Best 12 Deluxe Double Layer Cheesecake Recipes

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Indulge in a culinary masterpiece with the Deluxe Double-Layer Cheesecake, a symphony of flavors and textures that will tantalize your taste buds. This decadent dessert features a graham cracker crust, a velvety smooth cheesecake filling, and a luscious layer of strawberry topping, all coming together to create an unforgettable experience. With its perfect balance of sweetness and tanginess, this cheesecake is sure to be the star of any gathering. The recipe includes detailed instructions for each layer, ensuring that even novice bakers can achieve perfection. Get ready to embark on a delightful journey as you create this showstopping dessert that will leave a lasting impression on your palate and memories.

Check out the recipes below so you can choose the best recipe for yourself!

DOUBLE-LAYER CHEESECAKE



Double-Layer Cheesecake image

It just makes sense mathematically: A double-layer dessert is double-layer yum! So it is with this creamy and fruity flavor cheesecake.

Provided by My Food and Family

Categories     Dairy

Time 6h25m

Yield 16 servings

Number Of Ingredients 9

1-1/4 cups graham cracker crumbs
1 cup plus 2 Tbsp. sugar, divided
1/4 cup butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. vanilla
4 eggs
1/3 cup JELL-O Black Cherry Flavor Gelatin (about 1/2 of 3-oz. pkg.)
1 tsp. zest and 2 tsp. juice from 1 lemon

Steps:

  • Heat oven to 325ºF.
  • Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
  • Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
  • Pour half the batter into medium bowl; stir in dry gelatin mix. Pour over crust. Add lemon zest and juice to remaining batter; mix well. Carefully spoon over cherry layer in pan.
  • Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Nutrition Facts : Calories 350, Fat 25 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 135 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g

DELUXE CHEESECAKE



Deluxe Cheesecake image

Craig Claiborne brought this version of the classic dessert to The Times in September 1963, and it quickly became one of the paper's most requested recipes. It makes an excellent backdrop for almost any ripe and sweet fruit. Feel free to play around with flavorings like vanilla, and spices like cinnamon or crystallized ginger.

Provided by Craig Claiborne

Categories     times classics, dessert

Time 2h

Yield 8 servings

Number Of Ingredients 15

1 cup flour (120 grams)
1/4 teaspoon sugar
1 teaspoon grated lemon zest
1/2 cup (1 stick) butter (113 grams), chilled and cubed
1 egg yolk, lightly beaten
1/4 teaspoon vanilla
5 8-ounce packages room temperature cream cheese
1/4 teaspoon vanilla
1 teaspoon grated lemon zest
1 3/4 cups granulated sugar (347 grams)
3 tablespoons all-purpose flour
1/4 teaspoon salt
5 eggs
2 egg yolks
1/4 cup heavy cream

Steps:

  • Make the crust: Heat oven to 400 degrees. Combine the flour, sugar and lemon zest. Cut in the butter until mixture is crumbly. Add the egg yolk and vanilla. Mix.
  • Pat a third of the dough over the bottom of a 9-inch springform pan with sides removed. Bake about 6 minutes, or until golden. Cool.
  • Butter the sides of the pan and attach to the bottom. Pat remaining dough around the sides to a height of 2 inches.
  • Increase the oven heat to 475 degrees.
  • Prepare the filling: Beat cream cheese until fluffy. Add vanilla and lemon zest.
  • In a separate bowl, combine sugar, flour and salt. Gradually blend into cheese mixture. Beat in eggs and egg yolks, one at a time, and the cream. Beat well.
  • Pour mixture into prepared pan. Bake 8 to 10 minutes. Reduce the oven heat to 200 degrees. Bake 1 hour longer, or until set. Turn off oven heat and allow cake to remain 30 minutes in the oven with the door ajar. Cool on a rack. Chill at least 3 hours before serving. Adorn with fruit if you'd like.

Nutrition Facts : @context http, Calories 901, UnsaturatedFat 21 grams, Carbohydrate 64 grams, Fat 67 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 38 grams, Sodium 599 milligrams, Sugar 48 grams, TransFat 0 grams

DELUXE DOUBLE LAYER CHEESECAKE



Deluxe Double Layer Cheesecake image

Great Grandma Rush's Cheesecake recipe. This recipe includes making the graham cracker crust, and the two layer cheesecake. I use 1-gallon ziplock and my rolling pin to crush the graham crackers. I also use real lemon for the lemon juice. This recipe was designed for a springform pan, if using glass pie plates this usually can be made into two cakes. Servings vary based on how large you cut the slices.

