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Key Lime Pie Cheesecake

Key Lime Pie Cheesecake

There are two tasty layers of treats in this cheesecake pie: a cheesecake and a key lime pie. Both are stacked together over a Graham Cracker crust.

For the Crust:

  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 1/3 cup white sugar


Preheat oven to 350 deg F.

Combine crust ingredients in a bowl and mix. Use a hand mixer if needed. Press the resulting crust dough into a 10" springform pan and bake for about 10 minutes. Set aside to cool.

For the Cheesecake:

  • 3 pkgs. Philadelphia Cream Cheese
  • 3/4 cup white sugar
  • 1/2 cup sour cream
  • 1/4 cup key lime juice
  • 4 tbsp. All purpose flour
  • 3 eggs


Preheat oven to 450 deg F.

Allow the above ingredients to come to room temperature. In large mixing bowl, combine Philadelphia Cream Cheese, sugar, sour cream, and key lime juice; beat with a mixer until smooth. Add flour one tablespoon at time, blending well after each addition. Add eggs; blend well. Pour into crust. Bake 10 minutes without opening oven door; reduce oven to 250 deg F and continue baking 20-25 minutes. Remove from oven. Set aside and do not remove from pan.

For the Key Lime Pie:

  • 4 large eggs yolks
  • 14 ounce can sweetened condensed milk
  • 12 key limes, juiced (1/2 cup fresh key lime juice)
  • 1 cup whipping cream


Preheat oven to 350 deg F.

With an electric mixer, beat the egg yolks until they lighten in color and thicken. Add the condensed milk and 1/2 of the lime juice, and whisk until combined. Add the remaining lime juice. Mix to combine thoroughly. Carefully pour the lime mixture onto the partially cooked cheesecake. Return to the oven and bake for 12 minutes. Remove from the oven and allow to cool and chill.

For the Key Lime Glaze:

  • 1/2 cup fresh key lime juice
  • 1 tsp lime zest
  • 1/2 - 1 cup sugar (to taste)
  • 2 tbsp sour cream
  • 1 tbsp corn starch (mixed in a little water to avoid clumps)


Combine all ingredients except the corn starch in a sauce pan. Bring to a boil and reduce to medium heat. Stir regularly while boiling 5-10 minutes. Add cornstarch/water slurry and boil until thickened stirring constantly.

Pour the Key Lime Glaze over the surface of the chilled cheesecake and return to fridge to chill.

Before serving, spread whipped cream over the top of the pie. Add key lime slices for decor. Enjoy!


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