Classic Cheesecake With Double Crust

This Classic Cheesecake with Double Crust is perfect for anyone (like me!) who loves a thick, buttery graham cracker base with a rich, creamy filling. It is delicious on its own, but also amazing topped with berries, chocolate, caramel, or your favorite classic cheesecake toppings! And, no judgment here if you start from the crust end–great choice! If you’re all about that rich, creamy cheesecake experience, I don’t blame you, and you might also love my Marshmallow Cream Cheesecake, a dreamy, no-bake twist on the classic!

Ingredients & Substitutions

• Crust: It is all about the buttery graham cracker crust that extends up the sides for the perfect balance of crunch and creaminess in every bite! When mixing the crumbs with the melted butter, ensure that each crumb is coated so it doesn’t fall apart! If you don’t have graham crackers, try using vanilla wafers, Oreo cookies (with or without the filling), or shortbread cookies.
• Cream Cheese: Make sure the cream cheese is at room temperature before starting the cheesecake. It should be at room temperature because it mixes more easily and smoothly. If it’s cold, it can be lumpy and hard to blend with the other ingredients. Softening it makes the cheesecake filling creamy and smooth.
• Sour Cream: I used sour cream in the filling to add a little tangy flavor and make the cheesecake creamy.

Can I Halve The Graham Cracker Crust In This Double Crust Cheesecake?

Yes, you can definitely halve the graham cracker crust! Simply reduce all the crust ingredients by half. So, for example, instead of using 4 cups of graham cracker crumbs, use 2 cups, and adjust the sugar and butter accordingly. This will result in a thinner crust. Keep in mind that if you’re using a larger pan, the crust may not go as high up the sides.

How To Tell When Cheesecake Is Done: Tips & Tricks

There are a few ways to tell if your cheesecake is done. It’s ready when the sides are set, but the middle still has a little jiggle. You can also check with a food thermometer. 150°F means it’s good to go. Don’t worry if you end up with a few holes from checking; you can cover those with your favorite toppings! Another trick is to tap the side of the pan with a wooden spoon—if the cheesecake jiggles slightly, it’s ready to be taken out of the oven.

How To Store Classic Cheesecake with Double Crust

To store this classic cheesecake with a double crust, keep it in the refrigerator, covered with plastic wrap or aluminum foil. It will last up to 3-4 days. If you want to keep it longer, freeze it.

How To Freeze Cheesecake

To freeze this classic cheesecake:

1. Let the cheesecake cool and set completely.
2. Place it (uncovered) in the freezer for about an hour. If you’re keeping it in the springform pan, remove the sides.
3. After an hour, carefully take the cheesecake off the pan (you may need to use a knife to help), and wrap it tightly in plastic wrap.
4. Place the wrapped cheesecake into a zipped freezer bag or wrap it in aluminum foil. Be sure to label and date it. It will last up to 3 months.
5. When ready to enjoy, let the cheesecake thaw in the refrigerator.

Classic Cheesecake with Double Crust

Prep Time 20 minutes mins

Cook Time 1 hour hr

Chilling Time 4 hours hrs 1 minute min

Total Time 5 hours hrs 21 minutes mins

This Classic Cheesecake with Double Crust is perfect for anyone (like me!) who loves a thick, buttery graham cracker base with a rich, creamy filling. It is delicious on its own, but also amazing topped with berries, chocolate, caramel, or your favorite classic cheesecake toppings! And, no judgment here if you start from the crust end–great choice!

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Ingredients

Crust

• ▢ 4 cups (336 g) graham cracker crumbs, about 18-20 graham cracker sheets
• ▢ ¼ cup (50 g) granulated sugar
• ▢ 1 cup (2 sticks / 227 g) unsalted butter, melted

Filling

• ▢ 4 packages (8 ounces each) cream cheese, softened
• ▢ 1 ¼ cups (250 g) granulated sugar
• ▢ ½ cup (115 g) sour cream, room temperature
• ▢ 2 teaspoons vanilla extract
• ▢ 5 large eggs, room temperature

Instructions

Crust

• Preheat oven to 350°F. Line a 9-inch springform pan with parchment paper. Set aside.
• In a medium bowl, combine graham cracker crumbs and sugar. Pour in melted butter and mix until the crumbs are evenly coated and resemble wet sand.
• Press the mixture firmly into the bottom and about ¾ of the way up the sides of the pan. Use the bottom of a measuring cup or glass for an even surface.
• Wrap two layers of heavy-duty aluminum foil tightly around the outside of the pan to prevent water from seeping in during baking. Set aside.

Filling

• In a large mixing bowl, using a stand mixer fitted with the paddle attachment (or a hand mixer), beat the cream cheese at medium speed until smooth, about 2 minutes.
• Add the granulated sugar and mix on medium speed until fully incorporated, scraping down the sides of the bowl as needed.
• Reduce the mixer to low speed and add the sour cream and vanilla extract, mixing until just combined.
• With the mixer still on low speed, add the eggs one at a time, mixing each until just incorporated. (Avoid overmixing.)
• Pour the filling into the prepared crust, smoothing the top with a spatula.
• Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the cheesecake pan.
• Bake for 60–70 minutes, or until the top is lightly golden and the center is set but slightly jiggly.
• Remove the cheesecake from the oven and allow it to cool in the pan on a wire rack to room temperature.
• Cover and refrigerate the cheesecake for at least 4 hours, preferably overnight, before slicing and serving.
• When ready to serve, garnish with your favorite toppings.

Nutrition

Serving: 1piece | Calories: 649kcal

Course: Dessert

Keyword: Classic Cheesecake with Double Crust

Servings: 12 pieces

Calories: 649

Author: Amanda Rettke–iambaker.net

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