🕷️ Crawler Inspector

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1. Shard Calculation

Query:

Response:

Calculated Shard: 42 (from laksa061)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa042.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://sugarspunrun.com/best-cheesecake-recipe/\')), getAhrefsUnparsedNoserviceFromURL(\'https://sugarspunrun.com/best-cheesecake-recipe/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/sugarspunrun.com\/best-cheesecake-recipe\/","crawl_time":1776297350,"first_indexed_time":1548873779,"http_code":200,"src_unparsed":"com,sugarspunrun!\/best-cheesecake-recipe\/ s443","src_root_hash":"11888432550940816842","history_drop_reason":null,"meta_title":"The Best Cheesecake Recipe - Sugar Spun Run","meta_descriptions":["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! Includes VIDEO."],"attrs_boilerpipe_text":"This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my\ndisclosure policy\n.\nToday I’m so excited to show you how to make the best \nCheesecake Recipe\nof your life.\nSimple, classic, and \nno water bath required\n!!  The texture is smooth, rich, and creamy, served over a crisp homemade\ngraham cracker crust.\n \nI’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! \nThis cheesecake recipe has been a\nlong\ntime coming.\nFor 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 \nperfect\nversion. I’ve shared a few cheesecake variations in the past, including my\nNo-Bake Cheesecake\n, but getting a perfected classic version took lots of testing. Finally, here we are.\nOh, 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.\nO\nther tested\/perfected classics to try: my\nPound Cake\n, \nChocolate Cake\n, and\nCarrot Cake\n, (to name just a handful).\nMust-Know Tips for Baking the Perfect Cheesecake (Without a Water Bath!)\nUse room temperature ingredients\nIt’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 \nall \nof your ingredients blend together nicely and give you the desired result, they should all be at room temperature before you begin.\nTake it easy on the eggs\nOver-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 \njust\ncombined. Be sure to pause after each addition and scrape down the sides and bottom of your mixing bowl.\nDon’t open the oven!\nI 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.\nOpening 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.\nFree your crust!\nOnce 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.\nAs 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.\nCool at room temperature before moving to the fridge\nI 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.\nThis 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.\nHow to Store Cheesecake\nCheesecake 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.\nCheesecake shouldn’t be left out at room temperature for more than 4 hours (or less if it’s particularly hot\/humid!).\nCan I Freeze Cheesecake?\nYes, 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.\nTo thaw, transfer to the fridge and let it thaw there overnight.\nHere’s a great source for more information on\nfreezing cheesecake\n, including suggestions if you’d like to freeze by the slice.\nOther Cheesecake Variations You Might Like:\nOreo Cheesecake\nPumpkin Cheesecake\nChocolate Cheesecake\nOr try something different and serve this cheesecake on an\nOreo Crust\n!\nEnjoy!\nGraham Cracker Crust&sup1;\n▢\n1 &frac12;\ncups\ngraham cracker crumbs\n,\n(170g)\n▢\n2\nTablespoons\nsugar\n▢\n1\nTablespoon\nbrown sugar\n,\n(can substitute white)\n▢\n7\nTablespoons\nbutter\n,\nmelted\nCheesecake\n▢\n32\noz\ncream cheese&sup2;\n,\nsoftened to room temperature (910g)\n▢\n1\ncup\nsugar\n,\n(200g)\n▢\n⅔\ncups\nsour cream\n,\n(160g)\n▢\n1 &frac12;\nteaspoons\nvanilla extract\n▢\n⅛\nteaspoon\nsalt\n▢\n4\nlarge eggs\n,\nroom temperature, lightly beaten\nPreheat oven to 325F (160C).\nPrepare 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.\n1 &frac12; cups\ngraham cracker crumbs,\n2 Tablespoons\nsugar,\n1 Tablespoon\nbrown sugar,\n7 Tablespoons\nbutter\nPour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Set aside.\nCheesecake\nIn 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).\n32 oz\ncream cheese&sup2;\nAdd sugar and stir again until creamy.\n1 cup\nsugar\nAdd 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.\n⅔ cups\nsour cream,\n1 &frac12; teaspoons\nvanilla extract,\n⅛ teaspoon\nsalt\nWith 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.\n4\nlarge eggs\nPour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that’s been lined with foil.\nTransfer 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\nslightly\npuffed and may have just begun to turn a\nlight\ngolden 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.\nRemove 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.\nAllow 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!\nI have not tested this recipe in a convection oven.\n1) Graham cracker crust\nFor more details on making this crust or to use whole graham crackers, please see my\nGraham Cracker Crust Recipe\n.\n2) Cream cheese\nMake sure that you use the brick-style cream cheese, not the spreadable version that is available in tubs.\n3)Bake time\nExact 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. \n4) Cooling cheesecake\nI 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).\nServing:\n1\nslice\n|\nCalories:\n500\nkcal\n|\nCarbohydrates:\n32\ng\n|\nProtein:\n8\ng\n|\nFat:\n36\ng\n|\nSaturated Fat:\n22\ng\n|\nPolyunsaturated Fat:\n1\ng\n|\nMonounsaturated Fat:\n3\ng\n|\nCholesterol:\n179\nmg\n|\nSodium:\n450\nmg\n|\nPotassium:\n45\nmg\n|\nFiber:\n1\ng\n|\nSugar:\n24\ng\n|\nVitamin A:\n1200\nIU\n|\nCalcium:\n80\nmg\n|\nIron:\n0.9\nmg\nNutrition information is automatically calculated, so should only be used as an approximation.\nLike this?\nLeave a comment\nbelow!\nNow Available!