Description
Key Lime Pie Cheesecake combines the tangy flavor of key lime pie with the rich, creamy texture of cheesecake, set atop a buttery graham cracker crust for a refreshing and indulgent dessert.
Ingredients
Units
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 6 tablespoons unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup key lime juice (fresh or bottled)
- 1 tablespoon key lime zest
- 1 teaspoon vanilla extract
- Whipped cream and lime slices, for garnish (optional)
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks.
- In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of the pan to form the crust. Bake for 10 minutes, then set aside to cool.
- In a large bowl, beat the cream cheese until smooth. Add 1 cup sugar and mix until creamy.
- Add eggs one at a time, mixing well after each addition. Stir in sour cream, key lime juice, lime zest, and vanilla extract until fully combined.
- Pour the filling over the cooled crust. Place the springform pan in a larger baking dish and fill the outer dish with hot water to create a water bath.
- Bake for 55-65 minutes, or until the center is set but still slightly jiggly.
- Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
- Remove from oven, refrigerate for at least 4 hours or overnight.
- Top with whipped cream and lime slices before serving, if desired.
Notes
- Use key lime juice for authentic flavor; regular lime juice can be substituted if needed.
- Ensure all ingredients are at room temperature to avoid lumps in the batter.
- A water bath helps prevent cracks in the cheesecake.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 220mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 115mg