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This is literally the best cheesecake recipe ever. Seven simple ingredients. No water bath. No cracking ever. Friends, I have tested and re-tested this no-water bath cheesecake recipe to make sure it is the absolute best out there! It is the only recipe you’ll ever need for classic, jaw-dropping, super creamy cheesecake. Don’t take my word for it though…read through the 1300+ reader reviews in the comments and see that my method has been successful for many others as well.
Not into the whole baking thing? Check out my No-Bake Cheesecake! Looking for a holiday cheesecake? Try my to-die-for Pumpkin Cheesecake.
Seriously, this is the BEST Cheesecake Recipe
I am thrilled to be sharing this creamy dessert recipe with you today. Not only did I test this recipe a several times, but I also had 5 devoted readers test this recipe to double down my claim that this cheesecake doesn’t crack. Y’all, their cheesecakes looked just as good as mine did with no cracks! Every.single.one looked great. The cheesecake gods are smiling down on this recipe and I hope you love it as much as we all did.
Why Do Cheesecakes Crack?
There are several reasons why cheesecakes can get a grand canyon-sized crack down the center but through my recipe testing and research, I’ve found the main three reasons are: air bubbles, lumps in the batter and baking and cooling. Here’s how I’ve dealt with and adjusted my recipe to ensure these three things don’t cause any issues:
How to prevent air bubbles in Cheesecake
When you are using a hand or stand mixer, it has a tendency to incorporate air into any batter you make, not just cheesecake. Particularly after you add in eggs. When eggs get whipped, they hold that volume. So, we want to reduce the mixing time after we add in the eggs and remove any extra air bubbles.
How do we do this?
- Crack all four eggs into a bowl
- Whisk with a fork before adding them into the cheesecake batter
- Stir in the eggs last and mix until they are just incorporated
- Before pouring the batter into the graham cracker crust, tap the bowl on the counter for 30 to 45 seconds to remove as many air bubbles as possible
How to prevent lumps in Cheesecake batter
- Using room temperature cream cheese, eggs, and sour cream makes everything incorporate easier, thus more of a lump-free batter.
- Be diligent in scraping the sides of the bowl.
- You want to ensure the cheesecake batter is lump-free before adding in the eggs.
How to bake and cool Cheesecake to avoid cracking
Baking a cheesecake in a water bath helps moderate oven temperatures not only for baking but for cooling too. Since I hate water baths and think they should go die (see next section below), I had to MacGyver this whole cheesecake recipe to ensure it was baking at a lower oven temperature for a longer period and also cooling very slowly.
Once baking is finished and the oven gets turned off, you’ll notice the cheesecake still spends over an hour in the hot oven, not only to help finish baking it (called carryover cooking) but also to cool it gently and slowly. This is what gets you that beautiful, crack-free top.
Looking for even more mouth-watering desserts? See here: Actually Perfect Chocolate Chip Cookies, The Best Homemade Brownie Recipe, *AMAZING* Peach Cobbler, Easy Cannoli Recipe, The Best Homemade Cinnamon Rolls, and Ultimate Banana Pudding Recipe.
Is a water bath necessary for a cheesecake?
NO! Use these recipe, and save yourself a headache! Cheesecake is a time-consuming, somewhat expensive dessert to make. I’d hate for you to wrap your springform pan in foil only to discover you didn’t wrap it well enough and now water is seeping into your cheesecake before it even hits the oven. That has happened to me a handful of times and I MAKE FOOD FOR A LIVING. It totally sucks. It not only wasted your time but it wasted that perfectly good food!
So, don’t give in to those other online recipes that call for water baths (filling a huge roasting pan with water for the springform pan to sit in). Me and my five recipe-testing readers proved otherwise. You can do better, even if this is your first time.
Cheesecake Ingredients
Like I mentioned above, you only need SEVEN simple ingredients for this recipe. Only 7! This is a classic cheesecake recipe, so really it’s all about using the best ingredients and enjoying the simplicity of this thick, extra creamy cheesecake.
