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A whole key lime cheesecake with pecan crust topped with lime slices and whipped cream on a plate.
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4.84 / 6 votes

Key Lime Cheesecake with Pecan Crust

This tangy key lime cheesecake with pecan crust is made with a tangy citrus cheesecake filling that sits atop a toasted pecan and graham cracker crust.
Prep Time1 hour 15 minutes
Cook Time1 hour 10 minutes
Total Time4 hours
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 525

Ingredients

For the pecan pie crust

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup chopped pecans
  • 4 tablespoons (2 oz) unsalted butter, melted
  • 2 tablespoons granulated sugar

For the cheesecake filling

  • Three (8-oz) packages full-fat cream cheese, at room temperature
  • 1 cup granulated sugar
  • 1 cup full-fat sour cream, at room temperature
  • 3 tablespoons all-purpose flour
  • 4 large eggs, at room temperature
  • 1/2 cup fresh key lime juice (grate limes before squeezing for juice)
  • 1 teaspoon grated key lime zest, preferably organic
  • 1 teaspoon vanilla extract

For the topping

  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • Thin slices of key lime, for garnish
US - Metric

Instructions

Make the pecan pie crust

  • Preheat the oven to 350°F (180°C).
  • In a large bowl, combine the graham cracker crumbs, pecans, butter, and sugar and press firmly into the bottom of a 9-inch (23-cm) springform pan. Cover the bottom and outside of the pan with foil.

Make the cheesecake filling

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, 2 to 3 minutes. Gradually add the sugar, sour cream, flour, and then add in the eggs, 1 at a time, and beat well after each.
  • Mix in the lime juice, zest, and vanilla and beat until smooth. Pour the batter into the prepared pan.
  • Place the cheesecake pan in another larger pan and place in the preheated oven. Fill the larger pan halfway with hot water. Bake until slightly firm in the center, about 70 minutes.
  • Turn off the oven, leaving the door ajar about 8 inches (20 cm), and allow the cheesecake to cool in the oven for 1 hour. Remove from the oven and from the water bath and cool completely in the pan. If making ahead, refrigerate until ready to decorate and serve.
  • Remove the sides of springform pan and place the cheesecake on a serving plate.

Make the topping

  • In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy whipping cream, confectioners’ sugar, vanilla, and cream of tartar. Beat on high speed until stiff peaks form, 2 to 3 minutes. Do not overbeat or the cream will turn into butter.
  • Scoop the whipped cream into a piping bag fitted with a decorative tip. Pipe desired pattern onto cheesecake and garnish with lime slices.

Nutrition

Serving: 1slice | Calories: 525kcal | Carbohydrates: 36g | Protein: 8g | Fat: 40g | Saturated Fat: 21g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 163mg | Sodium: 283mg | Fiber: 1g | Sugar: 26g