Deluxe Double Layer Cheesecake Recipe

Name: Deluxe Double Layer Cheesecake
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: Serves 1 or more
Ingredients: 1 ½ cups graham cracker crumbs; Butter; 1 ½ cups granulated sugar (½ cup for crust, 1 cup for filling); 3 (8-ounce) packages cream cheese, softened; 4 large eggs; 2 tablespoons fresh lemon juice; 1 cup sour cream; 1 teaspoon vanilla extract

Indulge in Great Grandma Rush's legendary double-layer cheesecake! This recipe takes you step-by-step through making a perfectly golden graham cracker crust and a creamy, dreamy two-layer cheesecake that's sure to impress. We use real lemon juice for that bright, fresh flavor and a springform pan for easy serving (glass pie plates work too – just make two smaller cheesecakes!). Get ready for rave reviews – this recipe is a guaranteed crowd-pleaser!

Prep Time 30 mins

Cook Time 65 mins

Calories 596 kcal

Protein 10g

Rating 1.3 (4 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Deluxe Double Layer Cheesecake

1 ½ cups graham cracker crumbs
Butter
1 ½ cups granulated sugar (½ cup for crust, 1 cup for filling)
3 (8-ounce) packages cream cheese, softened
4 large eggs
2 tablespoons fresh lemon juice
1 cup sour cream
1 teaspoon vanilla extract

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How to Make Deluxe Double Layer Cheesecake

**Make the Graham Cracker Crust:** Crush 1 ½ cups graham crackers into fine crumbs using a rolling pin or food processor. Combine crumbs with ½ cup granulated sugar.
**Add Melted Butter:** Stir in 6 tablespoons (3 ounces) melted unsalted butter until evenly moistened.
**Press into Pan:** Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan.
**Blind Bake the Crust:** Bake for 9 minutes at 350°F (175°C).
**Prepare the First Cheesecake Layer:** In a large bowl, beat 3 (8-ounce) packages cream cheese until smooth. Gradually beat in 1 cup granulated sugar until combined. Beat in 4 large eggs, one at a time, mixing well after each addition. Stir in 2 tablespoons fresh lemon juice.
**Pour over Crust:** Pour the first cheesecake layer over the baked crust.
**Bake First Layer:** Bake for 25-29 minutes at 350°F (175°C), or until the edges are set and the center is just slightly jiggly.
**Prepare the Sour Cream Topping:** In a separate bowl, combine 1 cup sour cream, 4-5 tablespoons granulated sugar, and 1 teaspoon vanilla extract until smooth.
**Pour over First Layer:** Gently pour the sour cream topping over the partially baked cheesecake.
**Bake Second Layer:** Bake for an additional 5 minutes at 350°F (175°C).
**Cool and Chill:** Let the cheesecake cool completely on a wire rack. Once cooled, cover and refrigerate for at least 8 hours, or preferably overnight, to allow it to set completely.