Key Lime Cheesecake Pie
Indulge in the tropical decadence of this Key Lime Cheesecake Pie, a dessert that perfectly blends creamy cheesecake decadence with the zesty tang of key limes. Featuring a buttery graham cracker crust, a luscious filling made with cream cheese, sour cream, fresh key lime juice, and fragrant zest, this pie is baked to perfection for a smooth, velvety texture. A refreshingly tart and sweet treat, it's topped with fluffy whipped cream and optional key lime slices for an elegant presentation. Easy to make with a stunning flavor payoff, this dessert is ideal for summer gatherings, dinner parties, or any occasion that calls for a light yet indulgent finale. Prep it ahead for convenience, as it tastes even better chilled overnight!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 0.75 cup granulated sugar
- 0.5 cup sour cream
- 0.5 cup key lime juice
- 1 tablespoon key lime zest
- 3 eggs
- 1 cup whipped cream (optional, for topping)
- 4 slices key lime slices (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C).
In a medium mixing bowl, combine the graham cracker crumbs, 3 tablespoons of granulated sugar, and melted butter. Stir until the mixture resembles damp sand.
Press the crust mixture firmly into the bottom and up the sides of a 9-inch pie pan, forming an even layer.
Bake the crust for 10 minutes, then set aside to cool while you prepare the filling.
In a large bowl, beat the softened cream cheese and 3/4 cup granulated sugar together with an electric mixer until creamy and smooth.
Add the sour cream, key lime juice, and key lime zest to the cream cheese mixture. Beat until well combined.
Add the eggs one at a time to the mixture, beating on low speed just until each is incorporated. Avoid over-mixing to prevent air bubbles.
Pour the cheesecake filling into the cooled graham cracker crust, smoothing the top with a spatula.
Bake the pie in the preheated oven for 45-50 minutes, or until the edges are set but the center still jiggles slightly when shaken.
Remove the pie from the oven and allow it to cool to room temperature. Then refrigerate for at least 4 hours, or preferably overnight, to fully set.
Before serving, top the pie with whipped cream and garnish with key lime slices, if desired. Slice, serve, and enjoy!
Nutrition Facts
Calories |
5003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 361.8 g | 464% | |
| Saturated Fat | 218.8 g | 1094% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1461 mg | 487% | |
| Sodium | 2933 mg | 128% | |
| Total Carbohydrate | 389.0 g | 141% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 274.3 g | ||
| Protein | 69.5 g | 139% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 977 mg | 75% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1266 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
