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Double Crust Cheesecake Recipe

When it comes to indulgent and delicious desserts, nothing quite compares to a double crust cheesecake.

This cheesecake variation stands out among others for its extra layer of crust, making it a delightful treat for those who love the perfect combination of creamy filling and crunchy crust.

In this article, we’re going to discuss a simple and mouthwatering double crust cheesecake recipe that you can make at home.

Whether you’re a cheesecake expert or a beginner in the kitchen, this recipe will walk you through the process, ensuring a successful result each time you make it.

Get ready to wow your friends and family with this delectable dessert!

How to Make Double Crust Cheesecake

Ingredients List

To make this luscious Double Crust Cheesecake, gather the following ingredients:

Crust:

  • 3 cups crushed graham crackers
  • 1/3 cup brown sugar
  • 10 tablespoons unsalted butter

Cheesecake batter:

  • 24 ounces cream cheese
  • 1/3 cup granulated sugar
  • 2/3 cup Heavy whipping cream
  • 1 teaspoon Vanilla extract

Step-by-step process

Step 1

Using a food processor, finely crush the graham crackers.

In a bowl, mix the crumbs with the melted butter and light brown sugar until well combined.

Step 2

Take half of the crust mixture and press it firmly into the bottom of a well-greased springform pan.

Put the pan in the freezer to chill and set.

Step 3

In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth.

Using a separate bowl and a paddle attachment, whip the heavy cream for a couple of minutes, gradually adding powdered sugar until soft peaks form.

Gently fold the whipped cream and vanilla extract into the cream cheese mixture.

Step 4

Remove the springform pan from the freezer and pour the cheesecake batter over the chilled crust layer, spreading it evenly.

Step 5

Spoon the remaining crust mixture on top of the cheesecake batter.

Press the crumbs gently to form an even layer.

Step 6

Wrap the bottom of the springform pan with aluminum foil.

Place the cheesecake into a larger baking pan and pour hot water into the larger pan until it reaches halfway up the sides of the springform pan.

Step 7

Preheat your oven to 325°F (160°C).

Bake the cheesecake for about 1 hour and 15 minutes, or until the center is set.

To prevent cracks, let the cheesecake rest in the oven with the door slightly open for about 30 minutes to an hour.

Once cooled, refrigerate the cheesecake for a few hours or overnight before serving.

The Double Crust Cheesecake is ready to enjoy, offering a delightful combination of creamy filling and crunchy crust.

Side Dishes for Double Crust Cheesecake

When enjoying a delicious Double Crust Cheesecake, you may want to add some complimentary side dishes to enhance your overall dessert experience.

Here are some side dishes that pair well with this sumptuous cheesecake:

Peach Crumble Cheesecake

Adding a peach crumble cheesecake to your dessert spread provides a delightful contrast in flavors and textures.

The fruity and slightly tart taste of the peaches cuts through the richness of the double crust cheesecake, while the crumbly topping adds a pleasant crunch.

Fresh Strawberries

Sometimes, the simplest sides are the most effective.

Fresh strawberries offer a burst of natural sweetness and acidity that balances the richness of the double crust cheesecake.

This side is not only visually appealing but also adds a refreshing and light element to your dessert spread.

Ingredients Substitutes

When making a double crust cheesecake, there might be instances when you need to substitute an ingredient.

Here are some common substitutes for key ingredients in the recipe:

Brown Sugar substitutes 

In case you run out of brown sugar, you can use granulated sugar combined with a bit of molasses (1 cup granulated sugar with 1 tablespoon molasses for light brown sugar or 1 tablespoon and 1 teaspoon molasses for dark brown sugar).

Alternatively, you can replace it with an equal amount of coconut sugar, which has a similar flavor profile.

Granulated Sugar substitute

If you don’t have granulated sugar, you can use an equal amount of powdered sugar.

However, this might change the consistency of the cheesecake slightly, so proceed with caution.

Unsalted Butter substitute

If you only have salted butter, you can still use it as a substitute for unsalted butter.

Just be mindful that it might add a touch of extra saltiness to the recipe, so adjust other salt content accordingly.

Vanilla Extract substitutes 

Almond extract or maple syrup can be a good alternative to vanilla extract in a cheesecake.

Use the same amount as the recipe calls for, keeping in mind that almond extract might bring a slightly different taste.

How to Store Double Crust Cheesecake

Double crust cheesecake is a delicious dessert that requires proper storage to maintain its freshness and taste.

In this section, we will discuss how you can store your double crust cheesecake using various methods.

We will incorporate the use of parchment paper, nonstick cooking spray, and grocery store items to make the process more efficient and convenient.

Parchment Paper-Lined Container

A simple and effective way to store your double crust cheesecake is to place it in an airtight container lined with parchment paper.

This helps to prevent the cheesecake from sticking to the container, ensuring that it retains its shape and texture.

Additionally, the parchment paper absorbs any excess moisture, keeping the cheesecake fresh and delicious.

