Double Crust Cheesecake

Double Crust Cheesecake is a decadent twist on the classic cheesecake, featuring two layers of crust—one on the bottom and a crumble topping for added texture and flavor. It’s a rich, indulgent dessert that offers a delicious crunch with every creamy bite. Here’s how to make it:

Ingredients:

For the Bottom Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1/4 tsp ground cinnamon (optional)

For the Cheesecake Filling:

• 16 oz (2 packages) cream cheese, softened
• 1 cup sour cream
• 1 cup granulated sugar
• 2 tsp vanilla extract
• 3 large eggs, room temperature
• 2 tbsp all-purpose flour (optional for thicker filling)
• 1/2 cup heavy cream (for extra creaminess)

For the Top Crumble Crust:

• 3/4 cup all-purpose flour
• 1/2 cup rolled oats
• 1/4 cup brown sugar
• 1/4 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 cup unsalted butter, cubed (cold)

Instructions:

Step 1: Prepare the Bottom Crust

1. Preheat the oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper.
2. In a medium-sized bowl, mix together the graham cracker crumbs, sugar, and cinnamon (if using).
3. Add the melted butter and stir until the mixture is well combined and the crumbs are evenly coated.
4. Press the crumb mixture firmly into the bottom of the springform pan to form an even crust.
5. Bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and set aside to cool while you prepare the cheesecake filling.

Step 2: Prepare the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese and sour cream together until smooth and creamy.
2. Add the granulated sugar and vanilla extract and mix until combined.
3. Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next.
4. Stir in the flour (if using) and heavy cream, mixing until smooth and creamy.
5. Pour the cheesecake batter into the cooled graham cracker crust.

Step 3: Make the Top Crumble Crust

1. In a separate bowl, combine the flour, oats, brown sugar, cinnamon, and salt.
2. Add the cold, cubed butter and use a pastry cutter or fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
3. Sprinkle the crumble topping evenly over the cheesecake batter.

Step 4: Bake the Cheesecake

1. Bake the cheesecake at 325°F (163°C) for 50-60 minutes, or until the edges are set but the center is still slightly jiggly.
2. After baking, turn off the oven and leave the cheesecake inside for 1 hour to cool gradually, preventing cracks from forming.
3. Once cooled, remove the cheesecake from the oven and allow it to cool to room temperature.
4. Refrigerate the cheesecake for at least 4 hours, or overnight, to let it set completely.

Step 5: Serve

• After chilling, carefully remove the cheesecake from the springform pan.
• Slice and enjoy the creamy cheesecake filling with the delicious crunch of the double crust!

This Double Crust Cheesecake is perfect for anyone who loves a little extra texture with their cheesecake, offering a delightful balance between smooth, creamy filling and a buttery, crisp crust. A truly indulgent treat!