LIME CHEESECAKE PIE
"This light citrus pie combines two of our favorite dessert flavors - lime and cheesecake," reports Vivian Eagleson of Cumming, Georgia. "It's the perfect treat on a hot day - and all the more inviting because you don't have to heat up the kitchen to prepare it."
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat cream cheese until smooth. Add the milk, lime juice and vanilla; beat until smooth. Pour into the crust. Refrigerate for 2 hours. Spread with whipped topping; refrigerate 1 hour longer. Garnish with lime and mint if desired.
Nutrition Facts : Calories 446 calories, Fat 24g fat (15g saturated fat), Cholesterol 48mg cholesterol, Sodium 268mg sodium, Carbohydrate 49g carbohydrate (41g sugars, Fiber 0 fiber), Protein 7g protein.
KEY LIME CHEESECAKE
Turn your favorite summer pie into a Key Lime Cheesecake. Find the recipe on Delish.com.
Time 8h10m
Yield 10 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 325° and grease an 8" springform pan with cooking spray.
- Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, sugar, and salt until totally combined. (Mixture should resemble wet sand.) Press into bottom and up sides of prepared pan.
- Make filling: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and sugar until no lumps remain. Add eggs, one at a time, then stir in sour cream, vanilla, lime juice, flour, lime zest, and salt. Pour mixture over crust and smooth top with a rubber spatula.
- Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan.
- Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour.
- Remove foil and refrigerate cheesecake until completely chilled, at least 5 hours and up to overnight.
- When ready to serve, pipe around the edges of cheesecake with whipped cream, and garnish with lime zest and slices.
NO-BAKE KEY LIME CHEESECAKE
This easy mousse-like treat blends the tartness of Key lime pie with the richness of cheesecake. Its graham-cracker crust sets in the freezer rather than the oven, and the traditional whipped-cream topping is folded right into the filling, along with fresh citrus juice and zest, cream cheese, and sweetened condensed milk. Chill it overnight, and wake up to a world of bliss.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 35m
Yield Makes one 9-inch cake
Number Of Ingredients 9
Steps:
- Whisk together cracker crumbs, sugar, and salt. Stir in butter until mixture resembles wet sand and holds together when squeezed. Press evenly into the bottom of a 9-inch springform pan. Freeze until firm, 15 minutes.
- Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and condensed milk on medium-high speed until fluffy, about 5 minutes. Add lime juice, zest, and vanilla. Beat 1 minute more.
- In a separate bowl, whip cream to stiff peaks. Gently fold into cream-cheese mixture. Pour over chilled crust; smooth top with an offset spatula. Cover with plastic and refrigerate at least 12 hours and up to 3 days.
- Run a knife along cake's edge before releasing sides of pan, then under bottom to loosen. Serve, garnished with lime rounds.
KEY LIME CHEESECAKE PIE
Crush coconut bar cookies for a crust worthy of this crowd-pleasing Key Lime Cheesecake Pie. Key Lime Cheesecake Pie isn't just for summertime!
Provided by My Food and Family
Categories Home
Time 8h40m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Mix crumbs, butter and sugar; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
- Beat cream cheese and milk with mixer until blended. Add zest and juice; mix well. Pour into crust.
- Refrigerate 8 hours.
Nutrition Facts : Calories 410, Fat 27 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 70 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 0.5016 g, Sugar 0 g, Protein 7 g
KEY LIME CHEESECAKE
Enjoy the best of both worlds.
Provided by Pam Lolley
Time 13h15m
Number Of Ingredients 17
Steps:
- Prepare the Crust: Preheat oven to 325°F. Stir together graham cracker crumbs, melted butter, and granulated sugar in a medium bowl until thoroughly combined. Press mixture on bottom and 1½ inches up sides of a 9-inch springform pan coated with cooking spray. Bake in preheated oven until lightly browned and fragrant, about 8 to 10 minutes. Cool Crust completely in pan on a wire rack, about 20 minutes. Wrap outside of pan in a double layer of heavy-duty aluminum foil.
- Prepare the Filling: Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 2 minutes. Gradually add sugar and flour, beating until smooth, about 1 minute. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Add egg yolks, 1 at a time, beating just until yellow disappears after each addition. Beat in lime zest, lime juice, and heavy whipping cream on low speed just until combined. Pour Filling into cooled Crust.
- Place springform pan in a roasting pan. Add hot water to roasting pan to reach halfway up sides of springform pan. Bake at 325°F until center is almost set but still slightly wobbly, 1 hour and 15 minutes to 1 hour and 25 minutes. Turn off oven, and let cheesecake stand in oven, with door partially open, 1 hour.
