Simple Cheesecake Recipe without Springform Pan

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There’s something so rich and decadent about traditional cheesecake, but what do you do when you find yourself wanting to bake a creamy cheesecake and you don’t have a springform pan? Today, I’m sharing a simple cheesecake recipe without a springform pan that you can use the next time you want to indulge, but you don’t have the typical pan to bake it in.

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salted caramel sauce dripping from a wooden honey dipper onto cheesecake

I remember the first time I really sunk my teeth into a delicious piece of cheesecake. We were at the Cheesecake Factory and I had ordered a cookie covered piece of cheesecake.

The cheesecake was rich and creamy, the way proper cheesecake should be and I fell in love with the dessert.

This past year I made this exact dessert for Easter dinner and the kids went wild over it. They continue to request it and I even tossed some in the freezer so I have it on hand.

This is one of those desserts that makes any meal feel special. It is a treat that is usually reserved for occasions that call for a little “extra,” if you know what I mean. The recipe I’m sharing today uses simple ingredients, yet it produces the perfect cheesecake every time.

cheesecake cut into squares on a white platter

Types of Cheesecakes

There are two main types of cheesecakes and, although they are both delightful, they are different.

1. New York Style Cheesecake

This cheesecake is usually richer, denser, and has a full-bodied sweetness. New York style cheesecake is the most popular of the cheesecake styles.

2. Classic, Traditional Cheesecake

The classic cheesecake has a creamier consistency and is a bit lighter when compared to the New York style of cheesecake.

3. No-Bake Cheesecake

This is an extra-creamy cheesecake that can be made without being baked and doesn’t use eggs. This style of cheesecake is perfect when creating mini cheesecake for parties. You get the taste of homemade cheesecake without the worry of cheesecake cracks or a cheesecake water bath.

cut cheesecake on a white platter with salted caramel sauce dripping off of the sides

How to make Cheesecake without a Springform in 4 easy steps

Bring the cheesecake filling ingredients to room temperature and mix together on low speed until you get a creamy texture.
Combine the crust ingredients and press into a 9×13 baking dish.
Add the cheesecake batter to the crust.
Bake at 350°F until done- about 1 hour.

Ingredients for Simple Cheesecake

Cream Cheese- Make sure you get full fat cream cheese and allow it to come to room temperature. You will need 3 packages of cream cheese for this classic cheesecake recipe.
Sugar- Granulated sugar brings an understated sweetness to this dessert.
Sour Cream- Sour cream adds moisture and softness to the cheesecake.
Vanilla- Pure vanilla extract is the only vanilla you should use in baking. This enhances all of the other ingredients in the baked good.
Eggs- Eggs help create the rise in baked goods and it also helps bind things together.

six pieces of cheesecake with spring flowers in the background

How to make Graham Cracker crust

Pulse these in a food processor until you get fine graham cracker crumbs
Add the melted butter and vanilla to the cracker mixture and pulse until combined.
Press into a 9×13 baking dish and fill with cheesecake filling.

Ingredients for Graham Cracker crust

Graham Crackers- Pulse these in a food processor until fine
Pecans- Not all graham cracker crusts call for nuts, but this adds a depth of flavor to the crust
Butter- The butter creates the moisture you need to hold the crust together
Vanilla- This brings out the sweetness of the crackers and the saltiness of the nuts

a bite of cheesecake without a springform pan on a fork about to be eaten

Toppings for Cheesecake

Fruits- Slice up strawberries or top the cheesecake with blueberries, raspberries, or blackberries
Caramel- Drizzle homemake caramel sauce over the top of each slice (included in the recipe card below)
Crushed cookies- Crush your favorite cookies and sprinkle over the top of the cheesecake. Some of the most popular are oreos, chocolate chip, or shortbread.
Fudge- Warm up some fudge and pour on the cheesecake.
Strawberry sauce- Create a delicious strawberry sauce to layer over this easy cheesecake recipe

Tips and Tricks for making Cheesecake

Water Bath-

A water bath isn’t 100% necessary, but it keeps the cake moist while it bakes and increases the probability that your cake will bake up tall and smooth. This helps to prevent cracking and sinking once the cake is removed from the oven.

Room Temperature Ingredients-

This is an important step when making cheesecake- bring your ingredients to room temperature. This small detail helps things to blend up smooth and to prevent lumps.

Cool in Oven-

A pro tip is to allow your cheesecake to cool slowly. Once the cheesecake is cooked, turn off the oven and open the oven door so it can cool slowly. After an hour, bring it to the counter to cool the rest of the way. This slow cooling helps to prevent cracks.

