Rich New York Style Double Crusted Cheesecake Slice

A dense, velvety dessert featuring double the classic buttery crunch. This recipe encases a thick, tangy cream cheese custard between a traditional pressed bottom base and a golden, crumbly streusel topping.

Ingredients

Graham Cracker Base & Crumb Topping

• 3 cups graham cracker crumbs (roughly 22 to 24 whole sheets)

• 1/2 cup granulated sugar

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon fine salt

• 1 cup unsalted butter, melted and cooled slightly

Cream Cheese Filling

• 32 oz (four 8-ounce blocks) full-fat cream cheese, room temperature

• 1 1/4 cups granulated sugar

• 1/2 cup sour cream, room temperature

• 1 tablespoon pure vanilla extract

• 1 tablespoon fresh lemon juice

• 1/4 teaspoon fine salt

• 4 large eggs, room temperature

Step-by-Step Instructions

1. Prepare the Crust Mixture

1. Preheat the oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom with a circle of parchment paper.

2. In a large bowl, whisk together the graham cracker crumbs, sugar, cinnamon, and salt.

3. Pour in the melted butter and stir with a fork until the mixture resembles wet, clumping sand.

4. Measure out approximately half of the mixture (about 2 cups) and press it firmly and evenly across the bottom and slightly up the edges of the prepared springform pan using the flat bottom of a measuring cup.

5. Reserve the remaining crumb mixture in a separate bowl for the topping.

6. Bake the bottom crust for 10 minutes until set and fragrant, then set it aside to cool completely on a wire rack. Lower the oven temperature to 325°F (160°C).

2. Mix the Filling

1. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer on low speed), beat the room-temperature cream cheese and granulated sugar together for 2 to 3 minutes until smooth, glossy, and lump-free. Avoid high speeds to prevent whipping excess air into the batter.

2. Blend in the sour cream, vanilla extract, lemon juice, and salt until completely incorporated.

3. Add the eggs one at a time, mixing on the lowest speed just until each yolk disappears into the batter. Scrape down the sides and bottom of the bowl with a silicone spatula after each addition.

3. Assemble and Bake

1. Pour the creamy cheesecake batter over the cooled bottom crust and smooth the surface with an offset spatula.

2. Gently scatter the reserved graham crumb mixture evenly over the entire top, lightly squeezing small handfuls together to form textural clumps and crumbs across the batter.

3. Double-wrap the outside bottom and sides of the springform pan with heavy-duty aluminum foil (or place it inside an oven-safe silicone baking bag) to prevent leaks.

4. Place the wrapped pan inside a large, deep roasting pan. Transfer to the middle oven rack and carefully pour boiling water into the roasting pan until it reaches halfway up the side of the springform pan.

5. Bake at 325°F (160°C) for 65 to 75 minutes. The edges should look set and slightly puffed, while the center 2 to 3 inches should still gently wobble when tapped.

4. Cool and Chill

1. Turn off the oven, prop the oven door open about an inch with a wooden spoon, and let the cheesecake rest in the cooling water bath for 1 hour.

2. Remove the pan from the water bath, discard the foil wrapping, and place the cheesecake on a wire rack to reach room temperature (about 1 to 2 hours).

3. Cover the top loosely with foil and refrigerate for at least 6 hours, preferably overnight, until fully chilled and set.

5. Slice and Serve

Run a thin knife around the perimeter of the pan before unclamping the springform ring. For clean, bakery-style cuts, run a long chef's knife under hot tap water, wipe it completely dry with a towel, and press straight down through the slice, wiping the blade clean between every cut.