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–+ servings
Slice of creamy key lime cheesecake topped with whipped cream, ready to be eaten.

Key Lime Cheesecake

This key lime cheesecake is worthy of a celebration. It combines everything you love about cheesecakes and key lime pies in one favorite dessert. The best part is that it is pretty simple to put together and doesn't require a water bath. This is a must make treat!
Prep Time15 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 35 minutes
Servings: 16 Servings
Author: Carlee

Ingredients

  • 2 cups gingersnap crumbs
  • 6 Tablespoons butter melted
  • 24 ounces cream cheese softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 14 ounces sweetened condensed milk
  • ¾ cup key lime juice
Makes: 9inch round

Instructions

  • Preheat oven to 300℉ and lightly grease a 9-inch springform pan. (I like to put a strip of parchment paper over the base to make removing the cheesecake from the base later easier. However, that is optional.)
  • Put the 2 cups gingersnap crumbs in the bottom of the pan. Add the melted 6 Tablespoons butter and combine. The mixture should look like wet sand. Press into the bottom of the pan to form a crust.
  • Bake for 10 minutes, then set aside to cool.
  • In a large bowl or the bowl of your mixer, beat together the 24 ounces cream cheese and 1 cup granulated sugar until the mixture is lump free. Make sure to scrape the sides of the bowl a couple of times.
  • Add the 4 large eggs, one at a time, mixing after each addition. You don't want to add too much air, so keep the mixer on low or medium-low.
  • Stir in the 14 ounces sweetened condensed milk and ¾ cup key lime juice until the mixture is uniform.
  • Pour the cheesecake batter over the crust. Thump the pan on the counter a couple of times to get out any big air bubbles.
  • Bake 60-70 minutes or until the center is just set. Crack the oven door and allow the cheesecake to cool slowly for about 15 minutes. Then remove from the oven and run a knife between the edge of the cheesecake and the pan. Then allow it to cool for at least and hour before transferring the cheesecake to the refrigerator. Cooling it slowly will help to prevent cracking.
  • Chill in the fridge for several hours or overnight before removing from the pan. If desired, garnish with whipped cream, lime zest, or lime slices.

Notes

If you don't have gingersnaps, a graham cracker crust is also delicious. 

Nutrition

Serving: 1serving | Calories: 392kcal | Carbohydrates: 40g | Protein: 7g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 104mg | Sodium: 293mg | Potassium: 227mg | Fiber: 0.4g | Sugar: 31g | Vitamin A: 834IU | Vitamin C: 4mg | Calcium: 132mg | Iron: 1mg
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