Double Crust Cheesecake

Double Crust Cheesecake

Rich, creamy, and perfectly balanced — this Double Crust Cheesecake combines the buttery crunch of graham crackers with a smooth, velvety cheesecake filling. With crusts on both the bottom and top, every bite is full of texture and flavor.

Ingredients

Crusts:

1 box of graham crackers (about 27 graham crackers), crushed into fine crumbs

½ cup light brown sugar

1 cup salted butter, melted

Cake:

2 cups heavy whipping cream

3 packages (8 oz each) cream cheese, room temperature

½ cup granulated sugar

¼ cup sour cream

2 tablespoons powdered sugar

2 tablespoons cornstarch (or more powdered sugar)

2 teaspoons lemon juice

½ tablespoon vanilla extract

Instructions

1. Prepare the crusts

Crush the graham crackers into fine crumbs using a food processor or by sealing them in a bag and crushing with a rolling pin.

In a bowl, mix the crumbs with light brown sugar and melted butter until the texture resembles wet sand.

Press half of the mixture firmly into the bottom of a springform pan to form the base crust. Set the remaining half aside for the top layer.

2. Whip the cream

In a large mixing bowl, beat the heavy whipping cream with 2 tablespoons of powdered sugar until stiff peaks form. Refrigerate to keep it cold while you prepare the cheesecake batter.

3. Make the cheesecake filling

In another bowl, beat the cream cheese until smooth and creamy.

Add the sugar, sour cream, cornstarch, lemon juice, and vanilla extract. Beat until fully combined and fluffy.

Gently fold in the whipped cream until smooth and airy.

4. Assemble the cheesecake

Pour the cheesecake mixture over the prepared crust and smooth the top with a spatula.

Sprinkle the remaining graham cracker mixture evenly over the top to create a second crust layer.

Lightly press it down to help it stick without compacting it too much.

5. Chill the cake

Cover the cheesecake and refrigerate for at least 6 hours, or overnight for best results.

The texture will firm up beautifully and make it easy to slice cleanly.

6. Serve and enjoy

Once chilled, remove the cheesecake from the springform pan. Slice and serve cold.

Optionally, garnish with whipped cream, caramel drizzle, or fresh berries for an extra touch of elegance.