Double Crust Graham Cheesecake

This Double Crust Graham Cheesecake is for anyone who’s ever thought, “I wish there was more crust.” Instead of just a buttery graham layer on the bottom, this version gives you one under the cheesecake and another golden, crunchy layer baked right on top. The result is creamy in the middle, sweet and tangy from the cheesecake filling, and full of graham cracker crunch in every bite.

Pin it to Save it!

It takes everything people love about classic cheesecake — velvety texture, vanilla-scented filling, and that familiar graham base — and then doubles down on the best part. It’s gorgeous on a dessert table, special enough for holidays, but simple enough to make on a regular weekend when you want a showy, bakery-style dessert.

Ingredients for Double Crust Graham Cheesecake

• Graham cracker crumbs – Finely crushed so they press and bake evenly.
• Granulated sugar – Sweetens the crust and the filling.
• Unsalted butter – Binds the crumbs and gives that rich, buttery flavor.
• Cream cheese – Softened, for a smooth, lump-free filling.
• Eggs – Give the cheesecake structure.
• Vanilla extract – Adds warmth and classic cheesecake flavor.
• Sour cream – Adds tang and keeps the filling creamy.
• All-purpose flour – Helps the filling set without cracking.
• Lemon juice (optional) – Brightens the filling just a touch.
• Salt – A pinch to balance the sweetness.

How to Make Double Crust Graham Cheesecake

STEP 1: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and, if you like extra insurance, line the bottom with parchment paper.

STEP 2: In a bowl, stir together the graham cracker crumbs, ⅓ cup sugar, and melted butter until the mixture looks like wet sand.

STEP 3: Press half of this crumb mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let it cool slightly while you make the filling. This gives you a solid, buttery base.

STEP 4: In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar together until smooth, creamy, and fluffy — no lumps.

STEP 5: Add the eggs one at a time, mixing well after each addition so they fully incorporate.

STEP 6: Mix in the vanilla extract, sour cream, flour, lemon juice (if using), and a pinch of salt. Beat just until the batter is smooth and silky.

STEP 7: Pour the cheesecake batter over the baked crust in the springform pan and smooth the top.

STEP 8: Sprinkle the remaining graham cracker mixture evenly over the top of the cheesecake batter. Gently press it into an even layer, just enough so it sits on top — don’t push it down into the filling. This will bake into a crisp, sweet topping.

STEP 9: Bake the cheesecake at 325°F (160°C) for 50–60 minutes, or until the edges are set and the center still has a slight jiggle.

STEP 10: Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. This gentle cooling helps prevent cracks.

STEP 11: Remove from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight so it fully sets and slices cleanly.

Can I Use a Different Cookie for the Crust?

Yes. Graham crackers are classic, but vanilla wafers, digestive biscuits, or even Biscoff cookies work beautifully. Just keep the same ratio of crumbs to butter so the top layer still bakes up crisp.

Pin it to Save it!

Do I Need a Water Bath?

Not for this version. Because the cheesecake is topped with crumbs, minor cracks won’t show, and the lower bake temperature plus the slow cool-down help it set without splitting.

Helpful Tips

• Make sure the cream cheese is fully softened so the filling blends smooth.
• Don’t skip the chill time — cold cheesecake holds together and tastes better.
• Run a knife around the edge of the pan after cooling to release the crust cleanly.

Pin it to Save it!

Serving Ideas for Double Crust Graham Cheesecake

Serve chilled, as is, to let that top crust shine, or add a spoonful of warm berry sauce, caramel, or whipped cream just before serving. Because it has sweetness from the double crust, it pairs especially well with tart toppings like raspberries or lemon curd.

Storage

Keep the cheesecake covered in the refrigerator for up to 5 days. You can also freeze individual slices — wrap well, freeze, and thaw in the fridge when you’re ready for a slice of creamy, buttery, graham-crunch heaven.

Double Crust Graham Cheesecake

This decadent dessert reimagines the beloved cheesecake by incorporating a dual graham cracker crust—both beneath and atop the velvety filling. The golden-baked layers of buttery crunch elevate each slice, adding texture and flavor contrast to the rich, smooth interior. A sophisticated twist on a traditional favorite, ideal for gatherings or indulgent evenings at home.

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Double Crust Graham Cheesecake

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 12

Ingredients

Crust (prepared in double quantity):

• 12 tablespoons melted unsalted butter
• 3 cups finely crushed graham crackers approximately 24 whole crackers
• 1/3 cup white granulated sugar

Filling:

• 3 blocks 8 ounces each softened cream cheese
• 1 cup fine granulated sugar
• 3 large eggs
• 1/2 cup full-fat sour cream
• 1 tablespoon freshly squeezed lemon juice optional
• 1 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• A pinch of fine salt

Instructions

• Preheat the oven to 325°F (160°C). Lightly grease a 9-inch springform pan and, if desired, line the base with parchment paper for easier release.
• In a mixing bowl, combine the crushed graham crackers with the sugar. Pour in the melted butter and stir until the mixture takes on a damp, sandy consistency.
• Press half of the prepared crust mixture firmly into the base of the springform pan. Bake for 10 minutes. Remove from the oven and allow it to cool briefly.
• In a separate large bowl, beat together the softened cream cheese and sugar until smooth and light.
• Add the eggs individually, ensuring each is fully incorporated before adding the next.
• Blend in the vanilla, sour cream, flour, lemon juice if using, and a pinch of salt. Mix until the filling is completely smooth and uniform.
• Carefully pour the cheesecake batter over the cooled crust base.
• Evenly distribute the remaining crumb mixture over the top of the cheesecake filling. Lightly press it into place without compressing it into the batter.
• Bake for 50 to 60 minutes, or until the outer edges are set and the center has a slight wobble.
• Turn off the oven, open the oven door slightly, and let the cheesecake rest inside for 1 hour to cool gradually.
• Remove the pan from the oven and allow the cheesecake to cool completely at room temperature.
• Transfer to the refrigerator and chill for a minimum of 4 hours or overnight prior to slicing and serving.