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The Ultimate Creamy Baked Key Lime Cheesecake with Perfect Graham Cracker Crust

A close-up of a creamy key lime cheesecake with a slice removed, topped with a lime wheel.
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You can make this rich, tangy Key Lime Cheesecake at home. This recipe delivers a smooth, velvety texture and a buttery graham cracker crust, balancing sweet and tart flavors perfectly.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 4 large eggs, room temperature
  • 1/2 cup sour cream, room temperature
  • 1/2 cup fresh key lime juice (about 10–12 limes)
  • 1 tablespoon key lime zest
  • Optional topping: Whipped cream and extra lime zest

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
  2. Mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan.
  3. Bake the crust for 10 minutes. Remove from the oven and let it cool while you prepare the filling. Reduce the oven temperature to 325°F (160°C).
  4. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Scrape down the sides of the bowl.
  5. Gradually beat in the 1 1/2 cups sugar and flour until just combined. Mix in the vanilla extract.
  6. Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Do not overmix.
  7. Gently stir in the sour cream, key lime juice, and key lime zest until the batter is uniform and creamy.
  8. Pour the filling over the cooled crust.
  9. Bake: Place the springform pan on a baking sheet. Bake at 325°F (160°C) for 50 to 60 minutes. The edges should look set, but the center 2 inches should still jiggle slightly when gently nudged.
  10. Cool the cheesecake: Turn off the oven, prop the door open slightly (about 1 inch), and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  11. Remove the cheesecake from the oven and let it cool completely on a wire rack.
  12. Chill: Once cool, cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving.
  13. Serve the **creamy key lime cheesecake** topped with whipped cream and extra lime zest.

Notes

  • For a crack-free top, bring all dairy ingredients (cream cheese, sour cream, eggs) to room temperature before starting.
  • If you prefer individual portions, use a muffin tin lined with paper liners to make **mini key lime cheesecakes**. Bake time will be reduced to about 20 minutes.
  • If you want a **Cheesecake Factory copycat** texture, ensure you mix the batter slowly and avoid incorporating excess air.

Nutrition

Find it online: https://completelyyummy.com/key-lime-cheesecake-recipe-creamy-tangy-dessert/