The Best Cheesecake Recipe
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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
Equipment
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
do I leave the spring pan on when cooling over night
Hi Kathleen! It won’t be completely set until it has been fully chilled so you have to leave it in that pan. I typically serve mine straight from the pan. 🙂
could i use cane sugar instead of white sugar?
Are the grains very coarse? I’d be a bit worried about how the texture might turn out if so, but having not tried it myself I’m hesitant to say for sure!
Ok thank you for your feedback! I’m baking my right now! And I stayed with the white sugar! 😊
Do you think it would turn out okay if I mixed some Oreos into it?
I actually have an oreo cheesecake recipe. 🙂
Hello Sam would you happen to have a recipe for banana cheesecake with strawberry topping?
Unfortunately I do not, but I will add it to my list. 🙂
Can I use a premise graham cracker crust?! 😬
Pre-made*
Hi Ashley! The pre-made crust won’t hold all of the batter but it will work. Your baking time will probably be shorter. 🙂
may i know how much solid butter do i need for the crust? 🙂
7 tablespoons. You just need to melt it. 🙂
Can I use an 8″ springform pan with the same ingredient measurements? I have a toaster oven and would like to make this for Christmas.
Hi Alicia! It will make too much batter for the 8 inch pan. You can still make the recipe as it, but don’t overfill your pan. 🙂
Hi Sam, can I use a regular 9″ pan with this recipe? I dont have a springform pan. If so do I need to maje any changes?
Hi Jackie! A 9 inch pan should work. It’s going to be much tougher to get the cheesecake out, but the techniques would all be the same, just make sure you don’t overfill the pan. 🙂
It turned out amazing Sam! I did overfill the pan a bit so it had 2 cracks, otherwise delish! 🤩
This was by far one of the best tasting cheesecake I’ve ever had. Everyone loved it! So easy to make. Thank you!!
I am so glad you enjoyed it so much, Trish! 🙂
This is my third time making this recipe because we just fell in love with this new family favorite. Thank you so much for sharing.
My 2 additional notes would be to not use my single paddled stand mixer at all. It is much easier and time efficient to use the double rotary hand mixer. Also, cinnamon Graham crackers add another welcome flavor dimension.
Sue in Lemont, IL
I’m so glad you enjoyed it so much, Sue! 🙂
I made this last night and had a bite of it not long ago. It was freaking delicious! 🙂 I did however use a 9″ pan and the crust stuck to the bottom. Not sure if it was too thin or if I overcooked it. Either way I am still new to baking but I have to say that I love cheesecake and this recipe tastes amazing 🙂 Thank you.
I’m so glad you enjoyed it Liz! You really need to just slide something under the bottom of the crust to free it, this is why a springform pan works best. 🙂
Hi Sam, I haven’t tried the cheesecake yet because it’s cooling on top of the stove. Because your video says 65-75 minutes in the oven, the recipe itself says 75 minutes and that’s what I followed, your written recipe. It’s definitely overcooked and crackling a little. I don’t mind what it looks like because it’s my first try. I will come back and let you know how it tastes tomorrow. If I could say one thing, I’d say you should have your video match your recipe in terms of timing because different ovens behave differently. I hope it’s good!
I hope it still tastes good Sharon! Sorry for the confusion. The range is given because it does depend on your oven. You can check the cheesecake for doneness a little bit early next time to make sure it doesn’t get over baked. I also have a section in the post on how to avoid cracks so you can avoid those next time. If mine ever crack I like to cover it up with a nice chocolate ganache. You can never go wrong with chocolate right? 🙂
Hi Sam, just following up to let you know the cheesecake wasn’t overcooked at all and it tasted just the way our favorite cheesecake tastes (similar to juniors, but I think this one is better!). Doesn’t look like I can send you pictures to show you the consistency, but you already know what it looks like because it came out perfectly! Next time I will check it at 60 minutes and go from there. Thank you, Sam for sharing your recipe!! Quick question, what’s the best way to store the cake in the refrigerator?
I’m so glad it turned out! You can tag me on Instagram @sugarspun_Sam or join my facebook group to share pictures. 🙂 I would recommend storing in the refrigerator. 🙂
Can I use heavy cream instead of sour cream
Unfortunately not. 🙁
Trying this recipe for the first time ever making cheesecake for our daughter’s birthday in 10 days. I’ll let you know how it goes.
I hope everyone loves it! 🙂
The cheese cake was very good! Also, I didn’t get cracks! However, I did go out and buy the 9″ spring pan for this recipe and the crust wasn’t enough to go up the sides. I ended up spreading it too thin attempting to do this and the crust was overcooked. Next time I will just double the crust ingredients to make sure I have plenty. Otherwise, it was great! This was my first attempt at a homemade cheesecake.
I’m glad you enjoyed it overall, Stephanie! 🙂
I just made this recipe, but when I removed it from the oven I noticed there was a pool of butter at the bottom of the pan! Thankfully I lined the baking sheet with foil so no mess there, but any idea what I might be doing wrong? Thank you for the recipe!!
Hi Stella! You didn’t do anything wrong. Your pan just leaked a little bit. 🙂
It came out delicious! I also found, as another comment stated, that the crust mix wasn’t enough so I did the crust recipe 1.5x. The crust seemed a bit too crumbly and when I cut the cheecake, it was a bit messy. I must say, it wasn’t 100% cooled off, we just couldn’t wait. Was that why it was crumbly? Other than, great flavor, it didn’t crack, fairly easy.
Hi Daniela! With the thicker crust it’s going to crumble. It’s really not meant to be a thick crust. I’m glad you enjoyed it though. 🙂
I just made this recipe, but when I removed it from the oven I noticed there was a pool of butter at the bottom of the pan! Thankfully I lined the baking sheet with foil so no mess there, but any idea what I might be doing wrong? Thank you for the recipe!
Hi Stella! It sounds like your pan just leaked. It doesn’t sound like anything you did wrong. I hope it was delicious! 🙂