Nonstick Cooking Spray and Plastic Wrap

Another storage method is to lightly coat a plate with nonstick cooking spray before placing the cheesecake on it.

This prevents the cheesecake from sticking to the plate and makes it easier to remove when you’re ready to enjoy it.

After placing the cheesecake on the plate, cover it tightly with plastic wrap to protect it from air exposure and to keep it fresh.

Freezing for Longer Storage

If you need to store your double crust cheesecake for an extended period, consider freezing it.

First, wrap the cheesecake tightly in plastic wrap and then in aluminum foil to create a protective barrier against freezer burn.

Place it in a freezer-safe container or a resealable plastic freezer bag.

It is essential to label the bag with the contents and the date to keep track of its freshness.

The cheesecake can be stored in the freezer for up to three months.

To serve, thaw the cheesecake in the refrigerator for several hours or overnight before enjoying it.

Remember to keep your double crust cheesecake stored in the refrigerator if it isn’t consumed within a few hours after preparation.

Following these storage methods will help you maintain the taste and texture of your cheesecake, ensuring that every slice is as delightful as the first.

Common Mistakes to Avoid

Here are the most common mistakes to avoid when preparing Double Crust Cheesecake:

Not checking for cheesecake doneness

When baking a double crust cheesecake, it’s essential to check for doneness before removing it from the oven.

The center should be slightly jiggly but not wet or too wobbly.

You can also use a thermometer, ensuring the internal temperature reaches 150°F (65°C).

Improper cheesecake with crust preparation

Preparing the crust is crucial for the perfect double crust cheesecake.

Ensure your graham crackers are finely crushed, and create an even layer at the bottom of your pan.

Prebake the crust for about 10 minutes to ensure it holds together well.

Ignoring cheesecake top cracks

Cracks can often appear when the cheesecake is cooked at too high a temperature or overbaked.

To avoid this, start with a lower baking temperature and increase towards the end.

You can also place a pan of hot water on the lower oven rack to create a more humid baking environment.

Allowing pockets of air to form

When mixing your cheesecake batter, avoid overmixing as it can introduce air pockets.

These pockets of air can lead to a lumpy texture or cracks on the surface of the cheesecake.

Mix until just combined and smooth, ensuring to scrape down the sides of your mixing bowl.

Cooking process inconsistencies

Maintaining a consistent temperature during the cooking process is crucial.

Avoid opening the oven door often, as it can cause temperature fluctuations, leading to an unevenly cooked cheesecake.

Utilize your oven’s light and window, if available, to keep an eye on your cheesecake.

Miscalculating cooking time

Baking times can vary depending on the oven, so it’s essential to keep an eye on your cheesecake and adjust the cooking time accordingly.

A double crust cheesecake may need extra time compared to a single crust recipe.

Always use visual cues and a thermometer to determine if your cheesecake is done.

double crust cheesecake recipe

Double Crust Cheesecake Recipe

When it comes to indulgent and delicious desserts, nothing quite compares to a double crust cheesecake.
This cheesecake variation stands out among others for its extra layer of crust, making it a delightful treat for those who love the perfect combination of creamy filling and crunchy crust.
5 from 1 vote
Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 35 minutes
Course Dessert
Cuisine American
Servings 12
Equipment
  • 1 food processor
  • 2 large mixing bowl
  • 1 a well-greased springform pan
  • 1 larger baking pan
Ingredients
  
Crust:
  • 3 cups crushed graham crackers
  • 1/3 cup brown sugar
  • 10 tablespoons unsalted butter
Cheesecake batter:
  • 24 ounces cream cheese
  • 1/3 cup granulated sugar
  • 2/3 cup Heavy whipping cream
  • 1 teaspoon Vanilla extract
Instructions
 
  • Using a food processor, finely crush the graham crackers.
    In a bowl, mix the crumbs with the melted butter and light brown sugar until well combined.
  • Take half of the crust mixture and press it firmly into the bottom of a well-greased springform pan.
    Put the pan in the freezer to chill and set.
  • In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth.
    Using a separate bowl and a paddle attachment, whip the heavy cream for a couple of minutes, gradually adding powdered sugar until soft peaks form.
    Gently fold in the whipped cream and vanilla extract into the cream cheese mixture.
  • Remove the springform pan from the freezer and pour the cheesecake batter over the chilled crust layer, spreading it evenly.
  • Spoon the remaining crust mixture on top of the cheesecake batter.
    Press the crumbs gently to form an even layer.
  • Wrap the bottom of the springform pan with aluminum foil.
    Place the cheesecake into a larger baking pan and pour hot water into the larger pan until it reaches halfway up the sides of the springform pan.
  • Preheat your oven to 325°F (160°C).
    Bake the cheesecake for about 1 hour and 15 minutes, or until the center is set.
    To prevent cracks, let the cheesecake rest in the oven with the door slightly open for about 30 minutes to an hour.
    Once cooled, refrigerate the cheesecake for a few hours or overnight before serving.
    The Double Crust Cheesecake is ready to enjoy, offering a delightful combination of creamy filling and crunchy crust.

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