Marilyns Treats

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Key Lime Cheesecake

Cheesecake· Recipe Archive

Key lime Pie filling on top of a smooth and light cheesecake all nestled in a graham cracker crust.

Key Lime Cheesecake

Ever have a topping on your cheesecake?

Not a drippy or saucy topping but a real pie filling type of topping?

Well this Key Lime Cheesecake delivers!

Key Lime Pie filling sitting at attention on top of a smooth and light cheesecake all nestled in a graham cracker crust.

Whether you crush your own graham crackers or use a ready made crust this cheesecake won’t disappoint.

These are the INGREDIENTS You will need:

Lime Custard:

  • 6 large egg yolks
  • 3/4 cup sugar
  • 6 tablespoons fresh Key lime juice or regular lime juice
  • 1 teaspoon grated Key lime peel or regular lime peel

Crust:

  • 1 3/4 cups graham cracker crumbs about 12 whole graham crackers
  • 1/4 cup sugar
  • 1/2 teaspoon salt1/2 cup 1 stick unsalted butter, melted

Filling:

  • 2 8-ounce packages cream cheese, room temperature
  • 2/3 cup plus 3 tablespoons sugar
  • 2 large eggs
  • 3 tablespoons fresh Key lime juice or regular lime juice
  • 1 tablespoon grated Key lime peel or regular lime peel
  • 1 16- ounce container sour cream
  • Thin lime slices

These are the INSTRUCTIONS For preparation:

For lime custard:

  • Whisk all ingredients in heavy small saucepan over medium heat until custard thickens and boils for 30 seconds, about 8 minutes.
  • Cool to room temperature, stirring occasionally (mixture will thicken).

For crust:

  • Butter pan.
  • Wrap 3 layers of foil around outside of 8- to 8 1/2-inch-diameter springform pan with 3-inch-high sides.
  • Preheat oven to 350°F.
  • Stir first 3 ingredients to blend in medium bowl. Mix in butter until moistened. Press  mixture evenly onto bottom and 1 1/2 inches up sides of prepared pan.
  • Bake just until set, about 5 minutes. Cool completely.
  • Maintain oven temperature.

For filling:

  • Place cream cheese, 2/3 cup sugar, eggs, lime juice, and lime peel in processor; blend well.
  • Set cheesecake in large baking pan. Add enough hot water to baking pan to come 1 inch up sides of cheesecake pan.
  • Bake until almost set but not puffed and center moves slightly when pan is gently shaken, about 45 minutes.
  • Meanwhile, stir sour cream and remaining 3 tablespoons sugar in medium bowl to blend.
  • Carefully spoon sour cream mixture over hot cheesecake; smooth top
  • Bake until topping sets, about 10 minutes. Cool 10 minutes.
  • Spoon custard on topping and smooth top. 
  • Run knife around sides of pan to loosen. Cool cheesecake completely.
  • Cover and refrigerate overnight.Do ahead:
  • Release pan sides from cheesecake; transfer to platter.
  • Garnish with lime slices and serve.

NOTES

Can be made 2 days ahead. Keep refrigerated.

The presentation of your cheesecake as it adorns your dessert table will give that WOW factor to your guests.

No one will be leaving until after dessert is served! Better plan accordingly!

I always strive to serve the best meals I can. That means finding the best recipes that compliment each other.

Desserts are part of this plan.

And cheesecakes are some of the best desserts I can prepare.

I rarely serve a fancy looking dessert. And I never serve a complicated dessert.

So my recipes just have to meet a few requirements.

  • They must be delicious.
  • They must be inexpensive.
  • they must taste awesome.
  • and they must be able to be made by anyone.

This Key Lime Cheesecake is no exception.

It only takes about 30 minutes to prepare And 45 minutes to bake.

The hardest part of the whole recipe is waiting for it to chill!

My family looks forward to seeing this Key Lime Cheesecake.

Your family will too.

This post is part of my Cheesecake Collection. For more about Cheesecakes click 6 Tips To A Perfect Cheesecake Collection.

Key lime Pie filling on top of a smooth and light cheesecake all nestled in a graham cracker crust.