\nGet my most popular bakery-style cookie recipes in one beautiful ebook. Foolproof recipes and bakery-worthy cookies you can make at home.\nYou May Also Like:","attrs_markdown":"[Skip to content](https:\/\/sugarspunrun.com\/best-cheesecake-recipe\/#main-content)\n\n![](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2026\/01\/ssr-tophat-150x150.png)[Sign up for free daily recipes\\!](https:\/\/sugarspunrun.com\/subscribe\/)\n\n- [Home](https:\/\/sugarspunrun.com\/)\n- [Recipes](https:\/\/sugarspunrun.com\/recipe-index\/)\n  - [Desserts](https:\/\/sugarspunrun.com\/category\/desserts\/)\n    - [Cookies](https:\/\/sugarspunrun.com\/category\/desserts\/cookies\/)\n    - [Candy](https:\/\/sugarspunrun.com\/category\/desserts\/candy\/)\n    - [Bars & Brownies](https:\/\/sugarspunrun.com\/category\/desserts\/bars-brownies\/)\n    - [Cake](https:\/\/sugarspunrun.com\/category\/desserts\/cake\/)\n    - [Pies](https:\/\/sugarspunrun.com\/category\/desserts\/pies\/)\n  - [Breads (Yeast & Quick Breads)](https:\/\/sugarspunrun.com\/category\/breads\/)\n  - [Savory](https:\/\/sugarspunrun.com\/category\/savory\/)\n  - [Breakfast](https:\/\/sugarspunrun.com\/category\/breakfast-2\/)\n    - [Muffins](https:\/\/sugarspunrun.com\/category\/breakfast-2\/muffins\/)\n    - [Scones](https:\/\/sugarspunrun.com\/category\/breakfast-2\/scones\/)\n  - [Seasonal](https:\/\/sugarspunrun.com\/category\/seasonal\/)\n    - [Cozy Winter\/Holiday Treats](https:\/\/sugarspunrun.com\/category\/seasonal\/cozy-winterholiday-treats\/)\n    - [Easter\/Spring](https:\/\/sugarspunrun.com\/category\/seasonal\/easter-spring\/)\n    - [Fall Recipes](https:\/\/sugarspunrun.com\/category\/seasonal\/fall-recipes\/)\n    - [Summer Recipes](https:\/\/sugarspunrun.com\/category\/seasonal\/summer-recipes-seasonal\/)\n  - [Recipe Index](https:\/\/sugarspunrun.com\/recipe-index\/)\n- [About Me](https:\/\/sugarspunrun.com\/about-me\/)\n- [Contact](https:\/\/sugarspunrun.com\/contact\/)\n- [Subscribe](https:\/\/sugarspunrun.com\/subscribe\/)\n- [Shop](https:\/\/sugarspunrun.com\/shop\/)\n\n[Home](https:\/\/sugarspunrun.com\/) › [Recipe Index](https:\/\/sugarspunrun.com\/recipe-index\/) › [Desserts](https:\/\/sugarspunrun.com\/category\/desserts\/) › [Cheesecake](https:\/\/sugarspunrun.com\/category\/desserts\/cheesecake\/)\n\n4\\.96 from 3471 votes\n\n# The Best Cheesecake Recipe\n[![The author Sam Merritt in a blue shirt holding a Fudge Round with blue mixer in background.](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2026\/01\/Circle-profile-picture-1-of-1.jpg)](https:\/\/sugarspunrun.com\/about-me\/)\n\nBy [Sam Merritt](https:\/\/sugarspunrun.com\/about-me\/)Published Jan 30, 2019\n\n[Jump to Recipe ▼](https:\/\/sugarspunrun.com\/best-cheesecake-recipe\/#wprm-recipe-container-15637)\n\n7,587 Comments\n\nServings: 12 slices\n\n7 hrs 35 mins\n\nThis post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my [disclosure policy](https:\/\/sugarspunrun.com\/contact\/privacy-policy\/).\n\n![Homemade Cheesecake](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2019\/01\/Best-Cheesecake-Recipe-2-1-of-1-6.jpg.jpg)\n\n*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.](https:\/\/sugarspunrun.com\/graham-cracker-crust-recipe\/)*\n\n*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\\!*\n\n![Slice of the best cheesecake recipe](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2019\/01\/Best-Cheesecake-Recipe-2-1-of-1-7.jpg)\n\n## The Perfect Cheesecake Recipe\nThis cheesecake recipe has been a *long* time coming.\n\nFor 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](https:\/\/sugarspunrun.com\/no-bake-cookies\/), but getting a perfected classic version took lots of testing. Finally, here we are.\n\nOh, 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.\n\n*O**ther tested\/perfected classics to try: my [Pound Cake](https:\/\/sugarspunrun.com\/best-pound-cake-recipe\/), [Chocolate Cake](https:\/\/sugarspunrun.com\/chocolate-cake\/), and [Carrot Cake](https:\/\/sugarspunrun.com\/best-carrot-cake-recipe\/), (to name just a handful).*\n\n![Creamy cheesecake with a bite out of it](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='665'%20height='998'%20viewBox='0%200%20665%20998'%3E%3C\/svg%3E)\n\n## Must-Know Tips for Baking the Perfect Cheesecake (Without a Water Bath!)\n### **Use room temperature ingredients**\nIt’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.\n\n### **Take it easy on the eggs**\nOver-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.\n\n![How to make cheesecake: pouring creamy cheesecake batter into graham cracker crust](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='665'%20height='998'%20viewBox='0%200%20665%20998'%3E%3C\/svg%3E)\n\n### **Don’t open the oven\\!**\nI 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.\n\nOpening 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.\n\n### **Free your crust\\!**\nOnce 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.\n\nAs 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.\n\n### **Cool at room temperature before moving to the fridge**\nI 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.\n\nThis 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.\n\n![Cheesecake baked without water bath (no cracks)](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='665'%20height='981'%20viewBox='0%200%20665%20981'%3E%3C\/svg%3E)\n\n## How to Store Cheesecake\nCheesecake 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.\n\nCheesecake shouldn’t be left out at room temperature for more than 4 hours (or less if it’s particularly hot\/humid!).\n\n## Can I Freeze Cheesecake?\nYes, 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.\n\nTo thaw, transfer to the fridge and let it thaw there overnight.\n\nHere’s a great source for more information on [freezing cheesecake](https:\/\/www.nigella.com\/ask\/freezing-cheesecake), including suggestions if you’d like to freeze by the slice.