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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
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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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