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.
Lizzie
I tried it and it was incredible! I swirled some chocolate sauce in on the top and it made it beautiful and it didn’t interfere with the texture!
Sam
I’m so glad you enjoyed it so much, Lizzie! 🙂
Pamela Baum
Recipe was easy to follow, and the video is a bonus. This cheesecake doesn’t require a lot of fuss, but it doesn’t disappoint! I’ll definitely make it again.
Sam
I’m so glad you enjoyed it so much, Pamela! 🙂
Mo
This recipe is absolutely amazing!! I had never made cheesecake before but I’ve made this recipe 3 times in the last month and a half (i have a problem). My mom and grandma love this recipe so thank you soook much!!
Sam
That’s a lot of cheesecake! I’m so glad everyone enjoys it so much. 🙂
Friday
This recipe was super easy, tastes amazing! Appreciated that this recipe does not require a water bath :-). I lined the bottom of my springform pan with aluminum foil and assembled the pan. I also did use spreadable cheese cheese as that was all we had in the fridge. Cooked it for an extra 12 minutes. Came out great, I waited too long to scrape the edges of the cake from the pan and although there is a crack down the middle, it’s still perfect, that can easily be covered with fruit or another topping of choice. I served with salted Carmel topping and homemade whipped cream. Yum! Thx for sharing this amazing Recipe Sam!
Sam
I’m so glad you enjoyed it so much! 🙂
Jalayne
My family loved this recipe. I followed the recipe precisely and it was great. Loved the creamy texture. Not to figure out how to get it to not brown as much on top.
Sam
I’m so glad you enjoyed it so much, Jalayne! 🙂
JUDY J SALMON
Donyoubremove the spring fiam after the 10 minute cool or before going into fridge. Making today 🙂
Sam
Hi Judy! I don’t remove until I am ready to serve 🙂
Trang
Thank you so much for this amazing recipe! The first time I made it, it came out amazing. My significant other and I loveeee your recipe. I’m going to make it again but wanted to reduce the amount of cream cheese by 1/4. Do I need to adjust anything else, other than sugar, if I’m only put 24 oz of cream cheese instead of 32?
Sam
Hi Trang! If you reduce the cream cheese by 25% you will need to reduce all of the ingredients by 25%. It will make a smaller cheesecake and will alter your bake time but it will still be delicious! 🙂
Robert
We have made this recipe twice now, and absolutely love it. Has this recipe been tried with flavor variations such almond amaretto or chocolate? Would love to try experimenting!
Sam
Hi Robert! I have not tried it with different flavors but it could certainly work. I’d love to know how it turns out for you. 🙂
Mak
This is the best cheesecake I’ve ever tried! And it’s a big hit to my fambam! Thank you for sharing your recipe!
Sam
I’m so glad you enjoyed it so much! 🙂
Terri Mallozzi-D’Alonzo
Love this recipe, and have made this many times, perfectly! However today I had some cracking on the top:( what is the main cause of the cracks? Any insight would be great!
Sam
Hi Terri! I’m so glad you have been enjoying the cheesecake! Have you checked out the tips in my post or in my video, I discuss a few key tips to keep cracks from forming there 🙂
Cheri Renee
I made my first ever baked cheesecake. I used this recipe, and it turned turned out great! My boyfriend loves it. I made it for his Valentines gift. Thank you!
Sam
I’m so glad everyone enjoyed it so much, Cheri! That’s a wonderful gift. 🙂
Evelyn
This is by far the best cheesecake recipe I’ve ever tried! I’ve made 2 so far and both times mine got a huge crack thru the center. I didn’t open the oven n followed the cooling instructions. Do u think im overbeating the filling?
Still love it, the taste is superb !! Thank you
Sam
Hi Evelyn! I’m glad you have enjoyed it and I’m sorry to hear about the cracks! I do have a tips section in the post on how to prevent cracks, but it sounds like the eggs may be getting over-mixed. I hope you can get a flawless cheesecake next time. 🙂
Fran
Can I use already prepared graham cracker fran
Sam
It won’t hold as much batter so the bake time will be less but it will still work. Don’t overfill the crust. 🙂
Linda
Hello! Am attempting to make your cheesecake recipe for the first time.
Can I add salted caramel sauce to the top before serving?
Sam
Sure thing! 🙂
Kayla
Mine is definitely NOT pretty, not sure how I can fix that! Lol. But the recipe is great, it tastes amazing. Not too sweet so if you prefer it sweeter add more sugar <3
Sam
I’m so glad you enjoyed it so much, Kayla! 🙂
neil j forkan
i followed recipe exactly and cheesecake came out perfect! delicious and no cracks…one question how long will it keep in refridgerator? thank you
Sam
I’m so glad you enjoyed it so much, Neil! This should last about a week in the refrigerator. Just make sure to cover it with cling wrap or foil so it doesn’t dry out. 🙂
Rosemarie Lane
I wish I could post a picture! I made mine in 6×4 inch heart shaped springform pans. I baked 3 at a time on a cookie sheet for 30 minutes. I made 6 total mini 💕 hearts. I did line the bottom of the pans with parchment paper lightly sprayed with non-stick canola so I could slide them off easy. I will definitely use this recipe over and over.
Sam
I am so glad you enjoyed it so much Rosemarie! You can tag me on Instagram @Sugarspun_Sam or join my Facebook group to share pictures. The cheesecakes sound gorgeous. 🙂