Double Crust Cheesecake
A rich and creamy cheesecake with a buttery graham cracker crust on both the bottom and the top, offering a delightful crunchy contrast to the silky filling.
Equipment
- 9-inch springform pan
- Mixing bowls
- Hand or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Oven
- Whisk
Ingredients
- 3 cups graham cracker crumbs divided
- 1 cup unsalted butter melted, divided
- 3 tablespoons granulated sugar optional, for added sweetness
- 4 packages 8 oz each cream cheese (softened)
- 1¼ cups granulated sugar
- 1 cup sour cream
- 3 large eggs room temperature
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat and Prep – Preheat your oven to 325°F (160°C) and lightly grease a 9-inch springform pan.
- Create Bottom Crust – In a bowl, combine 1½ cups graham cracker crumbs with ½ cup melted butter and 1½ tablespoons sugar (optional). Press firmly into the pan bottom, then bake for 10 minutes.
- Prepare Filling – Beat softened cream cheese until smooth. Gradually add 1¼ cups sugar, 1 cup sour cream, 3 eggs (one at a time), vanilla extract, and salt. Blend just until incorporated.
- Assemble the Top Crust – In a separate bowl, mix the remaining 1½ cups graham cracker crumbs with ½ cup melted butter and 1½ tablespoons sugar (optional).
- Pour and Sprinkle – Pour the cheesecake filling onto the pre-baked bottom crust. Sprinkle the reserved crumb mixture evenly on top.
- Bake – Bake for 50–60 minutes, or until edges are set but the center jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour to prevent cracks.
- Chill – Remove the cheesecake from the oven. Allow it to cool to room temperature, then refrigerate for at least 4 hours (or overnight) before slicing.
Notes
For a no-bake version, skip the eggs and baking step.
Add 1 tablespoon of dissolved gelatin (or a vegetarian alternative) to the cream cheese mixture.
Press and chill both crust layers in the refrigerator, then refrigerate the assembled cheesecake for 4–6 hours until set.
Swap graham cracker crumbs for crushed chocolate cookies or a nut-based crust for extra variety.
Slice with a warm knife for neat edges.