Provided by Designs by Kurlz

Categories     Cheesecake

Time 1h5m

Yield 1-2 cakes, 8-16 serving(s)

Number Of Ingredients 10

2 1/2 cups graham crackers, Crushed
1 -1 1/2 cup melted butter
1/2 cup sugar
3 bricks cream cheese (softened)
1 cup sugar
3 eggs
1 tablespoon lemon juice
1 1/2 cups sour cream
4 -5 tablespoons sugar
1 teaspoon vanilla

Steps:

  • Graham Cracker Crust - Mix crushed graham crackers and 1/2 C sugar. Add melted butter and mix. Press graham cracker mix into springform pan (or glass pie plate). Bake for 9 min @ 350 deg.
  • First Layer - Blend cream cheese, 1 C sugar, eggs, and lemon juice until smooth (about 2-3 min). Pour over baked crust. Bake 25-29 min @ 350 deg.
  • Second Layer - Stir sour cream, 4-5 tbls sugar, and vanilla until smooth. Pour over cake. Bake 5 min @ 350 deg.
  • Finish - Let cake set overnight in refrigerator.

DELUXE CHIP CHEESECAKE



Deluxe Chip Cheesecake image

My husband and I love cheesecake. Once, when we were asked to make a dessert for a "traveling basket" for our church, we prepared this luscious layered treat. It looked so good, we couldn't bear to give it away. We ended up contributing another sweet treat instead!-Kari Gollup, Madison, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12-14 servings.

Number Of Ingredients 18

1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/2 cup confectioners' sugar
1/4 cup baking cocoa
1/3 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1/3 cup sour cream
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs, lightly beaten
1 cup butterscotch chips, melted
1 cup semisweet chocolate chips, melted
1 cup white baking chips
TOPPING:
1 tablespoon each butterscotch, semisweet chocolate and vanilla or white chips
1-1/2 teaspoons shortening

Steps:

  • In a large bowl, combine the wafer crumbs, confectioners' sugar, cocoa and butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 7-9 minutes or until set. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Add the sour cream, flour, vanilla and salt. Add eggs; beat on low speed just until combined. Remove 1-1/2 cups batter to a bowl; stir in butterscotch chips. , Pour over crust. Add chocolate chips to another 1-1/2 cups batter; carefully spoon over butterscotch layer. Stir vanilla chips into remaining batter; spoon over chocolate layer., Bake at 350° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool for 1 hour., For topping, place each flavor of chips and 1/2 teaspoon shortening in three small microwave-safe bowls. Microwave on high for 25 seconds; stir. Heat in 10- to 20-second intervals, stirring until smooth. Drizzle over cheesecake. Chill for at least 3 hours. Remove sides of pan. Refrigerate leftovers.

Nutrition Facts : Calories 479 calories, Fat 28g fat (17g saturated fat), Cholesterol 84mg cholesterol, Sodium 217mg sodium, Carbohydrate 55g carbohydrate (38g sugars, Fiber 1g fiber), Protein 6g protein.

ULTIMATE HOMEMADE CHEESECAKE



Ultimate Homemade Cheesecake image

Why wait until you're dining out to enjoy rich, creamy cheesecake? This "ultimate homemade" recipe is the perfect finish to any meal.

Provided by Arlene Cummings

Categories     Dessert

Time 6h45m

Yield 16

Number Of Ingredients 17

1 1/2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons butter, melted
2 packages (8 oz each) cream cheese, softened
2 containers (8 oz each) whipped cream cheese spread, softened
1 1/4 cups sugar
2 teaspoons vanilla
2 tablespoons lemon juice
5 eggs
2 tablespoons Gold Medal™ all-purpose flour
1 pint (2 cups) sour cream
1/3 cup sugar
1/2 teaspoon vanilla
1 tablespoon lemon juice
Sliced fresh strawberries
Strawberry sundae syrup
Whipped cream

Steps:

