9 Inch Classic Cheesecake Recipe (No Water Bath)
Sometimes you can’t go wrong with classic desserts! This creamy and decadent 9 inch Classic Cheesecake recipe won’t crack even without a water bath. Paired with a buttery graham cracker crust, serve it with fruit on top.
Back when I worked in an office and brought dessert for coworkers, they’d often call me the Cheesecake Queen because it felt like that’s all I ever brought in.
And it’s no wonder – I have over 80(!) cheesecake recipes in various sizes, flavors, and styles! Want a German chocolate cheesecake? I have that. Want mini cheesecakes? Check. Want cheesecake cookies? I got those too.
However, my most popular request is none other than this Classic Cheesecake recipe!
It’s a 9 inch cheesecake recipe that’s luscious, creamy, and smooth baked inside a buttery graham cracker crust.
The best part? You don’t need a water bath! And it won’t crack (as long as you don’t overbake it, of course).
I’ve lost track as to how many times I’ve made this easy cheesecake recipe.
I’ve tried all kinds of recipes before that – ones with sour cream, heavy cream, tons of eggs, water bath, no water bath.
There’s one recipe in particular that was really, really decadent, but it also required 12 minutes of beating time and a water bath.
Homemade cheesecake really doesn’t need to be that complicated.
This no water bath cheesecake is so delicious, it doesn’t NEED any toppings. However, why not make it taste even better with strawberry jam or cherry pie filling on top?
Ingredients For Classic Cheesecake
Here’s what you need to make your plain cheesecake with graham cracker crust:
- Graham cracker crumbs: Graham cracker is the most traditional for the crust, but you can use any cookie crumb you want.
- Butter: Needed to bind the crust
- Salt: Just a pinch is needed
- Cream cheese: Use full-fat cream cheese because the low fat and fat free versions have more water in them and may be too watery after baking.
- Granulated sugar: Adds a bit of sweetness to balance out the tanginess of the cream cheese
- Eggs: Adds structure to the batter and helps the cheesecake rise
- Vanilla extract: Adds flavor to the batter
Make sure your ingredients are at room temperature and not cold to the touch!
If they are after sitting out for a bit, you can microwave cream cheese in 5-10 second increments (without the foil wrapper! Do not microwave the foil wrapper) and place eggs in a warm bowl of water.
If the cream cheese or eggs are too cold, the batter will seize up and become lumpy. And you don’t want a lumpy cheesecake.
Small Cheesecake Recipes
If you’re looking for a smaller cheesecake to serve, check out my 4 inch cheesecake, 6 inch cheesecake recipe, 7 inch cheesecake recipe, and loaf pan cheesecake. Same recipe, just adjusted for smaller pan sizes.
How To Make Classic Cheesecake
Now that you gathered your ingredients, here’s how to make homemade cheesecake:
- Mix together graham crumbs, butter, sugar, and salt then pat into the bottom and sides of your springform pan.
- Beat together cream cheese and sugar until smooth and creamy.
- Add egg and vanilla then transfer to your pan.
- Bake at 350F for 35-40 minutes or until internal temperature reaches 150F. There will still be a slight wiggle in the middle.
- Cool 1 hour then refrigerate at least 4 hours or overnight.
Refrigerate cheesecake in an airtight container for up to 1 week.
How To Garnish Cheesecake
Because plain cheesecake is pretty much a blank canvas for flavors, the possibilities are almost endless!
If you enjoy the fruit route, garnish with strawberry sauce, blueberry pie filling, strawberry pie filling, peach pie filling, or apple pie filling.
Want something a bit more sinful? Drizzle with hot fudge sauce or caramel sauce.
Don’t forget the whipped cream on top! Make traditional homemade whipped cream or use fun flavors such as chocolate whipped cream, peanut butter whipped cream, strawberry whipped cream, or cream cheese whipped cream.
More Cheesecake Recipes
If you enjoyed this classic cheesecake recipe, you’ll also like these other cheesecake recipes:
- Chocolate Cheesecake
- German Chocolate Cheesecake
- Peanut Butter Cheesecake
- Pecan Pie Cheesecake
- Strawberry Swirl Cheesecake
- Strawberry Shortcake Cheesecake
- Pumpkin Cheesecake
- Caramel Apple Cheesecake
- Carrot Cake Cheesecake
- Lemon Meringue Cheesecake
- Gingerbread Cheesecake
- Peppermint Cheesecake
- Red Velvet Oreo Cheesecake
- Oreo Cheesecake Cookies
- Instant Pot Cheesecake
Too hot to bake? Check out my No Bake Cheesecake Cups, No Bake Mini Cheesecakes, and No Bake Cheesecake Bars.
9 Inch Classic Cheesecake Recipe
Sometimes you can’t go wrong with classic desserts! This creamy and decadent 9 inch Classic Cheesecake recipe won’t crack even without a water bath. Paired with a buttery graham cracker crust, serve it with fruit on top.
Ingredients
- 2 + 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1/8 teaspoon table salt
- 24 ounces (three 8-ounce packages) full-fat cream cheese, softened and not cold to the touch (do not use fat free or whipped)
- 1 cup + 2 tablespoons granulated sugar
- 3 large eggs, room temperature and not cold to the touch
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 350F. Lightly grease a 9 inch springform pan.
- In a large bowl, mix together the graham cracker crumbs, melted butter, 2 tablespoons sugar, and salt. Pat into the bottom and roughly 2 inches up the side of the pan. Place on a cookie sheet and set aside.
