Creamy Key Lime Pie Cheesecake Recipe You’ll Love

Introduction

Have you ever dreamed of combining two classic desserts into one spectacular treat? Well, this Key Lime Pie Cheesecake recipe delivers exactly that magical fusion! This refreshing dessert marries the tangy citrus punch of traditional key lime pie with the rich, velvety texture of classic cheesecake. As a result, you’ll get a show-stopping dessert that will impress family and friends at your next gathering.

First of all, let me share why this Key Lime Pie Cheesecake has become my most requested dessert recipe. Not only does it offer the perfect balance of sweet and tart flavors, but also it features a buttery graham cracker crust that complements the creamy filling beautifully. Furthermore, you can prepare it ahead of time, making it ideal for entertaining.

Why You’ll Fall in Love with Key Lime Pie Cheesecake

To begin with, this Key Lime Pie Cheesecake offers the best of both dessert worlds. The refreshing lime flavor cuts through the richness of the cheesecake, creating a perfectly balanced bite every time. Moreover, the contrast between the smooth, creamy filling and the crunchy graham cracker crust provides a delightful textural experience.

Besides, this recipe uses authentic key lime juice, which gives the cheesecake its distinctive tangy flavor. However, don’t worry if you can’t find fresh key limes – I’ll share some practical substitutions that work wonderfully.

Ingredients You’ll Need

Before you start baking, gather these essential ingredients for your Key Lime Pie Cheesecake:

For the Crust:

• 1½ cups graham cracker crumbs (about 12 full sheets)
• ¼ cup granulated sugar
• ⅓ cup unsalted butter, melted

For the Filling:

• 3 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• ½ cup sour cream, room temperature
• 3 large eggs, room temperature
• ½ cup key lime juice (fresh or bottled)
• 2 tablespoons lime zest
• 1 teaspoon vanilla extract

For the Topping:

• 1 cup heavy whipping cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Additional lime zest and thin lime slices for garnish

Step-by-Step Instructions

Now, let’s break down how to make this delicious Key Lime Pie Cheesecake:

Preparing the Crust

1. First, preheat your oven to 325°F (165°C) and position a rack in the middle.
2. Then, combine graham cracker crumbs and sugar in a medium bowl. Pour in melted butter and mix until the crumbs resemble wet sand.
3. After that, press the mixture firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan. For best results, use the bottom of a measuring cup to compact the crust evenly.
4. Bake the crust for 10 minutes. Once done, remove from the oven and let cool while preparing the filling. Meanwhile, keep the oven on.

Creating the Creamy Filling

5. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy, about 2 minutes.
6. Next, add sugar and beat until well incorporated. Subsequently, mix in the sour cream.
7. One at a time, add the eggs, mixing on low speed after each addition just until blended. Remember, overmixing can introduce too much air and cause cracks.
8. Finally, stir in key lime juice, lime zest, and vanilla extract until just combined. The mixture will look slightly curdled due to the acidity of the lime juice, but don’t worry – this is normal and will bake up perfectly.

Baking Your Cheesecake

9. Before baking, wrap the outside of your springform pan with aluminum foil to prevent water from seeping in during the water bath baking process.
10. Pour the filling into the cooled crust. Then, place the springform pan in a larger roasting pan.
11. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan, creating a water bath.
12. Bake for 55-65 minutes. The cheesecake is done when the edges look set but the center still has a slight jiggle.
13. Without opening the oven door, turn off the heat and let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracks from forming.
14. After that, remove the cheesecake from the water bath and cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, preferably overnight.

Adding the Final Touches

15. When ready to serve, whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
16. To finish, pipe or spread the whipped cream over the chilled cheesecake and garnish with lime zest and thin lime slices.

Tips for the Perfect Key Lime Pie Cheesecake

Above all, achieving the perfect texture and flavor balance in your Key Lime Pie Cheesecake requires attention to a few crucial details:

1. Most importantly, ensure all refrigerated ingredients reach room temperature before beginning. This prevents lumps in your cheesecake batter.
2. Despite what you might think, authentic key lime juice is pale yellow, not green. Therefore, if your cheesecake lacks that vibrant green color, don’t worry – it’s actually more authentic!
3. In case you can’t find fresh key limes, you can substitute with regular limes or a combination of lime and lemon juice (2:1 ratio).
4. To prevent cracks, avoid overmixing your batter and always use a water bath when baking.
5. For extra flavor, consider adding a teaspoon of lime zest to your graham cracker crust mixture.

Variations to Try

While this classic Key Lime Pie Cheesecake recipe is perfect as is, you might enjoy these creative variations:

Coconut Key Lime Pie Cheesecake

For instance, add ½ cup toasted coconut to your graham cracker crust and fold ¼ cup coconut cream into your whipped cream topping for a tropical twist.

No-Bake Version

Alternatively, if you prefer not to bake in hot weather, try adapting this into a no-bake version by using gelatin to set the filling.

Mini Cheesecakes

Instead of making one large cheesecake, divide the mixture among lined muffin tins for individual servings – perfect for parties!

Make-Ahead and Storage Tips

Surprisingly, Key Lime Pie Cheesecake actually improves with time as the flavors meld. In fact, I recommend making it at least one day before serving.

To store, cover the cheesecake with plastic wrap and refrigerate for up to 5 days. Alternatively, you can freeze the cheesecake (without the whipped cream topping) for up to 2 months. Just wrap it tightly in plastic wrap and then aluminum foil before freezing.

When ready to serve a frozen cheesecake, thaw overnight in the refrigerator and add fresh whipped cream topping.

Why This Recipe Works Every Time

The reason this Key Lime Pie Cheesecake turns out perfectly every time lies in the balance of ingredients. The acidity from the key limes helps cut through the richness of the cream cheese, while the sweetness from the sugar prevents the dessert from becoming too tart.

Additionally, the water bath method ensures gentle, even baking, giving you that coveted smooth, crack-free top that professional bakers achieve.

Perfect Occasions for Key Lime Pie Cheesecake

Although this Key Lime Pie Cheesecake is delicious year-round, it particularly shines as:

• A refreshing summer dessert
• A vibrant addition to Easter or Mother’s Day brunch
• An unexpected alternative to birthday cake
• A gorgeous finale for dinner parties

In conclusion, this Key Lime Pie Cheesecake combines two beloved desserts into one extraordinary treat that’s sure to become a staple in your recipe collection. Therefore, don’t wait for a special occasion – treat yourself and your loved ones to this creamy, tangy delight soon!

By the way, I’d love to hear how your Key Lime Pie Cheesecake turns out! As a result, please share your experience or any creative twists you added in the comments below.