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.
Casey
I’ve made your cheesecake recipes several times and I have your page saved because it is the BEST recipe I’ve found. I do have a question though. I noticed in this recipe, you have the oven at 325 and bake for 75 minutes. However, in the Oreo cheesecake recipe, the oven is at 350 for 45 minutes or so. Why are the temperatures different between the two cheesecakes? Thank you!
Sam
Hi Casey! This recipe is more recently developed and a bit more liable to crack than the Oreo cheesecake. I personally prefer the lower temperature here because it makes it more likely the cheesecake won’t crack, but whenever I make the Oreo recipe I use that temp and time and never have any problem (or cracks!). I hope that helps! 🙂
Angela M
I only want to make a small cheesecake in a ready made crust so can I half your recipe? I have 2 bricks of cream cheese
Sam
Hi Angela! I’m not sure exactly how much batter the ready-made crust requires but you can absolutely cut this recipe in half without issue. Make sure to not overflow the crust and of course the baking time will be greatly reduced so keep an eye on it 🙂
Angela M
I did it and it’s amazingly beautiful!!! I won’t taste it until tomorrow
Maria
Hi, I made this last night and it cracked. I read your entire blog and followed the directions. I find the water bath is the only way to ensure no cracking. I’m sure it will taste good, though. Happy Thanksgiving!🦃
Sam
I’m so disappointed to hear that. I’m sure it will still taste good, though (and you can always cover those cracks with some ganache or whipped cream!). Happy Thanksgiving!
Deneen
I only have an 8” springform pan to work with. What adjustments should I make?
Sam
Discard any excess batter (see image in post or video to get an idea of how full to fill the pan) and then the baking time will vary, most likely it will need more time in the oven. Make sure to follow the tips in the post and recipe to tell when it is finished baking. Enjoy!
Kiannah
I’m super excited to try this recipe!! One question, will it still work if I use the premade graham cracker crust pie shell?
Sam
I think you’ll love it, Kiannah! I don’t recommend the pre-made crusts because they’re too small, you will have to use two (and I’m not sure if it will still be too much or not enough for two) and they will need to bake for a lot less time since they are more shallow.
Alyssa Vizcaino
I’ve tried multiple times, changed bake time, checked my oven temperature it still cracks. 🙁
Sam
This is disappointing to hear, Alyssa 🙁 Have you watched the video and read through the post? I include a lot of tips, if you follow all of those that should definitely help!
SARAH Gdyra
Hi I wanted to add some raspberry puree to the cheesecake batter to give it a nice raspberry flavor. Would that mess it up or am I able to do that with this recipe. Thanks
Sam
Hi Sarah! I would swirl it on top. 🙂
Richard
Marvelous! I made this 3 weeks ago and it was delicious. Loved no water bath and no cracks. I’m making this again tomorrow. I serve it with a blueberry sauce on top. Not only did it look fabulous but tasted even better.
Sam
I am so glad you enjoyed it so much, Richard! 🙂
Letty
Love this recipe! I’ve made it twice and have not been disappointed. I want to make cupcake size mini cheesecakes next time. Do you have a recommendation on time?
Sam
Hi Letty! I actually have a mini cheesecake recipe. You could follow the guidelines on those. 🙂
Laura
Do you possibly have a recipe for pumpkin cheesecake??
Sam
Hi Laura! I do have a pumpkin cheesecake recipe! Enjoy! 🙂
Brittany G.
Hi there. I have been looking for a easy cheesecake recipe that uses almond extract. Is it possible to swap the vanilla for almond or do I need to add the almond extract in addition? I have tried a few of your other recipes and loved everything so far! The biscuit recipe with the frozen butter is genius!!
Sam
Hi Brittany! You can use almond extract instead of the vanilla but you will definitely want to use less because it’s a lot more potent than the vanilla. 🙂
Mary
Made this and it was delicious!! The ONLY thing I add is a 1/2 tsp of cinnamon to the crust.
Sam
I’m so glad you enjoyed it so much, Mary! 🙂
Norma
After turning my oven off can I leave the cheesecake in oven with door crack open to prevent cracking ?
Sam
Hi Norma! Check out the section in the post on how to prevent cracks to ensure you don’t have any when you are all done. 🙂
Jamie
Hello! What baking time would you recommend if I’m making two cheesecakes in the store bought graham cracker crusts? I also have a gas oven does that affect the cooking time?
Thank you!
Sam
Hi Jamie! A gas oven will not change the bake time. I actually created this recipe in a gas oven. For the bake time in the store bought crusts, I can’t be sure. I haven’t tried it. Just keep an eye on them. 🙂
Phyllis
Second time baking your cheesecake and second time absolute excellent
Sam
I am so glad you enjoyed it so much, Phyllis! 🙂