Double Crust Cheesecake Recipe

Course: cheesecake, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 2 15

Chill Time: 8

Total Time: 10 35

Servings: slices

Calories: 678kcal

Author: Becky Hardin - Easy Dessert Recipes

Double Crust Cheesecake is exactly what it sounds like - a perfectly creamy cheesecake made with double the amount of sweet, buttery graham cracker crust! This showstopping cheesecake is perfect for any occasion.

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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 426 grams, about 27 cracker sheets
⅓ cup brown sugar 71 grams
10 tablespoons unsalted butter 141 grams, melted (1¼ sticks)

For the Cheesecake

24 ounces cream cheese 681 grams, room temperature (3 bricks)
⅓ cup granulated sugar 67 grams
⅓ cup brown sugar 71 grams
⅔ cup heavy cream 151 grams, room temperature
¼ cup sour cream 57 grams, room temperature
1 teaspoon kosher salt 3 grams
1 teaspoon pure vanilla extract 4 grams
2 large eggs 100 grams, room temperature
1 egg yolk 14 grams, room temperature
2 tablespoons cornstarch 14 grams
1 tablespoon lime juice 14 grams, from ½ lime

For the Topping

2 cups crushed graham crackers 284 grams, about 18 cracker sheets
¼ cup brown sugar 52 grams
9 tablespoons unsalted butter 127 grams, 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. Press the crust mixture into the bottom of the springform pan in an even layer.
3 cups crushed graham crackers, ⅓ cup brown sugar, 10 tablespoons unsalted butter
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.

Video

Notes

In the cheesecake batter, regular granulated sugar can be used instead of brown sugar.
Plain or Greek yogurt can be used in place of the sour cream.
All-purpose flour can be used instead of cornstarch; simply increase the amount used to 3 tablespoons.
Lime juice can be omitted from the recipe with a slight flavor difference. Do not use anything else in place of the lime juice.
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.
Use room temperature ingredients for best results.
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.
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.

Storage: Store double crust cheesecake in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Nutrition