Delve into a creamy adventure with our Double Crust Cheesecake recipe. It’s a tantalizing medley of sweet, salty graham cracker crust paired with rich, velvety cream cheese. No water bath required!
There’s a nostalgic magic surrounding cheesecakes for me. It’s the dessert my mom would bake on special occasions. But it was on my 16th birthday that she decided to elevate the game, introducing the Double Crust Cheesecake. The story goes that she accidentally doubled the crust ingredients and instead of wasting it, decided to place it on top as well. The result? An unexpected twist to our traditional family recipe. Now, every time I sink my teeth into that sweet and salty graham cracker crust, it transports me back to that delightful birthday surprise. And let me share this delightful family secret with you!
Why You’ll Love This Double Crust Cheesecake:
Alright, let’s dish out the deets on what makes this cheesecake a game-changer:
Double Trouble: Not just one, but TWO layers of that heavenly graham cracker crust. It’s like having a sandwich, but the filling is creamy cheesecake. Dreamy, right?
Bye-bye Water Bath: If you’ve ever made a cheesecake, you know the water bath drama. Not here! This recipe gives you creamy perfection without the fuss.
Time-Saver: With just over an hour of cooking time and minimal prep, you’re ready to stun your guests or indulge all by yourself (no judgment here).
Ingredients For The Double Crust Cheesecake:
- Graham Crackers: While the recipe calls for a specific ounce-box, if you find yourself short, just remember you need around 4 cups of crumbs.
- Butter: Unsalted is the way to go to maintain that balance of sweet and salty. Melt it completely for a more cohesive crust.
- Cream Cheese: Ensure it’s softened. This isn’t just a suggestion. It’s vital for that smooth, no-lump texture we all adore. Room temperature is your friend!
- Eggs: Speaking of room temperature, the same goes for eggs. It helps in mixing seamlessly into your batter.
How To Make The Double Crust Cheesecake:
- Getting Started: Preheat that oven! 350°F is our magic number. And don’t forget to give your springform pan a good spray with nonstick cooking spray.
- Crust Creation: Those graham crackers aren’t going to crush themselves. If you’re feeling some pent-up aggression, a zip-top bag and a rolling pin are your therapy tools. Otherwise, a food processor does the trick. Once crushed, mix with salt, sugar, and melted butter until the crumbs are living their best life.
- Crust Application: Into the pan, they go. Press about 3 cups firmly at the bottom and on the sides. Feeling the pressure? Good. That’s what we want for a sturdy crust.
- Filling Time: With your trusty mixer, blend the softened cream cheese, sugar, and vanilla into a creamy haven. Eggs join the party next. But remember, don’t let the mixer party too long; over-mixing is a no-no.
- Top It Off: Here comes the fun part. Sprinkle the remaining crumb mixture on top and pat it down like you’re tucking it into bed.
- Baking: Into the oven for 65 to 75 minutes. Keep an eye out for the center – it should have a little wiggle, but not a full-on dance.
- Cooling and Storing: Let it cool completely. Patience, my friend. Once cooled, a trip to the fridge for 4 hours ensures it’s set and chilled for your indulgence.
This creamy delight tastes best when chilled. Once you’ve allowed it to cool completely, cover it with some plastic wrap or foil and store it in the refrigerator. Looking for a longer-term relationship? This cheesecake is freezer-friendly! Just place slices in an airtight container or individually wrap them and freeze. When the cheesecake cravings hit, defrost in the fridge overnight.
Variations and Substitutions:
- Feeling nutty? Substitute graham crackers with almond or pecan meal.
- Out of graham crackers? Digestive biscuits can be a worthy stand-in.
- If cream cheese is too mainstream for you, mascarpone or ricotta can be intriguing substitutes, though the texture and flavor will vary.
- A dash of citrus zest in the filling adds a refreshing twist.
- For those watching sugar, a sugar substitute in equal parts works just as well.
And there you have it, folks. A family treasure, a game-changing recipe, and now, your next kitchen adventure. Ready to join the double crust revolution? Happy Baking!
Double Crust Cheesecake
For the Crust:
- 1 box 14.4 ounces graham crackers or equivalent to 4 cups of graham cracker crumbs
- 1/2 teaspoon of salt
- 1/2 cup of granulated sugar
- 3/4 cup of unsalted butter equivalent to 12 tablespoons, melted
For the Filling:
- 4 packets 8 ounces each of cream cheese, which should be softened prior to use
- 1 1/2 cups of granulated sugar
- 4 large eggs brought to room temperature
- 2 teaspoons of vanilla extract
- Begin by preheating the oven to 350°F. Concurrently, a 9-inch springform pan should be lightly coated with non-stick cooking spray and set aside for later use.
- The graham crackers should be finely crushed. This can be achieved using a food processor, chopper, or by enclosing the crackers in a sealable plastic bag and employing a rolling pin for crushing.
- Proceed to combine the graham cracker crumbs, salt, sugar, and melted butter in a large mixing bowl. Stir the mixture until the crumbs are uniformly coated with the butter.
- Transfer approximately 3 cups of the crumb mixture to the previously prepared springform pan. Utilize a flat-bottomed measuring cup to firmly compress the crumbs onto the bottom and along the sides of the pan, forming the crust.
- In a separate mixing apparatus, integrate the softened cream cheese, sugar, and vanilla extract. Beat the mixture until a smooth consistency is achieved. Following this, incorporate the eggs, ensuring to mix until a uniform texture is obtained. It is crucial not to over-mix the batter. Subsequently, pour the batter over the crust in the springform pan.
- Distribute the remaining crumb mixture (about 2 cups) evenly over the filling, gently pressing down to set it in place.
- Place the pan in the oven and allow it to bake for a duration ranging from 65 to 75 minutes. The cheesecake should exhibit a set consistency approximately 1 inch from its edge, while the center should retain slight mobility. Employing an instant-read thermometer can aid in ascertaining the cheesecake’s readiness—the center should register a temperature close to 145°F. Once baked, the cheesecake should be allowed to cool to room temperature. Post cooling, it should be refrigerated for a minimum of 4 hours prior to being sliced and served. It is imperative to keep the cheesecake chilled.