- Graham Cracker Crumbs: Honeymaid is my favorite, but any brand is fine. You can grind your own or buy them as crumbs.
- Granulated Sugar: to sweeten the crust and the filling.
- Melted Butter: to hold the graham cracker crust together.
- Cream Cheese: I like using the Philadelphia brand; I think it’s slightly tangier than other off-brands out there. Make sure you are using room temperature, soft cream cheese.
- Sour Cream: adds an extra tang. This also needs to be at room temperature.
- Vanilla Extract: for flavor since this is a classic cheesecake.
- Eggs: needed for structure. Absolutely have these at room temperature and beat together before adding in.
How to make a Cheesecake
If you want to make sure your cheesecake doesn’t crack, please please please follow these directions as carefully as possible. Don’t be all Suzy-Homemaker thinking you can change this recipe however you like and still have it come out perfectly. I mean, maybe it will but I have tested this recipe as written so you can have success with this recipe as written. All the specific directions for this cheesecake recipe are in the recipe card below.
Step 1: Make the Buttery Graham Cracker Crust
Stir graham cracker crumbs (store bought or crumbed yourself in a food processor) , sugar and melted butter together and press into a 9-inch springform pan. Bake for 7 minutes in a 350° F oven. Set aside to cool.
Step 2: Make the Cheesecake Filling
In a large bowl, stir very soft cream cheese together with the granulated sugar. Stir in the vanilla and sour cream. Scrape the sides really really well and stir again to ensure there are no lumps.
Whisk eggs together in a separate bowl and slowly add to the cheesecake filling with the mixer on low speed. Once eggs are incorporated turn mixer off. Scrape the sides really well to ensure a very smooth batter. If there are lumps, stir them in by hand.
Step 3: Remove Air Bubbles
Tap bowl on the counter for 30-45 seconds to remove air bubbles. Air bubbles can contribute to why cheesecakes crack and we definitely want to prevent that. This is a small step, but makes a big difference.
Step 4: Bake the Cheesecake (without a water bath!)
Pour batter into graham cracker crust, smooth the top and bake. Bake for 30 minutes at 325° F. Reduce temperature to 250° F and continue cooking for 45 minutes more. Keep the oven door closed this entire time!
Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door. After 30 minutes, crack oven door to let cheesecake cool slowly for one hour before removing.
At this point, cheesecake should be slightly warm. Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge.
Do I Have To Use a Springform Pan?
The best baking pan for this cheesecake recipe is a 9-inch springform pan and don’t have a suggestion for an optional pan to use instead. You can definitely put this into a 10-incher, but definitely won’t fit into an 8.
Also, I know you can buy larger 9″x 3″ cake pans without the springform option, but just don’t see any good way to remove the whole cheesecake without ruining it. Moral of the story? Splurge and get the springform pan. Or find a friend and borrow one.
I’ve had readers bake this recipe in a 9×13 pan and it has absolutely worked! So keep that in mind as well. If you’re ok with cheesecake bars, then this is a great option for you.
Step 5: Refrigerate & Serve Cheesecake
Once the cheesecake is at room temperature, you can cover and refrigerate until completely chilled. The beautiful thing about cheesecake is it’s a great dessert to make in advance because it stores so well in the fridge.
Refrigerate until chilled completely (6 hours to overnight). To serve, open the springform pan and remove the collar. Decorate as desired. Dip a sharp knife into hot water, wipe off any excess water and slice. I like to dip my knife in water between each slice to get really clean-looking pieces.
How to store Homemade Cheesecake
Like I mentioned above, cheesecake is a fabulous make ahead dessert because it stores so so well in the fridge and freezer! Here’s how to do it.
How to store Cheesecake in the fridge
After your fully baked cheesecake has come to room temperature, refrigerate covered for up to one week.
