Double-Crust Cheesecake
You’ll love this double-crust cheesecake recipe because it packs major flavor and texture into one heavenly dessert. The combination of the two crunchy, buttery crusts and the fluffy, creamy filling is absolutely irresistible.
INGREDIENTS:
24 oz. Cream cheese softened
1 C. Salted butter melted
½ C. Granulated sugar
½ C. Brown sugar
¼ C. Sour cream
1 Box of graham crackers crushed into crumbs
4 Tbsp. Powdered sugar
2 tsp. Lemon juice
2 C. Heavy whipping cream
1 Tbsp. Vanilla extract
DIRECTIONS:
Add the graham cracker crumbs, butter and brown sugar to a mixing bowl, and stir until well combined.
Press half of the mixture into the bottom of a well greased Springform pan, and place it into the freezer to chill.
Blend together the cream cheese, granulated sugar, 2 Tbsp powdered sugar, sour cream, vanilla and lemon juice in a mixing bowl until smooth and cream.
In a separate bowl, whisk together the heavy whipping cream and 2 Tbsp of powdered sugar until stiff peaks form.
Fold the whipped cream into the cream cheese mixture.
Smooth the filling into the chilled crust.
Sprinkle the remaining graham cracker crumbs onto the top of the cheesecake to form a second layer of crust on top.
Press the crumbs down gently with a piece of parchment paper.
Chill the cheesecake for at least 8 hours before serving.