Prep Time :15 mins
Cook Time : 1 hr
chilling : 4 hrs 30 mins
Total Time : 5 hrs 45 mins
The double cheesecake is a cream cheesecake with two graham cracker crusts, garnished with a rosette of homemade whipped cream.
Ingredients
Crust
- 1½ cups graham cracker crumbs
- 2 tablespoons granulated sugar
- ⅓ cup unsalted butter, melted
Cheesecake
- 4 packages (8 ounces each) cream cheese, room temperature
- 1½ cups granulated sugar
- ¾ cup milk
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 4 large eggs, room temperature
- ¼ cup all-purpose flour
Whipped Topping
- 1 pint (454g) heavy whipping cream
- ¼ cup (31g) confectioners’ sugar
- 1 drop ivory-colored gel food coloring, optional
Instructions
- Preheat oven to 350°F. Prepare two 7-inch springform pans by lining each with parchment paper.
Crust
- Mix graham cracker crumbs, sugar, and butter. Make sure all graham crackers are coated in butter and that it is a coarse sand consistency.
- Press crust onto the bottoms of both pans. Bake each crust for about 10 minutes. Remove from the oven and let cool before adding the cheesecake filling.
Cheesecake
- In the bowl of a stand mixer with a paddle attachment, combine the cream cheese and sugar on medium speed until smooth (about 3 minutes). Lower speed and slowly add in milk.
- Once the milk is incorporated, add in the sour cream and vanilla. Then add in eggs, one at a time. Finally add in flour, mixing only long enough to incorporate.
- Pour the filling equally over the cooled crusts in the 7-inch springform pans.
- Bake both cheesecakes for one hour at 350°F. Remove the cheesecakes from the oven and let cool in the pans on wire racks.
- Place cheesecakes in the refrigerator to cool for at least 4 hours.
- When ready to assemble the double-decker cheesecake, place the cheesecakes in the freezer for 15-30 minutes just prior to assembly.
Whipped Topping
- Add heavy cream to a mixing bowl. Start mixing at the lowest speed, and then gradually increase speed to medium until the cream starts to get thicker. (The gradual progression prevents you from spraying yourself with cream.)
- When the cream starts to thicken, stop the mixer. Slowly add in the confectioners’ sugar and then resume mixing again, starting with low speed and increasing to medium speed and eventually moving to a high speed.
- The cream will thicken and start to peak. Mix on high until the cream is thick and stiff. This happens quickly, the stage between soft and stiff peaks, so watch it closely.
Assembly
- Stack the cheesecakes on top of each other. Then, pipe or spread the whipped topping. If your cheesecakes have a ridge around the outside edge, you may want to trim them to level so they are easier to stack.
- Decorate with whipped cream roses. (You may have extra whipped topping, depending on how much you decorate the cheesecake.)
Nutrition
- Course: Dessert
- Keyword: cheesecake, Double Decker Cheesecake
- Servings: 24 servings
- Calories: 248