Key Lime Cheesecake

Key lime Pie filling on top of a smooth and light cheesecake all nestled in a graham cracker crust.
4.84 from 18 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cheesecake, lime
Method: Bake
Skill Level: Intermediate
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 5 hours 15 minutes
Adjust Servings: 10 Slices
Calories: 586kcal
Author: Marilyn

Ingredients

Lime Custard:

  • 6 large egg yolks
  • 3/4 cup sugar
  • 6 tablespoons fresh Key lime juice or regular lime juice
  • 1 teaspoon grated Key lime peel or regular lime peel

Crust:

  • 1 3/4 cups graham cracker crumbs about 12 whole graham crackers
  • 1/4 cup sugar
  • 1/2 teaspoon salt1/2 cup 1 stick unsalted butter, melted

Filling:

  • 2 8-ounce packages cream cheese, room temperature
  • 2/3 cup plus 3 tablespoons sugar
  • 2 large eggs
  • 3 tablespoons fresh Key lime juice or regular lime juice
  • 1 tablespoon grated Key lime peel or regular lime peel
  • 1 16- ounce container sour cream
  • Thin lime slices

Instructions

For lime custard:

  • Whisk all ingredients in heavy small saucepan over medium heat until custard thickens and boils for 30 seconds, about 8 minutes.
  • Cool to room temperature, stirring occasionally (mixture will thicken).

For crust:

  • Butter pan.
  • Wrap 3 layers of foil around outside of 8- to 8 1/2-inch-diameter springform pan with 3-inch-high sides.
  • Preheat oven to 350°F.
  • Stir first 3 ingredients to blend in medium bowl. Mix in butter until moistened. Press  mixture evenly onto bottom and 1 1/2 inches up sides of prepared pan.
  • Bake just until set, about 5 minutes. Cool completely.
  • Maintain oven temperature.

For filling:

  • Place cream cheese, 2/3 cup sugar, eggs, lime juice, and lime peel in processor; blend well.
  • Set cheesecake in large baking pan. Add enough hot water to baking pan to come 1 inch up sides of cheesecake pan.
  • Bake until almost set but not puffed and center moves slightly when pan is gently shaken, about 45 minutes.
  • Meanwhile, stir sour cream and remaining 3 tablespoons sugar in medium bowl to blend.
  • Carefully spoon sour cream mixture over hot cheesecake; smooth top
  • Bake until topping sets, about 10 minutes. Cool 10 minutes.
  • Spoon custard on topping and smooth top.
  • Run knife around sides of pan to loosen. Cool cheesecake completely.
  • Cover and refrigerate overnight.Do ahead:
  • Release pan sides from cheesecake; transfer to platter.
  • Garnish with lime slices and serve.

Notes

Can be made 2 days ahead. Keep refrigerated.
©MARILYN’S TREATS. All images are copyright protected.

Nutrition

Serving: 1slice | Calories: 586kcal (29%) | Carbohydrates: 55g (18%) | Protein: 8g (16%) | Fat: 39g (60%) | Saturated Fat: 21g (105%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 246mg (82%) | Sodium: 392mg (16%) | Potassium: 0mg | Fiber: 1g (4%) | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @marilynstreats or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.

Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

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Comments

  1. blankCorn says

    Hey! This recipe looks amazing, making it with my family right now! However, a little confused about directions versus picture/description. It says to put in custard first, however in picture and description the custard is on top. Following the description and picture as that seems right but just wanted to clarify. Thank you for sharing this recipe and Happy Thanksgiving!

    Reply

    • blankMarilyn says

      The original recipe was written differently than I put it together. It made more sense to put the filling below the custard topping. It is confusing. I will clarify the recipe. Thanks for asking and let me know how your dish turns out!!

      Reply

    • blankMarilyn says

      Thank you for the kind words Leanna. Cheesecakes are my specialty. Most of these go back to my catering days. I find they are the easiest “wow” dessert to create. Have a good week!

      Reply

  7. blankSheri says

    Yum! Thanks for sharing! I love key lime and cheesecake, so this will be amazing. Thanks for sharing this in the To Grandma’s House We Go Link Party! It has been pinned. Remember to follow all of us and we hope to see you back this Wednesday!

    Reply

  8. blankClaire says

    Looks delicious Marilyn 🙂 I need to try this, yummy. Thanks again for sharing at Creative Mondays last week, you are one of my features tomorrow.

    Reply

  11. blankZaleina says

    I think this is just what I need to impress my girlfriends who are much better cooks than I am! I love cheesecake toppings and who can resist key lime pie?!

