Double Crust Cheesecake

Double Crust Cheesecake: A Delicious Twist on a Classic Dessert

Elevate your dessert repertoire with this Double Crust Cheesecake, a sumptuous treat that doubles down on the crispy, buttery goodness of graham cracker crust.

This cheesecake is not just about its rich and creamy filling; it’s also about the delightful crunch that awaits in every bite. Perfect for those who love their desserts with a bit of texture, this cheesecake promises to be a hit at any gathering or just as a special treat for yourself.

A Layered Delight

This Double Crust Cheesecake offers a unique take on the traditional cheesecake by featuring a double layer of crusts, adding an extra dimension of texture and flavor. With a crust both beneath and atop the creamy filling, this dessert is ideal for those who can never get enough of that delicious crunch. Here’s how to put together this delectable dessert that’s sure to impress.

• Preparation time: 30 minutes
• Chilling time: 8 hours or overnight
• Serving: 12 servings
• Equipment: 9-inch springform pan, hand mixer or stand mixer, mixing bowls

Double Crust Cheesecake Recipe:

Indulge in this decadent double-layered cheesecake that combines smooth creaminess with crisp, buttery graham crackers for a perfectly balanced dessert experience.

Ingredients:

For the Crusts:

• 1 box of graham crackers (about 27 crackers), crushed into fine crumbs
• 1/2 cup light brown sugar
• 1 cup salted butter, melted

For the Cake:

• 2 cups heavy whipping cream
• 3 (8 oz) packages cream cheese, room temperature
• 1/2 cup sugar
• 1/4 cup sour cream
• 2 tbsp powdered sugar
• 2 tbsp cornstarch (or substitute additional powdered sugar)
• 2 tsp lemon juice
• 1/2 tbsp vanilla extract

Directions:

1. Prepare the Crust: In a bowl, combine graham cracker crumbs, brown sugar, and melted butter. Press half of the mixture into the bottom of a 9-inch springform pan using a dry measuring cup for a tight fit. Freeze to set while preparing the filling.
2. Whip the Cream: Using a mixer, whip the heavy cream with 2 tbsp of powdered sugar or cornstarch until stiff peaks form, about 6-7 minutes.
3. Cream the Cheese: In a separate bowl, beat the cream cheese with sugar until smooth. Incorporate sour cream, vanilla, lemon juice, and the remaining powdered sugar, beating until fluffy.
4. Fold in Whipped Cream: Gently fold in the whipped cream in two additions to the cream cheese mixture.
5. Assemble: Remove the crust from the freezer. Spoon the filling over the crust, smoothing and pressing down to remove air pockets and leave room for the top crust.
6. Add Top Crust: Sprinkle the remaining crust mixture over the filling, pressing gently to adhere.
7. Chill: Cover with parchment paper, press firmly, wrap in plastic, and refrigerate for at least 8 hours, or overnight.
8. Serve: Unwrap, slice, and serve with fresh strawberries or your choice of topping.

Savor the Layers

This Double Crust Cheesecake is more than just a dessert; it’s a textural sensation that balances creamy and crunchy in every slice. Whether served at a festive gathering or enjoyed as a personal indulgence, it’s bound to bring smiles and satisfaction.