Why did my cheesecake crack on top?

Cheesecakes typically crack from overbeating (incorporating too much air), baking at too high a temperature, or cooling too quickly. Next time, mix just until ingredients are combined, check your oven temperature with a thermometer, and let the cheesecake cool gradually.

Can I use low-fat cream cheese for this recipe?

While you can use low-fat cream cheese, the texture and flavor won't be as rich and creamy. The cheesecake may also be more prone to cracking. If you do use low-fat, avoid fat-free cream cheese as it contains additives that can prevent the cheesecake from setting properly.

My crust gets too hard after baking. What am I doing wrong?

You might be pressing the crust too firmly into the pan or baking it too long. Use moderate pressure when forming the crust and make sure your oven isn't running hot. Also, be sure your butter-to-crumb ratio is correct.

Can I make this without a springform pan?

Yes, though it's more challenging to serve. Line a deep pie dish or cake pan with parchment paper with plenty hanging over the sides to use as handles to lift out the chilled cheesecake. You might need to adjust baking time slightly for different pan shapes.

Easy Double Crust Cheesecake Recipe

Description

This Easy Double Crust Cheesecake is a deliciously creamy dessert with a buttery graham cracker crust on both the top and bottom, encasing a rich cream cheese filling. It’s the perfect balance of textures and flavors, ideal for holidays or any special occasion. With simple ingredients and straightforward instructions, this recipe will make your cheesecake party-ready in no time!

Ingredients

Units Scale

For the crust:

1 (14.4-ounce) box graham crackers (or 4 cups graham cracker crumbs)
1/2 teaspoon salt
1/2 cup sugar
3/4 cup unsalted butter, melted (12 tablespoons)

For the filling:

4 (8-ounce) packages cream cheese, softened
1 1/2 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract

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Instructions

Prepare the Oven and Pan
Preheat your oven to 350°F and lightly spray a 9-inch springform pan with nonstick cooking spray. Set it aside for later use.
Make the Graham Cracker Crumb Mixture
Crush the graham crackers into fine crumbs using a food chopper, food processor, or by placing them in a large zip-top bag and crushing with a rolling pin. In a large bowl, combine the crumbs with salt, sugar, and melted butter. Mix until the crumbs are fully coated with butter.
Form the Crust
Add about 3 cups of the crumb mixture into the prepared springform pan. Use a dry measuring cup to press the crumbs firmly into the bottom and sides of the pan, creating a sturdy crust.
Prepare the Cheesecake Filling
In a mixer, blend the softened cream cheese, sugar, and vanilla until smooth. Gradually add the eggs, mixing until just combined and the mixture is smooth. Be careful not to over-mix, as this can alter the texture.
Assemble the Cheesecake
Pour the cream cheese mixture into the crust. Spread it evenly. Sprinkle the remaining 2 cups of crumb mixture over the top and gently pat it down to create the top crust.
Bake the Cheesecake
Place the cheesecake in the oven and bake for 65 to 75 minutes. The cheesecake is done when the edges are set about 1-inch from the sides and the center remains jiggly. Optionally, use an instant-read thermometer to check for a center temperature of about 145°F.
Cool and Chill
Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then refrigerate it for at least 4 hours to firm up before slicing and serving. Keep the cheesecake chilled.

Notes

Crusting Technique: Pressing the crumbs firmly into the pan ensures a sturdy base. Use a flat-bottomed measuring cup for an even crust.
Avoid Over-Mixing: Over-mixed filling can result in cracks on the cheesecake surface. Mix on medium speed and stop once all ingredients are combined.
Serving Suggestion: Serve with a dollop of whipped cream or a drizzle of your favorite fruit compote for added flavor.
Storage: This cheesecake can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. To freeze, wrap tightly in plastic wrap and then foil.

Nutrition

Serving Size: 1 slice
Calories: 510
Sugar: 32g
Sodium: 360mg
Fat: 38g
Saturated Fat: 23g
Unsaturated Fat: 13g
Trans Fat: 0.5g
Carbohydrates: 38g
Fiber: 1g
Protein: 7g
Cholesterol: 145mg