Double Crust Cheesecake

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A delectable slice of Double Crust Cheesecake, showcasing a creamy cheesecake layer sandwiched between two golden, buttery graham cracker crusts.

Baking and Pastries, Desserts, Recipes

Double Crust Cheesecake is a simple yet amazing dessert that’s made with a creamy cheesecake filling that sits between two layers of a buttery graham cracker crust.

If you like trying tasty desserts, you’ll also enjoy Oreo Cheesecake Tacos. It’s a fun mix of Oreo cookies and cheesecake, all in a taco shape. It’s easy to make and fun to eat!

Ingredients List:

For the Crust:

  • Crushed Graham Crackers: 3 cups (about 27 cracker sheets)
  • Brown Sugar: ⅓ cup
  • Unsalted Butter (Melted): 10 tablespoons

For the Cheesecake Layer:

  • Cream Cheese (Room Temperature): 24 ounces (3 bricks)
  • Granulated Sugar: ⅓ cup
  • Brown Sugar: ⅓ cup
  • Heavy Cream (Room Temperature): ⅔ cup
  • Sour Cream (Room Temperature): ¼ cup
  • Kosher Salt: 1 teaspoon
  • Pure Vanilla Extract: 1 teaspoon
  • Large Eggs (Room Temperature): 2
  • Egg Yolk (Room Temperature): 1
  • Cornstarch: 2 tablespoons
  • Lime Juice: 1 tablespoon

Topping:

  • Crushed Graham Crackers: 2 cups (about 18 cracker sheets)
  • Brown Sugar: ¼ cup
  • Unsalted Butter (Melted): 9 tablespoons

Another sweet treat to try is Banana Pudding Cheesecake Squares. It’s like banana pudding and cheesecake all in one. It’s really good and perfect for sharing.

How to Make Double Crust Cheesecake:

1. Prepare the Crust:

  1. Preheat the oven to 350°F.
  2. Line the bottom of a 9-inch springform pan with parchment paper and spray the sides with nonstick spray.
  3. In a medium-sized bowl, combine 3 cups of crushed graham crackers and ⅓ cup brown sugar.
  4. Add 10 tablespoons of melted unsalted butter and mix until the texture resembles wet sand.
  5. Press the crust mixture evenly into the bottom of the pan.
  6. Bake for 15 minutes and then let it cool on a cooling rack.

2. Prepare the Cheesecake Layer:

  1. Increase the oven temperature to 400°F.
  2. In a stand mixer, beat 24 ounces of room temperature cream cheese, ⅓ cup granulated sugar, and ⅓ cup brown sugar on high speed for 2 minutes.
  3. Add ⅔ cup of room temperature heavy cream, ¼ cup room temperature sour cream, 1 teaspoon kosher salt, and 1 teaspoon pure vanilla extract, and beat until fully incorporated.
  4. Mix in 2 large eggs and 1 egg yolk, followed by 2 tablespoons cornstarch and 1 tablespoon lime juice.
  5. Pour the batter over the cooled crust in the springform pan and smooth the top.

3. Prepare the Topping:

  1. In a medium-sized bowl, whisk together 2 cups crushed graham crackers and ¼ cup brown sugar.
  2. Add 9 tablespoons melted unsalted butter and mix until it resembles wet sand.
  3. Spoon this topping evenly over the cheesecake batter.

4. Baking the Cheesecake:

  1. Wrap the springform pan with aluminum foil and place it into a large baking pan filled with warm water (1 inch up the sides of the springform pan).
  2. Bake at 400°F for 15 minutes, then reduce the heat to 250°F and bake for 1 hour.
  3. Turn off the heat and let the cheesecake rest in the oven with the door closed for 30 minutes.
  4. Crack the oven door and let the cheesecake set for an additional 30 minutes.
  5. Remove the cheesecake from the oven, unwrap the foil, and let it cool completely on a cooling rack.
  6. Cover the cheesecake with aluminum foil and chill in the refrigerator for at least 8 hours or overnight.

5. Serving the Cheesecake:

  1. Once chilled, run a butter knife around the inside edge of the springform pan to release the cheesecake.
  2. Remove the sides of the springform pan.
  3. Slice the cheesecake and serve.

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