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
I have made this recipe 3 times. The first time using the full amount of butter it called for left my crust in a literal pool of butter. Second time I cut back to 4 tbsp of butter and had less pooling but still enough that my pan was messy. Third time I decreased to 3 tbsp like any other crust recipe and it came out just fine.
Kelly D
This is the first cheesecake I’ve ever baked and to say I was blown away at the first bite is an understatement. My family all felt the same and has requested it at every family gathering moving forward. I’ll never have to try another recipe.
Carmella
If I cut this recipe in 1/2, is the cook time different? I’m using a smaller pan.
Sam
Hi Carmella! It will be reduced, but I can’t say for sure how long it would need to bake. I would just keep an eye on it as it bakes. 🙂
Guy Ashby
I always get compliments on this cheesecake. among the best
Carmillia
best
Dan
Followed your recipe and walk through to the T. Decided to try no water bath for my first time. Made it twice just to be sure. Both cheesecakes cracked. Tasted wonderful. Next time I’ll use the water bath as usual.
Sam
Hi Dan! I’m so sorry to hear this happened! Did you follow all of the tips to get a crack free cheesecake that I discuss in the post?
Kristen Morley
I made this for the first time a couple months ago, and it is the BEST cheesecake I have ever made! it did crack a lil, but I waffled about taking it out and decided to leave it in, scared to underbake; hence, the crack. I just made my 2nd one, (midnight of Thanksgiving Eve lol) and it is IMMACULATE!!! The most important take aways (for me, anyway) were to not press the graham cracker crust too firmly (I always press it to death, to ensure it stays together, but ends up too hard) the not overmixing (which the room temp ingredients and the slightly beaten eggs help with), taking it out when the center is set but still jiggly, as well as cooling slowly and separating the edges from the pan while warm. Thank u soooo much for this recipe, this one is going in the family recipe collection as a favorite! <3
Terri
Best cheesecake ever and very simple ro make.
Kylie
Best recipe! So easy and comes out amazing every time. What would be the recommendation for ingredients for a 11” pan? With Thanksgiving coming I was going to use this recipe but make a larger one.
Sam
Hi Kylie! I haven’t personally made it in an 11″ springform pan. I would probably increase the recipe by 50% and make sure to not overfill your pan. I’m not sure on a bake time. Enjoy! 🙂
Steven
Hi, taste came out great but can you tell me why my cheesecake keeps cracking while in oven?
Sam
Hi Steven! The post has a lot of good tips on how to prevent cracking, but the most likely cause would be over-mixing. You can always top it off with a nice ganache layer. 🙂
Danielle
Loved this recipe. So easy and was delicious. My cake cracked 5 minutes out of the oven 😥but still delicious
Sam
I’m so sorry to hear it cracked, Danielle! A slow cool is important. You may also want to run a knife around the edge of the pan if your crust didn’t make it all the way up the sides. This can help prevent cracking. I’m so glad you still enjoyed it! 🙂
Ronza Abdal
I know the recipe doesn’t call for a water bath, but everytime I don’t use one it will crack, did you use a water bath or no? Thank you! Will be making this tomorrow !
Sam
Hi Ronza! I do not use a water bath. Be sure to read through the post for tips to avoid cracks. Good luck! 🙂
Kathy
Is it possible to make this in 2 regular pie pans rather than the larger springform pan? We have a guest with a gluten allergy so I was hoping to make two separate crusts and have the same filling. Thank you!
Sam
Hi Kathy! This should fill 2 regular pie pans, but I am not sure on the bake time. 🙂
Brian West
You should always water bathe a cheesecake. Foil wrap your springform and use an oven roasting bag to help prevent leaks; that’s what I do.
Sam
Hi Brian! You don’t need a water bath with this one. It’s part of the reason I love this recipe so much! 🙂
Ronza Abdal
I’ve done that and it works! Won’t lie though, I do love the texture when it’s baked without one, just hate the cracks! Will try to bake it tonight
M
I followed this recipe, but the bottom crust was soggy. What should I try next time to avoid that? Also, the level of sweetness was perfect, loved it.
Sam
Did you use a water bath by chance? I’ve never had the crust come out soggy. I’m glad you enjoyed it though! 🙂
Loretta
I have never used a water bath and my cheesecakes always come out perfect without cracking
Jimmy G
Thanks for your cheesecake rendition.
I’ve never foil wrapped the sping-form then place in 2″ water bath like many suggest. Rather, I usually put a large shallow water filled tray on the bottom rack, and the cheesecake on the ctr.
Still, my ongoing problem is a mush crust. I assume that’s because the water boils and it creates a mega humid oven?Therefore I’m ditching the water altogether forever, but I’m afraid of cracks. I guess I’ll try your method, when I make one for myself, rather than six 7″ like I did last night for gifts. Do you ever monitor the temp once the filing will support a probe? Desired temp? Does convection work? TY
Sam
Hi Jimmy! I would make sure to read through the post for my tips on a crack free cheesecake. I don’t ever use a water bath with this one and have no issues. I do not monitor the temperature with a probe. Convection will work if you make the proper adjustments to the temperature. 🙂
Barb Moreau
i always bake the crust for 8 -10 min and let cool before filling to prevent soggy crust
Olivia
Why does my crust come out so doughy I added al the ingredients but it was just mush?
Sam
Hi Olivia! Was this before or after baking? Did you use a water bath?
Diana
One thing she left out of the recipe is to always bake your crust for 5-10 mins before you put the actual cheesecake batter in
Sam
Hi Diana! That’s not actually needed with this recipe. 🙂
Jon Delong
Very easy to make
Brianna
I absolutely love this recipe but have a holiday party coming up in the next few weeks and was wondering is there anyway to make mini cheesecake bites in a muffin tin with this recipe?
Sam
Hi Brianna! I have a mini cheesecake recipe that you can use. 🙂
Dominique Davis
Ok what’s the deal with everyone and the cracks? Does it somehow change the taste, or something else?? Or is everyone just so obsessed with it being aesthetically pleasing? I’d really like to know.
Also, I’ve made this recipe several times aaaand it only cracked once, so anyone who is complaining, maybe just do better. 👍🏼
Timothinna Ratcliffe
I really love this recipe. I am a bit of an improvisor when needed so I changed it up a little. I didn’t have brown sugar or vanilla extract.
I used two packs of honey made grahams 10oz, 6 packs Philly cream cheese 48oz, 1 cup of sour cream, ⅛ tsp salt, 5 eggs and 2 cups of sugar. oh and a stick of butter 8tbsp. it’s in a 12 inch spring form on 325°.
I love love love cheesecake. I hope it’s great cuz my mouth is watering!
I took a spoon full out before I added the eggs. 🤓
I always fold my eggs then just a quick beat.
Ronda
Thank you!! I’m making larger one today and wasn’t sure if the ingredients!! Appreciate it
Sam Nordstrom
this recipe is a big hit with all of my family and friends! i’ve been making it for the last year and a half and it’s tasted amazing every time. i’ve been instructed to make this again for friendsgiving this year so i was wondering, do you know if it’s possible to make this recipe as tiny individual cheesecakes instead of one big cheesecake?
Sam
I’m so glad everyone enjoyed it so much, Sam! I do have a recipe for mini cheesecakes that you can use. 🙂