Double Crust Cheesecake with Graham Cracker Base

Prep: 30 minCook: 1 hr 15 min1 cheesecakemediumAmerican
Double Crust Cheesecake with Graham Cracker Base

A rich, creamy cheesecake featuring farmer's cheese and cream cheese in a luscious custard filling, built on your choice of two distinctive crusts. The first option creates a classic graham cracker base with toasted hazelnuts, while the second offers a tender pastry crust with reserved crumbs for topping. Finished with dulce de leche, this dessert combines textures beautifully and serves as an impressive centerpiece for special occasions. The water bath baking method ensures a silky, crack-free surface.

Vegetarian

Ingredients

Yield: 1 cheesecake
  • ½ cup honey graham crackers, crumbed
  • ½ cup butter, melted
  • ¼ pound hazelnuts, toasted and chopped
    pecans or walnuts1:1nut-free

    works well

    Full guide →
  • ¼ cup brown sugar
  • 1 teaspoon cinnamon
  • 2 cups flour
  • ¾ cup butter, at room temperature
  • ½ cup sugar
  • 3 egg yolks
  • ½ teaspoon baking powder
  • 1 pinch cinnamon
  • 1 pinch cinnamon(optional)
  • 1 pound farmer's cheese
    ricotta cheese1:1availability

    slightly different texture

  • 8 ounces cream cheese, whipped
  • 16 ounces sour cream
  • 1 cup sugar
  • 1 tablespoon vanilla sugar
  • 2 tablespoons cornstarch, dissolved in 2 tablespoons water
  • ¾ cup milk
  • 2 whole eggs
  • dulce de leche
    caramel sauce1:1availability

    similar flavor

Instructions

  1. 1

    Preheat oven to 350 degrees Fahrenheit and spray springform or rectangular pan with baking spray

  2. 2

    For graham crust, combine cracker crumbs, melted butter, nuts, sugars, and cinnamon until mixed

  3. 3

    Press graham mixture into bottom of prepared pan and bake for 15 minutes

  4. 4

    For pastry crust, combine all crust ingredients in electric mixer bowl

  5. 5

    Press three quarters of pastry mixture into pan, reserving remainder, and bake for 20 minutes

  6. 6

    Beat farmer's cheese, cream cheese, sour cream, sugars, cornstarch mixture, milk, eggs, and cinnamon until smooth

  7. 7

    Prepare water bath and pour cheesecake batter over baked crust

  8. 8

    Bake for 60 to 75 minutes until top is slightly browned and almost beige

  9. 9

    If using pastry crust, sprinkle reserved crumbs on top halfway through baking

  10. 10

    Cool completely before topping with dulce de leche

Tips

Tip 1

Use a water bath by placing the cheesecake pan inside a larger pan filled with hot water to prevent cracking and ensure even cooking.

Tip 2

Let the cheesecake cool completely at room temperature before adding dulce de leche to prevent the topping from melting into the cake.

Good to Know

Storage

Refrigerate covered for up to 5 days

Make Ahead

Can be made 1-2 days ahead, add dulce de leche just before serving

Serve With

Serve chilled, cut with a warm knife for clean slices

Common Mistakes

Watch

Use room temperature ingredients to avoid lumpy batter

Watch

Don't overbake to prevent cracking and drying out

Substitutions

Nut-Free Alternatives

hazelnuts→
pecans or walnuts1:1nut-free

works well

Full guide →

General Alternatives

dulce de leche→
caramel sauce1:1availability

similar flavor

farmer's cheese→
ricotta cheese1:1availability

slightly different texture

Full guide →
Find more substitutions →

FAQ

Can I make this without a springform pan?

Yes, use a 9x13 inch baking pan as specified in the recipe. Line with parchment for easier removal.

What if I don't have vanilla sugar?

Substitute with 1 tablespoon regular sugar plus 1/2 teaspoon vanilla extract mixed into the batter.

How long will this keep in the refrigerator?

Properly stored and covered, this cheesecake will keep fresh in the refrigerator for up to 5 days.