Skip to contentIngredients
- For the bottom crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup unsalted butter, melted
- For the cheesecake filling:
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 2 cups sour cream
- For the top crust:
- 1 cup crushed graham crackers (or your choice of cookie crumbs)
- ¼ cup butter, melted
- ¼ cup sugar
Instructions
- Preheat Oven: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Prepare the Bottom Crust:
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
- Press the mixture evenly into the bottom of the prepared springform pan.
- Bake for 10 minutes and then remove from the oven to cool.
- Prepare the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add sugar and vanilla extract, and beat again until fully combined.
- Add eggs one at a time, beating well after each addition.
- Mix in the sour cream until smooth and set aside.
- Assemble the Cheesecake:
- Pour the cheesecake filling over the baked bottom crust in the springform pan.
- Use a spatula to smooth the top.
- Prepare the Top Crust:
- In a small bowl, mix crushed graham crackers (or cookie crumbs), melted butter, and sugar.
- Sprinkle this mixture evenly over the cheesecake filling.
- Bake:
- Place the cheesecake in the preheated oven and bake for 1 hour and 10 minutes, or until the edges are set, and the center slightly jiggles.
- Turn off the oven and let the cheesecake sit in the oven with the door slightly ajar for 1 hour.
- Cool and Refrigerate:
- Let the cheesecake cool at room temperature for 30 minutes.
- Transfer to the fridge and chill for at least 4 hours, or overnight for best results.
- Serve:
- Once chilled, remove the cheesecake from the springform pan, slice, and enjoy your delicious double crust cheesecake!
