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PHILADELPHIA Key Lime Cheesecake

PHILADELPHIA Key Lime Cheesecake

"Freshly squeezed lime juice adds a citrusy kick to this light and creamy cheesecake."
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4 h 5 m servings 288 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 288 kcal
  • 14%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 25.6g
  • 8%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 393 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Heat oven to 350 degrees F. Mix graham crumbs and butter; press onto bottom of 9 inch springform pan.
  2. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add lime peel and juice; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.
  3. Bake 45 to 50 minutes or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate at least 4 hours before serving. Top with whipped topping just before serving. Store leftovers in refrigerator.

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Read all reviews 23
  1. 32 Ratings

Most helpful positive review

This was fabulous! I used bottled key lime juice and regular lime zest. I also always put cheesecake in a water bath with the spring form pan wrapped tightly in several layers of foil. This was ...

Most helpful critical review

As far as cheesecake recipes go, this one was mediocre. I followed it to the letter and ended up with a cheesecake that was the consistency of melty ice cream. I am not at all impressed with P...

Most helpful
Most positive
Least positive

This was fabulous! I used bottled key lime juice and regular lime zest. I also always put cheesecake in a water bath with the spring form pan wrapped tightly in several layers of foil. This was ...

This was delish! Added more lime juice and zest than called for (I zested and juiced about 8 key limes, though I'm patient with zesting or juicing, so it was probably like fully zesting and juic...

I followed the recipe to the letter, thinking that maybe the lack of lime taste had to do with people using regular limes instead of key limes...but I have to agree, the lime taste is very subtl...


Quite delicious!!! Though there wasn't quite enough lime flavor (I like it really strong) so I just zested some extra limes and that did the trick. I also combined the juice from those extra z...

Very delicious and very creamy. Easy to make, not a lot of ingredients.

this recipe was so easy and delicious it had a great flavor it wasn't to sour really enjoyed the taste!!!

I am not a huge CC fan but I have to say this was good! Nicely flavored and not too heavy. For the crust, I used cookies I had leftover from Baking Nana's cookie decorating party in early Decemb...

I used 1/2 cup key lime juice and three drops of green coloring; also used nilla wafers for the crust. Taste was great, but with these baking directions the edges were over cooked before the cen...

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