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Easy, Creamy Baked Key Lime Cheesecake with Graham Cracker Crust

A close-up, tempting slice of key lime cheesecake on a plate, showing a thick graham cracker crust and light green filling topped with lime zest.
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You will make this creamy, tangy key lime cheesecake for your next gathering. This recipe delivers the perfect balance of tart citrus and rich filling on a buttery graham cracker crust.

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
  • 1/2 teaspoon lime zest
  • 1/2 cup fresh key lime juice (about 10–12 limes)
  • 4 large eggs
  • Whipped cream or extra lime zest for topping (optional)

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from the oven and let it cool slightly.
  3. Prepare the filling: In a large bowl, use an electric mixer to beat the softened cream cheese until smooth. Gradually beat in the 1 1/2 cups of sugar and the flour until fully incorporated.
  4. Mix in the vanilla extract, lime zest, and key lime juice until just combined. Do not overmix.
  5. Beat in the eggs one at a time, mixing on low speed after each addition until the yolk disappears into the batter. Scrape down the sides of the bowl as needed.
  6. Pour the filling over the cooled crust in the springform pan.
  7. Bake using a water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches about halfway up the sides of the springform pan.
  8. Bake for 55 to 65 minutes, or until the edges are set but the center still has a slight jiggle.
  9. Turn off the oven, prop the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  10. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack.
  11. Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before serving. Remove the springform ring before slicing. Top with whipped cream or extra lime zest before serving.

Notes

  • For the best, most intense flavor, use fresh key lime juice. Bottled juice changes the texture and taste.
  • If you skip the water bath, reduce the baking time slightly and watch carefully to prevent the top from browning too much.
  • To achieve a perfect cheesecake texture, bring your cream cheese and eggs to room temperature before starting.

Nutrition

Find it online: https://cutcooktaste.com/key-lime-cheesecake-recipe-easy-creamy/