  • Heat oven to 325°F. In small bowl, mix crust ingredients; press in bottom of ungreased 10-inch springform pan. Bake 10 minutes. Cool 3 to 5 minutes.
  • Meanwhile, in large bowl, beat both kinds of cream cheese, 1 1/4 cups sugar, 2 teaspoons vanilla and 2 tablespoons lemon juice with electric mixer on medium speed until smooth and well blended. On low speed, add eggs 1 at a time, beating well after each addition until blended. Add flour; beat until smooth.
  • Pour filling over crust. Bake 55 minutes. Cool on cooling rack 10 minutes. Meanwhile, in small bowl, mix sour cream layer ingredients.
  • Spoon and spread sour cream mixture evenly over top of cheesecake. Bake 10 minutes longer. Run knife around edge of pan to loosen cheesecake. Cool completely on cooling rack, about 2 hours. Cover; refrigerate at least 3 hours or overnight.
  • Before serving, remove side of pan. Garnish each serving with fresh strawberries and a drizzle of strawberry sundae syrup and a dollop of whipped cream. Store in refrigerator.

Nutrition Facts : ServingSize 1 Serving

PHILADELPHIA 3-STEP DOUBLE-CHOCOLATE LAYER CHEESECAKE



PHILADELPHIA 3-STEP Double-Chocolate Layer Cheesecake image

Take 10 minutes of prep for two layers of a chocolate layer cheesecake goodness. Top PHILADELPHIA 3-STEP Double-Chocolate Layer Cheesecake with berries!

Provided by My Food and Family

Categories     Recipes

Time 3h50m

Yield 8 servings

Number Of Ingredients 8

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
3 oz. BAKER'S Semi-Sweet Chocolate, melted, cooled
1 chocolate cookie crumb crust (6 oz.)
1/2 cup thawed COOL WHIP Whipped Topping
4 fresh strawberries, cut in half

Steps:

  • Heat oven to 350°F.
  • Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.
  • Remove 1 cup batter; mix with melted chocolate. Pour into crust; top with remaining plain batter.
  • Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Top with COOL WHIP and berries just before serving.

Nutrition Facts : Calories 440, Fat 31 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 110 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

DELUXE CHEESECAKE



Deluxe Cheesecake image

I found this recipe from my mother's cookbook, but I do not know the origin of this recipe. This cheesecake is the best I have had and I've been told by one friend, it is better than their mom's.

Provided by Chef Pookie-617742

Categories     Cheesecake

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 11

1 1/2 cups graham cracker crumbs
2 tablespoons sugar
1/4 cup butter, plus
2 tablespoons butter, melted
1 1/2 teaspoons ground cinnamon
3 (8 ounce) packages cream cheese, softened
1 cup sugar
3 eggs
1 teaspoon vanilla extract, divided
1 (16 ounce) carton sour cream
3 tablespoons sugar

Steps:

  • Preheat oven to 375°F.
  • Combine crumbs, 2 TBSP sugar, butter, and cinnamon in a medium bowl; mix well.
  • Press in a 10-inch spring form pan; set aside.
  • Beat cream cheese in a large mixing bowl until soft and creamy.
  • Gradually add 1 cup of sugar, beating until fluffy.
  • Add eggs, one at a time, beating well after addition.
  • Stir in 1/2 tsp vanilla.
  • Pour cream cheese mixture into crust.
  • Bake at 375°F for 25 to 35 minutes or until cheesecake is set.
  • Increase oven temperature to 500°F.
  • Beat sour cream on medium speed with electric mixer for 2 minutes.
  • Add 3 TBSP sugar and remaining 1/2 tsp vanilla; beat 1 minutes longer.
  • Spread over cheesecake.
  • Bake at 500°F for 5 to 8 minutes or until bubbly.
  • Cool to room temperature and chill 8 hours or over night.
  • Once completely chilled, top with your favorite fruit, chocolate syrup, etc!

TALL AND CREAMY CHEESECAKE



Tall and Creamy Cheesecake image

Not really a New York cheesecake - there's no lemon (although there could be) - this is an all-American cheesecake of the big, beautiful, lush and creamy variety, the kind that causes gasps of delight when you bring it to the table and sighs of satisfaction when you and your guests savor bite after bite. It's also a cheesecake you can customize. You can make the cake milder or tangier by using all heavy cream or all sour cream, or a combination of the two. You can add fruits or nuts, swirls of chocolate or drops of extract.

