This Classic Cheesecake with Double Crust is perfect for anyone (like me!) who loves a thick, buttery graham cracker base with a rich, creamy filling.It is delicious on its own, but also amazing topped with berries, chocolate, caramel, or your favorite classic cheesecake toppings! And, no judgment here if you start from the crust end–great choice! If you’re all about that rich, creamy cheesecake experience, I don’t blame you, and you might also love my Marshmallow Cream Cheesecake, a dreamy, no-bake twist on the classic! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Crust: It is all about the buttery graham cracker crust that extends up the sides for the perfect balance of crunch and creaminess in every bite! When mixing the crumbs with the melted butter, ensure that each crumb is coated so it doesn’t fall apart! If you don’t have graham crackers, try using vanilla wafers, Oreo cookies (with or without the filling), or shortbread cookies.Cream Cheese: Make sure the cream cheese is at room temperature before starting the cheesecake.

It should be at room temperature because it mixes more easily and smoothly.If it’s cold, it can be lumpy and hard to blend with the other ingredients.Softening it makes the cheesecake filling creamy and smooth.

Sour Cream: I used sour cream in the filling to add a little tangy flavor an

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