Double Layer Cheesecake

You're gonna love this rich and luscious dessert.

Cheesecake is one of those desserts that seems to get applause whenever it’s served. Delicious and rich, people just love it. But here’s the secret: it’s really easy. It only takes some mixing, pouring, and baking (and in the case of this double-layer cheesecake, some mixing, pouring, and baking again) to make this crowd-pleaser. Traditionally, cheesecake is served at Shavuot, a spring holiday, but we happen to think it’s perfect year round.

You’ll Need:

2 8-oz bars of cream cheese, softened
2 eggs
1 ¾ teaspoon vanilla, separated
1 cup sugar, separated
1 pint sour cream
1 cup graham cracker crumbs
6 tablespoons unsalted butter

1. Preheat oven to 350 degrees.
2. Make cracker bottom for springform pan by melting the butter and combine with the graham cracker crumbs, then pressing the crumbs into the bottom of the pan.
3. Combine cream cheese, eggs, ½ cup sugar and ¾ tsp vanilla – beat until smooth.
4. Bake at 350 degrees for 20 minutes. Let cool. Meanwhile, turn your oven to 475 degrees.
5. Combine sour cream, ½ c sugar and 1 tsp vanilla. Mix well and pour over cooled cake.
6. Bake at 475 degrees for 10 minutes.

Looking for other cheesey cakes? Try this basic cheesecake and these cheesecake variations

Meredith JacobsMeredith Jacobs is author of The Modern Jewish Mom's Guide to Shabbat and Just Between Us: a no-stress, no-rules journal for girls and their moms that she co-authored with her daughter, Sofie. She is a contributing editor at

The opinions expressed here are the personal views of the author. Comments are moderated, so use your inside voices, keep your hands to yourself, and no, we're not interested in herbal supplements.

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