Description
Enjoy a two-for-one cheesecake with this Easy Double Crust Cheesecake. The buttery bottom crust and crisp top layer elevate the creamy, velvety filling. Ideal for any dessert lover, this cheesecake is simple to prepare and makes a stunning treat for any occasion.
Ingredients
Scale
For the bottom crust:
- 1 ½ cups graham cracker crumbs (or digestive biscuit crumbs)
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
For the top crust:
- 1 ½ cups chocolate cookie crumbs (like Oreos, with or without filling)
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
For the cheesecake filling:
- 3 8 oz packages cream cheese, softened
- 1 ¼ cups granulated sugar
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 1 ½ cups sour cream, room temperature
- 2 tbsp all-purpose flour (optional, for a firmer filling)
Instructions
- Preheat the oven to 325°F (160°C). Prepare a 9-inch springform pan by greasing the sides lightly or lining the bottom with parchment paper.
- Make the Bottom Crust:
- In a bowl, mix the graham cracker crumbs, melted butter, and sugar.
- Press the mixture evenly into the bottom of the prepared pan, creating a solid crust. Bake for 10 minutes to set and crisp. Remove from the oven and set aside to cool.
- Make the Top Crust:
- In a separate bowl, combine the chocolate cookie crumbs, melted butter, and sugar.
- Sprinkle this mixture evenly over the baked graham cracker crust. Do not press down—this creates a crumbly top that will stay crunchy. Set aside.
- Prepare the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth and creamy.
- Add the eggs one at a time, beating well after each addition. Scrape the sides of the bowl to ensure everything is mixed thoroughly.
- Stir in the vanilla extract and sour cream. If you want a firmer filling, fold in the flour.
- Assemble the Cheesecake:
- Pour the cheesecake filling over the crust and top layer.
- Smooth the top with a spatula and tap the pan lightly to remove air bubbles.
- Bake the Cheesecake:
- Bake for 55-65 minutes, or until the center is mostly set but still slightly wobbly when gently shaken.
- Once done, turn off the oven and let the cheesecake cool in the oven with the door cracked for 1 hour to prevent cracking.
- Chill the Cheesecake:
- After the hour, remove the cheesecake from the oven and let it cool to room temperature.
- Refrigerate the cheesecake for at least 4 hours (overnight is best) before serving.
Notes
- Baking Tip: To avoid cracks on your cheesecake, make sure the ingredients are at room temperature before mixing. Also, bake the cheesecake in the center of the oven at a consistent, moderate temperature.
- Storage: This cheesecake can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 2 months. Just allow it to cool completely before wrapping it tightly and freezing.
- Flavor Add-Ons: To personalize this recipe, consider adding chocolate chips, caramel, or fresh fruit on top before serving. A drizzle of melted chocolate or a dusting of cocoa powder also makes for a beautiful presentation.
- Prep Time: 20 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 375
- Sugar: 22g
- Sodium: 180mg
- Fat: 26g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg