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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.
5 from 2 votes
Prep Time 10 mins
Cook Time 1 hr
Cooling Time 1 hr
Total Time 2 hrs 10 mins
Course Dessert
Cuisine American
Servings 12 people
Calories 100 kcal


  • baking dish
  • food processor
  • mixer



  • 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


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.


  • 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.


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 edges of the bowl. Mixing too vigorously can cause too much air in the batter.
Keyword cheesecake without springform pan, simple cheesecake recipe