I love this double-crust cheesecake recipe because it packs major flavor and texture into one heavenly dessert. The combination of the two crunchy, buttery crusts and the fluffy, creamy filling is absolutely irresistible.
Plus, it’s surprisingly easy to make – no baking required!
Whether you’re hosting a party or just looking for an indulgent treat to enjoy at home, this double-crust cheesecake recipe has got you covered. So whip up some deliciousness today and satisfy those sweet cravings in style! Enjoy!
What type of crust is used for the double-crust cheesecake?
The crust is made from graham crackers. It’s buttery, and crispy and makes the ultimate crust for this cheesecake.
How long does the double crust cheesecake take to bake?
You don’t actually need to bake the crust for this cheesecake recipe. Instead, you’ll need to freeze the crust to allow it to set up. You only need to freeze it while you are working on making the filling.
What type of cheese is used for the double crust cheesecake?
As far as the cheese goes for this double crust cheesecake, you’ll need room-temperature cream cheese.
Is there a substitute for the cream cheese in the double crust cheesecake recipe?
No, it’s best to use full-fat cream cheese for this cheesecake recipe. Some people have had luck with using blended cottage cheese, but we haven’t tried that, so we can’t recommend it.
What size pan is needed for the double crust cheesecake?
You should use a 9-inch springform pan for this recipe.
Can the double crust cheesecake be made without a springform pan?
Yes, but it’s not going to have a beautiful presentation like it does when made in a springform pan. You can use any cake pan you have on hand. Ultimately, it doesn’t really matter what pan you use.
Ingredients:
- Cream cheese softened
- Salted butter melted
- Granulated sugar
- Brown sugar
- Sour cream
- Graham crackers crushed into crumbs
- Powdered sugar
- Lemon juice
- Heavy whipping cream
- Vanilla extract
How to make Double Crusted Cheesecake:
Step 1. Add the graham cracker crumbs, butter, and brown sugar to a mixing bowl, and stir until well combined.
Step 2. Press half of the mixture into the bottom of a well-greased Springform pan, and place it into the freezer to chill.
Make sure you press the mixture well.
Step 3. Blend together the cream cheese, granulated sugar, 2 Tbsp powdered sugar, sour cream, vanilla, and lemon juice in a mixing bowl until smooth and creamy.
Step 4. In a separate bowl, whisk together the heavy whipping cream and 2 Tbsp of powdered sugar until stiff peaks form.
Step 5. Fold the whipped cream into the cream cheese mixture.
Step 6. Smooth the filling into the chilled crust.
Step 7. Sprinkle the remaining graham cracker crumbs onto the top of the cheesecake to form a second layer of crust on top.
Step 8. Press the crumbs down gently with a piece of parchment paper.
Step 9. Chill the cheesecake for at least 8 hours before serving.
Double Crusted Cheesecake
Ingredients
- 24 oz. Cream cheese softened
- 1 C. Salted butter melted
- ½ C. Granulated sugar
- ½ C. Brown sugar
- ¼ C. Sour cream
- 1 Box of graham crackers crushed into crumbs
- 4 Tbsp. Powdered sugar
- 2 tsp. Lemon juice
- 2 C. Heavy whipping cream
- 1 Tbsp. Vanilla extract
Instructions
- Add the graham cracker crumbs, butter and brown sugar to a mixing bowl, and stir until well combined.
- Press half of the mixture into the bottom of a well greased Springform pan, and place it into the freezer to chill.
- Blend together the cream cheese, granulated sugar, 2 Tbsp powdered sugar, sour cream, vanilla and lemon juice in a mixing bowl until smooth and cream.
- In a separate bowl, whisk together the heavy whipping cream and 2 Tbsp of powdered sugar until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture.
- Smooth the filling into the chilled crust.
- Sprinkle the remaining graham cracker crumbs onto the top of the cheesecake to form a second layer of crust on top.
- Press the crumbs down gently with a piece of parchment paper.
- Chill the cheesecake for at least 8 hours before serving.
PIN FOR LATER 🙂
Does the double crust cheesecake need to be refrigerated?
Yes, you should always refrigerate the cheesecake when you aren’t serving it. Never let it sit out for more than an hour or two unless it’s kept on ice.
What techniques should be used to create a perfect double crust cheesecake?
- Keep the filling velvety smooth by using room temperature ingredients. Blend well until there are no more lumps.
- Don’t use margarine for this recipe, real butter only!
- Add fruit or chocolate to add more flavor to the dessert.
What toppings are recommended for the double crust cheesecake?
- Strawberries
- Raspberries
- Lemon slices
- Lime Slices
- Orange Slices
- Chocolate Chips
- Chocolate Shavings
- Caramel Sauce
- Chocolate Sauce
- Fruit Jam
- Fresh Mint Leaves
What steps should be taken to prevent the double crust cheesecake from cracking?
You don’t have to worry about the double crust cheesecake cracking because you don’t bake it. Instead, you place the cheesecake in the freezer for a minimum of 8 hours. This allows it to be set up, and you shouldn’t have any issues with cracking.
What are some tips for making the double crust cheesecake more flavorful?
Add some lemon, lime, or orange zest for a burst of flavor! You can also add all your favorite toppings to adjust the flavor.
Another option is to drizzle hot fudge and caramel sauce over the top of the cheesecake. Rich and luscious.
Does the double crust cheesecake require any special equipment?
For best results, you’ll need a springform pan. While it’s not required, and it can be swapped for a regular pan, it’s nice to have.
Can I freeze the double crust cheesecake for later consumption?
Yes, the cheesecake will last in the freezer for up to 3 months. Wrap it tightly in plastic wrap, then place in a sealed container. Thaw in the fridge before serving.
Leave a Reply