Easy Double Crust Cheesecake (Print Version)
# Ingredients:
→ For the crust
01 -
14.4-ounce box graham crackers or 4 cups graham cracker crumbs
02 -
1/2 teaspoon salt
03 -
1/2 cup sugar
04 -
3/4 cup unsalted butter, melted (12 tablespoons)
→ For the filling
05 -
4 (8-ounce) packages cream cheese, softened
06 -
1 1/2 cups sugar
07 -
4 large eggs, room temperature
08 -
2 teaspoons vanilla extract
# Instructions:
01 -
Preheat the oven to 350°F and lightly spray a 9-inch springform pan with nonstick cooking spray. Set aside.
02 -
Crush the graham crackers to fine crumbs using a food chopper, food processor, or by placing the crackers in a large zip-top bag and crushing with a rolling pin.
03 -
In a large bowl, combine the graham cracker crumbs, salt, sugar, and butter. Mix to coat the crumbs in the butter.
04 -
Add about 3 cups of the crumb mixture to the springform pan and use a dry measuring cup to firmly press the crumbs in the bottom and on the sides of the pan to create the crust.
05 -
In a mixer, add the softened cream cheese, sugar, and vanilla and mix until smooth. Add the eggs and mix until combined and smooth – being cautious not to over-mix. Pour the mixture into the prepared crust.
06 -
Add the remaining 2 cups of crumb mixture evenly over the top of the filling and lightly pat down. Bake for 65 to 75 minutes or until the cheesecake is set about 1-inch in from the edge. The center will still be jiggly. Use an instant-read thermometer to ensure the cheesecake’s center reads about 145°F.
07 -
Cool completely, then refrigerate for at least 4 hours before slicing and serving. Keep chilled.
# Notes:
01 -
Do not overmix the filling to prevent cracking. Use an instant-read thermometer for precise doneness.