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Double Crust Cheesecake

An indulgent cheesecake featuring a buttery graham cracker crust on both the bottom and the top! Creamy, rich filling meets a sweet, crunchy topping for the ultimate dessert experience.

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Double Crust Cheesecake - main view
Chef profile

JUE

Enjoy home-cooked meals made with love and shared from a family kitchen.

Chef's Essential Tips

Essential Ingredients Selection

Creating Your Masterpiece

Prepare the Crust:
Mix graham cracker crumbs, sugar, and melted butter. Press half into the pan.
Make the Filling:
Beat cream cheese and sugar until smooth, then add eggs, vanilla, sour cream, and flour.
Assemble the Cheesecake:
Pour filling over the crust, sprinkle remaining crust mixture on top.
Bake and Cool:
Bake until set, then cool gradually in the oven and chill thoroughly before serving.
Double Crust Cheesecake - secondary view

How to Make Double Crust Cheesecake

Prepare the Crust
Mix graham cracker crumbs, sugar, and melted butter. Press half into the pan.
Make the Filling
Beat cream cheese and sugar until smooth, then add eggs, vanilla, sour cream, and flour.
Assemble the Cheesecake
Pour filling over the crust, sprinkle remaining crust mixture on top.
Bake and Cool
Bake until set, then cool gradually in the oven and chill thoroughly before serving.
Baking Tips
Use room temperature cream cheese for a smoother batter with no lumps.
Press the crust down firmly to avoid crumbling when slicing.
Let the cheesecake cool slowly to prevent cracks.
For an extra twist, mix chopped nuts into the top crust.
Double Crust Cheesecake - tertiary view

Double Crust Cheesecake

An indulgent cheesecake featuring a buttery graham cracker crust on both the bottom and the top! Creamy, rich filling meets a sweet, crunchy topping for the ultimate dessert experience.

Italian Cream Stuffed Cannoncini
Prep Time
25 Minutes
Cook Time
1H
Total Time
1H25 Minutes
Chef
JUE
Category
Dessert
Difficulty
Medium
Cuisine
American
Yield
12 slices
Dietary
Vegetarian
★ ★ ★ ★ ★
0% Complete

Ingredients

Custard Cream
01
For the Crust:
02
2 1/2 cups graham cracker crumbs
03
1/2 cup granulated sugar
04
10 tablespoons unsalted butter, melted
05
For the Filling:
06
24 oz cream cheese, softened
07
1 cup granulated sugar
08
3 large eggs
09
1 teaspoon vanilla extract
10
1/2 cup sour cream
11
2 tablespoons all-purpose flour
12
Zest of 1 lemon (optional)

Instructions

01
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
02
In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press half of the mixture into the bottom of the pan firmly to create the base crust.
03
In a large bowl, beat the softened cream cheese until smooth. Add sugar and beat again until fluffy.
04
Add eggs one at a time, beating well after each addition. Stir in vanilla extract, sour cream, flour, and lemon zest if using.
05
Pour the cheesecake filling over the bottom crust and smooth the top.
06
Sprinkle the remaining graham cracker mixture evenly over the top of the filling.
07
Bake for about 55–65 minutes, until the center is set but still slightly jiggly. Turn off the oven and let it cool inside the oven with the door slightly open for 1 hour.
08
Remove and refrigerate for at least 4 hours (preferably overnight) before slicing and serving.