Don’t Overmix-

Mix your batter gently, scraping the sides of the bowl. Mixing too vigorously can cause too much air in the batter.

Why make a cheesecake waterbath?

There are two reasons to use a waterbath when making a cheesecake. One reason is that the hot water creates steam and that helps the cheesecake to rise properly. A waterbath also keeps the cake moist which helps prevent it from sinking and cracking.

It is a simple step that is worth doing when making a cheesecake.

If you are baking a cheesecake without a springform pan, simply place an oven safe dish with water on the rack beneath the cake while baking.

If you are using a springform pan, wrap the springform with layers of aluminum foil up the sides of the pan (to prevent water from leaking into the cake through the springform) to create a barrier between the pan and water.

Place the springform in a baking dish that has water in the bottom of the pan. Place both dishes into the oven and bake.

salted caramel sauce dripping onto cheesecake made without a springform pan

How to Store Cheesecake

In the Refrigerator:

After your cheesecake cools, store it in the refrigerator for up to 3-5 days. Cover it with plastic wrap and store it in the back of the refrigerator for best results.

In the Freezer:

To store the cheesecake in the freezer, allow it to cool completely. Wrap the cooled cheesecake in plastic wrap and then in aluminum foil. Place the cake in the freezer for up to 3 months. To eat, thaw in the refrigerator overnight and enjoy the next day.

Frequently Asked Questions

How do you prevent cheesecake from cracking?

The two main ways to prevent cheesecake from cracking is by baking it with a waterbath under the cake dish and by cooling the cake slowly. To cool slowly, open the oven door once the cheesecake is done baking and allow it to cool in the oven (with the door open). Then, move the cake to the counter after an hour of slow cooling in the oven. Once the cake is completely cooled, move it to the refrigerator or freezer.

Can you make a cheesecake without a springform pan?

Yes, although cheesecake is typically made in a springform pan, you can make it in any dish. Be sure to adjust the cooking time when using different dishes. Shallow dishes will need less baking time and deeper dishes will need more baking time.

How do I prevent sinking in my cheesecake?

Make sure you fully bake your cheesecake before removing from the oven. If it isn’t baked through, the density of the batter will cause the center to crack and sink.

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cheesecake on a white stand with a bowl of salted caramel sauce on the table beside it

salted caramel cheesecake without a springform

Simple Cheesecake without Springform Pan

Liz Quick

Cheesecake is one of those desserts that elevates any meal and makes it feel extra special. Don't let not having a springform pan hold you back from baking this simple, yet extravagant dessert. This cheesecake uses simple ingredients and comes together easily.

4.34 from 3 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 1

Cooling Time 1

Total Time 2 10

Course Dessert

Cuisine American

Servings 12 people

Calories 100 kcal

Equipment

baking dish
food processor
mixer

Ingredients

Cheesecake

3 8 ounce blocks of cream cheese, full fat and room temperature
1 cup granulated sugar
1/2 cup sour cream
1 1/2 teaspoons vanilla
4 large eggs, room temperature

Graham Cracker Crust

2 sleeves graham crackers
1/2 cup pecans
8 tablespoons butter, melted
1 teaspoon vanilla

Salted Caramel Sauce

1 cup sugar
6 Tablespoons butter
1/2 cup heavy whipping cream
1 teaspoon salt

Instructions

Graham Cracker Crust

Pulse the graham crackers and pecans in a food processor until fine.
Add the melted butter and vanilla to the cracker mixture and pulse until combined.
Line a 9 x 13 baking dish with aluminum foil and spray the foil.
Press the crust mixture into the dish. Use the bottom of a measuring cup to press it down firmly.
Pour in batter and bake according to the batter instructions.

Cheesecake

Cream the cream cheese and sugar together in a stand mixer or with a hand mixer.
Add the vanilla and sour cream and mix, scraping the sides to ensure everything is combined.
Add one egg at a time and mix in between each addition.
Pour batter into the graham cracker crust.
Bake in a preheated 350°F oven for 1 hour, or until cooked through. Place an oven safe dish full of water on the rack beneath cheesecake to create a waterbath.
Turn oven off and crack open the oven door. Allow the cake to cool slowly for 1 hour.
While the cake cools, make the caramel sauce.

Salted Caramel Sauce

Cook the sugar in a saucepan until golden. Pay close attention so you don't burn it.
Add the butter and whisk quickly until the sugar and butter come together. They won't be smooth, but the butter should be melted.
Add the cream in a slow stream and whisk while combining. This is where the mixture should dissolve into one another.
Remove from heat and add the salt, continue to whisk.