Ultimate Double Crust Cheesecake Recipe: Creamy, Rich, and Irresistible

Indulge in the ultimate dessert experience with this Double Crust Cheesecake recipe. Perfect for any occasion, this cheesecake combines a buttery graham cracker crust with a creamy, rich filling and a second layer of crust for a satisfying crunch. Follow this step-by-step guide to create a show-stopping dessert that’s sure to impress your family and friends.

Ingredients

For the Crusts:

• 1 box of graham crackers (about 27 crackers), crushed into fine crumbs
• 1/2 cup light brown sugar
• 1 cup salted butter, melted

For the Cheesecake Filling:

• 2 cups heavy whipping cream
• 3 (8 oz) packages cream cheese, room temperature
• 1/2 cup sugar
• 1/4 cup sour cream
• 2 tbsp powdered sugar
• 2 tbsp cornstarch (or additional powdered sugar)
• 2 tsp lemon juice
• 1/2 tbsp vanilla extract

Preparation

Start by preparing the crust. In a mixing bowl, combine the graham cracker crumbs, light brown sugar, and melted butter until all the crumbs are evenly coated. Press half of the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to ensure it’s tightly packed. Place the pan in the refrigerator to set, and set aside the remaining crust mixture.

Next, whip the heavy cream using a hand mixer or stand mixer on medium-high speed for 2 minutes. Add 2 tbsp of powdered sugar or cornstarch to stabilize the cream, then continue whipping until firm peaks form, about 4-5 minutes more.

In a separate bowl, beat the cream cheese and sugar until smooth and creamy. Scrape down the sides of the bowl as needed. Add the sour cream, vanilla extract, lemon juice, and remaining powdered sugar. Beat on high until the mixture is light and fluffy.

Gently fold half of the whipped cream into the cream cheese mixture, followed by the remaining half. Remove the springform pan from the refrigerator and pour the filling over the prepared crust. Smooth the top, ensuring there are no air pockets.

Sprinkle the remaining crust mixture over the filling, using the back of a spoon to gently press and smooth it. If there’s excess crust, press it in as tightly as possible. Cover the cheesecake with parchment paper and press down firmly with your hands. Wrap the pan in plastic wrap and refrigerate for at least 8 hours, preferably overnight.

Once set, slice and serve. Pair with fresh strawberries for a delightful touch. Enjoy this decadent Double Crust Cheesecake and savor every bite!