How to store baked Cheesecake in the freezer
If you are a kitchen expert, you’ll know cream cheese by itself doesn’t freeze well but baked it does! Cheesecake is a perfect candidate for freezing! The best way to do so is to first, un-mold the cheesecake from the springform pan. Place into the freezer uncovered for about 4 hours or until its mostly solid. Remove springform bottom and wrap the cheesecake well in two layers of plastic wrap or aluminum foil. It will stay good for up to 3 months in the freezer.
To defrost, simply unwrap and transfer to a plate. Cover gently with plastic wrap and transfer to the fridge to defrost. Once defrosted, cut into slices and serve.
Best Homemade Cheesecake toppings
Since this is a very basic, beautiful, and delicious cheesecake recipe, try to find delicious toppings that will help enhance the flavor. Here are a few classic ideas:
- cherry pie filling
- fresh berries like strawberries or raspberries
- strawberry or raspberry sauce
- chocolate shavings
- chocolate sauce
- whipped cream
- lemon curd
- chocolate ganache
- salted caramel sauce
For more ideas for your special occasions or next dinner party, be sure to check out all of my other cheesecake recipes here!
Best Homemade Cheesecake Recipe FAQ
New York style cheesecake” typically uses cream cheese as its main ingredient which gives it its dense, creamy texture and rich, tangy flavor. Regular cheesecakes use more cream (and sometimes sour cream) for a thinner, silkier texture. This allows it to take on a variety of other flavor profiles, such as fruit or chocolate.
If you would like a thicker graham cracker crust, use 1 3/4 cups graham cracker crumbs, 5 tablespoons granulated sugar and 6 tablespoons melted butter. Press into the pan and bake for 8 minutes.
Love Cheesecake? Try These Sweet Treats:
- Amazing Vanilla Cake
- The Best Chocolate Cake
- Homemade Ice Cream Cake
- Strawberry Cream Cake
- Black Forest Cake
- Amazing Italian Cream Cake
- Molten Chocolate Lava Cake
- Vanilla Bean Cheesecake (Cheesecake Factory Copycat)
More Favorites from Lauren’s Latest
I hope this will soon become your favorite cheesecake recipe! If you make this recipe, I would really appreciate it if you would give it a star rating and your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Best Baked Cheesecake Recipe (No Water Bath!)
Ingredients
for the graham cracker crust-
- 1 1/4 cups graham cracker crumbs
- 4 tablespoons granulated sugar
- 5 tablespoons melted butter
for the cheesecake filling-
- 40 ounces cream cheese at room temperature (five 8 oz. packages; 2 1/2 lbs total)
- 1 1/4 cups granulated sugar
- 1/2 cup sour cream at room temperature
- 2 teaspoons vanilla extract
- 4 large eggs at room temperature
- any desired cheesecake toppings
Equipment
Instructions
- Place oven racks in the center of the oven. Preheat oven to 350° F.
- In a medium sized bowl, stir graham cracker crumbs together with sugar and melted butter until well incorporated and mixture looks like damp sand. Using the bottom of a measuring cup, press crust into the bottom and half way up the sides of a 9-inch springform pan. Bake 7 minutes. Remove from oven and set aside.
- Reduce oven temperature to 325° F.
- In a large bowl or bowl of a stand mixer, mix cream cheese 30 seconds 'til smooth. Scrape the sides and bottom of the bowl and add in granulated sugar, sour cream and vanilla. Mix again until incorporated. Scrape the sides and bottom of the bowl and mix again briefly.
- Crack eggs into a liquid measuring cup and using a fork, beat until well scrambled. With the mixer on low, slowly pour in the eggs into the cream cheese mixture and stop stirring once eggs have been incorporated. Remove bowl from mixer and scrape the sides and bottom again, ensuring the entire mixture is smooth. If there are a few small lumps, try to fold in using the rubber scraper.
- Once the batter is completely smooth and ready, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl. Pour filling into the center of the graham cracker crust and gently smooth the top. Will be very full!
