Double Crust Cheesecake Final Product | The Squeaky Mixer

Double Graham Cracker Crust Cheesecake

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.

Graham Cracker Crust Cheesecake Final Product | The Squeaky Mixer

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.

Double Crust | The Squeaky Mixer
Cheesecake Filling Layer | The Squeaky Mixer
Graham Cracker Crust Top Layer | The Squeaky Mixer

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 šŸ™‚

Double Graham Cracker Crust Cheesecake

Recipe by Maddison Koutrouba –
4.8 from 6 votes


Total time


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  • Graham Cracker Crust
  • 3 cups 3 crushed graham crackers

  • 1/2 cup 1/2 light brown sugar

  • 12 Tbsp. 12 unsalted butter, melted

  • Cheesecake Filling
  • 16 oz. 16 cream cheese

  • 1/3 cup 1/3 granulated sugar

  • 1/3 cup 1/3 light brown sugar

  • 1/4 cup 1/4 sour cream

  • 2/3 cup 2/3 heavy cream

  • 1/2 tsp. 1/2 Salt

  • 3 tsp. 3 vanilla extract

  • 1 1 egg yolk

  • 2 2 eggs

  • 1 1/2 Tbsp. 1 1/2 cornstarch


  • Preheat the oven to 350 degrees F. and lightly grease a 9″ spring form pan. Place a parchment circle at the bottom of the pan. Set aside.
  • In a medium sized bowl, mix together the crust ingredients; the crushed graham crackers, brown sugar, and butter. Mix until evenly combined.
  • Pour about half of this crust mixture into the prepared pan. Just eyeball half of the mixture it doesn’t need to be 100% accurate. Once half of the mixture is in the pan, use the back of a measuring cup to flatten it into the pan nice and even.
  • Bake this first layer of crust for 10-15 minutes or until golden brown. Once it’s finished, let cool for about 20 minutes before adding the cheesecake filling. While it cools you can prepare the filling.
  • For the cheesecake filling, beat the cream cheese on low speed until it is nice and smooth. I used a hand held electric mixer but you can use a stand mixer fit with the paddle attachment, or by hand with a whisk.
  • Once the cream cheese is nice and smooth, add in both sugars. Continue to mix on low speed until smooth.
  • Add in the sour cream, heavy cream, salt, and vanilla. Continue to mix and scrape down the sides of the bowl as you go to ensure that everything is combining evenly.
  • Add the eggs to the cream cheese mixture and mix until the batter is fully combined and smooth.
  • Lastly, whisk in the corn starch. Once there are no lumps and the batter is completely smooth, pour it into the pan.
  • Use the remaining half of the graham cracker crust to top off the cheesecake filling. I used a spoon to evenly distribute the crust on the top layer.
  • Once the cheesecake is ready to go in the oven, place a thin layer of foil around the edges of the pan.
  • Bake the cheesecake for 10 minutes at 350 degrees F then reduce the temperature to 250 degrees F and bake for one hour.
  • Allow the cheesecake to cool completely in the springform pan and let chill in the fridge for at least 6 hours or overnight.
  • Release the sides of the springform pan and enjoy!

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  1. So far, so good! Just dropped the temp down to 250. Fingers crossed this turns out perfectly! Thanks so much for the recipe; my boyfriend is a huge fan of plain cheesecake with a graham cracker crust. When I told him the double crust was an option, he got really excited!