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.
Kayce
Shhh…I just made this cheesecake for tmrw. Christmas 2024. Well my Dad couldnt wait until tmrw. And we just ate a tiny slice. This has to be ONE of the best and simple cheesecakes to make. And I didn’t change anything. We really enjoyed your recipe. It will be better tmrw with fruit and whipped cream on top. Thank you
Emily @ Sugar Spun Run
We are so happy you enjoyed it so much, Kayce 🥰
Brinley Curtis
This is the 3rd year in a row I have made this for Christmas it is a fan favorite and comes out perfect just follow the directions and you can not go wrong!!
Emily @ Sugar Spun Run
Thanks so much for using our recipe, Brinley 🥰
Emma Elliott
Does the batter have to be really smooth with no lumps? Several recipes say if you beat the batter too much, it causes the cheesecake too split.
Emily @ Sugar Spun Run
Hi Emma! Yes, we do want to avoid lumps, but it is also very important to not over-mix the batter–especially while adding the eggs. To do this, make sure your cream cheese is fully softened before mixing and scrape the sides/bottom of the bowl frequently. Make sure to thoroughly read through the post before beginning too!
Heather
Always get the most compliments on this recipe and so easy to make!
Bren
excellent, on taste….. however they do NOT mention to spray the springform pan so my graham cracker crust stuck to the bottom ugh. ugly .. I will make it again. first time mistakes all good. really good….. and I may make a fruit compote to add..
Emily @ Sugar Spun Run
Oh no! We’ve never had issues with this crust sticking. We typically have to slide a knife or pie cutter in between the crust and the pan to lift it out, so even if there is any sticking happening here the knife will free the crust. We’re so happy you enjoyed it otherwise 🙂
Stephanie
This recipe is a life changer! I have never had a cheesecake turn out in a water bath and pretty much gave up on making it. Almost. Store bought cheesecakes just aren’t good enough to seal that deal. Luckily, I found Sam’s recipe and have been asked to make a cheesecake for every family party since. I don’t mind since it’s easy enough, with just a little time management required. Thank you!
Emily @ Sugar Spun Run
We are so happy our recipe was a success for you Stephanie! Thanks for the review 🩷
Megan
I made three of these last Christmas and three more this year and they are so good every time! I’ve been topping with a sour cream/powdered sugar mix and fresh berries, but the mix is always a little too thin and the berries look beautiful but aren’t the best combo for taste especially when they aren’t in season. What do you typically top this with that has a nice presentation and taste?
Emily @ Sugar Spun Run
Hi Megan! We’re so happy you love the recipe so much. For toppings, we love whipped cream, chocolate ganache, caramel sauce, strawberry sauce, blueberry sauce, raspberry sauce, or lemon curd.
Irene Mercuri
really great!! I love this recipe!!!!!
Kaylee
Can you substitute plain greek yogurt for the sour cream?
Emily @ Sugar Spun Run
Hi Kaylee! Yes, that should work. Enjoy!
Irene Mercuri
really great!!
Patty Shaver
says room temperature ingredients. does that include the sour cream?
Sam
Hi Patty! It’s easiest to combine everything if it is all at room temperature.
TAMMI JOHNSON
Can your receipe be used without a crust
Emily @ Sugar Spun Run
Hi Tammi! That should work just fine. You might want to grease the sides and bottom of the pan to prevent sticking and cracking 🙂
Patrick
How do you know when it’s done?
Emily @ Sugar Spun Run
Hi Patrick! When your cheesecake is done, the edges will likely have slightly puffed and may have just begun to turn a light golden brown. The center should spring back to the touch but will still be Jello-jiggly. Watching the video might be helpful for you 😊
Denise
Hi. Can you make this using a pre-made Graham cracker crust?
Sam
Hi Denise! It will likely fill 2 pre made graham cracker crusts and your bake time will change.
Jaz
What changes for the time then?
Emily @ Sugar Spun Run
Hi Jaz! It will probably be shorter, but we haven’t tested it to know for sure.
Laurie
wonderful video with terrific tips and explanations. Thanks and merry Christmas!
Lauren
Why can’t you use the whipped cream cheese? Seems like the texture would be so much better
Sam
Hi Lauren! I haven’t tested this using whipped cream cheese. It’s likely to not work due to the structure of the whipped cream cheese.
Crystal Webb
Came out PERFECT. Definitely going to be a go-to for me. No cracks and delicious! The only thing I changed was I used Belvita cookies for my crust instead of graham.
Cindy Clark
I’ve never made cheesecake before, so this was an adventure. I didn’t have any graham crackers, so I used chocochip cookie dough for the crust and your delicious cheesecake filling. Your videos are super helpful, and I LOVE that you put the ingredient and measurement in the step by step directions. Not sure what it should look like, but we can’t wait to eat it!!