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 because it’s so forgiving. It’s truly beautiful with minimal effort, and the top layer of graham cracker crust hides just about any mistake, making it the perfect cheesecake recipe for beginners.
Double Crusted 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 layers of buttery, homemade graham cracker crust 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!
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Be Gentle!
When adding the graham cracker topping to your cheesecake, resist the urge to press down on it to make it more even. The batter underneath is still liquid, and the crust could sink down into it, ruining the look. Instead, gently spoon (or even sprinkle!) the crust over top.
Double Crust Cheesecake Recipe
Equipment
- Kitchen Scale (optional)
- 9-inch Springform Pan
- Stand Mixer
- Instant Read Thermometer (optional, but recommended!)
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)
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
- Use room temperature ingredients for best results.
- I do not recommend using fat-free ingredients, 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.
- Be sure to beat the cream cheese well at the beginning to ensure that it is smooth. Press any lumps against the side of the bowl using a wooden spoon or rubber spatula.
- Do not overmix the 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. 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.
How to Make Cheesecake with Double Graham Cracker Crust Step-by-Step
Prep: Gather the list of ingredients for this easy cheesecake recipe. Preheat your oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper, then gently spray the sides of the pan with nonstick spray and set aside. Then bring the cream cheese, sour cream, heavy cream, and eggs to room temperature. Room temperature ingredients help with easy mixing, and create an overall better result.
Prep the Graham Cracker Crusts: Crush the graham crackers for the crust and the topping, and melt the butter.
Mix the Crust: 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. Then 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 cheesecake 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 softened cream cheese, ⅓ cup of granulated 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, then beat together until combined. Lastly, add in 2 tablespoons of cornstarch and 1 tablespoon of lime juice, and beat to incorporate. Ingredients should be mixed just until combined. Over-mixing can incorporate too much air, leading to uneven baking and potential cracks.
Fill the Pan: Pour the cheesecake batter into the springform pan and smooth out.
Mix the Topping: To make the topping, whisk together 2 cups of crushed graham crackers and ¼ cup of brown sugar in a medium-sized bowl. Then add in 9 tablespoons of unsalted butter, and mix until it resembles wet sand.
Top and Bake: Spoon the graham cracker topping onto the cheesecake batter in an even layer. Create a water bath. 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. Place the pans into the preheated oven to bake for 15 minutes. Then reduce the oven temperature to 250°F, and bake the cheesecake for 1 hour.
Cool and Chill: Turn the heat off and leave the cheesecake in the oven with the door closed for 30 minutes. Then 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 it. Release the springform and remove the sides from the cheesecake.
Serve: Once fully chilled and set, slice and serve double crusted cheesecake as desired.
How to Store and Make Ahead
Store 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.
The graham cracker cheesecake crust can be made ahead of time, cooled, and stored in the refrigerator for up to 3 days. Or tightly wrap to freeze for 3 months, and thaw before using.
More Cheesecake Recipes to Try!
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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