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Thick and Creamy Key Lime Cheesecake with Graham Cracker Crust

A perfectly cut slice of light green key lime cheesecake with a graham cracker crust, sitting on a white plate.
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This recipe delivers a thick, creamy, and tangy key lime cheesecake with a buttery graham cracker crust. It is a refreshing citrus dessert perfect for summer gatherings.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 3/4 cup fresh key lime juice
  • 1 tablespoon key lime zest

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Wrap the outside 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 in a bowl until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let the crust cool while you prepare the filling.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese, 1 1/2 cups sugar, and flour with an electric mixer until smooth. Beat in the vanilla extract and salt.
  4. Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
  5. Mix in the key lime juice and zest until the filling is uniform. Pour the filling over the cooled crust.
  6. Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan. This water bath helps prevent cracking.
  7. Bake for 55 to 65 minutes, or until the edges are set and the center 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 gradual cooling prevents cracking.
  9. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack. Once cool, cover and chill in the refrigerator for at least 6 hours, or preferably overnight, before serving.

Notes

  • Use fresh key lime juice for the best, brightest citrus flavor. Bottled juice changes the final taste.
  • For a Cheesecake Factory key lime copycat texture, ensure your cream cheese and eggs are at room temperature before mixing.
  • Serve this refreshing lime dessert chilled, perhaps with a dollop of whipped cream or extra lime zest on top.

Nutrition

Find it online: https://www.unfoldrecipes.com/key-lime-cheesecake-recipe-creamy-tangy-dessert/