Description
This double-crusted cheesecake is what dessert dreams are made of – velvety filling between two layers of buttery graham cracker crust that will make you wonder why you ever settled for just one crust.
Ingredients
Scale
- 2½ cups graham cracker crumbs (about 18 full sheets, finely crushed)
- ½ cup granulated sugar, divided
- 10 tablespoons unsalted butter, melted
- ¼ teaspoon salt
- 32 oz (4 packages) cream cheese, at room temperature
- 1¼ cups granulated sugar
- ½ cup sour cream, at room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon fresh lemon juice
- 5 large eggs, at room temperature
- 3 tablespoons all-purpose flour
Instructions
- Preheat oven to 325°F. Wrap outside of 9-inch springform pan with three layers of heavy-duty aluminum foil.
- Combine graham cracker crumbs, ¼ cup sugar, melted butter, and salt. Reserve 1 cup for top crust. Press remaining mixture into bottom and 1 inch up sides of pan.
- Bake bottom crust for 10 minutes until lightly golden. Set aside to cool slightly.
- Beat cream cheese on medium-low speed until completely smooth, about 3 minutes, scraping bowl frequently.
- Gradually add sugar and beat until smooth, about 2 minutes. Add sour cream, vanilla, and lemon juice, and beat until combined.
- Mix in flour, then add eggs one at a time on low speed, mixing just until each is incorporated. Avoid overmixing.
- Pour filling into pre-baked crust and smooth top. Sprinkle reserved graham cracker mixture evenly over filling.
- Place pan in larger roasting pan. Pour hot water into roasting pan to reach halfway up springform pan sides.
- Bake for 70-80 minutes, until edges are set but center still jiggles slightly.
- Turn off oven, crack door open, and let cheesecake cool in oven for 1 hour.
- Remove from water bath, peel off foil, and cool completely on wire rack for 2 hours.
- Cover with plastic wrap and refrigerate at least 6 hours or overnight before serving.