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Ultimate Creamy Baked Key Lime Cheesecake with Graham Cracker Crust

A close-up of a thick slice of bright green key lime cheesecake with a graham cracker crust, topped with lime zest.
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Make this ultimate creamy key lime cheesecake. It features a buttery graham cracker crust and a perfectly tangy, velvety lime filling. This baked dessert balances sweet and tart flavors for a refreshing treat.

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 cup fresh key lime juice (about 10–12 limes)
  • 4 large eggs
  • Key lime zest for garnish

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove and let cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in the 1 1/2 cups sugar and flour until fully incorporated.
  4. Mix in the vanilla extract and key lime juice until the mixture is smooth. Scrape down the sides of the bowl.
  5. Beat in the eggs one at a time, mixing just until each egg is incorporated. Do not overmix the batter once eggs are added.
  6. Pour the filling over the cooled crust. Place the 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 (this is a water bath).
  7. Bake for 55 to 65 minutes, or until the edges are set but the center still has a slight jiggle.
  8. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  9. Remove the cheesecake from the water bath and let it cool completely on a wire rack.
  10. Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before serving. Garnish with fresh key lime zest before slicing.

Notes

  • For the best tangy flavor, use fresh key lime juice instead of bottled concentrate.
  • If you prefer a no-bake key lime cheesecake, chill the filling mixture for 30 minutes before pouring over the crust and refrigerate for at least 8 hours to set.
  • To achieve a texture similar to Cheesecake Factory key lime cheesecake, ensure your cream cheese is fully softened before mixing.

Nutrition

Find it online: https://devourdish.com/key-lime-cheesecake-recipe/