- Remove cheesecake from roasting pan, and place on wire rack. Remove foil from outside of pan, and cool cheesecake completely, about 2 hours. Cover with plastic wrap (avoid touching top of cheesecake), and chill until very cold, at least 8 or up to 24 hours. Run a knife around outer edge of cheesecake to loosen from sides of pan, if needed. Remove sides of pan.
- Prepare Topping: Beat heavy whipping cream and vanilla in a medium bowl with an electric mixer on medium-high speed until foamy, about 20 seconds. Gradually add powdered sugar, and beat until stiff peaks form, about 1½ minutes. Place cheesecake on a serving platter; dollop with Topping, and gently spread over top of cheesecake. Garnish with graham cracker crumbs and Key lime slices. Cover any leftovers with plastic wrap, and store in refrigerator up to 5 days.
KEY LIME CHEESECAKE PIE
An exceptionally creamy, rich decadent dessert. The coconut crumb crust gives this key lime a delightfully different twist. Recipe from the Kraft Jello website.
Provided by Fauve
Categories Pie
Time 15m
Yield 1 pie
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Mix crumbs, butter and sugar; press firmly onto bottom and up side of 9-inch pie plate. Bake 10 minutes. Cool.
- Beat cream cheese and sweetened condensed milk in large bowl with electric mixer on medium speed until well blended. Add peel, juice and food coloring; mix well. Pour into crust.
- Refrigerate at least 8 hours or overnight. Store leftover pie in refrigerator.
Nutrition Facts : Calories 3430.9, Fat 238.8, SaturatedFat 150.6, Cholesterol 755.9, Sodium 2175.3, Carbohydrate 272.7, Fiber 0.3, Sugar 256, Protein 66.5
More about "key lime cheesecake pie recipes"
KEY LIME CHEESECAKE PIE RECIPE - PILLSBURY.COM
From pillsbury.com
3/5 (81)Category DessertServings 8Total Time 3 hrs 15 mins
- Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell. Cool completely on cooling rack, about 15 minutes.
- In 1-quart saucepan, sprinkle gelatin on lime juice. Let stand 5 minutes to soften. Using wire whisk, beat in sugar and eggs. Heat mixture to boiling over medium heat. Reduce heat; boil gently 3 minutes, stirring constantly.
- In medium bowl, beat cream cheese and butter. Pour in hot lime juice mixture; beat until smooth and well blended. Refrigerate about 45 minutes or until cool, stirring occasionally.
- In medium bowl, beat 1 cup whipping cream until stiff peaks form. Fold in cooled lime juice mixture and grated lime peel. Spoon into cooled pie shell. Refrigerate until firm, about 2 hours. Garnish with whipped cream and lime slices as desired. Cover and refrigerate any remaining pie.
KEY LIME CHEESECAKE RECIPE | BAKED BY AN INTROVERT
From bakedbyanintrovert.com
NO BAKE KEY LIME CHEESECAKE | THE RECIPE CRITIC
From therecipecritic.com
KEY LIME CHEESECAKE PIE RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
KEY LIME CHEESECAKE BARS | LOW FODMAP & GLUTEN-FREE | FODY
From fodyfoods.ca
KEY LIME PIE CHEESECAKE BARS | A WICKED WHISK
From awickedwhisk.com
KEY LIME CHEESECAKE - COOKING CLASSY
From cookingclassy.com
COPYCAT CHEESECAKE FACTORY KEY LIME PIE | 12 TOMATOES
From 12tomatoes.com
PAY DE QUESO (MEXICAN CHEESE PIE) RECIPE
From seriouseats.com
KEY LIME PIE CHEESECAKE - WILL COOK FOR SMILES
From willcookforsmiles.com
EASY KEY LIME PIE CHEESECAKE - ENTERTAINING WITH BETH
From entertainingwithbeth.com
KEY LIME CHEESECAKE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
KEY LIME PIE CHEESECAKE | THE IN FINE BALANCE FOOD BLOG
From infinebalance.com
PHILADELPHIA - RECIPE - KEY LIME CHEESECAKE PIE
From philadelphia.co.uk
SOUS VIDE KEY LIME CHEESECAKE BITES- I COMBINED TWO RECIPES
From reddit.com
KEY LIME CHEESECAKE PIE | EAT MY CHEESECAKE
From eatmycheesecake.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #pies-and-tarts #desserts #fruit #easy #holiday-event #pies #citrus #lime #3-steps-or-less
You'll also love