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Creamy Baked Key Lime Cheesecake with Graham Cracker Crust

A close-up of a perfect slice of key lime cheesecake on a white plate, topped with lime zest.
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You will make this creamy, tangy Key Lime Cheesecake featuring a buttery graham cracker crust. This recipe delivers the bright citrus flavor you want in a classic baked dessert.

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
  • 3 large eggs

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Wrap the outside bottom of a 9-inch springform pan with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from oven and let cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the 1 1/2 cups sugar and flour until just combined.
  4. Mix in the vanilla extract, lime zest, and key lime juice until smooth. Scrape down the sides of the bowl.
  5. Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Do not overmix the batter.
  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 it reaches halfway up the sides of the springform pan.
  8. Bake for 55 to 65 minutes, or until the edges are set and the center has a slight jiggle.
  9. Turn off the oven, crack the oven 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. 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.

Notes

  • For the best tangy flavor, use fresh key lime juice rather than bottled juice.
  • If you prefer individual servings, you can use this recipe to make mini cheesecakes in a muffin tin lined with paper liners. Adjust baking time accordingly.
  • For a smoother texture, let your cream cheese sit at room temperature for at least one hour before starting.

Nutrition

Find it online: https://mdlatdmm.com/key-lime-cheesecake-recipe-tropical-dessert/