Double Crust Cheesecake
If you’re in the mood for a dessert that’s guaranteed to impress, look no further than this Double Crust Cheesecake recipe. Imagine sinking your fork into a luscious layer of creamy cheesecake nestled between not one, but two buttery graham cracker crusts. It’s a dessert dream come true!
Perfect for Every Occasion
Whether you’re celebrating a special occasion or simply craving a decadent treat, this Double Crust Cheesecake is sure to delight. With its rich, creamy filling and irresistible graham cracker crusts, it’s the perfect dessert for any gathering or indulgent night in.
Prep and Cook Time
- Prep: 20 minutes
- Cook: 2 hours 15 minutes
- Total Time: 10 hours 35 minutes (includes chilling time of 8 hours)
- Servings: 12 slices
Ingredients
For the Crust:
- 3 cups graham cracker crumbs (about 27 cracker sheets, crushed fine)
- ⅓ cup brown sugar
- 10 tablespoons unsalted butter, melted
The Cheesecake:
- 24 ounces cream cheese (room temperature)
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- ⅔ cup heavy cream (room temperature)
- ¼ cup sour cream (room temperature)
- 1 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 2 large eggs (room temperature)
- 1 egg yolk (room temperature)
- 2 tablespoons cornstarch
- 1 tablespoon lime juice (from ½ lime, optional for a hint of citrus)
For the Topping:
- 2 cups graham cracker crumbs (about 18 cracker sheets, crushed fine)
- ¼ cup brown sugar
- 9 tablespoons unsalted butter, melted
Equipment Needed:
- Kitchen Scale (optional)
- 9-inch Springform Pan
- Stand Mixer
- Instant Read Thermometer (optional, but recommended!)
- Aluminum foil
Instructions step by step:
Preparing the Crust:
- Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and gently spray the sides with nonstick spray.
- In a medium-sized bowl, mix together the graham cracker crumbs and brown sugar. Add the melted butter and mix until the mixture resembles wet sand.
- Press the crust mixture into the bottom of the springform pan in an even layer. Bake the crust for 15 minutes, then remove from the oven and let it cool while you prepare the cheesecake batter. Increase the oven heat to 400°F (200°C).
Making the Cheesecake:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, granulated sugar, and brown sugar on high speed for 2 minutes until creamy and smooth.
- Add the heavy cream, sour cream, salt, and vanilla extract. Beat for 30-45 seconds until fully incorporated.
- Beat in the eggs and egg yolk until combined, then add the cornstarch and lime juice. Beat to incorporate.
Assembling and Baking:
- Pour the cheesecake batter into the prepared springform pan and smooth out the top.
- In a medium-sized bowl, whisk together the graham cracker crumbs and brown sugar for the topping. Add the melted butter and mix until the mixture resembles wet sand. Spoon the topping evenly over the cheesecake batter.
- Wrap the bottom and sides of the springform pan with aluminum foil to prevent water from seeping in. Place the pan in a larger baking pan or broiler pan and fill with enough warm water to come 1 inch up the sides of the springform pan.
- Bake the cheesecake in the preheated oven for 15 minutes. Reduce the heat to 250°F (120°C) and bake for 1 hour.
- Turn off the heat and leave the cheesecake in the oven with the door closed for 30 minutes. Crack the oven door and let the cheesecake set for another 30 minutes.
- Remove the cheesecake from the oven, unwrap the aluminum foil, and let it cool completely on a cooling rack. Once cooled, cover with aluminum foil and chill in the refrigerator for at least 8 hours, or overnight.
Notes and Tips
- Crust Variations: Try using different flavors of graham crackers, such as chocolate or cinnamon, for the crust.
- Topping Ideas: Experiment with various toppings like fresh berries or a drizzle of chocolate sauce.
- Storage: Leftover cheesecake can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.
FAQ
- Can I use regular granulated sugar instead of brown sugar in the cheesecake batter? Yes, you can substitute granulated sugar for brown sugar for a slightly different flavor.
- What can I use in place of sour cream? Plain or Greek yogurt can be used as a substitute for sour cream in the cheesecake batter.
- Can I omit the lime juice from the recipe? Lime juice adds a subtle citrus flavor, but it can be omitted if desired.
Pairing Suggestions
Enjoy a slice of Double Crust Cheesecake with a hot cup of coffee or a refreshing glass of iced tea. For a special occasion, pair it with a sweet dessert wine like Moscato or a rich port.
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Double Crust Cheesecake
Imagine sinking your fork into a luscious layer of creamy cheesecake nestled between not one, but two buttery graham cracker crusts. It’s a dessert dream come true!
Equipment
- Kitchen Scale (optional)
- 9-inch Springform Pan
- Stand Mixer
- Instant Read Thermometer (optional, but recommended!)
- Aluminum foil
Ingredients
For the Crust:
- 3 cups graham cracker crumbs about 27 cracker sheets, crushed fine
- ⅓ cup brown sugar
- 10 tablespoons unsalted butter melted
For the Cheesecake:
- 24 ounces cream cheese room temperature
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- ⅔ cup heavy cream room temperature
- ¼ cup sour cream room temperature
- 1 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 2 large eggs room temperature
- 1 egg yolk room temperature
- 2 tablespoons cornstarch
- 1 tablespoon lime juice from ½ lime, optional for a hint of citrus
For the Topping:
- 2 cups graham cracker crumbs about 18 cracker sheets, crushed fine
- ¼ cup brown sugar
- 9 tablespoons unsalted butter melted
Instructions
Preparing the Crust:
- Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and gently spray the sides with nonstick spray.
- In a medium-sized bowl, mix together the graham cracker crumbs and brown sugar. Add the melted butter and mix until the mixture resembles wet sand.
- Press the crust mixture into the bottom of the springform pan in an even layer. Bake the crust for 15 minutes, then remove from the oven and let it cool while you prepare the cheesecake batter. Increase the oven heat to 400°F (200°C).
Making the Cheesecake:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, granulated sugar, and brown sugar on high speed for 2 minutes until creamy and smooth.
- Add the heavy cream, sour cream, salt, and vanilla extract. Beat for 30-45 seconds until fully incorporated.
- Beat in the eggs and egg yolk until combined, then add the cornstarch and lime juice. Beat to incorporate.
Assembling and Baking:
- Pour the cheesecake batter into the prepared springform pan and smooth out the top.
- In a medium-sized bowl, whisk together the graham cracker crumbs and brown sugar for the topping. Add the melted butter and mix until the mixture resembles wet sand. Spoon the topping evenly over the cheesecake batter.
- Wrap the bottom and sides of the springform pan with aluminum foil to prevent water from seeping in. Place the pan in a larger baking pan or broiler pan and fill with enough warm water to come 1 inch up the sides of the springform pan.
- Bake the cheesecake in the preheated oven for 15 minutes. Reduce the heat to 250°F (120°C) and bake for 1 hour.
- Turn off the heat and leave the cheesecake in the oven with the door closed for 30 minutes. Crack the oven door and let the cheesecake set for another 30 minutes.
- Remove the cheesecake from the oven, unwrap the aluminum foil, and let it cool completely on a cooling rack. Once cooled, cover with aluminum foil and chill in the refrigerator for at least 8 hours, or overnight.
Notes
Crust Variations: Try using different flavors of graham crackers, such as chocolate or cinnamon, for the crust.
Topping Ideas: Experiment with various toppings like fresh berries or a drizzle of chocolate sauce.
Storage: Leftover cheesecake can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.