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.
Anne Bergin
I’ve found my soul mate! I brought it to a family dinner, and it received rave reviews. I followed the recommendation below, and left it on the oven with the door open, after I turned the oven off. It came out perfect.
Thank you for my new go-to desert to bring to potluck suppers, or when life gives me a cheesecake eating kind of day.
Sam
I am so glad you enjoyed it so much, Anne! 🙂
Ann
Hi, I only have a 10 inch springform pan. Do I need to adjust the ingredients? Thank you!
Sam
Hi Ann! You can use the recipe as is the cheesecake will just be thinner and your baking time will change. 🙂
Jennifer
Everyone I have fed this cheesecake to says it’s the best they’ve ever had. Truth.😻
Sam
Hi Jennifer! I am so glad everyone enjoyed it so much! 🙂
sara m
can we use 7″ pan also ?
Sam
A 7″ pan won’t hold all of the batter and the baking time will be different but you can certainly use it. 🙂
Carole
I love this recipe but I wanna serve it in a jar rather than in slices ?! You think I can bake it normally the transfer inside of a jar then baking in a jar
Sam
Hi Carole! I wouldn’t recommend baking it then putting it into jars. If your jars can handle the oven it may work that way. What may work better is making my no bake cheesecake and piping the cheesecake into the jars. 🙂
Viv
Hi, If I were to add a liquid early gray tea flavoring to the recipe how would I do so? Is it possible with this recipe?
Sugar Spun Run
Hi, Viv! That sounds interesting. Honestly, I have never tried it so unfortunately, I can not provide you with any recommendations. If you try it, I’d love to know how it turns out for you. 🙂
Eric
In my cheesecake adventures I have found it is best to mix your add ins with some cheesecake batter to create a lightly flavored layer that shouldn’t crack or split.
Dawn Puehler
Awesome cheesecake and always a big hit. Easy, eady to make.
Sugar Spun Run
I am so glad that you enjoyed it, Dawn! Thank you for trying my recipe. 🙂
Maya
Hi! I wanted to ask if I could make this in batches? Could I double the quantity and then split them into two different springform pans or would it increase the chance of cracks?
Sam
Hi Maya! It may be easier to make two batters. You really need to make sure to not over mix your batter here. 🙂
Pat Hoskins
I have a 9” a 7” and a 4”. Do I have to cook each one separate and will I double the recipe to have enough
Sam
Hi Pat! You could cook them all at the same time but they will all bake for different lengths of time. Doubling the recipe should provide enough batter for these three cheesecakes. 🙂
Allison
So easy and SO delicious! I’ve made this twice and it was perfect both times. I had never made a cheesecake the first time I made it and was relieved that it came out so well. Thank you!
Sam
I am so glad you enjoyed it so much, Allison! 🙂
Marissa
I have made this recipe 3 times and every time it has turned out AMAZING. I get so many compliments on it so thank you so much for sharing this!
I will say that since I only own a hand mixer, I have to be much more careful as I mix and sometimes I mix the ingredients first with a spatula, then I use the mixer. At the end of about 75 mins, I also leave the cheesecake in the oven for like 15 mins with the oven door open and I found that that has really helped with avoiding cracks! Anyways, I really appreciate your recipe and video. Thanks for you time!
Sam
I am so glad everyone has enjoyed it so much, Marissa! 🙂
SomeGuy
I followed this recipe to the letter and my cheesecake came out amazing! My first attempt at baking cheesecake. There was a huge crack in the middle of the cake once it contracted, but taste was really good. Like eating at a restaurant. I gave some to my friends and they loved it! Thanks for the recipe.
Sugar Spun Run
I am so glad that it tasted delicious! Thanks for trying my recipe. 🙂
Wayne
at 75 minutes my cheesecake came out super burned and had cracks everywhere. Your timer is definitely off.
Sugar Spun Run
Have you checked your oven temperature for accuracy recently? My timer is correct, but it sounds like your oven may have been running too hot. 🙁
Sara
My oven runs hot. I always adjust my times! I cooked mine for 60 minutes and it came out perfect! Dang ovens lol.
Jackie
Hi Sam…. I made your cheesecake today…and OMG. I am going to have to do more work on the treadmill lol. 2 things though. My batter seemed thinner than yours, i didn’t have a stand mixer so i used my hand mixer on lowest speed and it still seemed to run too fast,i didn’t use it until i added the eggs. I took it out of oven and it had very tiny cracks so i was ok with that…but then 10 minutes later i returned to run the knife around the edges and it was 10 minutes exact and it had 2 big giant cracks in the middle aghhhhh!!
Still yummy as ever though 🙂
And thank you for the videos, it helps a lot.
Sugar Spun Run
I am so glad that you enjoyed it, Jackie. I am sorry that you experienced cracks and your batter appeared thinner than mine. From what you described, it sounds like you may have over-mixed the batter. When you do this, the cake rises in the oven and then collapses as it cools. Small cracks occur then get bigger. Regardless, I am glad it tasted delicious. 🙂
Carol
I have made your cheesecake 3 times! I have one in the oven right now. Everyone has said it is the best cheesecake they have had. My brother said it is “restaurant quality.” Thank you for a delicious, no nonsense and easy to follow recipe!
Sugar Spun Run
I am so glad that this recipe has become a favorite of yours, Carol. I am happy that you have found it easy and delicious. Thanks for commenting. 🙂
Suzy F
Hi, I have a 7 inch springform pan. Do I need to adjust the recipe?
Sugar Spun Run
Hi, Suzy! You will want to reduce the recipe by 1/4. I hope that you enjoy it! 🙂