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.
Deb
This is definitely the best cheesecake !!! Looking forward to trying your other recipes.
Sam
I’m so happy to hear this, Deb! Thank you so much for trying my recipe, I hope you love the rest just as much! 🙂
Gina
My first cheesecake ever and it turned out great! I’m so glad I used this recipe and avoided a water bath.
Sam
I’m so thrilled to hear this, Gina! Thank you so much for trying my recipe, it means a lot to me! 🙂
Ellen
Hi Sam! This recipe looks great, I will try to make it today! Just one question, I have lots of pistachio cream at home and I would like to use it a bit on this batter, do you think it is possible? Maybe to replace a bit of the creamcheese with the pistachio cream? What do you recommend?
Many thanks for this!!
Sam
Hi Ellen! To be honest I’ve never tried experimenting with pistachio cream and so I’m just honestly not sure how it would turn out and am hesitant to advise without having tried it myself. If you do try it out, I’d love to hear how it works for you, though!
Kristi
Let’s just say I followed all of the directions, read carefully, and watched the video but my cheesecake looks nothing like yours! I have only made 1 or 2 cheesecakes ever and I was trusting your baking time since you said not to open the oven to check on it to help prevent cracks. Well my cheesecake is completely browned on the top. It’s terrible looking and I’m so bummed because I made it for a friend’s birthday and don’t have time to make something else. I’m hoping if I cover it with a ton of berries it won’t taste as bad as it looks.
Sam
Hi Kristi! I am very sad to hear this. Unfortunately this sounds like an oven issue. The bake time is accurate, but unfortunately it sounds like your oven must be running hot, which resulted in the browned top. I would recommend buying an oven thermometer (I actually keep two in my oven to ensure that it is accurate) and think that may help you in the future. Unfortunately this isn’t an uncommon issue with ovens, many run much hotter or colder than they indicate (my last oven ran 25 degrees hotter than it said!). Regardless, I am disappointed you didn’t have picture-perfect results (that’s what I want everyone to have!) and I sincerely do hope the cheesecake is still creamy and delicious once you cut into it. You can always try covering with a bit of ganache, dulce de leche, or whipped cream. Please let me know if there’s anything I can do to help troubleshoot further!
Brohemius
I’m using this recipe for the bottom portion of a layered cake, and I’m not overly concerned about the texture so much as taste. That being said, in the arena of flavor this recipe is the best I’ve made. The crust turned into a 2 hour mission impossible getting it to stick to the sides and I eventually gave up on making it even so it’s looking funky, but boy are appearances deceiving.
Sam
I followed the exact recipe and my cheesecake had a crack on top. 🙁
Sam
That’s very frustrating, Sam! It might be helpful to read through the post or take a peek at the video, I include lots of tips there on how to avoid cracks.
Meg
Do I need to place parchment paper at the bottom of the springform pan?
Sam
Nope, no need! Enjoy 🙂
Tinu
Hey,if Iam taking the half portion how long should i keep it for the baking??
Kathleen Sutherland
For me, a half recipe took about 50 minutes (vs. 75 for the whole). But check for doneness along the way (firm edges, wobbly center).
Katie Taylor
What can I use if I don’t have a springform pan?
Sam
Hi Katie! Others have baked this in traditional cake pans. It’s just a bit more difficult to get the cheesecake out of the pan. 🙂
Brenda Merritt
The very best recipe for cheesecake! My husband loves this dessert! Very easy to make – thank you for sharing 💕
Sam
I’m so happy to hear that everyone enjoyed, Brenda! Thank you so much for trying my recipe, I appreciate it! 🙂
Kelly Ball
I just made it. It looks good but waiting for it to cool now the only issue I had in it baking is it grew about 1/2 inch over the top.
Shirlee
Thanks for your reply on beating and adding the eggs.I made it and it came out a beauty. No cracks and looked and taste so good. Thanks to you!
Lisa
This was the best cheesecake recipe I have made. I did not use any sugar in the crust and I used half sugar and half Swerve, as we are trying to reduce sugar intake. It was delicious.
Mary
Hi, i had so much batter left over i could have made another 9’’…..?
Sam
Hi Mary! Were you using a 3 inch deep springform pan? A 9 inch pie plate won’t hold nearly as much.
Cat
How can I make a chocolate swirl???? I want just a hint of chocolate??? TIA.
Sam
Hi Cat! I haven’t tried it. You may be able to swirl some hot fudge sauce on top, but it might sink. You could also top it with ganache when it’s finished. 🙂
Kate Burbr
Take about 1/4 of the White batter put in another bowl. Add bakers cocoa mix well and pure 1/2 vanilla batter into springform then 1/2 of chocolate mixture on top. Pour rest of vanilla in then rest of chocolate on top. Use the handle of a wooden spoon to swirl the chocolate mix in the white. Mine always turns out pretty good!
Cat
Best cheesecake recipe EVER!! So easy and if you follow instructions will turn out perfect!!!!
Sam
I’m so glad you enjoyed it so much, Cat! 🙂
Ash
I need to make this cheesecake quick and can’t wait for Amazon to deliver the pan. Do you recommend any alternative pans to bake it in?
Sam
Hi Ash! Others have baked it in pie dishes but you will need more than one. I’m not sure of a bake time on it.
Neacole Kinsey
Neacole.
I really enjoyed making this cheesecake! Especially not having to do the water bath. Everything came out wonderful until it cracked. 🙁 but I’m sure it’s not going to change the way it Taste. Crossing my fingers.
Thank you
Sam
I hope you love it! 🙂
chris s
So many recipes have you baking the crust for 8-10 minutes; not so with this recipe??
Sam
It’s just not necessary here. 🙂
chris s
Ok. I didn’t pre-bake it. Overall the cheescake came out great except it did crack on top a bit. But its delicious. Put a chocolate ganache on top.
Shirlee
How do you add 1 egg at a time when you say to beat eggs before adding?
Sam
Hi Shirlee! When adding the eggs you want to crack a single egg into a bowl, lightly beat it, then add it. Repeat this process one egg at a time. I hope this helps. 🙂
Lynn
This has such great tips to ensure a great tasting/looking cheesecake. No doubt it’s delicious. Making it this weekend. ☺️ I make cheesecake often but it seems to crack more than I care to admit. This gives me hope for a beautiful presentation.
Sam
I hope you love it, Lynn! 🙂
MARLENE
How do I adjust recipe for a larger spring form pan?
Sam
The bake time will probably be shorter, but I’m not sure how long it would need to bake.