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.
Michelle
Made it this morning, it’s amazing!! No cracks either! Thank you!!
Sugar Spun Run
That is wonderful news, Michelle! I am so glad that you enjoyed the recipe. 🙂
Kamila
Hi Sam,
Love the look of the cheesecake – will be testing the recipe tomorrow. Very excited for the outcome. A question, I usually don’t like to much of the biscuit crust, is the crust on the side necessary? I was planning on skipping sides and doing the bottom only, but don’t want to sacrifice the quality
Thanks x
Sugar Spun Run
Hi, Kamila! The crust is not needed on the sides, however, it makes removal of the springform pan easier. Keep me posted on how it turns out! 🙂
Cham
Hi how about cooking time for 2 6inch cheesecakes
Sam
Unfortunately I haven’t made them in 6 inch pans so I’m not sure. I would make sure to keep an eye on them. 🙂
Betty Jo Keisner
Wonderful cheesecake! Served it this evening with fresh strawberries! Will make it again!! I had read other recipes and the comments on cracking, so I placed a pan of water in the oven on the rack under the cheesecake. No cracks!
Sam
I’m so glad you enjoyed it! 🙂
Andrea Hendrix
Thank you for the delicious recipe! Both times I’ve made it, the edge rises quite a bit, creating cracks around the top edge. Then as it cools, the edge falls to a more reasonable level, creating a single large crack right down the top middle. Any suggestions on how to prevent this next time? I’m following all cooling instructions.
Sam
Hi Andrea! I’m so sorry this is happening. If you are following all of the cooling instructions, my next best guess is the eggs were over-beaten. One other thing is to start with all room temperature ingredients. I hope it goes better next time. 🙂
Laura Perez
If i where to divide mix into 9 inch pans how long should I bake them? Any idea how many for how many piesI can get from the mix
Sam
Hi Laura! You could probably fill 2 9 inch cake pans with this batter. Make sure to not overfill the pans. I’m not sure how long they would need to bake. I hope you love it! 🙂
Kevin Silva
DELICIOUS CHEESECAKE. how do you get your crust to be so perfect. Mine was very thick around the corners and not as much high around the edges? Any tips/secrets?
Thanks again this was AWESOME!!
Sam
I’m so glad you enjoyed it so much, Kevin! My best tip would be to use an empty measuring cup to press the crust into corners/edges so it doesn’t stay so thick in those parts. 🙂
Holly
I made this last Christmas and it was a huge hit! Looking forward to making several this holiday season!! Excellent recipe
Sam
I am so glad you enjoyed it so much, Holly! 🙂
Sarah
I made this tonight. I used whole eggs. Mine was yellow and had a bit of a mushy texture like it could’ve used another 3 minutes, but my top was getting pretty golden and I didnt want to burn it. Any ideas what went wrong?
Sam
Hi Sarah! That is very odd. Sometimes the oven can cause it to turn a golden color. The cheesecake may have needed to bake for a few minutes longer if it was mushy. I wonder if your oven is running slightly warmer than it says it is if it wasn’t quite done inside.
Nancy
I love this recipe ! It is sooo good but I want to make it a Oreo version how do you think I can do that ??
Sam
Hi Nancy! I actually have an Oreo Cheesecake. 🙂
Jewell G
Excellent, easy cheesecake recipe! Thanks for sharing
Sam
I’m so glad you enjoyed it, Jewell! 🙂
Yolanda
Great explanation!! I will try to make it tomorrow once I get the ingredients ❤️🙏
Anita
Sooo good
Heather
I made this cheesecake yesterday. I did the exact cook time of 75 min. It was definitely too long. The top was brown. I was afraid to open the oven too soon, because I didn’t want the temp to drop. When should I start checking it for doneness? Also I did everything you recommended to prevent cracks. The slow cooling down period. And it still cracked a lot. Any thoughts? Thank you!!!
Sam
Hi Heather! I wonder if your oven is running hotter than it says it is? If there were a lot of cracks, my best guess would be that the eggs were over-mixed when being added. I hope it turns out better next time. 🙂
Cathy
Hi Jenn!
I love trying different cheesecake recipes, it’s my husband’s favorite! He’s been gone a month (1,000 miles away from home) helping with the hurricane Laura devastation. He comes home next week and I’d like to try your recipe! We like a touch of lemon to cheesecake , but I don’t want to mess up texture on your recipe. Do you have any suggestions on how much to add, if I want to add a little lemon juice?
Sam
Hi! You can add a splash of lemon juice ~1 Tbsp but much more than that would mess with the texture. You could also add some zest (avoid the pith!), add that with the sugar. The best way to get lemon flavor is to use a little bit of lemon extract, though.
Kristi
Writing here from the Lake Charles area…THANK YOU AND YOUR HUSBAND for offering yourselves (you gave him up for a month!!) in assistance to our neighbors. We greatly appreciate it. God bless y’all. And, yes, let that man eat cheesecake!!🥰🙏🏻❤️
Liore
I made this cake for my moms birthday last night, and WOW it was amazing!! I accidentally bought spreadable cream cheese instead of the blocks, but it worked out fantastic and tasted delicious! Will definitely make again!! The only thing I will modify is making a thicker crust. Aside from that it was absolutely perfect. Thank you!!
Sam
I am so happy to hear it was such a hit for you, Liore! Thank you so much for commenting, I appreciate it!
Tiffany
First time making a cheesecake and I now have requests for more. I didn’t know it would rise so high during baking, but it settled into perfection!! I’m sure I’ll end up putting my own spin on it once I get comfortable…but not only your recipe but the techniques and tips are an awesome base!!! Thanks
Sam
I’m so happy it worked out so well for you, Tiffany! Thank you so much for trying my recipe, I appreciate it! <3