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.
EVA AJAY
Hi ! Is there any substitutes that can be used instead of sour cream ? Would buttermilk, yogurt or whipping cream work ? If so is there any changes that should be made in the measurements or the baking time ?
Sam
Hi Eva! Plain Greek yogurt is a great substitute (I would not recommend buttermilk or cream though), no change to the measurement or baking time needed.
EVA AJAY
Thank You So Much !!
EVA AJAY
Hi ! Can I bake this recipe in an 8 inch pan ?
Sam
You can (I’m assuming you mean a springform pan still), just keep in mind you may have excess batter that you’ll need to discard. The baking time will vary as well, you may actually need more time in the oven but watch the cheesecake carefully and make sure to read the tips to tell when it’s finished baking. Happy Thanksgiving!
Calvin Crawford
Super easy to follow. We use this as our go to cheesecake recipe now.
Sam
So happy to hear this, Calvin! Thank you so much for letting me know how well the cheesecake turned out for you 🙂
Caitlyn
I’ve made this cheesecake twice now, and both times it hasn’t needed that much time in the oven. The first time I did it for about 60 minutes and it came out nearly burned. It still tasted good after picking the top off though! The second time I turned down the oven to about 300 degrees, and cooked it for 50 minutes which ended up being the perfect amount of time. I do live in Utah- could the elevation have that much of an effect on the cooking time? Just curious! Thanks for posting, I really do love the recipe!
Sam
I’m not familiar with baking at different altitudes but I wouldn’t rule it out as a possibility! Also, if you don’t already have an oven thermometer I recommend getting one as many ovens run hotter or cooler than they say and that could just be the issue here (my old oven was 20 degrees hotter than it said it was and I always had to adjust it to bake things at the proper temperature). I am so glad to hear everyone enjoyed the recipe, Caitlyn! 🙂
Aaron
Recipe is very detailed and easy to follow. First time trying to make a cheesecake, and I was pleasantly surprised by how easy it was to put together. It’s currently cooling, and I’m eagerly awaiting the chance to dig in tomorrow!
Sam
I am so happy to hear you enjoyed the recipe, Aaron!
Christine
Well we made ours tonight. came out good, cracked on top but i think its because my husband used the mixer too fast, now to wait for the cool and the taste. but as with all my baking i always taste before bake. and the taste before bake was amazing.. So make your cake and enjoy, because its yummy..
Happy Thanksgiving every one……
Sam
Happy Thanksgiving! I hope everyone loves the cheesecake! 🙂
Sara
My pan is a 10 inch pan. Is decreasing the bake time the only adjustment that would need to be made?
Sam
Correct! I hope you love the cheesecake, Sara!
Tracey
I followed all the instructions carefully and still got a very cracked cake. Any thoughts as to why? Hopefully won’t affect the taste!
Sam
Hmm if all the steps int he post and recipe were followed then I’m really not sure, that’s strange. I hope you still enjoy, and you can always cover the cracks with some whipped cream or ganache!
Bob
Does this recipe work with a store bought graham cracker crust in aluminum dish?
Sam
Those are too small for all of this batter. While you could do it, you’ll have to discard much of the batter (I’m not sure if there is enough to fill two store-bought crusts or not). Since those crusts are smaller and more shallow you will also need to reduce the baking time quite a bit (hard for me to say exactly how long without having tried it).
Ailyn
I did this recipe with store bought graham crusts and the batter was enough to fill 2 crusts.
Brian
I have made the a million times but wasn’t thinking and I got the tubs of cream cheese and not the bricks…did i ruin it??? Thanksgiving is tomorrow and it’s a family favorite
Sam
Hi Brian! Unfortunately there may be some issues with the cheesecake setting up properly. 🙁
Angela
This is my first time using a spring form pan. At what point does it come offer the cheesecake? BTW, this was easier than I thought. It is in the oven now! Thanks for the recipe and instructions.
Sam
Hi Angela! I don’t take it off until I’m ready to serve, though you can remove it anytime after the cheesecake has completely chilled. I’m so glad you enjoyed the recipe! 🙂
Edna Miranda
I made the cheesecake, haven’t tasted it. Waiting for later on for after Thanksgiving dinner. The only different thing I did was put it in a water bath. I’ve never done without one and I didn’t want to mess it up. But it came out really nice. Thank you Sugar Spun. I don’t know how to post a picture lol
Rebecca Becker
I think 75 minutes is too long in my oven. It way over puffs then deflates terribly. I will try again at 65 minutes and report back. Still tastes amazing, just wished it looked better.
Sam
If you don’t already have one, I highly recommend an oven thermometer, your oven may be running hot which could cause this. Over-beating the eggs could be another culprit that could make the cheesecake puff and then deflate. I’m glad it still tasted good, though! 🙂
Jo Ann Roberts
I did this for the first time, and the top was way to dark, I kinda think my oven gets to hot. But hope it taste good. If so , then I will try again and lower oven temp or cook time. Happy Thanksgiving
Sam
Happy Thanksgiving, Jo Ann! If you don’t have one already I can’t recommend getting an oven thermometer (or two!) highly enough. Made such a difference for me!
Will
Hello! I baked this recipe for about 50 minutes and saw that the top was crusty golden brown. I’m unsure whether I should return it for the remaining 25 minutes
Sam
Hi Will! Look for the cues in the recipe about how to tell if it is done, if it’s golden brown it definitely sounds done. Is it possible your oven is running hot, or did you bake it in a different pan?
jazmin
i’ve made this recipe multiple times and i love it ! i use a water bath to keep the top flat but it tastes just as yummy ! ❤️
Sam
I’m so glad you’ve enjoyed the recipe, Jazmin! Thank you so much for commenting!