Double Crust Cheesecake Recipe

Indulge in the decadence of this double crust cheesecake, featuring a rich, creamy filling sandwiched between layers of buttery crust. Perfect for special occasions or simply satisfying your sweet tooth cravings!


For the Crust:

  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 24 oz (680g) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/4 cup all-purpose flour

For the Topping:

  • 1/2 cup sour cream
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract


  1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.
  2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter for the crust. Mix until the crumbs are evenly moistened.
  3. Press half of the crumb mixture into the bottom of the prepared springform pan, using the back of a spoon to firmly pack it down.
  4. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
  5. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  6. Gradually add the sour cream and flour, mixing until smooth and well combined.
  7. Pour half of the cheesecake filling over the prepared crust in the springform pan, spreading it evenly with a spatula.
  8. Sprinkle the remaining graham cracker crumb mixture over the cheesecake filling.
  9. Carefully pour the remaining cheesecake filling over the crumb layer, smoothing the top with a spatula.
  10. Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
  11. While the cheesecake is baking, prepare the topping by mixing together the sour cream, sugar, and vanilla extract in a small bowl.
  12. After the initial baking time, remove the cheesecake from the oven and gently spread the sour cream topping over the hot cheesecake.
  13. Return the cheesecake to the oven and bake for an additional 10 minutes.
  14. Turn off the oven and leave the cheesecake inside with the door closed for 1 hour to cool gradually.
  15. After 1 hour, remove the cheesecake from the oven and run a knife around the edges to loosen it from the pan.
  16. Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.
  17. Serve slices of double crust cheesecake chilled, and enjoy every luscious bite!

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