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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.
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Course: Dessert
Cuisine: American
Keyword: Double Crust Graham Cheesecake
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 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.