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.
Theresa
Hi! I have always had great success with using a water bath with cheesecakes and would like to use it with this one just to be safe. Would I need to adjust the cooking time and/or temperature?
Thanks so much!
Sam
Hi Theresa! I’ve only made this without a water bath so I’m not sure, sorry!
Lisa
My pan is 11″. How would you change your recipe to fit this size since yours is 9″?
Sugar Spun Run
Hello, Lisa! A 11″ pan will work great. I would just keep an eye on the baking time. It should require a little less time to bake. Let me know how it turns out! 🙂
Camila
Hi – is it necessary to run the crust up on the edges as well? Or can it be done just at the bottom? Thank you 🙂
Sugar Spun Run
Hello, Camila! It is not necessary, but it does help when you loosen the crust from the springform pan. 🙂
Carol
My cheesecake cracked quite a bit on top but it still looks delicious! I can’t wait to taste it later!
Sugar Spun Run
I’m so glad you liked it, Carol! Let me know how it tastes! 🙂
Julie
This was my first attempt at making a cheesecake. It turned out perfectly. 😋♥️
Sugar Spun Run
Thank you for using my recipe for your first attempt at making cheesecake. I am so glad you liked it, Julie! 🙂
Lily
Absolutely loved this cheesecake. Made it this weekend and I have to say it is the best cheesecake I have ever tasted! Easy to make as well😉
Sugar Spun Run
I am so happy that you enjoyed the Cheesecake Recipe, Lily! Thank you! 🙂
Jess
Hi! I have a question. You say you let it cool on top of the oven, since that’s the warmest place in the house. Is there any reason you don’t cool it inside the (turned off) oven with a wooden spoon in the door? This seems like it would be more gradual to me, but I also don’t want to overbake it!
Sam
Hi Jess! I don’t like to leave mine in the oven because it’s still quite warm in there and you run the risk of over-baking the cheesecake. If you don’t have another good, warm, draft-free spot, the oven (turned off, of course) would work but I would recommend cracking the door more than just with a wooden spoon (several inches at least). I hope that helps and I hope you love the cheesecake!
Sugar Spun Run
Hello, Jess! I usually remove it from the oven to avoid over baking. If you leave it in the oven on the top rack, I would leave the oven door open half way. Let me know how your Cheesecake turns out! 🙂
Jess
Sorry this is so late getting back to you, but I’ve made it three times since my last comment and the sweet spot I found was 30 minutes in the open oven, 30 on top.
I think my oven must run a little lower than it says it does!
Elnaz P.
This was my first cheese cake and I took it over to a friend’s house . Every body loved it.
Sam
I am so glad everyone enjoyed the cheesecake, Elnaz! 🙂
C.C
Very easy to make. I just took mine out the oven. It has 3 slight cracks on the edges but over not too bad. Now just to salivate and look at it while it cools down!
Sam
I hope you love the cheesecake! 🙂
C.C
Yes we loved it! Such a great flavor! And the consistency!! Wow! Thank you! Your directions were easy to follow
Tilak raj
Good rescpie for
your cheese cake
Sugar Spun Run
Thank you so much, Tilak! 🙂
Marcia
Hi
Can I split up the cheese cake and put it in two pre made 9 in graham cracker crust?
Sam
Hi Marcia! That will work, but the bake time will definitely be different. 🙂
ARACELY ASPEYTIA
i made this recipe and i would have taken pictures but before i could it was devoured. But will definitely keep this as my to go to recipe for cheesecake.
Sam
I am so glad everyone enjoyed the cheesecake so much! 🙂
Christina
Do I need to grease the pan before adding the crust?
Sam
Hi Christina! No need to grease the pan before hand. 🙂
Samantha
Hi there! Was wanting to clarify at what point can I remove the side of the spring form pan from the bottom? After it has cooled on top of the stove or once it has completely chilled in the fridge?
Sam
Hi Samantha! I usually just remove it when I am ready to serve, but you can remove it after the cheesecake has cooled completely in the refrigerator. 🙂
L
A true tasting cheesecake. Thank you so much for sharing this recipe. We loved it, gone too fast though.
Sam
Thank you so much! I am so glad you enjoyed the cheesecake! 🙂
Patrick
Just wanted to tell you I have never made a cheesecake in my life! I had a friends and family dinner and not only was it a hit but it looked fab too! Thanks for the details in preparing and it was soooo delicious!
Sam
Yay! I’m so happy to hear the cheesecake was such a success! Thank you for commenting, Patrick, I appreciate it 🙂
Caroline
I read your recipe and am excited to try it. I do have a question–how/when should crusts for cheesecakes be baked before adding the filling? I’ve tried a few different recipes and the pre-baked graham cracker crust didn’t get soggy. What are your thoughts?
Sam
Hi Caroline! I never pre-bake the graham cracker crust for this cheesecake and I’ve never had a problem with it getting soggy (I also don’t use a water bath, which I think helps with that).
Candice
Hi I have a question please, I would like to make a 3 inch high cheesecake, about how high does this cheesecake turn out? Thank you so much!
Sam
Hi Candice! This cheesecake is probably pretty close to 2 inches tall. 🙂