Description
Classic double crust cheesecake delivers a luxurious dessert experience with creamy Philadelphia cream cheese nestled between two buttery graham cracker layers. Rich flavors and smooth textures invite you to savor each delightful bite of this irresistible treat.
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