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    Home » Recipes » Cheesecake

    The Best Cheesecake Recipe

    Updated: Jan 29, 2019 • Published: Jan 30, 2019 by Sam Merritt • 6,882 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video
    Homemade Cheesecake

    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! 

    Slice of the best cheesecake 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).

    Creamy cheesecake with a bite out of it

    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.

    How to make cheesecake: pouring creamy cheesecake batter into graham cracker crust

    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.

    Cheesecake baked without water bath (no cracks)

    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.

    Slice of creamy cheesecake on white plate

    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!

    Slice of cheesecake

    The BEST Cheesecake Recipe

    How to make the creamiest, BEST Cheesecake Recipe! Oh, and there's no water bath required!
    Be sure to check out my step-by-step video below the recipe!
    4.97 from 3262 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour 15 minutes minutes
    Cooling Time: 6 hours hours
    Total Time: 7 hours hours 35 minutes minutes
    Servings: 12 slices
    Calories: 500kcal
    Author: Sam Merritt
    YouTube video

    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

    • 9" Springform pan
    • Mixing bowls

    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

    I have not tested this recipe in a convection oven.

    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

    Serving: 1slice | Calories: 500kcal | Carbohydrates: 32g | Protein: 8g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 179mg | Sodium: 450mg | Potassium: 45mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1200IU | Calcium: 80mg | Iron: 0.9mg

    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.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    More Cheesecake Recipes

    • Slice of no-bake cheesecake with a whipped cream topping on a plate.
      No Bake Cheesecake Recipe
    • collage of cheesecake recipes
      Cheesecake Recipes
    • New York cheesecake that's been cut into slices with one slice missing.
      New York Cheesecake
    • No-bake chocolate cheesecake that's been cut into slices.
      No-Bake Chocolate Cheesecake

    Reader Interactions

    Comments

    1. Maureen

      September 19, 2020 at 1:32 pm

      What does putting a pan of water on the rack below cheesecake do?

      Reply
      • Sam

        September 19, 2020 at 9:02 pm

        Hi Maureen! Some recipes call for that to help with cracks, but it’s not necessary here. 🙂

        Reply
    2. Pat

      September 19, 2020 at 4:57 am

      The cheesecake sounds wonderful, however, you said to use the brick type cream cheese not the spreadable. I make my own cheesecake and it is more spreadable than the hard brick kind. Will this work? I don’t want to make it and have it fail as that’s
      a lot of wasted ingredients if it does not work.

      Reply
      • Sam

        September 19, 2020 at 9:15 pm

        Hi Pat! The problem with the spreadable cream cheese is that it doesn’t set very well. This would lead to a runny cheesecake. Not knowing what is in your cream cheese you are making I’m not sure how it would turn out.

        Reply
    3. Christine Boone

      September 18, 2020 at 10:04 pm

      Hello,
      I am making this cheesecake tonight with my daughter. When should I remove the springform ring? After it chills in the frig or after the cool down time after baking? Please help.
      Thank you!

      Reply
      • Sam

        September 19, 2020 at 9:21 pm

        Hi Christine! I remove my ring just before serving. 🙂

        Reply
    4. Jenn

      September 17, 2020 at 10:20 pm

      5 stars
      We loved this and made it for my mom’s birthday! Do you have recommendations for doing an Oreo cheesecake?

      Reply
      • Sam

        September 18, 2020 at 11:07 am

        I am so glad everyone enjoyed it, Jenn! I actually have an Oreo cheesecake that is also really really tasty. 🙂

        Reply
    5. Olivia

      September 17, 2020 at 7:25 pm

      Getting ready to make this now, so excited to devour it!!
      Wondering though, should I use salted or unsalted butter?

      Reply
      • Sam

        September 18, 2020 at 11:26 am

        Hi Olivia! For the crust either one is fine. 🙂

        Reply
    6. Angel

      September 16, 2020 at 11:40 pm

      5 stars
      I made this cheesecake for my Mom’s birthday. It was absolutely the best cheesecake I’ve ever made!

      Reply
      • Sam

        September 17, 2020 at 1:34 pm

        I am so glad everyone enjoyed it so much, Angel! 🙂

        Reply
    7. Mya

      September 14, 2020 at 12:47 pm

      Mine turned out excellent! Thanks for sharing this wonderful easy recipe!