- Bake for 30 minutes at 325° F. Reduce temperature to 250° F and continue cooking for 45 minutes more. Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door. Crack oven door to let cheesecake cool slowly for one hour before removing. At this point, cheesecake should be slightly warm. Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge.
- Refrigerate until chilled completely (6 hours to overnight). To serve, open springform pan and remove collar. Decorate as desired. Dip a sharp knife into hot water, wipe off any excess water and slice. I like to dip my knife in water between each slice to get really clean-looking pieces.
THIS!!! Recipe is the best and easiest I’ve ever came across. To say my family loved it is an understatement. I made this for Father’s Day. I’ll make it again. Follow the directions strictly and it’ll be a beautiful smooth cheesecake. I wish I could post a picture so you can see how it turned out.
I’ve probably made this recipe 10 or more times and it’s perfection every time.
I Love it, the family loves it, someone even paid me for it.
I made this for a family dinner. We’ve all had cheesecake somewhere. Some in the nicest restaurants. BUT this is THEE best. I followed the recipe to a ‘T’ and it came out perfect. I’m throwing out all my other cheesecake recipes I have. Creamy and dreamy! Thank you for your research and sharing this.
My cheesecake leaked what could it be
This the absolute best cheesecake I have ever made. My aunt made one similar to this and did an ice bath. My husband would ask her to make it
Every year for his birthday. I never got the recipe. This is better! He asks me to make it now for his birthday and holidays!
Cannot say enough good things about this recipe. Everyone I give a slice to thinks I’m a wizard! Only change I made was 1 tbsp of sugar in the crust instead of the 4 tbsp you recommended. I just like the softer texture and almost nutty flavor it gives the crust. Sooooo yum! Thanks for sharing
Such a pretty cheesecake! How can this be made into a pumpkin cheesecake?
this always turns out amazing 🙂 Love it so much. I would love to be able to make this as a 6in cheesecake. Do you by any chance and amounts and times for a 6in?
Incredibly delicious and easy!
Best cheesecake recipe I have ever made. My family loves it and it comes out perfect every time!
Ok, “Technically” this is a cheesecake recipe.
And, It is a “Step-up” in taste from a (No-Bake, store bought, box type mix).
But why go to all the trouble if it is only “just” a step-up?
Just like those (No-bake) box mixes, this has a finished texture more like that of a “Pie” recipe.
I tried this recipe mainly because of the fact that it didn’t mention the use of any “Flour” as an ingredient. Which intrigued me.
But, this recipe, simply yielded a “Cheesecake/Pie” that was a bit on the (Dense) side as well as also having its finished texture having not the “body” most would seek to achieve when making a “Cheesecake”.
Making a “Cheesecake” that has an excellent flavor is very, very easy.
The hardest part is always your “Cheesecake’s”, finished “texture”.
And for some people the “Cheesecake’s”, “Appearance” as well.
(One without having the “Grand Canyon” form, as it cools down to its final “Operating Temperature”)!
This recipe easily achieves the “latter” of those two objectives. But, “IF” you actually want a dense, and heavy “Cheesecake”? Then this recipe achieves both!.
Most seem to prefer a cheesecake that is not termed as having a “Silky” texture.
“I know that I do”!
“Silky” may be an attractive adjective to use, as it is a very seductive word.
(“ALL”, of the big brands use it as a go-to, tag-word in and on their paid advertisements)!
But, it is “NOT” one which is normally “associated” with a “GREAT”, “Cheesecake”…
(Ever)!
{And the “GREAT” one’s, (The recipes for them and also the finished “GREAT”, cheesecake’s), really do seem to be getting harder and harder to find}!
The addition of as little as (Two Tbsp.), of all-purpose flour?
This “Lightens things up”, quite a bit actually!
And gives the “Cheesecake” a bit of (Body).
A very classic type of an almost “cake-like”, “Light-Body”.
Hence the name, “Cheesecake”!
And not, “Technically, a cheesecake”!~ (EVER)!~
Good Luck!