\n\n![Slice of creamy cheesecake on white plate](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='665'%20height='443'%20viewBox='0%200%20665%20443'%3E%3C\/svg%3E)\n\n### Other Cheesecake Variations You Might Like:\n- [Oreo Cheesecake](https:\/\/sugarspunrun.com\/oreo-cheesecake\/)\n- [Pumpkin Cheesecake](https:\/\/sugarspunrun.com\/pumpkin-cheesecake\/)\n- [Chocolate Cheesecake](https:\/\/sugarspunrun.com\/chocolate-cheesecake\/)\n- *Or try something different and serve this cheesecake on an [Oreo Crust](https:\/\/sugarspunrun.com\/oreo-crust-recipe\/)\\!*\n\nEnjoy\\!\n\n![Slice of cheesecake](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='665'%20height='665'%20viewBox='0%200%20665%20665'%3E%3C\/svg%3E)\n\n4\\.96 from 3471 votes\n\n## The BEST Cheesecake Recipe\nHow to make the creamiest, BEST Cheesecake Recipe! Oh, and there's **no** water bath required\\!\n\nBe sure to check out my step-by-step video below the recipe\\!\n\nPrep: 20 minutes mins\n\nCook: 1 hour hr 15 minutes mins\n\nCooling Time: 6 hours hrs\n\nTotal: 7 hours hrs 35 minutes mins\n\nServings: 12 slices\n\n[Save Recipe](https:\/\/sugarspunrun.com\/best-cheesecake-recipe\/)[Saved Recipe](https:\/\/sugarspunrun.com\/best-cheesecake-recipe\/) [Pin Recipe](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fsugarspunrun.com%2Fbest-cheesecake-recipe%2F&media=https%3A%2F%2Fsugarspunrun.com%2Fwp-content%2Fuploads%2F2019%2F01%2FBest-Cheesecake-Recipe-2-1-of-1-6.jpg.jpg&description=&is_video=false) [Comment](https:\/\/sugarspunrun.com\/best-cheesecake-recipe\/#comment) [Print Recipe](https:\/\/sugarspunrun.com\/wprm_print\/the-best-cheesecake-recipe)\n\n![YouTube video](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='480'%20height='360'%20viewBox='0%200%20480%20360'%3E%3C\/svg%3E)\n\n### Equipment\n- [9\" Springform pan](https:\/\/amzn.to\/3QgkVzp)\n- [Mixing bowls](https:\/\/amzn.to\/2C47vQx)\n\n### Ingredients\n#### Graham Cracker Crust\\&sup1;\n- ▢\n  1 \\&frac12; cups    graham cracker crumbs, (170g)\n- ▢\n  2 Tablespoons   sugar\n- ▢\n  1 Tablespoon   brown sugar, (can substitute white)\n- ▢\n  7 Tablespoons   butter, melted\n\n#### Cheesecake\n- ▢\n  32 oz   cream cheese\\&sup2;, softened to room temperature (910g)\n- ▢\n  1 cup   sugar, (200g)\n- ▢\n  ⅔ cups   sour cream, (160g)\n- ▢\n  1 \\&frac12; teaspoons   [vanilla extract](https:\/\/sugarspunrun.com\/make-your-own-vanilla-extract\/)\n- ▢\n  ⅛ teaspoon   salt\n- ▢\n  4   large eggs, room temperature, lightly beaten\n\n### Instructions\n- Preheat oven to 325F (160C).\n- 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.\n  1 \\&frac12; cups  graham cracker crumbs, 2 Tablespoons  sugar, 1 Tablespoon  brown sugar, 7 Tablespoons  butter\n- Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Set aside.\n\n#### Cheesecake\n- 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).\n  32 oz  cream cheese\\&sup2;\n- Add sugar and stir again until creamy.\n  1 cup  sugar\n- 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.\n  ⅔ cups  sour cream, 1 \\&frac12; teaspoons  vanilla extract, ⅛ teaspoon  salt\n- 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.\n  4  large eggs\n- Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that’s been lined with foil.\n- 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.\n- 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.\n- 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\\!\n\n### Notes\n*I have not tested this recipe in a convection oven.*\n\n### 1\\) Graham cracker crust\nFor more details on making this crust or to use whole graham crackers, please see my [Graham Cracker Crust Recipe](https:\/\/sugarspunrun.com\/graham-cracker-crust-recipe\/).\n\n### 2\\) Cream cheese\nMake sure that you use the brick-style cream cheese, not the spreadable version that is available in tubs.\n\n### 3\\)Bake time\nExact 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.\n\n### 4\\) Cooling cheesecake\nI 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).\n\n### Nutrition\nServing: 1slice \\| Calories: 500kcal \\| Carbohydrates: 32g \\| Protein: 8g \\| Fat: 36g \\| Saturated Fat: 22g \\| Polyunsaturated Fat: 1g \\| Monounsaturated Fat: 3g \\| Cholesterol: 179mg \\| Sodium: 450mg \\| Potassium: 45mg \\| Fiber: 1g \\| Sugar: 24g \\| Vitamin A: 1200IU \\| Calcium: 80mg \\| Iron: 0\\.9mg\n\nNutrition information is automatically calculated, so should only be used as an approximation.\n\nLike this? [Leave a comment](https:\/\/sugarspunrun.com\/best-cheesecake-recipe\/#respond) below\\!\n\n![Cover photo of my gourmet cookie ebook.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='1553'%20viewBox='0%200%201200%201553'%3E%3C\/svg%3E)\n\nNow Available\\!\n\nGet my most popular bakery-style cookie recipes in one beautiful ebook. Foolproof recipes and bakery-worthy cookies you can make at home.\n\n[Get the ebook](https:\/\/shop.sugarspunrun.com\/products\/gourmet-cookies-ebook)\n\n## You May Also Like:\n[![Slice of no-bake cheesecake with a whipped cream topping on a plate.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='600'%20height='800'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)](https:\/\/sugarspunrun.com\/no-bake-cheesecake\/)\n\n### [No Bake Cheesecake Recipe](https:\/\/sugarspunrun.com\/no-bake-cheesecake\/)\n\n[![slice of oreo cheesecake topped with chocolate ganache and whipped cream](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='600'%20height='800'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)](https:\/\/sugarspunrun.com\/oreo-cheesecake\/)\n\n### [Oreo Cheesecake](https:\/\/sugarspunrun.com\/oreo-cheesecake\/)\n\n[![Slice of pumpkin cheesecake topped with cinnamon whipped cream on a white plate.