double crust cheesecake

Double Crust Cheesecake is exactly what it sounds like - a perfectly creamy cheesecake made with double the amount of sweet, buttery graham cracker crust! This showstopping cheesecake is perfect for any occasion. 

Double Crust Cheesecake Recipe

graham crackers (426 grams, about 27 cracker sheets)

brown sugar (71 grams)

unsalted butter (141 grams, melted (1¼ sticks))

cream cheese (681 grams, room temperature (3 bricks))

sugar (67 grams)

heavy cream (151 grams, room temperature)

sour cream (57 grams, room temperature)

kosher salt (3 grams)

pure vanilla extract (4 grams)

eggs (100 grams, room temperature)

egg yolk (14 grams, room temperature)

cornstarch (14 grams)

lime juice (14 grams, from ½ lime)

graham crackers (284 grams, about 18 cracker sheets)

brown sugar (52 grams)

unsalted butter (127 grams, melted (1⅛ sticks))

Preheat

Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper. Gently spray the sides of the pan with nonstick spray. Set aside.

Press

To make the crust, start by mixing together the crushed graham crackers and brown sugar in a medium-sized bowl. Mix in the melted butter until the mixture resembles wet sand. Press the crust mixture into the bottom of the springform pan in an even layer.

Bake

Place the crust into the oven to bake for 15 minutes. Once baked, remove from the pan from the oven and place onto a cooling rack to cool while you make the cheesecake batter. Increase the oven heat to 400°F.

Beat

Add the cream cheese, sugar, and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat together on high speed for 2 minutes to ensure the mixture is creamy and that no lumps remain.

Add in the heavy cream, sour cream, salt, and vanilla and beat together for 30-45 seconds or until fully incorporated.

Add in the eggs and egg yolk and beat together until combined. Lastly, add in the cornstarch and lime juice and beat to incorporate.

Pour

Pour the cheesecake batter into the springform pan and smooth out.

Spoon

To make the topping, whisk the crushed graham crackers and brown sugar together in a medium sized bowl. Add in the butter and mix until the mixture resembles wet sand. Spoon the topping onto the cheesecake batter in an even layer.

Wrap the bottom and up the sides of the springform pan with aluminum foil to prevent any water from seeping in. Place the springform pan into a large baking pan or broiler pan and fill with enough warm water to come 1 inch up the sides of the springform pan to create a water bath. Place the pans into the preheated oven to bake for 15 minutes. Reduce the heat to 250°F. Bake for 1 hour.

Cool

Turn the heat off and leave the cheesecake in the oven with the door closed for 30 minutes. Crack the oven door and let the cheesecake set in the oven for another 30 minutes. Once the cheesecake has set, remove it from the oven, unwrap the aluminum foil, and place the springform pan onto a cooling rack to cool completely.

Chill

Once cooled, cover with aluminum foil and place into the refrigerator to chill for at least 8 hours, or up to overnight.

Serve

Once the cheesecake has chilled, run a butter knife around the inside edge of the springform pan to release the cheesecake. Release the springform and remove the sides from the cheesecake. Slice and serve.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1664215874/x9yllqxcthfqvapdezvj.mp4

Double Crust Cheesecake is exactly what it sounds like – a perfectly creamy cheesecake made with double the amount of sweet, buttery graham cracker crust! This showstopping cheesecake is perfect for any occasion.

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Double Crust Cheesecake Recipe

Top 1 double crust cheesecake recipes from across the web

The most viewed double crust cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Double Crust Cheesecake Recipe

The most viewed double crust cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine