Description
A luscious and tangy Key Lime Pie Cheesecake combining the creamy texture of cheesecake with the zesty brightness of key lime pie, set on a buttery graham cracker crust.
Ingredients
Units
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 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 (for topping, optional)
- Lime slices or zest (for garnish, optional)
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture firmly into the bottom of the prepared pan.
- Bake crust for 10 minutes. Remove and let cool while preparing the filling.
- In a large bowl, beat cream cheese until smooth. Add 1 cup sugar and cornstarch and mix until well combined.
- Add eggs one at a time, mixing well after each addition.
- Mix in sour cream, key lime juice, lime zest, and vanilla extract until smooth and creamy.
- Pour filling over the crust in the springform pan. Tap gently to remove air bubbles.
- Bake for 55–65 minutes, or until the center is just set and slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
- Remove cheesecake and refrigerate for at least 4 hours or overnight.
- Top with whipped cream and garnish with lime slices or zest before serving, if desired.
Notes
- Use bottled key lime juice if fresh key limes are unavailable.
- For best results, use full-fat cream cheese and sour cream.
- Let the cheesecake chill overnight for optimal flavor and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 310mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg