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!
Omg it turned out great ….. my first time making a cheesecake it was easy
Thank you so much, Rose! Congrats on making your first cheesecake. I am glad it turned out well. Enjoy! 🙂
This recipe is amazing! It was my first time ever making cheesecake and it couldn’t have turned out any better! I did a couple things different just because I didn’t have some things on hand. For the gram cracker crust, I crushed 10 huge gram crackers and added 7 tablespoons of butter and that’s it. I then added all of your cheesecake filling recipe and I actually don’t have a mixer so I whisked it all by hand! I followed your instructions (love having to skip the water bath!) and just had a slice and my oh my! Amazing! Best cheesecake I’ve ever had! Thank you so much for this amazing recipe and I’m definitely going to try your other recipes! ☺️
Noor, thank you so much! I am so happy that you enjoyed the cheesecake. Let me know what other recipes you end up trying. 🙂
Making this tomorrow, all I have is a 10” springform… do I need to alter anything? It seems so simple, can’t wait to make !!
Hello, Kristen! A 10″ springform pan will work great. It will just need a little less time to bake, I recommend just keeping an eye on it. I hope that you enjoy your cheesecake! 🙂
I’d like to make this cheesecake, but block cream cheese is not available for purchase anywhere in the country I live, there’s only spreadable cream cheese. Is it ok to use it? Will it make a huge difference?
Elsie, since you live in another country, I am not certain how the cream cheese spread will do. I’m afraid that it will not work. If you try it, let me know how it turns out. 🙂
I tried it out yesterday, and it actually went really well! The cake didn’t crack, and the texture is lovely. I made it without the base, and I’m going to use it as the middle layer in a red-velvet cheesecake mashup 🙂
I am so happy to hear that, Elsie! Love the sound of the red-velvet cheesecake mashup. Enjoy! 🙂
Omg it’ll totally work. Go for it. Maybe you need to add an extra egg or something, but it’s cream cheese. It’s going to be good.
This is now my go-to cheesecake! I have a friend that has had me bake several for different occasions. I enhance is a little by using cinnamon grahams for the crust, and I sprinkle some vanilla in with the other crust ingredients. I also substitute 1/4tsp of the vanilla in the batter with 1/4tsp of almond extract. Not much of a difference with any of the subs but still adds just a little mystery to the cheesecake. The cake disappears quickly every time!
Thank you so much, Mark! I am so glad that you enjoyed the cheesecake. I love the additions. I will have to give it a try the next time I make it. Sounds delicious. Enjoy! 🙂
This recipe is awesome
Thank you so much! Glad you enjoyed it! 🙂
This is my favorite recipe for cheesecake and I cannot thank you enough !
I had to modify for my second one that I tried using chocolate graham cracker leaving a little extra ground up graham crackers for the top where I made a ring on the outside .
After it’s baked I let it sit for 10 minutes and set then I took a jar of after effect I let it sit for 10 minutes and set then I took a jar of jet puff and microwaved it for 30 seconds. I then filled in the center ring .
On top where I had put the graham cracker ring, I put a tablespoon dollop of the Jetpuff marshmallows, added a marshmallow in the center of that dollop and then swirled hot fudge on top of everything!
Using a pic I swirled the hot fudge into the marshmallow and then sprinkled it with more chocolate graham cracker dust .
It is my Smore’s cheesecake and it is so beautiful
Wow Elizabeth, I love you variation to my cheesecake recipe. Sounds delicious. I am so happy that you enjoyed the recipe. 🙂
I dont have graham cracker crust, i do have oreos that i can crush and use. Do you think it will work?
Thank you for this very easy and tasty cheese cake.
Friends were coming from South Africa and love cheese cake. My daughter said hang it up mom and buy one, but that’s isn’t the same as making one for special friends. I followed the recipe and the cheese cake was the best!!! Wish I had taken a picture of it!!!
