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 and a light sour cream topping. 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!
Servings: 12 pieces
Calories: 612kcal
Ingredients
Crust
- 3 cups (252 g) graham cracker crumbs, about 18-20 graham cracker sheets
- ¼ cup (50 g) granulated sugar
- ¾ cup (1 ½ sticks / 170 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
Topping
- ½ cup (115 g) sour cream, room temperature
- 2 teaspoons confectioners' sugar
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.
- In a small bowl, whisk together the sour cream and confectioners' sugar. Spread evenly over the cooled cheesecake.
- 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: 612kcal