      Reply
      • Sam

        September 15, 2020 at 10:01 pm

        I am so glad you enjoyed it so much, Mya! 🙂

        Reply
        • Tisha

          September 16, 2020 at 11:55 am

          Well, I am not the greatest cook. I followed your directions by mine cracked deep around the edges. Smells good though. I’m going to cover them with whipped cream and then serve with fresh strawberry topping. Taking this to church tonight….

        • Sam

          September 17, 2020 at 1:49 pm

          Sounds like the perfect fix! I hope everyone loves it. 🙂

    8. Margaret Whitley

      September 14, 2020 at 10:26 am

      5 stars
      Made this cheesecake yesterday, it was a huge success. Everyone loved it. Absolutely no cracks either. Will be making this again. Thank you!!

      Reply
      • Sam

        September 14, 2020 at 12:22 pm

        I am so glad everyone enjoyed it so much, Margaret! 🙂

        Reply
    9. Jessie Fazel

      September 13, 2020 at 4:07 pm

      Could you use this recipe to make cheesecake cupcakes?

      Reply
      • Sam

        September 13, 2020 at 10:13 pm

        Hi Jessie! I actually have a mini cheesecake recipe I would recommend following. 🙂

        Reply
    10. Deedee

      September 13, 2020 at 2:06 pm

      5 stars
      Hi! I only have a 8” deep pan. Will that work?

      Reply
      • Sam

        September 14, 2020 at 9:55 am

        Hi Deedee! The pan probably won’t hold all of the batter but you can still use it. Be careful not to overfill the pan. 🙂

        Reply
    11. Marlene

      September 12, 2020 at 6:53 pm

      5 stars
      What is the baking time if I half the recipe?

      Reply
      • Sam

        September 12, 2020 at 7:57 pm

        Hi Marlene! I haven’t baked it with only half a batch so I am not sure how long it would need bake. Just keep an eye on it. 🙂

        Reply
    12. Brenda

      September 12, 2020 at 8:53 am

      I’ll be trying this soon! I have bought pie pans and baked two separate cheesecakes in them. Will the temperature and time in oven be any different?

      Reply
      • Sam

        September 12, 2020 at 8:50 pm

        Hi Brenda! If you are just baking them in pie pans the time will definitely change but you will want to use the same temperature. 🙂

        Reply
      • Ruby

        September 22, 2020 at 5:20 pm

        This recipe is for a 9inch pan. I have an 11inch pan, do I use the same measurement? Please help! Thank you!

        Reply
        • Sam

          September 22, 2020 at 9:58 pm

          Hi Ruby! If you have an 11 inch springform pan, in order to get the same thickness you will need to increase the batter by about 33%. 🙂

    13. Bobby Trendy

      September 12, 2020 at 2:51 am

      5 stars
      I love this recipe ! I followed the directions including beeting each egg one at a time before I added it in the bowl with the rest of the things!
      It’s just heavenly! Thank yooo!

      Reply
      • Sugar Spun Run

        September 12, 2020 at 7:45 am

        I am so happy to hear it, Bobby! Thank you for trying my recipe. Enjoy! 🙂

        Reply
    14. Jill

      September 10, 2020 at 6:13 pm

      Made the cheesecake in an 8” deep dish pie pan. Used your recommended crust ingredient amounts and followed your directions. For cheesecake filling, I cut the amount of each ingredient in half. Followed your directions exactly.
      Baked at 300 degrees for 65 min. Moved like jello. Out of oven, after 10 minutes ran sharp knife around outside of crust. Perfect! Cooled on top of stove till near room temperature. Refrigerated overnight.
      Delivering to birthday boy who requested it. Thank you ☺️.

      Reply
      • Sam

        September 10, 2020 at 10:05 pm

        I am so glad it turned out! I hope everyone loves it. 🙂

        Reply
    15. Sophie

      September 08, 2020 at 12:00 pm

      Play my cheesecake is in the oven so I have no crack problems but I just want to say I have ״Run some scientific taste testing״ I have to say it’s awesome I’ve been craving cheesecake for months finally get this I’m feeling just a little hunch it’s going to taste amazing

      Reply
      • Sam

        September 08, 2020 at 9:52 pm

        I’m glad it’s going well! I think you are going to LOVE the final product. 🙂

        Reply
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