Provided by Emily Weinstein

Categories     dessert

Time 7h30m

Yield 16 servings

Number Of Ingredients 10

1 3/4 cups graham cracker crumbs
3 tablespoons sugar
Pinch of salt
1/2 stick (4 tablespoons) unsalted butter, melted
2 pounds (four 8-ounce boxes) cream cheese, at room temperature
1 1/3 cups sugar
1/2 teaspoon salt
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
1 1/3 cups sour cream or heavy cream, or a combination of the two

Steps:

  • To make the crust: Butter a 9-inch springform pan - choose one that has sides that are 2 3/4 inches high (if the sides are lower, you will have cheesecake batter left over) - and wrap the bottom of the pan in a double layer of aluminum foil.
  • Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. (I do this with my fingers.) Turn the ingredients into the springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides. Don't worry if the sides are not perfectly even or if the crumbs reach above or below the midway point on the sides. Put the pan in the freezer while you preheat the over. (The crust can be covered and frozen for up to 2 months.)
  • Center a rack in the over, preheat the oven to 350 degrees and place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the cheesecake.
  • Reduce the oven temperature to 325 degrees.
  • To make the cheesecake: Put a kettle of water on to boil.
  • Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until it is soft and creamy, about 4 minutes. With the mixer running, add the sugar and salt and continue to beat for another 4 minutes or so, until the cream cheese is light. Beat in the vanilla. Add the eggs, one by one, beating for 1 full minute after each addition - you want a well-aerated batter. Reduce the mixer speed to low and stir in the sour cream and/or heavy cream.
  • Put the foil-wrapped springform pan in a roasting pan that is large enough to hold the pan with some space around it.
  • Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter will reach the rim of the pan. (If you have a pan with lower sides and have leftover batter, you can bake the batter in a buttered ramekin or small soufflé mold.) Put the roasting pan in the oven and pour enough boiling water into the roaster to come halfway up the sides of the springform pan.
  • Bake the cheesecake for 1 hour 30 minutes, at which point the top will be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven's heat and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour.
  • After 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster - be careful, there may be some hot water in the aluminum foil - and remove the foil. Let the cheesecake come to room temperature on a cooling rack.
  • When the cake is cool, cover the top lightly and refrigerate for at least 4 hours, although overnight is better.
  • At serving time, remove the sides of the springform pan - you can use a hairdryer to do this - and set the cake on a serving platter.

Nutrition Facts : @context http, Calories 378, UnsaturatedFat 10 grams, Carbohydrate 26 grams, Fat 29 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 16 grams, Sodium 276 milligrams, Sugar 22 grams, TransFat 0 grams

DOUBLE-LAYER CHEESECAKE BARS



Double-Layer Cheesecake Bars image

Can't choose between chocolate and vanilla cheesecake? Have both when you make this bar recipe with two distinct layers. -Andrea Price, Grafton, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 2 dozen.

Number Of Ingredients 9

1 package yellow cake mix (regular size)
1/4 cup canola oil
3 large eggs, room temperature, divided
1-1/4 cups milk chocolate chips, divided
3 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/2 cup sour cream
1/2 cup heavy whipping cream
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°. Reserve 1 cup dry cake mix for filling. In a large bowl, combine oil, 1 egg and remaining cake mix; stir until blended. Stir in 1/2 cup chocolate chips. Press onto the bottom of a greased 13x9-in. baking pan. Bake until set, 10-12 minutes., Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, heavy cream, vanilla and reserved cake mix. Add remaining 2 eggs; beat on low speed just until blended. Remove 2 cups for chocolate topping; pour remaining batter over crust., For topping, melt remaining chocolate chips. Stir into reserved cream cheese mixture; spoon over filling. Bake until center is almost set, 30-35 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving. Refrigerate leftovers.

Nutrition Facts : Calories 292 calories, Fat 19g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 248mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

DOUBLE LAYER NO BAKE STRAWBERRY CHEESECAKE



Double Layer No Bake Strawberry Cheesecake image

This recipe is super-simple and easy to make. If you want to impress friends and family and do not like to bake, this recipe is for you. With a few easy to find ingredients you can create a fancy dessert in no time! This recipe is also easy for kids to make as well. Be sure to keep an eye on your kids while still making the experience fun and exciting!

