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The Ultimate Creamy Key Lime Cheesecake with Graham Cracker Crust

A single, thick slice of creamy key lime cheesecake with a golden graham cracker crust, sitting on a white plate.
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You can make this thick and creamy key lime cheesecake that balances sweet and tangy citrus flavors perfectly. This recipe uses a buttery graham cracker crust and delivers a refreshing dessert ideal for summer gatherings or any time you want a bright 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 teaspoon lime zest
  • 1/2 cup fresh key lime juice (about 10–12 limes)
  • 3 large eggs
  • 1/2 cup sour cream
  • Optional topping: Whipped cream and extra lime zest

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. 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 evenly moistened. 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 with an electric mixer until smooth. Gradually beat in 1 1/2 cups sugar and flour until combined. Mix in vanilla extract and lime zest.
  4. Add the key lime juice and beat on low speed until just incorporated. Do not overmix.
  5. Beat in the eggs one at a time, mixing only until each egg is blended into the batter. Stir in the sour cream by hand until smooth.
  6. Pour the filling over the cooled crust. 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 creates a water bath).
  7. Bake for 55 to 65 minutes, or until the edges are set but the center still has a slight wobble.
  8. Turn off the oven, crack the oven door open slightly, and allow the cheesecake to cool inside the oven for 1 hour. This prevents cracking.
  9. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.
  10. Before serving, remove the sides of the springform pan. Top with whipped cream and extra lime zest if desired.

Notes

  • For the best tangy flavor, use fresh key lime juice. Bottled juice changes the taste profile.
  • If you skip the water bath, check the cheesecake earlier, as it may cook faster and risk cracking.
  • This cheesecake makes an excellent make ahead dessert; it keeps well covered in the refrigerator for up to four days.

Nutrition

Find it online: https://kingscook.com/key-lime-cheesecake-recipe-creamy-tangy/