Double Crust Cheesecake Recipe
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
2 hrs 15 mins
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Additional Time
8 hrs
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Total Time
10 hrs 35 mins
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Servings
12 slices
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Calories
678 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Double Crust Cheesecake Recipe
Description
This cheesecake starts with a buttery graham cracker crust baked as a base, creating a firm foundation with a lightly sweetened crunch. The cheesecake filling blends cream cheese with brown and granulated sugars, heavy cream, sour cream, and eggs, producing a velvety and dense texture with subtle tang from the lime juice and richness from the vanilla extract. Cornstarch helps the filling set with a smooth finish.
After the filling is poured over the baked crust and baked again at higher heat, a topping of graham cracker crumbs mixed with brown sugar and butter goes over the cheesecake for an additional crunchy layer. Once cooled, this cheesecake slices cleanly and offers a contrast between creamy interior and crumbly topping.
This dessert is well suited for special occasions or gatherings where a classic cheesecake with a slightly different texture and flavor profile is desired. The lime juice adds a hint of brightness to the otherwise rich dessert.
Store cheesecake in an airtight container in the refrigerator for up to three days or freeze for up to one month to maintain freshness.
Ingredients
For the Crust
- 3 cups graham cracker about 27 cracker sheets, crushed
- ⅓ cup brown sugar
- 10 tablespoons butter melted (1¼ sticks, unsalted
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 vanilla extract pure
- 2 egg room temperature, large
- 1 egg room temperature, yolk
- 2 tablespoons cornstarch
- 1 tablespoon lime juice (from ½ lime)
For the Topping
- 2 cups graham cracker about 18 cracker sheets, crushed
- ¼ cup brown sugar
- 9 tablespoons butter melted (1⅛ sticks, unsalted
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.
- 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.
- Add in the heavy cream, sour cream, salt, and vanilla and beat together for 30-45 seconds or until fully incorporated.
- Add in the eggs and egg yolk and beat together until combined. Lastly, add in the cornstarch and lime juice and beat to incorporate.
- 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.
- 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
- Store the finished cheesecake in an airtight container in the refrigerator for up to 3 days to maintain quality.
- For longer storage, the cheesecake can be frozen for up to 1 month and thawed before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 678 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 678kcal | 34% |
| Carbohydrates | 56g | 19% |
| Protein | 8g | 16% |
| Fat | 48g | 74% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 166mg | 55% |
| Sodium | 643mg | 27% |
| Potassium | 201mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 1601IU | 32% |
| Vitamin C | 1mg | 1% |
| Calcium | 124mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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