This is literally the Best Cheesecake Recipe ever. Seven simple ingredients. No water bath. No cracking ever. It is the only recipe you'll ever need for classic, jaw-dropping, super creamy cheesecake. Follow my directions and it is simply fail proof!
Recipe by Katie Cooksey on February 28, 2020
Prep time: PT570M
Cook time: PT75M
Total time: PT645M
Rating
4.78 stars (1113 reviews)
Keywords
Cheesecake, Cheesecake Recipe, classic cheesecake, NY Style
Ingredients
1 1/4 cups graham cracker crumbs
4 tablespoons granulated sugar
5 tablespoons melted butter
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
Categories
Dessert
Desserts
Cuisine
American
Steps
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 separate bowl and whisk until well beaten. With the mixer on low, slowly pour 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.
Nutitrion
Serving Size: 1 serving
Calories: 573 kcal
Carbohydrates: 40 g
Protein: 9 g
Fat: 43 g
Saturated Fat: 24 g
Cholesterol: 194 mg
Sodium: 469 mg
Sugar: 32 g
Reviews
Donna Andrews on 2025-09-18 (5 stars): This is really the best - perfect cheesecake every time. I am asked to make this regularly for work birthdays, occasions!
Anna on 2025-09-17 (5 stars): Boyfriend requested cheesecake for his birthday. This was my first attempt at a cheesecake and it was accidentally the best thing I have ever made in my life. I will return to this recipe for special events because I know my loved ones will be requesting this "perfect New York cheesecake"!
Tami on 2025-09-14 (5 stars): absolutely the best!! made several times, simple, no cracks and better then a slice of NYC cheesecake and everyone loves ❤️❤️❤️
Connie on 2025-09-10 (5 stars): This method of cooking has been amazing! No more cracks!!! Can I make this without the crust for my gluten free friends? Would I just use butter on the pan?
Melanee on 2025-08-31 (4 stars): My sister and I have had great success making this recipe except with an electric range when we got big cracks down the middle. Any idea why or how to adjust the recipe?
Noelle on 2025-08-27 (5 stars): Thanks for this recipe. I have made cheesecakes several times and and followed instructions pretty close. This recipe is delicious and no cracks. Worked perfect. Thanks so much for sharing your secrets and no water bath and no more soggy bottoms. I do know my oven pretty well. I lowered the temp 5 degrees and cut the cooking time about 2-3 minutes on each temp. I feel like by over cooks really fast. Your cheesecake is so beautiful and white. I want mine to look like that. I feel like my turned a tad too brown for my liking. Any suggestions? I will maybe lower my temp 5 more degrees.
Cindy on 2025-08-22 (5 stars): This really is the BEST! My son has requested it for his birthday. Thank goodness for timers 🤣
Scott on 2025-08-11 (5 stars): been useing this recipe for a few years.love it.i dabble with toppings like chcalate ganzhe white chcalate hesthbar milky way carmeled praline nuts etc.but tonite the carmel cheese cake i made was the most incredible. the look the texture one I've created a master piece.lol thank you for the dessert.
Joe on 2025-08-04 (5 stars): Best cheesecake recipe ever. Have made this many times with absolute no cracking except for today. We just got a new oven so not sure if that had anything to do with it. I did not make any changes to the recipe. I will bake it again soon and see if it happens again. Then I need help. 🙃
Hannah Hudnall on 2025-07-25 (5 stars): This is the best cheesecake recipe I’ve ever used super easy and my entire family raves about how good it is, and she’s right I’ve made it dozens of times and it never cracks!
Hannah on 2025-07-24 (5 stars): I make the cake with the thicker crust. The process is long but it is so worth it. Peremfect cheesecake everytime. I drizzle a berry compote on top to serve. So pretty.
Beth on 2025-07-20 (5 stars): Wow - my family and I agree that this tops the list of best cheesecakes we’ve ever had! I used vanilla bean paste instead of vanilla extract, but otherwise I made it exactly according to the recipe. The texture and flavor are divine!
Shelly on 2025-07-20 (5 stars): This worked out perfectly! The only thing I did different was use sugar free speculoos cookies. It was perfection and I think the cookies gave it a more carmel-ly flavor. My husband said it was the most beautiful cheesecake I’ve ever made! No giant crack to cover up! I made a strawberry coulis, and macerated strawberries, beyond creamy and delicious!
Jeffrey Pollard on 2025-07-19 (5 stars): I love the easy to follow instructions,and the cake is very moist and delicious.
Allison on 2025-07-10 (5 stars): love this recipe! could I add melted white chocolate? if so, how much
Stephanie on 2025-07-08 (5 stars): This is the BEST cheesecake recipe out there! I got tired of going through the hassle of a water bath to still end up with small cracks in my cake. Love how easy this recipe is and it comes out perfect every time! I’ve also used these baking instructions with other recipes.