Provided by GorillaRiot

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h15m

Yield 12

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
⅓ cup white sugar
½ teaspoon vanilla extract
1 (16 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
½ cup strawberry preserves

Steps:

  • Beat together the cream cheese, sugar, and vanilla extract in a large bowl with an electric mixer until smooth.
  • Beat in the whipped topping until well mixed.
  • Spread about half of the cream cheese mixture into the graham cracker crust.
  • Spread the strawberry preserves in an even layer over the cream cheese mixture.
  • Top the preserves with the remaining half of the cream cheese filling.
  • Cover with plastic wrap and refrigerate until set, about 1 hour.

Nutrition Facts : Calories 339.7 calories, Carbohydrate 36.9 g, Cholesterol 20.5 mg, Fat 20.9 g, Fiber 0.3 g, Protein 2.7 g, SaturatedFat 13.3 g, Sodium 178.3 mg, Sugar 30.4 g

DOUBLE LAYER CHEESECAKE - PLAIN AND SIMPLE!



Double Layer Cheesecake - Plain and Simple! image

This is my mom's double layer cheese cake recipe. It's a favorite for all occasions! Made in a 10 inch Pyrex clear glass baking dish.

Provided by Golden Sunflower

Categories     Cheesecake

Time 45m

Yield 10 serving(s)

Number Of Ingredients 9

1 tablespoon butter
2 tablespoons graham cracker crumbs
3 (8 ounce) packages cream cheese, room temperature
2 eggs
1/2 cup sugar
8 ounces sour cream
2 tablespoons sugar
1 teaspoon vanilla
fruit

Steps:

  • Preheat oven to 350°F.
  • Grease 10 inch Pyrex dish with butter and dust with graham cracker crumbs.
  • 1st layer - Beat cream cheese, eggs and sugar. Pour into the pyrex dish and bake for 15 minutes. After 15 minutes remove from oven - DO NOT TURN OFF OVEN.
  • While cheese cake is baking mix sour cream, sugar and vanilla.
  • 2nd layer - Spoon and spread sour cream mixture lightly over 1st layer of cheese cake.
  • Place back in oven for 5 minutes.
  • After 5 minutes, turn off oven and leave the cheese cake in the oven for 25 minutes. It will continue to cook during this time.
  • Remove and cool completely. Place in refrigerator to chill.
  • Cover with your favorite fruit topping and enjoy!

Nutrition Facts : Calories 367.6, Fat 31, SaturatedFat 19.1, Cholesterol 130.7, Sodium 242.7, Carbohydrate 16.3, Sugar 13.1, Protein 7.2

DOUBLE LAYER PUMPKIN CHEESECAKE



Double Layer Pumpkin Cheesecake image

A great alternative to pumpkin pie, especially for those cheesecake fans out there. Serve topped with whipped cream.

Provided by Stephanie Phillips

Categories     Fruits and Vegetables     Vegetables     Squash

Time 4h10m

Yield 8

Number Of Ingredients 10

2 (8 ounce) packages cream cheese, softened
½ cup white sugar
½ teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
½ cup pumpkin puree
½ teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
½ cup frozen whipped topping, thawed

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
  • Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
  • Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Nutrition Facts : Calories 426.3 calories, Carbohydrate 35.5 g, Cholesterol 108.1 mg, Fat 29 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 15 g, Sodium 354.4 mg, Sugar 24.9 g

Tips:

  • Use high-quality ingredients: The quality of your ingredients will greatly impact the taste of your cheesecake. Use the best cream cheese, butter, and sour cream you can find.
  • Make sure your cream cheese is softened to room temperature: This will help it mix smoothly with the other ingredients.
  • Don't overbeat the cheesecake batter: Overbeating can cause the cheesecake to be dense and crumbly. Mix just until the ingredients are combined.
  • Bake the cheesecake in a water bath: This will help to prevent the cheesecake from cracking.
  • Let the cheesecake cool completely before serving: This will help it to set properly.

Conclusion:

This deluxe double-layer cheesecake is a decadent and delicious dessert that is perfect for any special occasion. With its creamy cheesecake filling, rich chocolate ganache, and buttery graham cracker crust, this cheesecake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this deluxe double-layer cheesecake a try. You won't be disappointed!

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