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!
Treat yourself to a FREE E-BOOK!
The BEST Cheesecake Recipe
Ingredients
Graham Cracker Crust¹
- 1 1/2 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.
- 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).
- Add sugar and stir again until creamy.
- 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.
- 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.
- 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 about 75 minutes. 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 oven³ 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).
- 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. Enjoy!
Jessica says
Hi,
How would I convert this to a 6″ springfoam pan? Thanks!
Sam says
Hi Jessica! I’m not sure of the volume of your pan. Some are deeper than others, but this will make about 10 cups of batter so you can adjust accordingly. 🙂
Aubree says
This website has quickly become my go to. I made this cheesecake for my husband’s birthday a few months ago and it was amazing. My husband loved it and my father-in-law said he had dreams about it. I am about to make it again tomorrow and hoping it turns out just as good. Thanks for the recipe. It is definitely a keeper and easy to do! No changes needed, perfect as it is. Yum!
Sam says
I am so glad you enjoy the website so much, Aubree! I’m glad everyone enjoys the cheesecake as well. 🙂
Charlotte says
This was an awesome recipe and I am going to use it alot from now on. Thanks so much!
Sam says
I am so glad you enjoyed it so much, Charlotte! 🙂
Myriam A. Moise says
I tried this and it came out ok just very cracked. i actually made two and they both cracked. Granted since this was my first time im not to upset about it. I’m glad i didn’t have to do a water bath because that seemed like a lot of work and would’ve taken up so much space in the oven. I. just have a question does it matter which rack i bake them on?
Sam says
Hi Myriam! I’m so sorry they cracked. Be sure to check the post for tips on how to avoid cracks. Yes it does matter which rack they bake on. You should bake them on the center rack or you risk them not cooking properly. 🙂
Gayle Breslin says
I used pecan sandies for the crust since I don’t like graham cracker crusts and it was unbelievable I have used oreos and other cookies but I like this the best. This time I’m going to try and make a strawberry topping. Maybe raspberry Thanks!!!
Sam says
I’m so glad you enjoyed it so much, Gayle! I looovvvee adding a nice topping to it. 🙂
Brianna says
I made this once but i wanted thicker crust. If I make the crust thicker should I bake just the crust for a little bit? All in all amazing recipe. Whole family loved it.
Sam says
Hi Brianna! You shouldn’t have to prebake the crust. Enjoy! 🙂
Sherrie Lockhart says
Can this be made in a store bought graham cracker pie crust?
Sam says
Hi Sherrie! It will make too much batter for a store bought crust.
Millie says
Great recipe! It was a hit with my family. I was able to make 2 cheesecakes with the store bought crust (and 1 small cheesecake with a homemade Oreo crust). I didn’t bake it as long
Sam says
I am so glad everyone enjoyed it so much, Millie! 🙂
Annette says
Hi, I have a wall oven but want to try this recipe. Where can I place the cheesecake after it comes out of the oven? Thank You!
Sam says
Hi Annette! I actually now only have a wall oven as well now. I just turn my oven off and leave the door open. 🙂
K says
Unfortunetly this cracked for me 🙁
Sam says
I’m so sorry this happened. If you try it again be sure to read the section on how to avoid cracks. I hope you’ll give it another shot! Hopefully it still tastes good. 🙂
Barbara Baker says
For me best thing I ever learned was to buy cooking spray and after you take out the baked crust wait about 10 minutes and spray the sides of the spring form.It truly helps all around with it from preventing of cracks and for it to come out cleaner
Elizabeth Alvarado says
Hey! I just wanted to ask if I am able to make this cheesecake without a crust?
Sugar Spun Run says
Hi, Elizabeth! Yes, you can! 🙂
Danyelle says
Just made this, now waiting 8 hours to try it!! Just curious why you opted to leave out the lemon juice? Since I am doing a salted pecan carmel topping, this may just be better w/o the lemon juice. So far my cheesecake turned out beautiful, I’m at high altitude, so we’ll see once I cut in to it 🙂
Sugar Spun Run says
Thanks for trying my recipe, Danyelle! I really wanted a classic cheesecake and found that the lemon added more tang to it so I opted to leave it out. I can’t wait to hear how you like it! 🙂
Danyelle Wright says
Oh my gosh!! Mine turned out aaaamazing!! I added an additional tbs of sour cream and an additional tbs of butter to the crust, and baked the crust for 8 minutes (who’s counting calories, right?!!), I don’t like the taste of eggs, so I only added 3. I was so impressed with your recipe, it will be my go to every single time for cheesecake! Everyone loved it, if I do say so myself, lol. Thank you again!
Sam says
I’m so glad you enjoyed it so much, Danyelle! 🙂
Katie Schreiner says
Why don’t you bake your cheesecake in a water bath?
Sugar Spun Run says
Hi, Katie! I have found them to be largely unnecessary and a hassle. If you cook it at a low temperature and follow my tips listed, it can be done without it. 🙂
Mara says
Hiii! Is this recipe also possible to be used to make mini cheesecakes in a cupcake tray? How many cupcake-sized cheesecakes would the batter yield? 🙂
Sam says
Yes it can! I actually converted this recipe into a mini cheesecake recipe if you want to check that one out! 🙂
Amy says
Just curious why you do no pre-bake the crust a bit? Have you tried this?
Sam says
Hi Amy! It’s just not necessary here, the crust is perfectly stable and its taste and texture is perfect without being pre-baked. I don’t see the need to do extra work when there’s no real payoff.
Amy says
Thanks so much, yay!
mackenzie says
unfortunately my cheesecakes texture came out horribly. i’m not sure what i did wrong, but i did use at 8’ pan because it was all i had. i split the cheesecake into two separate pans so i believe that could be the issue, and maybe it was too thin and over baked? please let me know what you think i did so i can possibly try again 🙂 thank you!
Sam says
Hi Mackenzie, did you still bake it for the time indicated in the recipe? It definitely sounds like it was over-baked, even a little too long in the oven can ruin the texture and you would need to reduce the baking time quite a bit for two 8″ pans.
I would reduce the time, you can also just bake in a single 8″ pan and discard any extra batter so it doesn’t overflow. I hope that helps! 🙂