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Double Crusted Cheesecake

A rich and creamy cheesecake layered between a buttery graham cracker crust on the bottom and a golden crumb crust on top.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 410

Ingredients
  

Crust
  • 3 cups graham cracker crumbs
  • 0.75 cup unsalted butter melted
  • 0.5 cup granulated sugar
  • 1 tsp cinnamon
  • salt pinch
Filling
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 3 eggs large
  • 1 tbsp vanilla extract
  • 0.5 cup sour cream
  • 2 tbsp all-purpose flour
  • 1 tbsp lemon juice optional

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 325°F (165°C). Grease a 9-inch springform pan and line with parchment paper.
  2. Mix graham crumbs, melted butter, sugar, cinnamon, and salt until sandy.
  3. Press two-thirds of the mixture into the bottom of the pan. Reserve remaining crust.
  4. Beat cream cheese until smooth. Add sugar and mix until creamy.
  5. Mix in eggs one at a time, then add vanilla, sour cream, flour, and lemon juice.
  6. Pour filling over the bottom crust. Sprinkle remaining crust mixture on top.
  7. Bake 55–65 minutes until edges are set and center jiggles slightly.
  8. Cool in oven for 1 hour, then chill at least 4 hours before serving.

Notes

Chill overnight for best texture. Tent with foil if top browns too quickly.