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.
Kristen D
I have a wall oven, should I turn off the oven and keep the cheesecake in with the door open for 10 min to prevent cracks?
Sam
Hi Kristen! That will work great! 🙂
Kristen D
This cheesecake is AMAZING thank you for the recipe!! How many days in advance can I make it? I plan on making it for Christmas
Sam
Hi Kristen! It should be good for up to a week in an air tight container in the refrigerator. 🙂
Becky
Amazing cheesecake recipe! Delicious with a smooth, creamy texture. Made it for Thanksgiving and have had requests to make another for Christmas!
One quick question—mine turned really golden brown on top. Any thoughts on what could have caused this or how to prevent it from happening again? The inside texture was perfect, and not over baked. (I do have a convection oven).
Sam
Hmm I wonder if your oven temperature is slightly higher than it says it is. Are you baking on the center rack? If these aren’t an issue, you could tent the cheesecake if it starts to brown too much.
Tammy Neil
Hello. I just noticed I bought a 10″ springform pan instead of A 9″ . Should I adjust recipe or cooking time ?
Sam
Hi Tammy! It may need a few minutes less in the oven. 🙂
Avni
I have a hand mixer and the low speed on that is usually faster than the low speed on the stand mixer. Do you think it will still work? If not, what are my alternatives?
Sam
I have a hand mixer that is pretty powerful as well. When you get to stirring in the eggs I would stir it really briefly with the hand mixer then finish by hand. 🙂
Avni
Hmm, I was thinking to mix the eggs separately and mix by hand, but I’ll try that instead.
Michelle
I just did this exactly as it states and as it was cooling (8 minutes in on my timer) it cracked before I used the knife to separate the crust 😞. Any suggestions – I have to make another tomorrow haha!
Sam
Oh no! My first suggestion is to just cover the top with homemade whipped cream (it’s soooo good with cheesecake) or chocolate ganache, and no one will ever know 😉
Beyond that, I’d be concerned that maybe there was another issue like perhaps the eggs might have been over-beaten? Or if your kitchen is particularly cold you can also try separating it from the pan sooner. I hope that helps!!
Michelle
Thank you! I’ll be making another this week and will try that!! Thanks again!!
Tammy
Best cheesecake I’ve ever made. Question, is it possible to add ingredients like snickers? My kids like a little chocolate.
Sam
Hi Tammy! That will work just fine. 🙂
Tammy Bradly
Thank you for responding. Happy Holidays
Michael
Hello first time and the cake actually cracked in the oven. How soon may i cut into it and serve it?
Sam
I’m so sorry this happened, Michael! Make sure to check the post for tips to avoid cracks. The batter may have been slightly over-mixed. You still need to let the cake cool slowly then transfer to the refrigerator to let it finish setting up.
Lisa Sirdan
Help! Maybe I missed it because my helper is 4 years old lol. It says after 10 minutes use a knife to loosen the cheesecake from the springform pan. But when do I take the cheesecake out of the springform pan?
This is my first cheesecake, pray for me!
Sam
Hi Lisa! I typically serve mine right from spring form pan. Just pop off the side, cut, and serve. 🙂
Seana
Can I use an 8 inch springform pan? And if so, how do you think I should alter the cooking time? Thanks so much!
Sam
Hi, Seana! You can use an 8 inch springform but be careful to not overfill the pan. It will probably take less time to bake. 🙂
Faith Dixon
Hi, do you think I could make mini cheesecakes in a muffin pan with this recipe?
Sam
Absolutely! I’ve actually done exactly this in my mini cheesecake recipe, if you want to check that out 🙂
Eileen
Hi there. This looks great. Can I use the lower fat cream cheese? Thank you.
Sam
Unfortunately I don’t recommend it, I have not had success when I’ve done this 🙁
Helen
I want to make this recipe, but how many percent should i use for the sour cream?
Thanks!
Sam
Hi Helen! I just use regular sour cream (not light). 🙂
John
I made this last year for the holidays. It was the first cheesecake I ever made (I’m 58!). It was not only the best-tasting cheesecake I ever had—better than my mother’s, and she was a superior baker—it didn’t crack, and my wife and kids LOVED it. Thank you for posting this superb recipe and helpful cooling instructions (including separating the crust with a knife) which obviously worked. I am, of course, making it again this year.
Sam
I am so glad everyone enjoyed it so much, John! 🙂
Kim Stickler
Can I use a 9 by 13 glass pan for this
Sam
Hi Kim! It should work in a 9 x 13 pan, but the layer may be a little thin and it may be a little tricky to get out the first piece.
Nathalie Paterno
I want to try this for the holidays but live in Italy where sour cream is hard or nearly impossible to find. Can I use Greek yogurt instead?
Sam
Hi Nathalie! That should work fine here. 🙂