KEY LIME PIE CHEESECAKE

This key lime pie cheesecake recipe has a tangy, sweet, and creamy- with a perfect graham cracker bottom. Top with a bit of sweetened whipped cream for the perfect special occasion cheesecake.

- Boston Girl Bakes

Cream Cheese

key ingredient

INGREDIENTS:

For the crust: – graham crackers – granulated white sugar – salt – unsalted butter For the cheesecake filling: – cream cheese – granulated white sugar – pinch salt – vanilla extract – large eggs – sour cream – heavy cream – key lime juice – lime zest – whipped cream homemade or store-bought, for serving

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1. Prep oven. Preheat oven to 350°F (177°C), with rack in middle of oven.

PREHEAT THE OVEN

2. Make graham cracker crust. Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Stir in the melted butter.

MAKE THE CRUST

3. Assemble graham cracker crust. Press the graham cracker crumbs firmly into the bottom and slightly up the sides of a 9 inch springform pan, using the bottom of a measuring cup (or you can use your fingers).

ASSEMBLE 

4. Bake the crust. Place the pan on a baking sheet and bake at 350°F (177°C) for 10 minutes. Remove from the oven and let cool.

BAKE

1. Combine cream cheese and sugar. In the bowl of a stand mixer, fitted with a paddle attachment beat cream cheese and sugar on medium speed for 4 minutes.

MAKE THE FILLING

2. Add salt, vanilla, eggs, and sour cream. Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream, beat until incorporated. Scrape down the sides of the bowl and along the bottom to make sure all of the cream cheese has been incorporated.

ADD & BEAT

3. Add heavy cream, juice and zest. Add the heavy cream, beat until incorporated. Stir in your lime juice and zest.

TIME FOR THE CREAM & LIME

1. Lower the heat on the oven to 325°F (160°C).

TIME TO BAKE

2. Wrap springform pan. Wrap the outside of the springform pan in three layers of aluminum foil, ensuring none of the pan is exposed. You can also use a slow cooker liner.

PREP THE PAN

3. Bake the cheesecake. Prepare pan and boiling water: Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.

BOIL THE WATER

4. Pour filling into pan. Pour the cheesecake filling into the springform pan, over the graham cracker crust. Smooth the top with a rubber spatula.

POUR THE FILLING

5. Place in oven. Place the roasting pan with the springform pan in it, in the oven.

PLACE

6. Add hot water. Carefully pour the hot water into the roasting pan, pouring until the water reaches halfway up the side of the springform pan.

CAREFULLY POUR THE HOT WATER

7. Bake the cheesecake. Bake at 325°F (160°C) for 1 1/2 hours until the edges of the cheesecake are set and slightly golden brown, and the middle of the cheesecake is set but still slightly wobbly.

BAKE

8. Allow cheesecake to cool in oven. Turn off the heat of the oven. Crack open the oven door and let the cake cool in the oven, as the oven cools, for another hour, which will help prevent the cheesecake from cracking.

COOL IN THE OVEN

9. Chill the cheesecake. Cover the top of the cheesecake with a paper towel (to help with condensation forming) and then cover in foil. Chill in the refrigerator for a minimum of 4 hours, or overnight.

CHILL

10. Serving the cheesecake. When ready to serve, remove the foil. Run a knife around the edges and remove the outer ring of the pan. Cut into slices and serve with whipped cream.

GARNISH & SERVE

Visit Boston Girl Bakes for MORE Top Tips and Notes on Making the BEST Key Lime Pie Cheesecake!

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Enjoy!

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