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.
Emily
First time making a cheesecake and it turned out perfect!!!
Baker Betty
Comes out fantastic every single time!
Terri Nierman
First time that my cheesecake did not crack.
Thank you, Sam
The family will be eating the cheesecake tomorrow for Christmas- I cannot wait to taste it!
I will be make tart red cherry sauce.
Sam
I’m so glad you enjoyed it so much, Terri! 🙂
Linda Hall
Why are some baking 45 or 50 min when direction say 75?
Sam
Depends on what kind of pan they have it in and the temperature of their oven.
Meghan Laverdiere
Just took my cheesecake out of the oven, so far so good! 1 quick question…at what point do I release the spring-form pan?
Sam
Hi Meghan! I typically serve mine from the spring form pan and pop the ring back on to store it in the refrigerator if there are any leftovers. 🙂
Mandy
This tastes just like what you would get in a high end restaurant! My daughter has a wheat allergy so I did sub out the crust with a gluten free version, but made absolutely no changes to the filling.
Josue Lopez
Does the Brown Replaces the regular sugar or you still use 3 tablespoons?
Sam
You will need 1 Tablespoon of brown sugar and 2 tablespoons of granulated sugar. You could use 3 tablespoons of one or the other if you wish. 🙂
Sally Leeson
Can I use brown sugar to replace half of the white sugar in this cheesecake recipe?
Sam
Yes you can. 🙂
Allisha
Seriously the best cheesecake I’ve made! So creamy no cracks no dropping ! It was perfect and now my go to for the holidays
Kristen
Baking now and many cracks… Think I overheated the eggs. Will it still taste OK?
Sam
Yes it will still be good! And if the cracks really bother you, just cover with some homemade whipped cream or chocolate ganache once the cheesecake is chilled!
Kristen
Taste was AMAZING!! Thank you and will be making another for New Years!
Tracey
I have a wall oven. If I set it on top of my stove, it’s just like putting on my counter. Is there a suggestion for situations such as this? Should I open the oven door to let it cool for 19 minutes?
Sam
Hi Tracey! If using a wall oven, just leave it open until it cools down to room temperature. 🙂
Deana Tiller
Can you use this recipe but make individual mini cheesecakes? How long would you bake it?
Sam
Hi Deana! Yes you can, I’ve actually published a recipe for exactly this. See my mini cheesecake recipe, and enjoy! 🙂
Elizabeth Ciancia
Didn’t crack!! Yea!! I hope it turned out ok. A little more brown on the top.
Sam
I hope you love it, Elizabeth! So glad to hear it didn’t crack! 🙂
Lucas
If I split that recipe into two 9 inch premade Graham cracker crusts, how much do you think I would have to reduce the bake time to account for the thinner cheesecake layer?
Sam
Hi Lucas! I’m really not sure since I haven’t tried it. Make sure to check out the post for tips to tell that they are done baking and just keep an eye on them. 🙂
Lucas
I baked them for about 50 minutes, and they cracked around the circumference a bit, but still delicious 😁 This is always my go-to site for all my baking needs. Your angel food cake recipe is perfection. I genuinely appreciate the time you put into testing the recipes and variations and sharing your knowledge 🙌🏼
Sam
Thank you so much, Lucas! I am so glad you have enjoyed everything so much! 🙂
John
I did this and cooked them at 35 minutes. Seems to work well
JVC
I have made this recipe with pre-made crusts twice. The first time I baked for about 55min and pulled it u of the oven cracked. This time I baked for 45 min and it is perfect! Slightly golden. Still slightly jiggly and the middle springs back when I touch it. I just kept my eye of it the last few minutes. Hope this helps! The recipe is so good and creamy!
Lucas
I did 50 minutes and had a bit of cracking, so I’ll reduce to 45 next time. Thanks for the tip!!
Bea
I reduced temp to 300 but cooked for 65 min and it came out perfect!
Julia
Well, it cracked. It’s ok but next time I will put it in water bath.
Sam
Hi Julia! Make sure to re-read the steps on how to prevent cracks. It can be done without a water bath. I hope you still enjoyed it. A chocolate ganache is always a great way to cover up cracks. Plus if you’re anything like me, any excuse to add chocolate is a good excuse. 🙂
Eva Knights
I actually followed all steps (my first time ever making a cheesecake) and it did not crack at all! Matter of fact, got congratulated by my three children as to how good it was and liked it better than the ones I buy at the store!!! So thank you very much for your recipe!!!!
Sam
That is so great to hear, Eva! I’m so glad you enjoyed it so much. 🙂
Brenda Rainey
I made this today and my cheese cake fell in the middle what did i do wrong I am so disappointed
Sam
That is so disappointing! The biggest culprit of this is over-beating the eggs. Pulling it out of the oven too soon can also cause this. 🙁
Angela Lybarger
I’ve made this 2 times. Number 3 is in the oven as we speak. The last times it has sunk. I’m hoping for a better outcome this time. I barely beat the eggs and mixed everything by hand this time so we’ll see! It’s still delicious!