Decadent Double Crust Cheesecake Recipe

Decadent Double Crust Cheesecake Recipe

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Indulge in the lusciousness of a Double Crust Cheesecake, where rich, creamy cheesecake meets a delightful buttery crust. This dessert is perfect for special occasions, family gatherings, or simply when you crave something sweet. With two layers of crust—one traditional and one delightful cookie crust—this cheesecake balances texture and flavor, providing a luxurious dessert experience that will impress your guests and satisfy your sweet tooth.

Ingredients

For the Bottom Crust:

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon (optional)

For the Cookie Crust:

  • 1 ½ cups chocolate sandwich cookie crumbs (such as Oreos)
  • ½ cup unsalted butter, melted

For the Cheesecake Filling:

  • 4 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup sour cream
  • ¼ cup all-purpose flour
  • Zest of 1 lemon (optional)

For the Topping (optional):

  • Fresh fruit (strawberries, blueberries, or raspberries)
  • Whipped cream
  • Chocolate drizzle

Instructions

Step 1: Prepare the Bottom Crust

  1. Preheat your oven to 325°F (160°C).
  2. In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and ground cinnamon. Mix until well combined.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove from the oven and let it cool.

Step 2: Make the Cookie Crust

  1. In a separate bowl, mix chocolate sandwich cookie crumbs and melted butter until combined.
  2. Press this mixture over the cooled graham cracker crust to create the second layer. Bake for an additional 8–10 minutes, then let it cool completely.

Step 3: Prepare the Cheesecake Filling

  1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  2. Gradually add in the sugar and vanilla extract, mixing well.
  3. Add the eggs one at a time, mixing on low speed after each addition until just combined.
  4. Incorporate the sour cream, flour, and lemon zest (if using) until the mixture is smooth and creamy.

Step 4: Assemble the Cheesecake

  1. Pour the cheesecake filling over the cooled crust layers in the springform pan, smoothing the top with a spatula.
  2. Bake in the preheated oven for 55–65 minutes, or until the edges are set but the center still has a slight jiggle.
  3. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for about 1 hour to prevent cracking.

Step 5: Chill and Serve

  1. Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to set completely.
  2. When ready to serve, carefully run a knife around the edges of the springform pan before releasing the sides.
  3. Top with fresh fruit, whipped cream, or a drizzle of chocolate, if desired. Slice and enjoy your decadent double crust cheesecake!

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