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Double crust cheesecake recipe

Double crust cheesecake recipe

This double crust cheesecake recipe combines the smooth decadence of a traditional cheesecake with the texture and richness of an extra crust layer. It’s perfect for those who crave a little crunch with their creamy desserts and want a baked cheesecake that truly stands out.
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Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Hand or stand mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Food processor (optional, for crust)
  • Aluminum foil (for water bath)
  • Baking sheet (optional for extra stability)

Ingredients
  

  • For the Crust Top and Bottom Layers
  • 2 ½ cups graham cracker crumbs
  • ½ cup granulated sugar
  • 1 cup unsalted butter melted
  • ½ tsp ground cinnamon optional
  • For the Cheesecake Filling
  • 4 8 oz packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 1 tbsp vanilla extract
  • 4 large eggs

Instructions
 

  • Preheat Oven: Preheat your oven to 325°F (163°C). Wrap the outside of a springform pan with aluminum foil to prevent leakage.
  • Make Crust Mixture: In a mixing bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter until the mixture resembles wet sand.
  • Form Bottom Crust: Press half of the crust mixture firmly into the bottom of the springform pan. Bake for 10 minutes, then set aside to cool slightly.
  • Prepare Cheesecake Filling: In a large bowl, beat cream cheese and sugar until smooth and creamy. Add sour cream and vanilla; mix well.
  • Add Eggs: Add eggs one at a time, beating on low speed after each addition until just combined. Do not overmix.
  • Pour Filling: Pour the cream cheese mixture over the baked crust.
  • Top Crust Layer: Sprinkle the remaining crust mixture evenly over the top of the cheesecake batter. Gently press down to create a firm top crust.
  • Bake Cheesecake: Place the pan into a larger baking pan and fill halfway with hot water. Bake for 60–70 minutes or until the center is set but still slightly jiggly.
  • Cool Gradually: Turn off oven, crack door open, and let cheesecake sit inside for 1 hour.
  • Chill: Remove, cool completely, then refrigerate at least 6 hours or overnight before slicing.

Notes

Using a water bath helps prevent cracks.
Full-fat cream cheese and sour cream provide the best texture.
Don’t skip cooling in the oven—it prevents drastic temperature changes that can cause cracking.