Double Crusted Cheesecake

            There is one thing that I have noticed every time I make cheesecake with the graham cracker crust. Somehow or someone digs the crust out from under the surrounding pieces of cheesecake after they take a piece.

At first I considered this as a fault in the crust, like it was not cut completely through. Then I happened to see my husband’s plate and realized he had way more crust than he had cheesecake.

            I did not allow myself to be upset with him, as I would prefer the opposite, meaning more cheesecake in one serving. Instead, I devised a method that would give him exactly what he wanted.

Extra crust! He is begging me to make this recipe constantly now. I have had to tell him that it would be easier for him to just ask for a mix of the crust sometimes, as all this cheesecake is going to our waists.

Frequently Asked Questions:

            Seriously? Top crust?

Yep!! No holds barred, two crusted cheesecakes and it is phenomenal! Most of us have likely tried to just sprinkle some of the graham cracker crust on the top of the cheesecake, well it is not the same and this will give you more satisfaction.

            Could I do this while using a cookie crust?

I personally have not tried that method, but I do not see why it would not work. After all, it is the same scenario.

            Does this make it more difficult to slice the cheesecake?

There will be a little more difficulty, but you will hardly notice. Besides, all that extra crust is going to make someone happy!

What do you need to make Double Crusted Cheesecake

            1 cup butter, salted, melted

            ½ cup light brown or white granulated sugar

            1 box graham crackers, crushed fine

            2 cups heavy whipping cream

            3 packages, 8 ounce each of cream cheese, softened to room temperature

            ½ cup granulated sugar

            ¼ cup sour cream

            4 tbsp confectioners sugar

            1 tbsp vanilla extract

            2 tsp lemon juice freshly squeezed

How to make Double Crusted Cheesecake

FIRST STEP:

Crush the graham crackers and place into a medium sized bowl

a)

b)

Add the sugar and then the melted butter

Stir to combine well

SECOND STEP:

Place half of the crust mix into the bottom of a springform pan

Using the bottom of a cup, press the crumbs down all across the bottom of the pan

Set the pan in the freezer to set the crust

THIRD STEP:

Next, using a large bowl pour in the heavy whipping cream and mix for two minutes, add 2 tbsp confectioners sugar to stabilize the cream

a)

b)

In another bowl combine the softened cream cheese and the sugar. Add in the lemon juice, remaining confectioners sugar, sour cream and the vanilla.

a)

b)

c)

d)

e)

f)

g)

h)

i)

Mix thoroughly

FOURTH STEP:

Fold in half of the whipped cream gently, once that is complete, gently add the remaining whipping cream in a gentle fold also

Remove the crust from the freezer and pour the filling in.

Smooth the top of the filling

FIFTH STEP:

Use a spoon to add the remaining crust mix to the top. Spread evenly

Gently use the spoon to press the graham cracker mix down very gently

a)

b)

Continue until you have used the remaining crust mixture.

a)

b)

c)

d)

SIXTH STEP:

Place a piece of parchment paper, cut to the size of your springform pan, on top of the top crust layer

Using your hands, gently press down

a)

b)

SEVENTH STEP:

Wrap the entire pan with a plastic wrap and refrigerate for at least 8 hours.

Slice and serve the next day, adding the topping of your choice

Enjoy!

YUM!

Double Crusted Cheesecake

Double Crusted Cheesecake

Yield: 12
Prep Time: 30 minutes
Cook Time: 8 hours
Total Time: 8 hours 30 minutes

Ingredients

  •             1 cup butter, salted, melted
  •             ½ cup light brown or white granulated sugar
  •             1 box graham crackers, crushed fine
  •             2 cups heavy whipping cream
  •             3 packages, 8 ounce each of cream cheese, softened to room temperature
  •             ½ cup granulated sugar
  •             ¼ cup sour cream
  •             4 tbsp confectioners sugar
  •             1 tbsp vanilla extract
  •             2 tsp lemon juice freshly squeezed

Instructions

FIRST STEP:

Crush the graham crackers and place into a medium sized bowl

Add the sugar and then the melted butter

Stir to combine well

SECOND STEP:

Place half of the crust mix into the bottom of a springform pan

Using the bottom of a cup, press the crumbs down all across the bottom of the pan

Set the pan in the freezer to set the crust

THIRD STEP:

Next, using a large bowl pour in the heavy whipping cream and mix for two minutes, add 2 tbsp confectioners sugar to stabilize the cream

In another bowl combine the softened cream cheese and the sugar. Add in the lemon juice, remaining confectioners sugar, sour cream and the vanilla.

Mix thoroughly

FOURTH STEP:

Fold in half of the whipped cream gently, once that is complete, gently add the remaining whipping cream in a gentle fold also

Remove the crust from the freezer and pour the filling in.

Smooth the top of the filling

FIFTH STEP:

Use a spoon to add the remaining crust mix to the top. Spread evenly

Gently use the spoon to press the graham cracker mix down very gently

Continue until you have used the remaining crust mixture.

SIXTH STEP:

Place a piece of parchment paper, cut to the size of your springform pan, on top of the top crust layer

Using your hands, gently press down

SEVENTH STEP:

Wrap the entire pan with a plastic wrap and refrigerate for at least 8 hours.

Slice and serve the next day, adding the topping of your choice

Enjoy!

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 404Total Fat: 32gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 91mgSodium: 148mgCarbohydrates: 30gFiber: 0gSugar: 29gProtein: 2g