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='600'%20height='800'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)](https:\/\/sugarspunrun.com\/pumpkin-cheesecake\/)\n\n### [Pumpkin Cheesecake](https:\/\/sugarspunrun.com\/pumpkin-cheesecake\/)\n\n[![mini cheesecakes topped with whipped cream and a fresh strawberry](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='600'%20height='800'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)](https:\/\/sugarspunrun.com\/mini-cheesecakes\/)\n\n### [Mini Cheesecakes](https:\/\/sugarspunrun.com\/mini-cheesecakes\/)\n\n4\\.96 from 3471 votes ([1,789 ratings without comment](https:\/\/sugarspunrun.com\/best-cheesecake-recipe\/))\n\n## Leave a comment [Cancel reply](https:\/\/sugarspunrun.com\/best-cheesecake-recipe\/?cb=8805367#respond)\n## 7,587 Comments\n1. **Amanda** says:\n   \n   April 13, 2026 at 1:13 am\n   \n   ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n    Love this recipe! It’s so easy and delicious. The first time I made it, it came out almost perfect minus the crust sticking to the pan. Made it again and the same thing happened! I’m not sure why but either way it’s still so good\\!\n   \n   [Reply](https:\/\/sugarspunrun.com\/best-cheesecake-recipe\/#comment-401092)\n2. **Daniel** says:\n   \n   April 12, 2026 at 10:21 pm\n   \n   ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n    There are SO many good reviews of this cheesecake. But I had to add one more. I doubled the recipe and made two cheesecakes for a family function. People could not get enough! This recipe is a winner.\n   \n   [Reply](https:\/\/sugarspunrun.com\/best-cheesecake-recipe\/#comment-401085)\n3. **Avalei** says:\n   \n   April 12, 2026 at 10:42 am\n   \n   ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n    AMAZING I heard how difficult cheesecake can be and I was kinda nervous. But I made this two separate times and They were both incredible 10\/10 recommend\n   \n   [Reply](https:\/\/sugarspunrun.com\/best-cheesecake-recipe\/#comment-401007)\n4. **Rayne** says:\n   \n   April 11, 2026 at 11:14 am\n   \n   ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n    I’ve used this recipe for a couple years now and it’s our family’s favorite! Thank you! 💛\n   \n   [Reply](https:\/\/sugarspunrun.com\/best-cheesecake-recipe\/#comment-400933)\n5. **Peter Harvey** says:\n   \n   April 10, 2026 at 12:15 pm\n   \n   What can I substitute the sugar for as a sweeter?\n   \n   [Reply](https:\/\/sugarspunrun.com\/best-cheesecake-recipe\/#comment-400841)\n   1. **Sam Merritt** says:\n      \n      April 10, 2026 at 9:04 pm\n      \n      Hi Peter! Unfortunately I do not have much experience using a sugar substitute. Others have reported successfully using Stevia, allulose, and swerve. I just haven’t done it myself to say for sure how to do it. If you do try it I would love to know how it goes. 🙂\n      \n      [Reply](https:\/\/sugarspunrun.com\/best-cheesecake-recipe\/#comment-400887)\n\n### Comment navigation\n[Older Comments](https:\/\/sugarspunrun.com\/best-cheesecake-recipe\/comment-page-220\/#comments)\n\n![The author Sam Merritt in a blue shirt holding a Fudge Round with blue mixer in background.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='1200'%20viewBox='0%200%201200%201200'%3E%3C\/svg%3E)\n\nHi, I'm Sam\\!\n\nI'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate).\n\n[Read More About Me](https:\/\/sugarspunrun.cultivate-staging.com\/about-me\/)\n\n## Most Popular\n[![flaky biscuit on white cloth](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='600'%20height='700'%20viewBox='0%200%20600%20700'%3E%3C\/svg%3E)](https:\/\/sugarspunrun.com\/easy-homemade-biscuits\/)\n\n### [Easy Homemade Biscuits](https:\/\/sugarspunrun.com\/easy-homemade-biscuits\/)\n\n[![Pizza dough in glass bowl, after rising](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='600'%20height='665'%20viewBox='0%200%20600%20665'%3E%3C\/svg%3E)](https:\/\/sugarspunrun.com\/the-best-pizza-dough-recipe\/)\n\n### [The Best Pizza Dough Recipe](https:\/\/sugarspunrun.com\/the-best-pizza-dough-recipe\/)\n\n[![Slice of cheesecake](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='600'%20height='665'%20viewBox='0%200%20600%20665'%3E%3C\/svg%3E)](https:\/\/sugarspunrun.com\/best-cheesecake-recipe\/)\n\n### [The Best Cheesecake Recipe](https:\/\/sugarspunrun.com\/best-cheesecake-recipe\/)\n\n[![Potato soup in bowl, with toppings](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='600'%20height='665'%20viewBox='0%200%20600%20665'%3E%3C\/svg%3E)](https:\/\/sugarspunrun.com\/creamy-potato-soup-recipe\/)\n\n### [The Ultimate Creamy Potato Soup](https:\/\/sugarspunrun.com\/creamy-potato-soup-recipe\/)\n\n[![one bite missing from a slice of vanilla cake with chocolate frosting](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='600'%20height='800'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)](https:\/\/sugarspunrun.com\/vanilla-cake-recipe\/)\n\n### [The Best Vanilla Cake Recipe](https:\/\/sugarspunrun.com\/vanilla-cake-recipe\/)\n\n[![Stack of cookies made from this chocolate chip cookie recipe with melty chocolate chips and a bite missing from the top cookie](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='600'%20height='800'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)](https:\/\/sugarspunrun.com\/worst-chocolate-chip-cookies\/)\n\n### [The WORST Chocolate Chip Cookie Recipe](https:\/\/sugarspunrun.com\/worst-chocolate-chip-cookies\/)\n\nAs Seen In\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='300'%20height='144'%20viewBox='0%200%20300%20144'%3E%3C\/svg%3E)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='300'%20height='144'%20viewBox='0%200%20300%20144'%3E%3C\/svg%3E)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='300'%20height='144'%20viewBox='0%200%20300%20144'%3E%3C\/svg%3E)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='300'%20height='144'%20viewBox='0%200%20300%20144'%3E%3C\/svg%3E)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='300'%20height='144'%20viewBox='0%200%20300%20144'%3E%3C\/svg%3E)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='300'%20height='144'%20viewBox='0%200%20300%20144'%3E%3C\/svg%3E)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='300'%20height='144'%20viewBox='0%200%20300%20144'%3E%3C\/svg%3E)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='300'%20height='144'%20viewBox='0%200%20300%20144'%3E%3C\/svg%3E)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='300'%20height='144'%20viewBox='0%200%20300%20144'%3E%3C\/svg%3E)\n\n[Sugar Spun Run](https:\/\/sugarspunrun.com\/)\n\n©2026 Sugar Spun Run. All rights reserved. [Policies, Disclosure & Privacy](https:\/\/sugarspunrun.com\/contact\/privacy-policy\/) • [Terms of Use](https:\/\/sugarspunrun.com\/contact\/privacy-policy\/terms-of-use\/) • Powered by [CultivateWP](https:\/\/cultivatewp.com\/).