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.
JennyDownTheBlock
I would post a picture of this cheesecake but not made it to the end of the Easter meal! It was such a hit and so easy. I served with strawberry sauce. It was up against key lime pie and carrot cake for dessert and Cheesecake for the win! This recipe is a keeper for sure.
Jesse
I am making this cheesecake for easily the fifth time. It’s easy to follow, and I’ve have fun making my own versions.
My nephew wanted a lemon cheesecake, I used lemon oreos to make the crust, sperated the cookies and added the icing to the filling. I was a amazing! and the first time I heard of lemon cheesecake.
one time I made the crust with red Chile ginger snaps, it was a nice spicy contrast to the yummy filling.
thanks for finding a recipe that turned t out to be easy and fun to follow
Emily @ Sugar Spun Run
We’re so happy our recipe has been such a hit, Jesse! Those variations sound tasty 😋
C Cocco
In the written recipe, it says to cook for 55-60 minutes and in your video you say to cook it for 65-70 minutes. Also, a lot of pans are 10″ and the cooking time probably needs to be adjusted for that.
Sam
Of course a larger pan will change your bake time, but 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.
Kelly young
How many bricks of cream cheese ?
Sam
Hi Kelly! The bricks of cream cheese in my area are 8oz so you would need 4. 🙂
Kelly young
Thank you for replying 🙂
Linda
Made this one year for Christmas dessert. The family requests it for every holiday get together. I am always assigned to bring cheesecake and know they ask that I bring two because one is not enough. I don’t mind because this is easy to do if you follow your directions. Definitely a family favorite ❤️
Michelle
My grandmother always made cheesecakes in a 9×13 pan. Can this be made in that size pan? Any adjustments needed?
Sam
Hi Michelle! I would probably recommend making my cheesecake bars. 🙂
Sheila
love the way you repeat the ingredients in the instructions, it was VERY helpful.
Tina M Phelps
planning on making this for Easter, I’m gonna use honey nut cheerios for the crust, besides the butter do I need to add the sugar
Sam
Hi Tina! I haven’t tried it with honey nut cheerios so I can’t say for sure.
Cheals
Help.
I live remote and need to know if the thb cream cheese will absolutely not work? Or it might?
Emily @ Sugar Spun Run
Hi Cheals! Typically the cheesecake doesn’t set up properly with tub cream cheese 😞
Tracy
Hi,
Planning to make this cheesecake however, I have a 8×3 springform pan. Will it work with the smaller pan?
Emily @ Sugar Spun Run
Hi Tracy! It will work, but just make sure you don’t overfill your pan. You may need to adjust the bake time as well.
Sharon
I have made this recipe several times and I must say, it’s better than from a bakery. My family always asks me to make this.
Emily @ Sugar Spun Run
We are so happy it’s a hit, Sharon! 😊
Crystal C
I just wanted to say, haven’t tried this yet (baked and in the fridge cooling) it was super easy but when using gluten free crumbs, reduce the amount of butter. I tried one with gluten free crumbs and used the normal amount of butter and the crumbs were super saturated and the butter leaked out on the pan. Other than that everything was super easy to do
GorgiMom
Hi Tracy! I have been using this recipe for several years now and has become my tried and true! I’m sure you have already made your cheesecake by now, but I’m sure several others will have the same question. In the past when I needed to make 2 cheesecakes and did not want to utilize the same pan, (I’d make one 9in and one 8in, as a matter of fact I bought a second 9in pan today so I can bring two 9in cheesecakes to Easter), I decrease the filling ingredients by 25% (i.e. use 3 bricks of cream cheese, 3 eggs, etc.) but I always make more crust so In this instance, I’d keep the crust directions the same. The bake time will be less obviously, but just look for the same done-ness qualities, as the original poster explains. – Alexis
Natalie Roberts
Do you have a suggestion for adjusting ingredients to fill a 10 1/2″ spring form pan?
Emily @ Sugar Spun Run
Hi Natalie! You could bake it in a 10.5″ pan, but it’s just going to be thinner and bake for less time. You may need to increase the crust recipe a little bit, but we haven’t tried it for sure to say exactly how much to increase it.
Kelly
Could you not use a spring form pan and just pour the mixture into 2 premade graham cracker crusts?
Sam
It will work, but your bake time will change. 🙂
Natalie R Rush
Mine crack, I used a premade crust and I don’t think it worked out, well.
Sam
Hi Natalie! The premade crust may have caused issues, or there’s the chance it could have been slightly over-baked. 🙁
Dan
Made this for my wife’s birthday. Followed the instructions and it came out wonderful. A little cracking in the middle but once I cut it you couldn’t tell. Was going to eat it anyway. Make sure you bring the sides of the crust up at least 2.5 inches because it really rises. Very nice flavor and texture. Not as heavy as some I have tried. Toppped it with strawberries. Delicious! Will make this again for sure! Thank you!
Emily @ Sugar Spun Run
We’re so happy it turned out so nicely for you, Dan! Thanks for trying our recipe 🩷
Terry
I’m 67 yrs old and have never made homeade cheesecake before. Which is strange because I love cheesecake. I always heard it wasn’t easy to make. Well, this recipe is amazing and amazingly easy as well. Not sure that I am glad I made it, because it is so good and yet so bad for you. LOL
Made exactly according to the recipe. Even my husband said it was delicious and he’s never been a fan. He said there usually dry. This one was slightly creamy, probably because I didn’t over bake. Saving as a favorite!
Emily @ Sugar Spun Run
We are so happy you gave it a try, Terry! Thanks for using our recipe and coming back to leave a review. Enjoy 😊
Regina
Do I take out of oven and put on top of range to cool or turn off oven and let it cool down? I cant recall if I removed from oven to cool down last time.
The first time I made your recipe it was delicious. Hope this one turns out as good.
Emily @ Sugar Spun Run
Hi Regina! You can do either; we like to turn off the oven, crack the door a few inches, and let it cool in there for 30-60 minutes.
Fay Gwilliam
Do you grease pan before putting in crust?
Sam
Hi Fay! My springform pan is nonstick so I do not grease my pan. 🙂
Cris
Hello! I plan on making this cheesecake but plan on cutting into bite size to display on a dessert table. Should I cut before after I let it cool down before putting in the fridge or after it’s been in the fridge (overnight)? Also I plan on using a round cookie cutter.
Emily @ Sugar Spun Run
Hi Cris! We recommend cutting after it’s been chilled overnight. You could alternatively make our mini cheesecakes instead 😊
Ashley M
I made this a couple weeks ago as a test run for this weekend. My husband said this is the best cheesecake he’s ever had and to only make this from now on. I have six cut up in the fridge ready to deliver for a party. This is so easy and fool proof! Mine took about an hour and fifteen minutes to bake, no matter the size. This is the perfect recipe!
Emily @ Sugar Spun Run
Six cheesecakes?! You’re amazing, Ashley! We are so happy you chose our recipe 🩷