This the BEST cheesecake recipe ever! My friends and family always request I bring the cheesecake and this recipe is my go to. I recently tried a recipe from another blog and went through all the work of the water bath to end up with a cracked cheesecake and browned top. The low and slow temperature method is what sets this recipe over the edge.
I haven’t tasted it yet but no cracks in the top. Wow I’m impressed and it makes a very tall cheesecake can’t wait to taste it
So good! I made half the amount of filling because it was only for a group of 4 so i didn’t want too much left over. I used the same amounts for the crust, half the filling amount and half the baking times and it came out PERFECT! I did the crust half way up the sides and the filling was just under. It made 6 hefty slices, but you could easily get 8 or 12 out of half the filling. Will definitely make again!! Thank you!
Can this method be used for other flavors? I made this recipe and it turned out perfect. Now I want to make a key lime cheesecake. Will this method work?
BEST AND EASIEST cheesecake EVER!! I make this recipe all the time and everyone loves it! I you cut this recipe in half would you cut the time of baking in half as well? Has anyone tried this?I would love to know!
I’ve made this many times with great success. I chose it because we’re campground gate attendants and I use a countertop oven. It has no space for a water bath. I also substitute a crust made with pecan shortbread cookies. It comes out great every time.
I can’t thank you enough for this amazing recipe! I made this yesterday for a group of friends. I, as others, had not read it all the way through (my bad) and had to shorten the cooling time. But I was able to get it in the refrigerator for six hours and it was absolutely perfect. I wish I could add a photo of how professional it looked as well.
Everyone raved about it and is demanding the recipe. Hands-down, the best cheesecake I’ve ever had. Thanks again!
I made this back in the beginning of February for a birthday party and since have been asked to make it 4 more times!! So good!! New favorite for the whole family for sure 💕
I have to say… this is a PERFECT cheesecake! So easy to make and the taste is amazing!! I have had springform pans for years and never made cheesecake because all the recipe instructions were overwhelming. This was the easiest and most delicious of all cheesecakes!!
OMG if I could give this more stars I would.
This is defiantly a keeper I copied the method to a T, absolute perfection!!!
Sounds great it seems like it’s easy to make but I don’t like sour cream. Can I substitute with whip cream please let me know. Thank you.
Well… I am sorry to hate on this lady. My cheesecake is still in the oven, but what do you think might happen when whacking a spring-form pan repeatedly on the counter when full of heavy stuff. THE BOTTOM MAY FALL OUT! Then, your only choice is to deposit it as quickly as humanly possible onto a backing sheet, and clean up the horrendous mess. Oh yeah. I had surgery 2 days ago and thought, “Cheesecake goes together quickly. I’ll make a cheesecake.” Oh, silly me. Everything hurts, my cheesecake is a spread-out mess on a baking sheet, and I strongly dislike a smug lady I don’t even know.”
Dianne, please re-read steps #3 & #4:
#3: Tap bowl on the counter for 30-45 seconds to remove air bubbles.
#4: Pour batter into graham cracker crust, smooth the top and bake.
You should tap the BOWL on the counter, not your full springform pan.
Umm it says to do get the air out while in the mixing bowl and THEN transfer into the springform pan…
this recipe worked absolute wonders. i added lime zest to the crust, and lime zest and 1/2 cup lime juice to the batter for a tangy lime cheesecake (topped with thinly-sliced mango). it was incredible.
This was the best creamiest cheesecake I have ever tasted🩷🩷🩷
Question, the Center did not set up 100%, it did not affect the taste at all and was just a bit loose… would cooking it a bit longer at the begining help with this… say adding an extra 15 minutes or should I extend the time once I turn oven down… any help would be greatly appreciated 😊
This is, hands down, the very best and easiest cheesecake I have ever made! Perfect recipe!
This cheesecake is such a hit amongst friends and family. Everyone is always requesting for me to make this.
This is the best cheesecake recipe ever! I’ve made it several times and it comes out perfect every time. My family raves over it. Thank you!
I love this recipe!
