Description
Double crust cheesecake delivers pure indulgence, with rich cream cheese filling tucked between two buttery graham cracker layers. Smooth textures and bold flavors make every bite memorable.
Ingredients
Scale
- 4 packets (8 oz each) cream cheese (softened)
- 1 1/2 cups granulated sugar (for filling)
- 4 large eggs (room temperature)
- 2 tsp vanilla extract
- 1 box (14.4 oz) graham crackers (or 4 cups graham cracker crumbs)
- 3/4 cup unsalted butter (12 tbsps, melted)
- 1/2 cup granulated sugar (for crust)
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F and prepare a 9-inch springform pan with non-stick cooking spray.
- Crush graham crackers into fine crumbs using a food processor or by placing them in a sealed bag and rolling with a pin.
- Mix graham cracker crumbs, salt, sugar, and melted butter in a large bowl until the crumbs are evenly coated.
- Press approximately 3 cups of the crumb mixture into the bottom and sides of the springform pan using a flat-bottomed measuring cup to create a firm crust.
- In a separate bowl, blend softened cream cheese, sugar, and vanilla extract until smooth. Gently fold in eggs, mixing until just combined without overmixing.
- Pour the cream cheese mixture over the prepared crust, ensuring an even distribution.
- Sprinkle the remaining 2 cups of crumb mixture on top of the filling, lightly pressing to adhere.
- Bake for 65-75 minutes, checking for doneness by observing the edges (set) and center (slightly jiggly). The internal temperature should reach around 145°F.
- Remove from the oven and allow to cool completely at room temperature.
- Refrigerate for a minimum of 4 hours before serving, keeping the cheesecake chilled until ready to slice and enjoy.
Notes
- Use a food processor or rolling pin to create fine, uniform graham cracker crumbs for a smoother, more consistent crust texture.
- Prevent over-mixing the batter to maintain a creamy, smooth consistency and avoid incorporating too much air, which can cause cracking.
- Check the cheesecake’s doneness by using an instant-read thermometer, aiming for a center temperature of 145°F to ensure perfect texture and food safety.
- Allow the cheesecake to cool completely at room temperature before refrigerating, which helps prevent condensation and maintains the ideal creamy consistency.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 472
- Sugar: 37 g
- Sodium: 152 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 96 mg