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Slice of Key Lime Pie Cheesecake on a plate

Key Lime Cheesecake

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  • Author: Shelly
  • Prep Time: 20 minutes
  • Cook Time: 70 minutes
  • Total Time: 90 minutes + chill time
  • Yield: serves 12 1x
  • Category: Cheesecake
  • Method: Oven
  • Cuisine: Dessert


This is a creamy, tart cheesecake on a graham cracker crust is one of my most favorite versions of cheesecake ever!




  • 1 3/4 cups Graham Cracker Crumbs (about 15 full crackers)
  • 1/3 cup butter, melted
  • 1/4 cup granulated sugar
  • 1/2 teaspoon kosher salt


  • 4 (8- ounce) packages Cream Cheese, room temperature (32- ounces in total)
  • 1 cup granulated sugar
  • 1 tablespoon key lime zest
  • 1/2 cup sour cream, room temperature
  • 1/3 cup key lime juice
  • 1 teaspoons vanilla
  • 3 eggs, room temperature
  • Optional Garnish: whipped cream, toasted coconut flakes, raspberries, lime wedges


  1. Crust: Double wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan.Preheat oven to 350°F.
  2. In a large bowl mix the graham cracker crumbs, butter, granulated sugar, and salt together evenly. Press the mixture into the bottom and up the sides of 9-inch springform pan.
  3. Bake the crust for 8-10 minutes, or until lightly golden. Set aside while you make the cheesecake filling.
  4. Cheesecake: In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed, until smooth, scraping the sides of the bowl as necessary.
  5. Turn the mixer to low and add the zest, sour cream, lime juice and vanilla; mix well, scraping sides of the bowl as necessary. Add the eggs, 1 at a time, mixing on low speed after each addition just until mixed. Don’t over mix.
  6. Pour the filling over crust and spread evenly.
  7. Place the springform pan into a larger pan and pour very hot water into the pan, until it’s 3/4- inch deep, careful to make sure the water level doesn’t come up higher than the foil.
  8. Bake for 60-70 minutes or until the center is almost set. The center will still jiggle while the edges will be set.
  9. Carefully run a knife around the rim of pan to loosen cake. Allow the cheesecake to cool at room temperature for at least an hour, then cover and transfer into the refrigerator for 6 hours or overnight. Release the sides of the springform pan before slicing.
  10. Garnish with whipped cream, toasted coconut, raspberries, or lime wedges if desired.


Store airtight in the refrigerator for up to 3 days.

If you can’t find key limes, just use regular limes!


  • Serving Size: 1 slice
  • Calories: 598
  • Sugar: 33.9 g
  • Sodium: 589.8 mg
  • Fat: 36.2 g
  • Carbohydrates: 60.6 g
  • Protein: 9.5 g
  • Cholesterol: 139.8 mg
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