Double Crust Cheesecake

Here’s a decadent Double Crust Cheesecake recipe featuring a buttery crust on both the bottom and top, with a rich, creamy filling in between—like a cross between a cheesecake and a pie!

Double Crust Cheesecake

Prep Time: 30 mins | Bake Time: 50-60 mins | Chill Time: 4+ hours | Total Time: ~6 hours
Servings: 10-12

Ingredients:

For the Crust:

• 2½ cups graham cracker crumbs (or digestive biscuits)

• ½ cup granulated sugar

• ¾ cup (1½ sticks) unsalted butter, melted

• ½ tsp cinnamon (optional)

For the Filling:

• 4 (8 oz) blocks cream cheese, softened

• 1¼ cups granulated sugar

• 4 large eggs, room temperature

• 1 tbsp vanilla extract

• ½ cup sour cream (or Greek yogurt)

• 2 tbsp all-purpose flour (helps prevent cracking)

Optional Toppings:

• Fresh berries, caramel sauce, or whipped cream

Instructions:

1. Preheat & Prep:

• Preheat oven to 325°F (160°C).

• Grease a 9-inch springform pan and line the bottom with parchment paper.

2. Make the Crust:

1. In a bowl, mix graham crumbs, sugar, cinnamon, and melted butter until sandy.

2. Press ⅔ of the mixture firmly into the bottom and slightly up the sides of the pan.

3. Bake for 8-10 mins, then cool slightly. Reserve the rest for the top crust.

3. Make the Filling:

1. Beat cream cheese and sugar until smooth (no lumps!).

2. Add eggs one at a time, then mix in vanilla, sour cream, and flour until just combined. Don’t overmix!

4. Assemble & Bake:

1. Pour filling into the pre-baked crust.

2. Sprinkle the remaining crust mixture evenly over the top (like a crumble).

3. Bake for 50-60 mins until edges are set but the center still jiggles slightly.

4. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracking.

5. Chill & Serve:

• Refrigerate for at least 4 hours (overnight is best).

• Run a knife around the edges before releasing the springform. Top as desired!

Tips for Success:

✔ Room Temp Ingredients: Prevents lumps and ensures a smooth texture.
✔ Water Bath Option: Wrap the pan in foil and place in a roasting pan with 1 inch of hot water for extra creaminess (prevents cracks).
✔ No Overbaking: The center should wobble slightly—it firms up while chilling.

This double crust version adds a buttery, crunchy contrast to the velvety filling. Perfect for special occasions! 🍰

Want a flavored variation (e.g., chocolate, lemon, or pumpkin)? Let me know! 😊