\n\n[Back to top](https:\/\/sugarspunrun.com\/best-cheesecake-recipe\/#top)\n## Rate This Recipe\n## Recipe Ratings without Comment\nSomething went wrong. Please try again.","attrs_readable_markdown":"This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my [disclosure policy](https:\/\/sugarspunrun.com\/contact\/privacy-policy\/).\n\n*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.](https:\/\/sugarspunrun.com\/graham-cracker-crust-recipe\/)*\n\n*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\\!*\n\n![Slice of the best cheesecake recipe](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2019\/01\/Best-Cheesecake-Recipe-2-1-of-1-7.jpg)\n\nThis cheesecake recipe has been a *long* time coming.\n\nFor 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](https:\/\/sugarspunrun.com\/no-bake-cookies\/), but getting a perfected classic version took lots of testing. Finally, here we are.\n\nOh, 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.\n\n*O**ther tested\/perfected classics to try: my [Pound Cake](https:\/\/sugarspunrun.com\/best-pound-cake-recipe\/), [Chocolate Cake](https:\/\/sugarspunrun.com\/chocolate-cake\/), and [Carrot Cake](https:\/\/sugarspunrun.com\/best-carrot-cake-recipe\/), (to name just a handful).*\n\n![Creamy cheesecake with a bite out of it](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2019\/01\/Best-Cheesecake-Recipe-2-1-of-1-2.jpg)\n\n## Must-Know Tips for Baking the Perfect Cheesecake (Without a Water Bath!)\n### **Use room temperature ingredients**\nIt’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.\n\n### **Take it easy on the eggs**\nOver-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.\n\n![How to make cheesecake: pouring creamy cheesecake batter into graham cracker crust](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2019\/01\/Best-Cheesecake-Recipe-10-of-11.jpg)\n\n### **Don’t open the oven\\!**\nI 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.\n\nOpening 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.\n\n### **Free your crust\\!**\nOnce 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.\n\nAs 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.\n\n### **Cool at room temperature before moving to the fridge**\nI 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.\n\nThis 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.\n\n![Cheesecake baked without water bath (no cracks)](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2019\/01\/Best-Cheesecake-Recipe-2-1-of-1-9.jpg)\n\n## How to Store Cheesecake\nCheesecake 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.\n\nCheesecake shouldn’t be left out at room temperature for more than 4 hours (or less if it’s particularly hot\/humid!).\n\n## Can I Freeze Cheesecake?\nYes, 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.\n\nTo thaw, transfer to the fridge and let it thaw there overnight.\n\nHere’s a great source for more information on [freezing cheesecake](https:\/\/www.nigella.com\/ask\/freezing-cheesecake), including suggestions if you’d like to freeze by the slice.\n\n![Slice of creamy cheesecake on white plate](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2019\/01\/Best-Cheesecake-Recipe-2-1-of-1-5.jpg)\n\n### Other Cheesecake Variations You Might Like:\n- [Oreo Cheesecake](https:\/\/sugarspunrun.com\/oreo-cheesecake\/)\n- [Pumpkin Cheesecake](https:\/\/sugarspunrun.com\/pumpkin-cheesecake\/)\n- [Chocolate Cheesecake](https:\/\/sugarspunrun.com\/chocolate-cheesecake\/)\n- *Or try something different and serve this cheesecake on an [Oreo Crust](https:\/\/sugarspunrun.com\/oreo-crust-recipe\/)\\!*\n\nEnjoy\\!\n\n![YouTube video](https:\/\/i.ytimg.com\/vi\/O1fTQ_5dBw0\/hqdefault.jpg)\n\n#### Graham Cracker Crust\\&sup1;\n- ▢\n  1 \\&frac12; cups    graham cracker crumbs, (170g)\n- ▢\n  2 Tablespoons   sugar\n- ▢\n  1 Tablespoon   brown sugar, (can substitute white)\n- ▢\n  7 Tablespoons   butter, melted\n\n#### Cheesecake\n- ▢\n  32 oz   cream cheese\\&sup2;, softened to room temperature (910g)\n- ▢\n  1 cup   sugar, (200g)\n- ▢\n  ⅔ cups   sour cream, (160g)\n- ▢\n  1 \\&frac12; teaspoons   [vanilla extract](https:\/\/sugarspunrun.com\/make-your-own-vanilla-extract\/)\n- ▢\n  ⅛ teaspoon   salt\n- ▢\n  4   large eggs, room temperature, lightly beaten\n\n- Preheat oven to 325F (160C).\n- 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.\n  1 \\&frac12; cups  graham cracker crumbs, 2 Tablespoons  sugar, 1 Tablespoon  brown sugar, 7 Tablespoons  butter\n- Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Set aside.\n\n#### Cheesecake\n- 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).\n  32 oz  cream cheese\\&sup2;\n- Add sugar and stir again until creamy.\n  1 cup  sugar\n- 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.\n  ⅔ cups  sour cream, 1 \\&frac12; teaspoons  vanilla extract, ⅛ teaspoon  salt\n- 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.\n  4  large eggs\n- Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that’s been lined with foil.\n- 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.\n- 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.