Key Lime Cheesecake (Copycat from Cheese Cake Factory)

*Kristi*'s Note:

People will beg you to make this again and again! I found this one in a copy cat recipe book. I decided to try it because Cheesecake Factory makes awesome cheesecakes... and this turned out sooo yummy! Great in the summer time.... or any time. Rich and creamy!

• Total Time: 1 hrs 25 mins
• Prep Time: 25 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• 1 ¾ cups graham cracker crumbs
• 5 tablespoons melted butter
• 1 cup sugar
• 1 tablespoon sugar
• 3 (8 ounce) packages softened cream cheese
• 1 teaspoon vanilla
• ½ cup lime juice
• 3 eggs

Directions:

1. Preheat oven to 350°F
2. Make crust by combining the graham crackers with the butter and 1 tbs sugar.
3. Stir so that all is coated with butter, but keep it crumbly.
4. Press the crumbs onto the bottom and about half way up the side of an 8 inch springform pan. You don't want the crust to form all the way up the back of the cheesecake slices.
5. Bake for 5 minutes and set aside until you are ready to fill.
6. In large mixing bowl, combine sugar, vanilla, and cream cheese and blend with electric mixer until smooth.
7. Add lime juice and eggs and continue to beat until smooth and creamy.
8. Pour the filling into the pan and bake for 60-70 minutes. If you notice top of cake turning light brown, cheesecake is done. Remove from oven and cool.
9. When cheesecake has cooled to room temperature, put it into the refidgerator. Once cheesecake has chilled (approx 45 minutes later), remove the pan sides and cut cake.
10. Serve with whipped cream if desired.
11. Enjoy!

Reviews

[Caroline Cooks]

YUMMMMM! Made for Special Meals in Cooking Photos and St. Pat's Day dessert. Everyone enjoyed it!! (Added the lime zest, too.)

[Kathy!!]

Very good. I added the zest of one lime. I was happy that the top did not crack. The crust was a little soggy so I might try a shortbread cookie crust next time or possible bake the crust longer than 5 minutes.