Double Decker Cheesecake

filed under: Cheesecakes on May 29, 2012

We recently drove up to Fargo to visit my folks and family.  Since it was just one week after Mothers Day, I decided to make my mom something special. I wasn’t going to bore you with how to make another rose cake, but I think we can all agree that the best part of this dessert is the DOUBLE layer of cheesecake! (You may also like my perfect Cheesecake Recipe!)


Double Decker Cheesecake
Prep Time
15 mins
Cook Time
1 hr
30 mins
Total Time
1 hr 15 mins

Well, a truly exceptional cheesecake covered in homemade whipped cream… yeah, that is better.

The Perfect Cheesecake

Course: Dessert
Cuisine: American
Keyword: cheesecake
Servings: 10 servings
Author: Amanda Rettke
  • 4 packages (8 oz each) cream cheese
  • 1 1/2 cups granulated sugar
  • 3/4 cup milk
  • 4 extra large eggs
  • 1 cup sour cream
  • 1 tbsp. good quality vanilla
  • 1/4 cup all purpose flour
  1. Preheat oven to 350°F. Prepare 8in springform pan. (make crust and press into pan; see crust recipe)

  2. In a large bown or stand mixer, combine room temperature cream cheese and sugar until smooth. (about three minutes on medium speed) Lower speed and slowly add in milk.

  3. Once milk is incorporated, add in sour cream and vanilla. Then add in eggs, one at a time. Finally add in flour, mixing only long enough to incorporate.

  4. Pour filling into prepared 8in springform pan.
  5. Bake for one hour at 350, then turn the oven off and do not open the door. You will be letting the cheesecake cool to room temperature for about six hours, and this helps to eliminate cracks.

  6. Place cheesecake in fridge until ready to serve.
  7. For the double decker cheesecake, place cheesecake in freezer for 15-30 minutes just prior to assembly.
  8. I make sure the the cream cheese and sour cream are full fat. It probably goes without saying that that yields the most tasty cheesecake!


Homemade Whipped Cream
Prep Time
15 mins
Total Time
15 mins

And this is my go-to whipping cream recipe. I think it might even be on the container for the heavy whipping cream I use.

Course: Dessert
Cuisine: American
Keyword: Homemade Whipped Cream
Author: Amanda Rettke
  • 1 c cold heavy whipping cream
  • 1 tbsp. powder sugar
  • 1/2 tsp. vanilla extract
  1. Fill up your mixing bowl with ice water and let chill for five minutes. Dump out water and wipe dry. Add whipping cream and powder sugar to cold mixer bowl and beat until you reach soft peaks. Start low and work up to med-hi. (usually about 3 minutes)

  2. Add in vanilla extract and mix until combined.



Let me tell you how this dessert came to fruition.

My mom’s favorite flower is the yellow rose and one of her favorite desserts is cheesecake. We all know I sorta have a thing for roses, so you can see where this is going.

Since I was away from home I went to a bakery and bought a cheesecake.  When I realized how short it was (just about 2 inches tall) I knew I would never be able to fit a full rosette on the side, so I decided to buy another cheesecake and just stack it on top.

I then stopped at the store, bought two 16oz containers of Cool Whip, some yellow food coloring, and some 1M tips.


I then posted a picture of the cake on Instagram.  People asked for the recipe.  And now here we are.

For the record, you do not need to buy cheesecakes from a store.  You can totally make one from scratch.  In fact, I recommend doing so!  Nothing beats a truly exceptional homemade cheesecake.

Well, a truly exceptional cheesecake covered in homemade whipped cream… yeah, that is better.

The Perfect Cheesecake

You will want to double this recipe and make TWO complete cheesecakes.  Then simply stack them on top of one another.  To make that easier, just pop the cheesecake in the freezer for 15-30 prior to assembly.



And this is my go-to whipping cream recipe.  I think it might even be on the container for the heavy whipping cream I use.

Using a 1M tip and this technique, (video tutorial) cover the cake in whipped cream roses.  (I tinted mine slightly yellow, but pink or even white would be so lovely!)

Chill 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.

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  • Jennifer says:

    Your cakes are always so beautiful!

  • thelittleloaf says:

    OMG, I don’t think I’ve ever seen an iced cheesecake before. Or a double decker one. And certainly not one as beautifully iced as this. Gorgeous!

  • Georgia says:

    Wow. How creative you are. Glad to read this is a “crack free” cheesecake. Can’t wait to bake it. Thanks for sharing your brilliance with us.

  • Elizabeth says:

    Double decker?? Oh my word, this looks amazing!

  • Amy says:

    I am speechless. Wow!

  • aida mollenkamp says:

    That is so fabulously decadent! Such a great treat for Mom!

  • grace says:

    oh, me. i think my heart just stopped a little bit. this is gluttony at its finest, amanda. 🙂

    • Amanda says:

      I love comments from you. You always make me smile!!!

  • Nic says:

    Amazing and so pretty!
    I’m confused though, you said you purchased 2 Cool-Whips, then you said it’s covered in homemade whipped cream and gave the recipe?

    • Amanda says:

      Yes, I purchased 2 cool whips for the cake I made my mom in Fargo. This is the cheesecake that I made when I got home!

      • Nic says:

        Got it…
        Thanks for clarifying!

  • Stephanie @ Eat. Drink. Love. says:

    Your mom is one lucky lady! This looks incredible and is so pretty! Perfect for Mom!

  • marla says:

    How sweet of you to make this beauty for your mom 🙂

  • Darla | Bakingdom says:

    This is dangerous, dangerous, deadly stuff right here. Absolutely gorgeous. But deadly, nonetheless. 😉

  • Kristina Vanni says:

    What a beautiful cake! So festive and elegant. Sounds delicious too!

  • Nic@diningwithastud says:

    Stunningly delicious

  • Mrs. Lewis says:

    OH. MY. GOSH. I could die. Your mom must be a wonderful woman!

  • Esi says:

    I’m kind of speechless. This is incredible.

  • Linda says:

    Beautiful cake and your photos are gorgeous 🙂

    Can you tell me the name of the font/typography you use on your photos?

  • Lisa @ Stop and Smell the Chocolates says:

    Oh my GOODness!! I think my heart just skipped a beat! My hubs loves cheesecake – but he would doubly love this one! 🙂

  • tifleur says:

    It looks very delicious!
    Thanks for the receipe
    See you

  • Leann says:

    I just made this in a 9 inch pan and it has risen over the top. I don’t know how to tell if it’s done? I’ll just turn oven off and hope for best. Is it really supposed to be 8 inch?!?

    • Amanda says:

      Thats what I used! Is it not turning out? Funny, that is one of my most reliable recipes! (at least, for me!)

  • bridget {bake at 350} says:

    First….double-decker CHEESECAKE?!? That alone is amazing!

    Second…I would have had no clue that your could pipe roses with whipped cream. I would have thought they would collapse.

    Third…my mom’s favorite flowers were yellow roses, too. ♥

    So, so pretty, Amanda!

  • Jeannean says:

    Going to make this for my girl friend’s bdaya s she loves cheesecake!!!