\n- 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\\!\n\n*I have not tested this recipe in a convection oven.*\n\n### 1\\) Graham cracker crust\nFor more details on making this crust or to use whole graham crackers, please see my [Graham Cracker Crust Recipe](https:\/\/sugarspunrun.com\/graham-cracker-crust-recipe\/).\n\n### 2\\) Cream cheese\nMake sure that you use the brick-style cream cheese, not the spreadable version that is available in tubs.\n\n### 3\\)Bake time\nExact 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.\n\n### 4\\) Cooling cheesecake\nI 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).\n\nServing: 1slice \\| Calories: 500kcal \\| Carbohydrates: 32g \\| Protein: 8g \\| Fat: 36g \\| Saturated Fat: 22g \\| Polyunsaturated Fat: 1g \\| Monounsaturated Fat: 3g \\| Cholesterol: 179mg \\| Sodium: 450mg \\| Potassium: 45mg \\| Fiber: 1g \\| Sugar: 24g \\| Vitamin A: 1200IU \\| Calcium: 80mg \\| Iron: 0\\.9mg\n\nNutrition information is automatically calculated, so should only be used as an approximation.\n\nLike this? [Leave a comment](https:\/\/sugarspunrun.com\/best-cheesecake-recipe\/#respond) below\\!\n\n![Cover photo of my gourmet cookie ebook.](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2026\/03\/Gourmet-ebook-cover.jpg)\n\nNow Available\\!\n\nGet my most popular bakery-style cookie recipes in one beautiful ebook. Foolproof recipes and bakery-worthy cookies you can make at home.\n\nYou May Also Like:","meta_canonical":null}

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Boilerpipe Text	This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy . 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! 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. O ther 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! 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 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! I have not tested this recipe in a convection oven. 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). Serving: 1 slice \| Calories: 500 kcal \| Carbohydrates: 32 g \| Protein: 8 g \| Fat: 36 g \| Saturated Fat: 22 g \| Polyunsaturated Fat: 1 g \| Monounsaturated Fat: 3 g \| Cholesterol: 179 mg \| Sodium: 450 mg \| Potassium: 45 mg \| Fiber: 1 g \| Sugar: 24 g \| Vitamin A: 1200 IU \| Calcium: 80 mg \| Iron: 0.9 mg Nutrition information is automatically calculated, so should only be used as an approximation. Like this? Leave a comment below! Now Available! Get my most popular bakery-style cookie recipes in one beautiful ebook. Foolproof recipes and bakery-worthy cookies you can make at home. You May Also Like:
Markdown	[Skip to content](https://sugarspunrun.com/best-cheesecake-recipe/#main-content) ![](https://sugarspunrun.com/wp-content/uploads/2026/01/ssr-tophat-150x150.png)[Sign up for free daily recipes\!](https://sugarspunrun.com/subscribe/) - [Home](https://sugarspunrun.com/) - [Recipes](https://sugarspunrun.com/recipe-index/) - [Desserts](https://sugarspunrun.com/category/desserts/) - [Cookies](https://sugarspunrun.com/category/desserts/cookies/) - [Candy](https://sugarspunrun.com/category/desserts/candy/) - [Bars & Brownies](https://sugarspunrun.com/category/desserts/bars-brownies/) - [Cake](https://sugarspunrun.com/category/desserts/cake/) - [Pies](https://sugarspunrun.com/category/desserts/pies/) - [Breads (Yeast & Quick Breads)](https://sugarspunrun.com/category/breads/) - [Savory](https://sugarspunrun.com/category/savory/) - [Breakfast](https://sugarspunrun.com/category/breakfast-2/) - [Muffins](https://sugarspunrun.com/category/breakfast-2/muffins/) - [Scones](https://sugarspunrun.com/category/breakfast-2/scones/) - [Seasonal](https://sugarspunrun.com/category/seasonal/) - [Cozy Winter/Holiday Treats](https://sugarspunrun.com/category/seasonal/cozy-winterholiday-treats/) - [Easter/Spring](https://sugarspunrun.com/category/seasonal/easter-spring/) - [Fall Recipes](https://sugarspunrun.com/category/seasonal/fall-recipes/) - [Summer Recipes](https://sugarspunrun.com/category/seasonal/summer-recipes-seasonal/) - [Recipe Index](https://sugarspunrun.com/recipe-index/) - [About Me](https://sugarspunrun.com/about-me/) - [Contact](https://sugarspunrun.com/contact/) - [Subscribe](https://sugarspunrun.com/subscribe/) - [Shop](https://sugarspunrun.com/shop/) [Home](https://sugarspunrun.com/) › [Recipe Index](https://sugarspunrun.com/recipe-index/) › [Desserts](https://sugarspunrun.com/category/desserts/) › [Cheesecake](https://sugarspunrun.com/category/desserts/cheesecake/) 4\.96 from 3471 votes # The Best Cheesecake Recipe [![The author Sam Merritt in a blue shirt holding a Fudge Round with blue mixer in background.](https://sugarspunrun.com/wp-content/uploads/2026/01/Circle-profile-picture-1-of-1.jpg)](https://sugarspunrun.com/about-me/) By [Sam Merritt](https://sugarspunrun.com/about-me/)Published Jan 30, 2019 [Jump to Recipe ▼](https://sugarspunrun.com/best-cheesecake-recipe/#wprm-recipe-container-15637) 7,587 Comments Servings: 12 slices 7 hrs 35 mins This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my [disclosure policy](https://sugarspunrun.com/contact/privacy-policy/). ![Homemade Cheesecake](https://sugarspunrun.com/wp-content/uploads/2019/01/Best-Cheesecake-Recipe-2-1-of-1-6.jpg.jpg) 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.](https://sugarspunrun.com/graham-cracker-crust-recipe/) 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\! ![Slice of the best cheesecake recipe](https://sugarspunrun.com/wp-content/uploads/2019/01/Best-Cheesecake-Recipe-2-1-of-1-7.jpg) ## 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](https://sugarspunrun.com/no-bake-cookies/), 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](https://sugarspunrun.com/best-pound-cake-recipe/), [Chocolate Cake](https://sugarspunrun.com/chocolate-cake/), and [Carrot Cake](https://sugarspunrun.com/best-carrot-cake-recipe/), (to name just a