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Double Crust Cheesecake

Double Crust Cheesecake is exactly what it sounds like – a perfectly creamy cheesecake made with double the amount of sweet, buttery graham cracker crust! This showstopping cheesecake is perfect for any occasion.
Cheesecake with Graham Cracker Crust If you love the traditional graham cracker crust of a homemade cheesecake, you’re in for a real treat! This creamy cheesecake recipe features two graham cracker crusts that are sweetened with brown sugar and made with plenty of butter.
The appearance of Double Crust Cheesecake is also so picturesque. It really makes a gorgeous centerpiece for your dessert spread at a party, or for a big holiday like Thanksgiving! A layered cake or cheesecake is always pretty impressive when made just right, and luckily, this cheesecake is wonderfully easy to make.



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


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


How To Make Double Crust Cheesecake

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Begin by making the crust mixture. Combine the ingredients together until all the crumbs are evenly saturated in butter. Pour half into the bottom of a 9″ springform pan and pack it in. Use the bottom of a dry measuring cup to make sure it’s really tight – if it’s too lose it’ll just crumble when you try to slice it. Place the springform pan in the freezer to set, and the other half of crust aside on the counter.
Using a hand mixer or stand mixer, whip your heavy cream for 2 minutes on medium high, then add 2 tbsp of powdered sugar or cornstarch to stabilize. Continue whipping until the cream forms stiff peaks, about 4-5 minutes more.
Also using a hand mixer or stand mixer, cream together the cream cheese and sugar. Scrape down the sides of the bowl as you go, and mix until totally combined.
Add the sour cream, vanilla, lemon, and remaining powered sugar. Beat on high until smooth and fluffy.
Fold in half of the whipped cream, gently, then fold in the other half. Remove the bottom crust from the fridge.
Pour the filling into the pan and smooth it in. You’ll need to press it down as you smooth it out to prevent pockets of air, and to make it fit. Remember that there needs to be room for the top crust.
Once the filling has been smoothed out, use a spoon to sprinkle over half of the remaining crumbs. Use the back of the spoon to smooth them out over the top of the cheesecake while pressing down gently. Add the remaining crumbs, and continue to smooth and press. You might have too many crumbs, but that’s OK. Try to press them in as tightly as you can.
Use a piece of parchment paper to cover the top of the cheesecake and now press down firmly with your hands. Wrap the springform pan entirely in plastic wrap and refrigerate for at least 8 hours, preferably overnight.
Slice and serve. I like fresh strawberries on the side.


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