Absolutely amazing!!
I made it as a request from my granddaughter for her birthday!
Now my grandson wants a smaller 5 or 6 inch one; any modifications you can recommend on times and temps?
I made this for Easter and all I can say is WOW. I’ve been baking cheesecakes for years and almost always use water bath method. This turned out awesome and will he my go to recipe from now on. 5 stars!
First time making cheesecake, turned out perfect. Used gluten free Oreos to make the crust. My family absolutely loved it!! Thank you for sharing your recipe
Hi Lauren,
my cake is baking in the oven right now – and I have one desperate question: I used a 10“ pan instead of 9“ (it wouldn’t have fit inside, there was too much batter ). How will this affect the baking time??
Do I need to bake it for a while longer?
I am so afraid of ruining something – I am baking this cake for our 13-year-old‘s birthday tomorrow and the vegan batch of brownies I already made didn’t rise LOL 🙈
So this cheesecake is my last resort! (And no, I did not convert it into a vegan recipe!).
I‘d be SO grateful for a reply ☺️🙏
Thank you for this wonderful recipe (the batter already tasted delicious, although I know you shouldn’t taste better with eggs in it, but I couldn’t resist.) Anyway, have a lovely day and would so love to hear from you 💕
Love, Christina
Am I missing something? I’m all set to make it but it’s telling me to add this and add that but not telling me how much to add?
Tiffany, the ingredient measurements and step by step instructions can be found in the recipe card at the bottom of the post. 🙂
AMAZING. This was my first time making homemade cheesecake and it’s the only one I’ll ever use from now on!!! My husband loves cheesecake and he said it’s the best one he’s ever had. Thank you for sharing this!!
I don’t usually comment on recipes, but this cheesecake is the best I’ve ever made and eaten in my life. It is soooooo creamy. Not a bit of granulation. I served it at Thanksgiving and everyone LOVED it. Thank you for sharing the recipe! 🙂
Best cheesecake ever
How do I split this recipe for 1- 6 inch for the ingredients and also the cook times? Anyone please.
Hands down best cheesecake! Easy peasy. Even for me
If you are looking for a variation, replace the graham crackers with ginger snaps for the crust. Replace 1/4 cup of the sugar in the filling with molasses and add a teaspoon of ground ginger and a 1/2 cup of diced candied ginger .
Followed the recipe to the exact instructions. I can bake and I can cook, and I’ve made cheesecake before and this is cracked everywhere.
Great recipe, and no cracks.
Love this recipe. Everyone raved that it was the best that they have ever eaten. I also made the recipe into cheesecake cupcakes. My daughter is asking for a lemon cheesecake with my raspberry topping. How would I incorporate the lemon juice/zest/flavoring into the batter?
This cheesecake came out fantastic. I Followed the recipe exactly. The different temperatures & cooling times, mean you gotta be around. I had multiple people request the recipe.
I made this cheesecake and followed it exactly. It came out perfect. No cracks and very creamy. I did the larger amount graham cracker crust and it was perfectly balanced. I also sprayed the pan and did the parchment and sprayed again and the cheesecake came right out of the pan with no problem. This will be my go to from now on. I wish I could add a picture. It looked so perfect
This really is delicious. I cut the recipe in half (smaller family) and cheated, a little, by using a pre-made graham cracker crust but other than that I followed the recipe, and it turned out absolutely delicious. Making it was a long process but worth it. Thanks for the recipe.
This is a nice easy cheesecake. Mine cracked though and I don’t know why. I followed the recipe to a T.
I have made this recipe twice and both times, I get huge cracks in the center. I am following all directions, all ingredients were at room temp, I didn’t open the oven between temp changes etc. It still tastes great and I’ll add whipped cream to the top to hide the crack but don’t know why this “foolproof” method isn’t working?
Never fails me! Best cheesecake I have ever made!
Has anyone made 2 at the same time? I’ve never chanced it, but would make life much easier for holidays
What size pan is this recipe for?