handful). ![Creamy cheesecake with a bite out of it](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='665'%20height='998'%20viewBox='0%200%20665%20998'%3E%3C/svg%3E) ## 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. ![How to make cheesecake: pouring creamy cheesecake batter into graham cracker crust](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='665'%20height='998'%20viewBox='0%200%20665%20998'%3E%3C/svg%3E) ### 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. ![Cheesecake baked without water bath (no cracks)](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='665'%20height='981'%20viewBox='0%200%20665%20981'%3E%3C/svg%3E) ## 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](https://www.nigella.com/ask/freezing-cheesecake), including suggestions if you’d like to freeze by the slice. ![Slice of creamy cheesecake on white plate](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='665'%20height='443'%20viewBox='0%200%20665%20443'%3E%3C/svg%3E) ### Other Cheesecake Variations You Might Like: - [Oreo Cheesecake](https://sugarspunrun.com/oreo-cheesecake/) - [Pumpkin Cheesecake](https://sugarspunrun.com/pumpkin-cheesecake/) - [Chocolate Cheesecake](https://sugarspunrun.com/chocolate-cheesecake/) - Or try something different and serve this cheesecake on an [Oreo Crust](https://sugarspunrun.com/oreo-crust-recipe/)\! Enjoy\! ![Slice of cheesecake](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='665'%20height='665'%20viewBox='0%200%20665%20665'%3E%3C/svg%3E) 4\.96 from 3471 votes ## The BEST Cheesecake Recipe How to make the creamiest, BEST Cheesecake Recipe! Oh, and there's no water bath required\! Be sure to check out my step-by-step video below the recipe\! Prep: 20 minutes mins Cook: 1 hour hr 15 minutes mins Cooling Time: 6 hours hrs Total: 7 hours hrs 35 minutes mins Servings: 12 slices [Save Recipe](https://sugarspunrun.com/best-cheesecake-recipe/)[Saved Recipe](https://sugarspunrun.com/best-cheesecake-recipe/) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fsugarspunrun.com%2Fbest-cheesecake-recipe%2F&media=https%3A%2F%2Fsugarspunrun.com%2Fwp-content%2Fuploads%2F2019%2F01%2FBest-Cheesecake-Recipe-2-1-of-1-6.jpg.jpg&description=&is_video=false) [Comment](https://sugarspunrun.com/best-cheesecake-recipe/#comment) [Print Recipe](https://sugarspunrun.com/wprm_print/the-best-cheesecake-recipe) ![YouTube video](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='480'%20height='360'%20viewBox='0%200%20480%20360'%3E%3C/svg%3E) ### Equipment - [9" Springform pan](https://amzn.to/3QgkVzp) - [Mixing bowls](https://amzn.to/2C47vQx) ### Ingredients #### Graham Cracker Crust\¹ - ▢ 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 cheese\², softened to room temperature (910g) - ▢ 1 cup sugar, (200g) - ▢ ⅔ cups sour cream, (160g) - ▢ 1 \½ teaspoons [vanilla extract](https://sugarspunrun.com/make-your-own-vanilla-extract/) - ▢ ⅛ teaspoon salt - ▢ 4 large eggs, room temperature, lightly beaten ### 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 cheese\² - 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 I have not tested this recipe in a convection oven. ### 1\) Graham cracker crust For more details on making this crust or to use whole graham crackers, please see my [Graham Cracker Crust Recipe](https://sugarspunrun.com/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 Serving: 1slice \\| Calories: 500kcal \\| Carbohydrates: 32g \\| Protein: 8g \\| Fat: 36g \\| Saturated Fat: 22g \\| Polyunsaturated Fat: 1g \\| Monounsaturated Fat: 3g \\| Cholesterol: 179mg \\| Sodium: 450mg \\| Potassium: 45mg \\| Fiber: 1g \\| Sugar: 24g \\| Vitamin A: 1200IU \\| Calcium: 80mg \\| Iron: 0\.9mg Nutrition information is automatically calculated, so should only be used as an approximation. Like this? [Leave a comment](https://sugarspunrun.com/best-cheesecake-recipe/#respond) below\! ![Cover photo of my gourmet cookie ebook.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1200'%20height='1553'%20viewBox='0%200%201200%201553'%3E%3C/svg%3E) Now Available\! Get my most popular bakery-style cookie recipes in one beautiful ebook. Foolproof recipes and bakery-worthy cookies you can make at home. [Get the ebook](https://shop.sugarspunrun.com/products/gourmet-cookies-ebook) ## You May Also Like: [![Slice of no-bake cheesecake with a whipped cream topping on a plate.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='600'%20height='800'%20viewBox='0%200%20600%20800'%3E%3C/svg%3E)](https://sugarspunrun.com/no-bake-cheesecake/) ### [No Bake Cheesecake Recipe](https://sugarspunrun.com/no-bake-cheesecake/) [![slice of oreo cheesecake topped with chocolate ganache and whipped cream](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='600'%20height='800'%20viewBox='0%200%20600%20800'%3E%3C/svg%3E)](https://sugarspunrun.com/oreo-cheesecake/) ### [Oreo Cheesecake](https://sugarspunrun.com/oreo-cheesecake/) [![Slice of pumpkin cheesecake topped with cinnamon whipped cream on a white plate.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='600'%20height='800'%20viewBox='0%200%20600%20800'%3E%3C/svg%3E)](https://sugarspunrun.com/pumpkin-cheesecake/) ### [Pumpkin Cheesecake](https://sugarspunrun.com/pumpkin-cheesecake/) [![mini cheesecakes topped with whipped cream and a fresh strawberry](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='600'%20height='800'%20viewBox='0%200%20600%20800'%3E%3C/svg%3E)](https://sugarspunrun.com/mini-cheesecakes/) ### [Mini Cheesecakes](https://sugarspunrun.com/mini-cheesecakes/) 4\.96 from 3471 votes ([1,789 ratings without comment](https://sugarspunrun.com/best-cheesecake-recipe/)) ## Leave a comment [Cancel reply](https://sugarspunrun.com/best-cheesecake-recipe/?cb=8805367#respond) ## 7,587 Comments 1. Amanda says: April 13, 2026 at 1:13 am ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) Love this recipe! It’s so easy and delicious. The first time I made