Yesterday I made another but this time I did not use room temperature ingredients and SLOWLY add each egg as I had done the first time. I did end up with a large crack down the middle and the cake was not as thick and creamy as the first cake. I mention this because of the comment above. I covered the top with cherries and the crack wasn’t noticed. Regardless this is still the best cheese cake I’ve had!!!!! Thank you so much for the recipe
Thank you, Lori! Homemade desserts are always a special treat to share. I am so glad that you enjoyed the cheesecake and hopefully, your friends did too. 🙂
Hi. I made the recipe this evening and followed directions as well. I baked it 75 minutes at 325 degrees as indicated above and when timer went off cake had puffed above rim like previous comment indicated but top was completely brown, and not at all like your picture. Does that frequently happen? I’m bringing for a girls weekend so will still bring it since it smells wonderful and after it chills can cover top with fruit. Just hope it doesn’t crack like previous comment. Any suggestions you may have would be appreciated for reducing heat or cooking time to avoid the brown top would be great.
Hi Rosemary! So if the cheesecake puffed that much and browned on top it sounds like your oven temperature might actually be running a bit hotter than it is letting on. I might try checking the temperature with an oven thermometer and adjusting the temperature if so and maybe baking for a bit less time next time. I hope that helps and I hope everyone loves the cheesecake!
Hi I am making this and I only have a 7 inch springform pan what adjustments should I make?
Hello, Heather! I haven’t baked it in this size pan, so I am not certain how much you should cut the recipe by to fit to a 7″ pan. I’m sorry that I can’t be more helpful. I hope that your Cheesecake turns out wonderfully. 🙂
I made this for my church and they Love it. Keep sharing more recipes.
Thanks in Ohio!
I’m so happy to hear the cheesecake was such a hit, Catherine! Thank you so much for commenting, I really appreciate it! 🙂
My wife is two weeks away from delivering our 2nd daughter and she had a cheesecake request. What momma wants, momma gets. This was my first time making cheesecake and I’m glad we found your recipe. It was spot on, well done.
Congrats on the new addition, Scott! I’m glad my cheesecake recipe met your wife’s sweet tooth craving. Best wishes to your family. 🙂
I wanted to thank you so much for this recipe!!! M son is turning 14 and wanted a cheesecake for his birthday. I have made cheese cakes before, but this was by far the best yet!!! I will definitely be making this cheese cake again. It was a huge hit! Perfectly creamy and the flavor was delicious.
I am SO happy to hear this! Thank you so much for your kind comment, Crystale, I really appreciate it!! 🙂
Hi. I followed all the directions with out any alterations and mine puffed up a lot more than just on the sides, almost all of it puffed up above the top of the pan. I also ended up with a large crack down the middle. any suggestions for next time? Thank you.
Hi Nicole! My best guess for the cheesecake puffing up, would be that the egg whites were over-beaten. As far as for the crack, I have a lot of tips for preventing cracks in my post, but the incredible rise may have been your biggest issue here. I hope this helps. 🙂
Thank you for such a quick reply! I will be extra careful with the eggs next time 🙂 It is the best cheesecake I have every made, thank you for sharing your recipe. Do you think doubling the amount of crust would work or would it cause problems? I love the way your recipe has it, but my husband said he would like it even more with a thicker crust.
You could double the crust, but just be careful not to overfill the pan with the cheesecake batter. 🙂
Can you make this cheese cake in premade graham cracker crusts
Hi Melissa! You can make it in a premade graham cracker crust, but you will end up with a lot of batter left over. 🙂
If you cut the recipe by a quarter it fits perfectly into the premade 9 inch Graham cracker crust 😊😁… and with your recipe it was very easy to cut the measurements evenly…
Thanks for the feedback! 🙂
Can you make this cake without the crust?
Hi Rose! I think you could, but I would be worried about the bottom browning a little too much. 🙂
Best cheese cake recipe,simple,easy and great tasting!
Thank you so much, Rebecca! I am happy that you enjoy the Cheesecake! 🙂