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Key Lime Pie Cheesecake

A creamy and refreshing dessert that combines tangy key lime with smooth cheesecake, perfect for nostalgia and delightful gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 5 hours
Servings: 10 servings
Course: Dessert, Sweet
Cuisine: American, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups gluten-free graham cracker crumbs
  • 0.25 cups sugar for crust
  • 0.5 cups unsalted butter, melted
For the cheesecake filling
  • 16 oz cream cheese, softened make sure it's at room temperature
  • 1 cups sugar for cheesecake filling
  • 3 large eggs
  • 0.5 cups key lime juice freshly squeezed if possible
  • 1 tablespoon key lime zest
  • 1 teaspoon vanilla extract
  • to taste whipped cream for topping

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. In a bowl, combine gluten-free graham cracker crumbs, 1/4 cup sugar, and melted butter until well mixed.
  3. Press this mixture into the bottom of a 9-inch springform pan to form the crust.
Cheesecake Filling
  1. In a large mixing bowl, beat the cream cheese until smooth.
  2. Gradually add 1 cup sugar and continue to beat until combined.
  3. Add eggs one at a time, mixing well after each addition.
  4. Stir in key lime juice, key lime zest, and vanilla extract until smooth.
  5. Pour the cream cheese mixture over the crust in the springform pan.
Baking
  1. Bake in the preheated oven for 50-60 minutes or until the center is set and the edges are lightly golden.
  2. Remove from oven and let it cool.
  3. Refrigerate for at least 4 hours or overnight before serving.
  4. Serve with whipped cream on top.

Notes

Tips: Don’t overmix your cheesecake batter after adding the eggs. For extra flavor, consider adding more key lime zest.