- In a large mixing bowl on medium-high speed (using the paddle attachment if using a stand mixer), beat together the cream cheese and sugar until smooth, about 1-2 minutes.
- Scrape down the bowl then beat in the eggs, one at a time then beat in vanilla.
- Transfer the batter to the crust then bake 35-40 minutes or until the center is almost set and internal temperature reaches 150F degrees (it'll wiggle when shaken but top should be firm).
- Cool 1 hour in the pan at room temperature then cover and refrigerate for at least 4 hours or overnight.
Refrigerate leftover cheesecake for up to 1 week.
Notes
- Garnish with cherry pie filling and whipped cream on top.
- If you’re looking for a smaller cheesecake, check out 4 inch cheesecake, 6 inch cheesecake recipe, or 7 inch cheesecake recipe.
- For more flavors, check out Chocolate Cheesecake, Strawberry Swirl Cheesecake, and Lemon Meringue Cheesecake.
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I love cheesecake. This is classic for sure.
I normally don’t talk about ME, but please take note of the slight name change from Wild Goose Tea. New web design—whoopee and I am adding new features along the way.
Yes I noticed the name! Thanks for the heads up :)
One of my favorite desserts is a slice of cheesecake and a cup of coffee. Yum!
Sure can’t beat that ;D
Delicious classic cheesecake! Looks perfect!
Thanks!
All my life I’ve loved the plain, NY style cheesecake with strawberries on top and it’s my birthday cake request every year! Pinned.
Best birthday cake ever ;)
I haven’t made cheesecake in such a long time! This cheesecake looks so rich and creamy–everything a cheesecake needs to be :)
I made this and it is the first time I successfully made cheesecake. Not only successfully, but complimented by a pastry chef and more importantly my husband loved it. It was the perfect treat to celebrate his last day in the Navy. Highly recommend.
Oh wonderful! So happy you enjoyed the recipe.
I’m 13 and starting to bake a lot of things. Wanted to make cheesecake so I tried this one and it was perfect! My entire family loved it. I’m going to try the other variations now. Thank you!
Oh wonderful! Happy to hear you were successful with the cheesecake.
I have made your 6 inch cheesecake before (was amazing) and i was wondering if you think the 9 inch would be fine to cook along side the 6 inch? I know the 6 inch needs a water bath but the 9 inch does not, i was planning on making either 2 9s, 2 6’s or a 9 and a 6 but dont know if its alright to cook 2 different cheesecakes together- do you have any insite on the matter?
They’re baked at different temperatures (325F and 350F) and different time ranges (40 minutes vs 75 minutes), so it’s going to be a challenge to bake them together. You could maybe do both at 325F then bake the 9 inch until it reaches 150F in the middle, but this is not something I’ve tested before. However, I’m concerned they won’t be done at the same time, so opening the oven door could cause cracking for the one not done yet. Personally I would stick with two of the same size or bake them separately. If you do go this route, please report back!
I don’t think you have mentioned whether or not you grease prior to patting the crust into the pan. Can you please advise?
If it doesn’t mention greasing it, you don’t grease it. I promise I do mention greasing in my recipes when required.
I have a 9” cheesecake recipe, but I want to use 5” springform pans. How many 4” cakes can I make
I think you’re better off checking out my 4 inch cheesecake recipe: https://www.chocolatemoosey.com/4-inch-cheesecake-recipe/
I love your 6-inch cheesecake recipe. I’m making cheesecake for a party and wanted to make a bigger one for everybody! I was curious why there’s so many differences in this recipe compared to the 6-inch cheesecake. For example, I’m really talking mostly about the crust… the lack of sugar, the same amount of butter, but more crumbs. I know the baking temperatures and lack of a water bath are among the differences as well. Thank you in advance :) Looking forward to making it!
The lack of water bath is because a 9 inch cheesecake is not as thick as a 6 inch cheesecake. I tried the 6 inch cheesecake without a water bath and it’s impossible to get the middle cooked without overbaking the top. As far as the crust, it has evolved over the years. I originally didn’t put sugar in my crust (and I still stand behind that) but some people didn’t like that so I started adding it to my newer recipes. You can certainly add 3 tablespoons sugar here.
This sounds delicious. Just wondering if I can add some lemon juice to the recipe and how much. Any other adjustments I would need to make to keep it from being too thin?
You can add 1 tablespoon lemon juice.
I’ve been making cheesecake for 60+ years. I found a recipe in a magazine but did not have a springform pan it called for. I used a 13×9” cake pan and no water bath. It turned out fantastic! No cracking, and creamy. Since then I’ve made several different kinds and still don’t have a springform pan.
The 13×9 works great for cheesecake bars like you made! The springform pan allows you to serve the cheesecake into slices.
Looking forward to making this …. but first, a question!
Could it be done without a crumb crust? Either in a regular pie plate? Or in individual custard dishes?
I’m thinking no, that it would stick, butttt …. am looking for any suggestions!
THANKS!
You can but it may be a little harder to serve. You can make it similar to my cheesecake for two in ramekins but leave off the crumb crust: https://www.chocolatemoosey.com/chocolate-and-plain-cheesecake-for-two/
Can I use a 10 inch pan? I LOVED your 6 inch pan recipe and so I trust your recipes greatly, so i’m hoping 10 inch would work
You can with a few adjustments! First, you’ll need some more graham cracker crumbs for the crust (thinking 3 cups crumbs plus 8 tablespoons butter but that’s a guess). The cheesecake will be a bit thinner so I’d bake it 30 minutes then test it for doneness.