Double Decker Cheesecake is two creamy layers of cheesecake with two graham cracker crusts and decorated with homemade whipped topping roses. If you love cheesecake, be sure to check out this single cheesecake recipe.
Double Decker Cheesecake
Not only is this dessert two complete cheesecakes stacked on top of one another, but it is topped with my homemade whipped topping. And, I didn’t stop there…I even covered the cheesecake with whipped cream roses, tinted in a pale yellow. So, just like a double-decker bus and a double-decker sandwich, you can now add a double-decker cheesecake to the mix!
Double Decker Cheesecake Ingredients
There are three main parts to this recipe–the graham cracker crusts, the double layer of cheesecakes, and the whipped topping.
Graham Crackers: You can buy graham cracker crumbs at the store or crush your own for the two crusts.
Butter: Make sure you have melted enough butter to coat all of the graham cracker crumbs. It is the glue that holds the crust together.
Room Temperature Ingredients: Make sure to use room temperature ingredients (cream cheese, milk, sour cream, and eggs) when making the cheesecake filling. This will ensure a smooth and creamy consistency.
Sour Cream: The amount of sour cream used in the filling is just enough to give the cheesecake a creamier texture, but not too much to be noticeable. It should be at room temperature.
Heavy Whipping Cream: Heavy cream is at least 36% fat. (Using a lower fat cream or milk will not whip as well; the end result would be a more unstable form.)
Food Coloring: I used a drop of ivory-colored gel food coloring in the whipped topping; you could definitely leave that out if you don’t have any on hand. Or, make it the color you want!
How to Make the Graham Cracker Crust
To make the graham cracker crust, you could buy the graham cracker crumbs or crush sheets of crackers. If you have to crush your own crackers, add them to a food processor and process until you have a fine crumb. You could also use a rolling pin to roll over the cookies that are in sealed plastic baggies to get them into fine crumbs. A hammer also works, but just gentle taps!
Combine the crushed crackers, sugar, and melted butter in a medium bowl until the mixture is combined. When mixing together the ingredients (with a fork), make sure every single graham cracker crumb is coated in butter. The butter acts as the binding agent. Press the crust equally into the bottoms of both springform pans. Bake the crusts for about 10 minutes at 350°F. Remove from the oven and let cool before pouring in the cheesecake filling.
How to Make the Cheesecake Filling
The cheesecake filling will be equally divided into two, 7-inch springform pans, on top of the cooled crust. To make the filling, grab a hand mixer or use a stand mixer with a paddle attachment and beat the cream cheese until it’s creamy. Then, just add the sugar to the cream cheese. By doing this and scraping down the sides of the bowl after every step will ensure there are no lumps left before adding the ingredients with more of a loose consistency.
Next, add the sour cream and vanilla, followed by the eggs, one at a time. Finally, add the flour and mix until just incorporated. Pour the filling into the prepared pans and bake at the same time for about an hour. Remove the cheesecakes from the oven and let them cool in the pan before transferring them to the refrigerator to chill for at least 4 hours.
After the cheesecakes have set, place them in the freezer for 15-30 minutes before stacking them. This would be a good time to make the whipped topping.
How to Make Whipped Topping
To make the whipped topping for decorating the double-decker cheesecake, here are some tips:
- Don’t aim for “stiff peaks”. You want the whipped cream to keep its shape and be soft, billowing peaks. If by chance you OVERBEAT the whipped cream (I have done this and cried!) fixing it is actually very easy. Simply add in more fresh heavy whipping cream and whisk by hand. My life was changed when I found that out!
- Wait until peaks start to form before adding in the confectioners’ sugar. I much prefer confectioners sugar in this recipe, as it dissolves entirely and leaves a smooth texture. If you choose to use granulated sugar be sure to add it immediately at the beginning and whip it with the cream.
- Homemade whipped cream is best used immediately, but it can be stored for up to 10 hours if needed. After that, it may start to separate.
Once you have your whipped cream made, cover the stacked cheesecakes with it. Then, if you are feeling motivated, use a 1M tip and this technique, (video tutorial) to cover the cake in whipped cream roses. (I tinted mine slightly yellow, but pink or even white would be so lovely!) You may need to make more whipped cream, depending on how elaborate you decorate the cake. Chill the cheesecake until ready to serve.
Tips for Success
- Make sure your whipped cream is very chilled and that you have whipped it long enough. The roses will just slide down the sides if they are too soft.
- This feeds a LOT of people (around 24), so making it for a big crowd is the ideal scenario!
- If you want you can use chocolate whipped cream, or strawberry, or even blueberry. You could also use some homemade caramel…try drizzling a little on each piece right before serving.
Looking for More Cheesecake Recipes?
Double Decker Cheesecake is two creamy layers of cheesecake with two graham cracker crusts and decorated with homemade whipped topping roses.
- 1½ cups graham cracker crumbs
- 2 tablespoons granulated sugar
- ⅓ cup unsalted butter, melted
- 4 packages (8 ounces each) cream cheese, room temperature
- 1½ cups granulated sugar
- ¾ cup milk
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 4 large eggs, room temperature
- ¼ cup all-purpose flour
- 1 pint (454g) heavy whipping cream
- ¼ cup (31g) confectioners' sugar
- 1 drop ivory-colored gel food coloring, optional
Preheat oven to 350°F. Prepare two 7-inch springform pans by lining each with parchment paper.
Mix graham cracker crumbs, sugar, and butter. Make sure all graham crackers are coated in butter and that it is a coarse sand consistency.
Press crust onto the bottoms of both pans. Bake each crust for about 10 minutes. Remove from the oven and let cool before adding the cheesecake filling.
In the bowl of a stand mixer with a paddle attachment, combine the cream cheese and sugar on medium speed until smooth (about 3 minutes). Lower speed and slowly add in milk.
Once the milk is incorporated, add in the sour cream and vanilla. Then add in eggs, one at a time. Finally add in flour, mixing only long enough to incorporate.
Pour the filling equally over the cooled crusts in the 7-inch springform pans.
Bake both cheesecakes for one hour at 350°F. Remove the cheesecakes from the oven and let cool in the pans on wire racks.
Place cheesecakes in the refrigerator to cool for at least 4 hours.
When ready to assemble the double-decker cheesecake, place the cheesecakes in the freezer for 15-30 minutes just prior to assembly.
Add heavy cream to a mixing bowl. Start mixing at the lowest speed, and then gradually increase speed to medium until the cream starts to get thicker. (The gradual progression prevents you from spraying yourself with cream.)
When the cream starts to thicken, stop the mixer. Slowly add in the confectioners' sugar and then resume mixing again, starting with low speed and increasing to medium speed and eventually moving to a high speed.
The cream will thicken and start to peak. Mix on high until the cream is thick and stiff. This happens quickly, the stage between soft and stiff peaks, so watch it closely.
Stack the cheesecakes on top of each other. Then, pipe or spread the whipped topping. If your cheesecakes have a ridge around the outside edge, you may want to trim them to level so they are easier to stack.
Decorate with whipped cream roses. (You may have extra whipped topping, depending on how much you decorate the cheesecake.)