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Double Crust Cheesecake

Double Crust Cheesecake

This Double Crust Cheesecake is a true masterpiece of dessert perfection. With its creamy filling, buttery crusts, and endless customization options, it's a dessert that's sure to become a favorite in your recipe collection.
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Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 35 minutes
Course Dessert
Cuisine American
Servings 12

Equipment

  • Kitchen Scale (optional)
  • 9-inch Springform Pan
  • Stand Mixer
  • Instant Read Thermometer (optional, but recommended!)

Ingredients
  

For the Crust:

  • 3 cups crushed graham crackers about 27 cracker sheets
  • 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

For the Topping:

  • 2 cups crushed graham crackers about 18 cracker sheets
  • ¼ cup brown sugar
  • 9 tablespoons unsalted butter melted

Instructions
 

Preparing the Crust:

  • Preheat your oven to 350°F. 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 crushed graham crackers 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.

Making the Cheesecake:

  • In the bowl of a stand mixer fitted with the paddle attachment, beat together 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 to the mixture and beat for 30-45 seconds until fully incorporated.
  • Beat in the eggs and egg yolk until combined, then add the cornstarch and lime juice and 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 crushed graham crackers 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, then reduce the heat to 250°F 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

TIPS:

For a twist, try using different flavors of graham crackers for the crust, such as chocolate or cinnamon.
Feel free to experiment with various toppings, like fresh berries or a drizzle of chocolate sauce.
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.
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