Double crust cheesecake is exactly what it sounds like—my perfectly creamy cheesecake made with double the amount of sweet, buttery graham cracker crust! This showstopping dessert is my favorite to serve on special occasions. It’s truly beautiful with minimal effort, and the top crust hides just about any mistake, making it the perfect cheesecake recipe for me as a beginner.
Easy Double Crust Cheesecake Recipe
I love the traditional graham cracker crust of a homemade cheesecake, so why not double it?! This double crust cheesecake is sandwiched between two delicious buttery graham cracker crusts for double the fun! It’s a pretty simple recipe to make, but you’d never guess by how good the finished product looks. Cracked cheesecake? I don’t know her!
What’s in it?
- Graham Crackers: Create the perfect sweet and crumbly topping and crust.
- Sugar: Brown sugar sweetens the crust and topping, while a combination of brown and granulated sugar sweeten the cheesecake filling.
- Butter: Unsalted butter helps bind the crust and topping together.
- Cream Cheese: Creates a rich, tangy, and creamy filling.
- Heavy Cream: Helps thin the filling to the correct consistency without making it any less rich and creamy.
- Sour Cream: Enhances the creaminess and tanginess of the filling. Plain or Greek yogurt also work well.
- Salt: Kosher salt enhances the overall flavor of the filling.
- Vanilla Extract: Adds warmth and sweetness to the filling.
- Eggs: Help bind the filling. I used an extra egg yolk to make this cheesecake filling even richer and more decadent.
- Cornstarch: Helps thicken the filling so it sets properly. All-purpose flour can be used instead; simply increase the amount used to 3 tablespoons.
- Lime Juice: Adds a touch of balancing acidity to the cheesecake filling. This can be omitted from the recipe with a slight flavor difference.
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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How to Store
Store leftover double crust cheesecake in an airtight container in the refrigerator for up to 3 days or in tightly wrapped in the freezer for up to 1 month. Let thaw overnight in the refrigerator before enjoying cold or letting come to room temperature before serving. Do not let cheesecake sit out at room temperature for more than 2 hours.
Tips for Success
- Use room temperature ingredients for best results.
- I do not recommend using fat-free ingredients to make this cheesecake, as it just won’t taste as rich and delicious. However, you can use light cream cheese or Neufchatel for a lower-fat alternative. This will change the flavor slightly.
- When making the cheesecake, be sure to beat the cream cheese well at the beginning to ensure that it is smooth. If, when the cheesecake batter is complete, you still have lumps, simply press them against the side of the bowl using a wooden spoon or rubber spatula.
- Do not overmix the cheesecake batter as it will add air and result in uneven baking and can cause it to crack at the end.
- Because this cheesecake has a crust on top, it can be hard to check for doneness in the more traditional ways (color and wobble tests). I recommend using an instant-read thermometer to be sure that your double-crusted cheesecake is fully baked. A fully baked cheesecake will be 150°F in the center. Make sure to push the probe into the cheesecake layer, not just the top crust.
- Be sure to leave the cheesecake in the oven for the hour after baking to rest. This allows the cheesecake to set, thus preventing or at least lowering the chances that the cheesecake top cracks.
- Once the cheesecake is baked, placing it onto a cooling rack allows all of the cheesecake to be exposed to the air to cool more quickly. However, you can place the cheesecake onto a hot pad to cool, it may just take a little longer.
Double Crust Cheesecake Recipe
Ingredients
For the Crust
- 3 cups crushed graham crackers (about 27 cracker sheets)
- ⅓ cup brown sugar
- 10 tablespoons unsalted butter melted (1¼ sticks)
For the Cheesecake
- 24 ounces cream cheese room temperature (3 bricks)
- 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 (1⅛ sticks)
Equipment
- Kitchen Scale (optional)
- 9-inch Springform Pan
- Stand Mixer
- Instant Read Thermometer (optional, but recommended!)
Instructions
- 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.
- 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.3 cups crushed graham crackers, ⅓ cup brown sugar, 10 tablespoons unsalted butter
- Press the crust mixture into the bottom of the springform pan in an even layer.
- 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.
- 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.⅓ cup granulated sugar, ⅓ cup brown sugar, 24 ounces cream cheese
- Add in the heavy cream, sour cream, salt, and vanilla and beat together for 30-45 seconds or until fully incorporated.⅔ cup heavy cream, ¼ cup sour cream, 1 teaspoon kosher salt, 1 teaspoon pure vanilla extract
- Add in the eggs and egg yolk and beat together until combined. Lastly, add in the cornstarch and lime juice and beat to incorporate.2 large eggs, 1 egg yolk, 2 tablespoons cornstarch, 1 tablespoon lime juice
- Pour the cheesecake batter into the springform pan and smooth out.
- 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.2 cups crushed graham crackers, ¼ cup brown sugar, 9 tablespoons unsalted butter
- 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.
- 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.
- Once cooled, cover with aluminum foil and place into the refrigerator to chill for at least 8 hours, or up to overnight.
- 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.
Notes
How to Make – Step-by-Step
Mix the Crust: Preheat your 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 and set aside. To make the crust, start by mixing together 3 cups of crushed graham crackers and ⅓ cup of brown sugar in a medium-sized bowl. Mix in 10 tablespoons of melted unsalted butter until the mixture resembles wet sand.
Press the Crust: Press the crust mixture into the bottom of the springform pan in an even layer.
Bake the Crust: Place the crust into the oven to bake for 15 minutes. Once baked, remove from the pan from the oven and place it onto a cooling rack to cool while you make the cheesecake batter. Increase the oven heat to 400°F.
Beat the Cream Cheese: Add 24 ounces (3 bricks) of cream cheese, ⅓ cup of sugar, and ⅓ cup of 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 the Heavy Cream: Add in ⅔ cup of heavy cream, ¼ cup of sour cream, 1 teaspoon of kosher salt, and 1 teaspoon of vanilla extract and beat together for 30-45 seconds or until fully incorporated.
Add the Eggs: Add in 2 large eggs and 1 large egg yolk and beat together until combined. Lastly, add in 2 tablespoons of cornstarch and 1 tablespoon of lime juice and beat to incorporate.
Fill the Pan: Pour the cheesecake batter into the springform pan and smooth out.
Mix the Topping: To make the topping, whisk 2 cups of crushed graham crackers and ¼ cup of brown sugar together in a medium-sized bowl. Add in 9 tablespoons of unsalted butter and mix until the mixture resembles wet sand.
Top and Bake: 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 and Chill: 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. Once cooled, cover with aluminum foil and place into the refrigerator to chill for at least 8 hours, or up to overnight. 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.
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