it, it came out almost perfect minus the crust sticking to the pan. Made it again and the same thing happened! I’m not sure why but either way it’s still so good\! [Reply](https://sugarspunrun.com/best-cheesecake-recipe/#comment-401092) 2. Daniel says: April 12, 2026 at 10:21 pm ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) There are SO many good reviews of this cheesecake. But I had to add one more. I doubled the recipe and made two cheesecakes for a family function. People could not get enough! This recipe is a winner. [Reply](https://sugarspunrun.com/best-cheesecake-recipe/#comment-401085) 3. Avalei says: April 12, 2026 at 10:42 am ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) AMAZING I heard how difficult cheesecake can be and I was kinda nervous. But I made this two separate times and They were both incredible 10/10 recommend [Reply](https://sugarspunrun.com/best-cheesecake-recipe/#comment-401007) 4. Rayne says: April 11, 2026 at 11:14 am ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) I’ve used this recipe for a couple years now and it’s our family’s favorite! Thank you! 💛 [Reply](https://sugarspunrun.com/best-cheesecake-recipe/#comment-400933) 5. Peter Harvey says: April 10, 2026 at 12:15 pm What can I substitute the sugar for as a sweeter? [Reply](https://sugarspunrun.com/best-cheesecake-recipe/#comment-400841) 1. Sam Merritt says: April 10, 2026 at 9:04 pm Hi Peter! Unfortunately I do not have much experience using a sugar substitute. Others have reported successfully using Stevia, allulose, and swerve. I just haven’t done it myself to say for sure how to do it. If you do try it I would love to know how it goes. 🙂 [Reply](https://sugarspunrun.com/best-cheesecake-recipe/#comment-400887) ### Comment navigation [Older Comments](https://sugarspunrun.com/best-cheesecake-recipe/comment-page-220/#comments) ![The author Sam Merritt in a blue shirt holding a Fudge Round with blue mixer in background.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1200'%20height='1200'%20viewBox='0%200%201200%201200'%3E%3C/svg%3E) Hi, I'm Sam\! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). 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Readable Markdown	This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my [disclosure policy](https://sugarspunrun.com/contact/privacy-policy/). 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.](https://sugarspunrun.com/graham-cracker-crust-recipe/) 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\! ![Slice of the best cheesecake recipe](https://sugarspunrun.com/wp-content/uploads/2019/01/Best-Cheesecake-Recipe-2-1-of-1-7.jpg) 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](https://sugarspunrun.com/no-bake-cookies/), 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](https://sugarspunrun.com/best-pound-cake-recipe/), [Chocolate Cake](https://sugarspunrun.com/chocolate-cake/), and [Carrot Cake](https://sugarspunrun.com/best-carrot-cake-recipe/), (to name just a handful). ![Creamy cheesecake with a bite out of it](https://sugarspunrun.com/wp-content/uploads/2019/01/Best-Cheesecake-Recipe-2-1-of-1-2.jpg) ## 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. ![How to make cheesecake: pouring creamy cheesecake batter into graham cracker crust](https://sugarspunrun.com/wp-content/uploads/2019/01/Best-Cheesecake-Recipe-10-of-11.jpg) ### 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. ![Cheesecake baked without water bath (no cracks)](https://sugarspunrun.com/wp-content/uploads/2019/01/Best-Cheesecake-Recipe-2-1-of-1-9.jpg) ## 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](https://www.nigella.com/ask/freezing-cheesecake), including suggestions if you’d like to freeze by the slice. ![Slice of creamy cheesecake on white plate](https://sugarspunrun.com/wp-content/uploads/2019/01/Best-Cheesecake-Recipe-2-1-of-1-5.jpg) ### Other Cheesecake Variations You Might Like: - [Oreo Cheesecake](https://sugarspunrun.com/oreo-cheesecake/) - [Pumpkin Cheesecake](https://sugarspunrun.com/pumpkin-cheesecake/) - [Chocolate Cheesecake](https://sugarspunrun.com/chocolate-cheesecake/) - Or try something different and serve this cheesecake on an [Oreo Crust](https://sugarspunrun.com/oreo-crust-recipe/)\! Enjoy\! ![YouTube video](https://i.ytimg.com/vi/O1fTQ_5dBw0/hqdefault.jpg) #### Graham Cracker Crust\¹ - ▢ 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 cheese\², softened to room temperature (910g) - ▢ 1 cup sugar, (200g) - ▢ ⅔ cups sour cream, (160g) - ▢ 1 \½ teaspoons [vanilla extract](https://sugarspunrun.com/make-your-own-vanilla-extract/) - ▢ ⅛ teaspoon salt - ▢ 4 large eggs, room temperature, lightly beaten - 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 cheese\² - 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\! I have not tested this recipe in a convection oven. ### 1\) Graham cracker crust For more details on making this crust or to use whole graham crackers, please see my [Graham Cracker Crust Recipe](https://sugarspunrun.com/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). Serving: 1slice \\| Calories: 500kcal \\| Carbohydrates: 32g \\| Protein: 8g \\| Fat: 36g \\| Saturated Fat: 22g \\| Polyunsaturated Fat: 1g \\| Monounsaturated Fat: 3g \\| Cholesterol: 179mg \\| Sodium: 450mg \\| Potassium: 45mg \\| Fiber: 1g \\| Sugar: 24g \\| Vitamin A: 1200IU \\| Calcium: 80mg \\| Iron: 0\.9mg Nutrition information is automatically calculated, so should only be used as an approximation. Like this? [Leave a comment](https://sugarspunrun.com/best-cheesecake-recipe/#respond) below\! ![Cover photo of my gourmet cookie ebook.](https://sugarspunrun.com/wp-content/uploads/2026/03/Gourmet-ebook-cover.jpg) Now Available\! Get my most popular bakery-style cookie recipes in one beautiful ebook. Foolproof recipes and bakery-worthy cookies you can make at home. You May Also Like:
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