    Reply

  15. blankAntonia says

    Key lime pie is one of my favorite desserts. The thought of combining it with cheesecake, is blowing my mind! Thank you for bringing your amazing cheesecake to Fiesta Friday this week! Happy Fiesta Friday!

    Reply

    • blankMarilyn says

      Thanks Antonia. I know now I have a whole new way to make toppings on cheesecake even better. I am blown away thinking of the possibilities! Have a lovely week.

      Reply

  16. blankMiz Helen says

    Your Key Lime Cheesecake looks fantastic, we will just love it! Thanks so much for sharing your special post with us at Full Plate Thursday. Have a great weekend and come back to see us real soon!
    Miz Helen

    Reply

  18. blankSue Ready says

    I like the inventive way this lime cheesecake is put together. A must yry as it is a refreshing option to all the pumpkin, cinnamon apple recipes that are right now swirling the internet.

    Reply

  20. blankSandra L Garth says

    Plan accordingly with my family means to make at least 3. This looks light and luscious and fall/winter is the perfect time to taste the tropics with this cheesecake. Thank you for sharing with us this week at Celebrate Your Story and we hope you will join us again next week.

    Reply

    • blankMarilyn says

      I hear the number needed being high. When a recipes says serves 8, in my home it serves 4. And then there are the seconds. At least I knw it is being eaten!! I agree it is a wonderful cold weather choice. Have a blessed week!

      Reply

  25. blankDebbie says

    Hi Marilyn, I would love to try your key lime cheesecake. It looks fab. But limes are so hard to buy here and when we can they are extortionate in price and sad hard specimens. Pinning just in case I ever find decent and affordable limes!

    Thank you for linking up with the #MMBC.

    xx

    Reply

    • blankMarilyn says

      I am sorry to hear that about limes. If you can use the squeeze lime juice in the dairy/produce area and skip the zest (peel). Or if you like use lemon. I do hope you get to sample something similar. The topping of a filling like this is what makes the etaste. Have a wonderful week!

      Reply

  26. blankIveth (fortheloveto.com) says

    Honest truth… I have never try a Key Lime Pie ever before.. Not of a big fan of the pies…… But, I love cheesecake and this Key Lime Cheesecake looks so yummy that made my mouth watery…. lol
    Will have to give it a try ASAP……
    Thanks for sharing your awesome work with us at #alittlebitofeverything party.

    Reply

    • blankMarilyn says

      This topping really adds flavour and substance to the cheesecake. It is like a soft gel of sorts. I am hoping you will like it! Thanks Iveth and have a wonderful week.

      Reply

    • blankMarilyn says

      As I said, I am limited now to a forkful (as a cheat) to taste. Getting older really opens your eyes. Thanks Elise for sharing your thoughts. Have a blessed week!

      Reply

  28. blankDaphne says

    Good afternoon Marilyn, Thank you so much for this fabulous recipe. I love cheesecake and I love the citrus element to your cheesecake. I will certainly be trying your recipe.
    Best Wishes
    Daphne

    Reply

    • blankMarilyn says

      I saw this in a cookbook and just couldn’t resis. If you want to cheat us a box cheesecake mix and premadew crust then just add the key lime filling! It would be great at a luncheon. Have a blessed week!

      Reply

    • blankMarilyn says

      I found this ine by sheer accident and loved it. Now I am dreaming up all kinds of ideas on putting pie filling on top of cheesecake. Like apple pie?? Or coconut cake?? Have a wonderful week!

      Reply

    • blankMarilyn says

      I am sure this cheesecake would provide a wow factor to any get together you have. I do hope you get to sample the recipe. Let me know if you do! Have a blessed week!

      Reply

  39. blankpenpen says

    I’m with all your other readers who’ve checked in: a weakness for key lime anything. I’m not as crazy about cheesecake–i might try this with a thinner layer of cheese cake but the full topping key lime custard.

    Reply

    • blankMarilyn says

      This cheesecake recipe is light and fluffy. It isn’t the heavy New York style of cheesecake. A piece will not cause a full overstuffed feeling. Go ahead and cut that layer in half. But I bet you will add more the next time. Personally, I would double the topping because for me that had the most flavor. Enjoy!

      Reply

    • blankMarilyn says

      That’s funny Trish!! I never know how to tag cheesecake. As a cake? As a pie?? I think most of my recipes here switch back and forth! Thanks for visiting me. Have a great day.

      Reply

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