This Double Crust Cheesecake is a delicious twist on the classic dessert. With a buttery graham cracker crust on both the bottom and the top, it’s sure to satisfy your sweet tooth. Creamy, rich, and delightful, it’s perfect for any occasion.
📋 Ingredients:
For the Crust:
- 🌾 2 1/2 cups graham cracker crumbs
- 🍬 1/2 cup granulated sugar
- 🧈 1 cup (2 sticks) unsalted butter, melted
For the Cheesecake Filling:
- 🧀 32 oz (4 packages) cream cheese, softened
- 🍬 1 1/4 cups granulated sugar
- 🥄 1 tablespoon vanilla extract
- 🥚 4 large eggs
- 🍋 1/4 cup sour cream
- 🍋 1/4 cup heavy cream
- 🥛 1/4 cup all-purpose flour
📝 Directions:
Prepare the Crust:
- Preheat Oven:
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan. - Mix Crust Ingredients:
In a large bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. - Form Bottom Crust:
Press half of the crumb mixture into the bottom of the prepared springform pan to form an even layer. Use the back of a spoon or a flat-bottomed glass to press it firmly. - Form Top Crust:
Reserve the remaining crumb mixture for the top crust.
Prepare the Cheesecake Filling:
- Beat Cream Cheese:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. - Add Sugar and Vanilla:
Gradually add the granulated sugar and vanilla extract, beating until well combined. - Add Eggs:
Add the eggs one at a time, beating on low speed after each addition until just combined. Do not overmix. - Add Sour Cream and Heavy Cream:
Mix in the sour cream and heavy cream until smooth. - Add Flour:
Gently fold in the flour until just combined.
Assemble and Bake:
- Pour Filling:
Pour the cheesecake filling over the bottom crust in the springform pan, spreading it out evenly. - Add Top Crust:
Sprinkle the reserved crumb mixture evenly over the top of the cheesecake filling. - Bake:
Bake in the preheated oven for 60-70 minutes, or until the center is almost set but still slightly jiggly. - Cool:
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Then, remove from the oven and let it cool completely at room temperature. - Chill:
Refrigerate the cheesecake for at least 4 hours or overnight before serving.
Serve:
- Remove from Pan:
Carefully remove the sides of the springform pan. - Slice and Serve:
Slice the cheesecake and serve chilled. Enjoy!
Preparation time: 20 minutes
Cooking Time: 60-70 minutes
Cooling and Chilling Time: 5 hours
Total Time: 6.5-7 hours
Servings: 12 servings
Calories: 450 kcal per serving
💡 Notes:
- For a smoother cheesecake, make sure all the filling ingredients are at room temperature before mixing.
- You can add a fruit topping or drizzle chocolate or caramel sauce over the cheesecake before serving for extra flavor.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Enjoy your rich and decadent Double Crust Cheesecake!