How to Bake a Dual Layer Cheesecake

Make a cheesecake!

Overview

Before we begin, make sure you have the following tools accessible.

• Table Top Mixer (or Handheld Mixer)
• 10 inch Spring Pan
• Measuring Cups & Spoons
• Kitchen Utensils (Such as Forks, Spoons, & Knives)
• Mixing Bowls
• 1 Gallon Ziploc Bags
• Oven
• Microwave

The ingredients you will be needing for this recipe are the following.

• Graham Crackers
• Sugar
• Unsalted Butter
• Pecans
• Philadelphia Cream Cheese
• Eggs
• Vanilla Extract
• Sour Cream

Quick Start

Ingredients

Graham Cracker Crust

• (12 sheets) Graham Crackers
• (2 tbsp.) Sugar
• (1 stick) Unsalted Butter
• (1 cup) Chopped Pecans

Cheesecake Layer #2

• (1 pint) Sour Cream
• (1 tsp.) Vanilla Extract
• (2 tbsp.) Sugar

Cheesecake Layer #1

• (3 bricks) Philadelphia Cream Cheese
• (4) Eggs
• (1 tsp.) Vanilla Extract

Recommended Equipment

• Handheld Mixer
• 10 Inch Spring Pan
• Measuring Cups & Spoons
• Mixing bowls
• 1 Gallon Ziploc Bags

Instructions

Preparation

• Place 1 stick of unsalted butter, 4 eggs, and 3 philadelphia cream cheese bricks on the counter top.
• Preheat Oven to 325 F (160C)
• Ensure your baking area is clean, and layout all your ingredients.

ALL INGREDIENTS & TOOLS

Graham Cracker Crust

• Take 12 graham cracker sheets and place in a large 1 gallon ziploc bag.
• Measure 1 cup of pecans and pour into the same large 1 gallon ziploc bag as the graham crackers.
• Crush the graham cracker sheets and pecans until they are fi ne crumbs.
• Pour the graham cracker and pecan crumbs into a mixing bowl.
• Use a microwave safe bowl and melt the 1 stick of unsalted butter in the microwave. Then pour the melted unsalted butter into the mixing bowl that contains the graham cracker and pecan crumbs.
• Add 2 tablespoons of sugar to the mixture.
• Mix-by-hand thoroughly with a fork or spoon until all sugar and melted butter has been absorbed into the graham cracker and pecan crumbs. After ensuring your spring pan sides are locked,
• After ensuring your spring pan sides are locked, pour the crumbs into the spring pan and pat the crumbs to be around ½ inch thick in all areas.

STEPS 1 - 4

STEPS 5 - 7

STEP 8

BEFORE MOVING ON
Clean Mixing Bowl & have Hand Mixer or Tabletop Mixer accessible.

Cheesecake Layer #1

• Open all three cream cheese bricks and cut them into sections to make mixing easier.
• Crack all 4 eggs into a mixing bowl and slowly add the cream cheese slices while mixing at low speed.
• Add 1 cup of sugar and 1 teaspoon of vanilla extract, then continue mixing at a low speed until the cheesecake batter is smooth.
• Pour the cheesecake batter into the spring pan on top of the graham cracker crust. (Use a spoon, knife, or shake the spring pan to level out the batter.)
• Bake at 325°F (160°C) for 40 minutes, then place it on the counter to cool for 2 hours.

STEP 1

STEPS 2 - 3

STEP 4

BEFORE MOVING ON
Clean Mixing Bowl & let Cheesecake Layer #1 cool for 2 hours.
Preheat Oven to 450 F (230C)

Cheesecake Layer #2

• Add 1 pint of Sour Cream to a mixing bowl.
• Add 1 teaspoon of Vanilla Extract and 2 tablespoons of sugar. Mix by hand till smooth and
• Mix by hand till smooth and creamy. (Ensure that all sugar and vanilla extract has been mixed from the edges and the bottom of the mixing bowl.)
• Pour the cheesecake batter into the spring pan on top of the 1st layer of cheesecake. (Use a spoon / knife or shake the spring pan to level it out the batter.)
• Bake at 450 F (230C) for 7 minutes, then place on the counter to cool for 2 hours.

STEPS 1 - 3

STEPS 4 - 5

BEFORE MOVING ON
Let Cheesecake Layer #2 cool for 2 hours.
For the best result, place cheesecake in refrigerator with tin foil on top of the spring pan for 24 hours.

FINAL RESULT