You say to ‘lightly scramble’ each egg. This may lead people to think you mean to cook each egg before adding them to the batter. I am sure you don’t mean this, but a newbie might not …
Sam
I really hope you love it, please let me know how it turns out! I do hope no one uses cooked scrambled eggs in this recipe, hopefully the recipe makes it clear that is not the case! 🙂
Flo
Yes, it’s very clear! I didn’t get that at all 🙂
Paige
Hi I’ve made this recipe multiple times and I absolutely love it! However, this time I don’t have a springform pan. Would a normal cake pan work the same or would it be a better idea to go pick up a springform pan?
Sam
Hi Paige! It may be pretty difficult to get it out of a regular pan when it is time to serve it.
Jana
Good recipe, but my oven runs hot. I tried to compensate for it and set temp at 300° instead of 325° but it still over baked at an hour 10 minutes when I checked it… an hour or a bit less probably would have been perfect for my oven. Will just have to try again another day
Amanda
I love this recipe! I’d like to make cupcakes for my sons birthday, can I double this recipe? Also, any suggestions on baking time for cupcakes? Thank you!
Sugar Spun Run
I am so glad that you have enjoyed this recipe, Amanda! I actually have a mini cheesecake recipe that I’d reccomend using instead. I hope that your son has a wonderful birthday and enjoys them! 🙂
Daelynn
Would you recommend adding a little lemon juice to the batter if you want a some sourness? If so how much? Also I see I a lot of people make a sour cream topping, do you think that would be too much since it’s in the batter already?
Sugar Spun Run
Hi, Daelynn! The sour cream adds a little tang to the cheesecake already. If you would like more you can try adding in some lemon juice if you wish or some lemon zest. As far as how much you will need to experiment some. I would start by adding 1 teaspoon at a time. As for the sour cream topping I have not tested it, therefore, I am not certain of the test or texture. Let me know how it turns out. 🙂
Traci
Can I double the recipe for the graham cracker crust? I love the crust and would like it to be thicker and more of it. I didn’t know if it would effect the recipe or cooking time.
Sugar Spun Run
Hi, Traci! Yes, you can double the crust recipe to create a thicker crust if you’d like. It will not affect the bake time. I hope that you enjoy it! 🙂
Michael
Hi, I’ve tried this a couple of times and it tastes amazing. I can’t stop eating it, however both times it’s cracked. The first time to my own fault as I released the pan 10 min after taking it out of the oven. I just made it and it was cracked in the oven before I even took it out. It my be the over mixing as I noticed bubbles but it seems it requires a lot of mixing to reach the smooth texture. I thought I mixed less this time so much so that there was a little unmixed cream cheese at the bottom of my bowl. Suggestions??
Sam
Hi Michael! I have tips in the post and video on how to avoid overmixing that should be helpful, but essentially do most of your mixing before adding the eggs and make sure to scrape the bowl frequently. I hope that helps!