In my opinion, the best part of Cheesecake is the graham cracker crust. I’ve always loved for the ratio to be very fair when it comes to the thickness of the graham cracker crust to the actual cheesecake layer. Graham Cracker crust is just so toasty, buttery, and crisp. With this recipe you get double the crust, which just means double the goodness. Win, win.
Layering The Cheesecake
We start by making the graham cracker crust, which is a super basic and easy recipe; graham crackers, brown sugar, butter, boom – done, delicious. Take half of that mixture and press it into the bottom of the prepared pan. We bake that off for about 10-15 minutes or until golden brown. The next layer is our cheesecake filling of course which just gets poured right on top of the graham cracker crust. Then, the fun part, we take the other half of the graham cracker crust and sprinkle it on top of the cheesecake filling. Once these layers bake together, not only will your house smell like a michelin star bakery but you’ll be left with the most delicious double graham cracker crust cheesecake EVER.
Using a Springform Pan
I 100% recommend using a springform pan for any kind of cheesecake endeavor you go on. Click here to see the pan that I use. Since the texture of cheesecake is more of a custardy texture, using a springform pan makes the removal of the cake from the pan so much easier and waaayyyy less stressful.
I hope you enjoy this recipe so much! As always please share your results with me on social media @thesqueakymixer so I can see all of your amazing recreations, they make my day 🙂Yum