Double Crust Cheesecake

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  • 1 box of graham crackers (about 27 graham crackers), crushed into fine crumbs
  • 1/2 C light brown sugar
  • 1 C salted butter, melted


  • 2 C heavy whipping cream
  • 3 (8oz) packages cream cheese, room temperature
  • 1/2 C sugar
  • 1/4 C sour cream
  • 2 tbsp powdered sugar
  • 2 tbsp cornstarch (or more powdered sugar)
  • 2 tsp lemon juice
  • 1/2 tbsp vanilla extract


When the filling has been streamlined, utilize a spoon to sprinkle over portion of the leftover pieces. Utilize the rear of the spoon to streamline them over the cheesecake while pushing down tenderly. Add the leftover scraps, and proceed to smooth and press. You could have an excessive number of pieces, yet that is OK. Attempt to squeeze them in as firmly as possible.

Utilize a piece of material paper to cover the highest point of the cheesecake and presently push down immovably with your hands. Wrap the springform container altogether in cling wrap and refrigerate for no less than 8 hours, ideally short-term.

Cut and serve. I like new strawberries as an afterthought.


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