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.
Andrea
Can I make these in muffin pan?
Sam
Hi Andrea! I actually have a mini cheesecake recipe you can follow. 🙂
Nicole Prothro
Can’t wait to try this..I’m making it today.
Laurie
Best cheesecake recipe. Crust is perfect and filling taste perfect. I’m getting ready to make it for the 6th time.
Joyce N
Can you sub lactose free cream cheese?
Sam
Hi Joyce! I’m not familiar with using lactose free cream cheese, but I would be worried it wouldn’t set quite properly. 🙁
Toni Lynn
OMG…this is the first time I’m making a cheesecake that I bake…I usually make the freezer version. But this re pie was so easy to follow and so quick. It smells divine, and it tastes even better. I used Biscoff cookie for a crust and put the cookie butter melted on top. Delicious.!!!!
Lori Bochi
Hi I just put my cheese cake in the oven and hoping it comes out with out cracks. My only concern was my graham crackers didn’t go all the way up the sides as yours was. Will it be a problem when I remove the spring pan sides after putting a knife around the edges first?
Sam
Hi Lori! I hope it turned out for you! You won’t want to remove the sides of the pan until after it has set fully. There’s really no reason to remove it. 🙂
Lori
Hi Sam!
Thank you for responding. It came out perfect and all my guests raved about it.
Definitely will be making it again. =)
Glenna
Can you make this in a 9 x 13 cake pan? Anxious to try this.
Emily @ Sugar Spun Run
Hi Glenna! This recipe will bake in a 9×13 just fine. The baking time will vary, everything else will stay the same. We would estimate about 40 minutes, but keep an eye on it! 🙂
Carol Rittenbery
Do I have to use springform pan?
Sam
Hi Carol! It is highly recommended here. If you use a standard pie plate you won’t be able to fit all of the batter and your bake time will vary. I’m not sure what that bake time would be.
Barbara
Hi- I want to thank you for the video!
I’ve made cheesecake many times but always had trouble with getting the graham cracker mix on the side of the springform pan. Using the measuring cup is so smart to get it more even.
I will be using your recipe today!
Emily @ Sugar Spun Run
We are so happy it was helpful, Barbara! Good luck with your cheesecake 🩷
Kyle Lane
Is a water bath not required at all for this recipe?
Sam
There is no water bath needed. 🙂
Virgil
Is it possible to make this in a 6in pan? I really love this recipe and wanted to make a coworker a smaller one that’d be easier to transport for him to take home for his birthday! Please let me know, thank you!!
Emily @ Sugar Spun Run
Hi Virgil! Cutting the recipe in half will make slightly more than will fit into a 6 inch springform pan. Just be sure not to overfill the pan and adjust your bake time, and you’ll be good to go. We hope your coworker loves it! 🙂
Donna
i made this in a 6 inch springform pan and made tarts with the extra. baked at 325 in my air fryer for 25 mins then shut it off and left in the air fryer to cool it worked great.
Sally
This recipe is amazing!! I’m wondering if you’ve got this recipe for a larger springform pan? I didn’t want to try it out on my own and waste what would have been an amazing dessert. Thank you!
Emily @ Sugar Spun Run
Hi Sally! It really depends on how big your pan is. If it’s a 10 inch pan, you can just use the recipe as-is (your bake time will be different). If it’s a 12 inch pan, you will need to increase the recipe by 50%. Hope that helps!
Sally
Thanks, Emily! That’s does help.
Katrina
This was THE BEST cheesecake I have ever made! I followed the instructions exactly and it turned out PERFECT!! Thank you for this!!
Emily @ Sugar Spun Run
We are so happy it was such a hit, Katrina! 🩷
KC
If I want to make the cheesecake 4 days before serving, what is the best way to store? Will it be ok in the fridge for that long or should I freeze?
Sam
4 days is about the end of time I would recommend storing without freezing so if you eat it all on the 4th day it should be fine to refrigerate, covered, in your refrigerator. 🙂
Nancy Dalley
Hello,
How many days in advance of serving could I consider baking this cheesecake? Could i fold in 1 cup of blueberries or add lemon rind? Thank you.
Sam
Hi Nancy! The cheesecake is typically good for about 4 days after baking unless frozen. I do have a blueberry cheesecake you can check out for best results. 🙂
Leslie Villegas
This is the second cheesecake recipe of yours I make (the first one was the pumpkin cheesecake) and it came out beautiful!! I love that I don’t need to do the water bath. I have two questions: when I chill the cheesecake overnight do I leave it covered or uncovered AND if I choose to freeze it, when I go to thaw it do I leave the plastic wrap and foil on it or take it off before thawing? Thank you!!
Sam
Hi Leslie! When cooling in the refrigerator overnight you will want to leave it uncovered so there isn’t any condensation gathering on the plastic wrap. I would probably pull it from the freezer and just place it in the refrigerator to thaw. 🙂