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Key Lime Cheesecake

 Key Lime Cheesecake
I modified this old family recipe to use healthier ingredients. The texture is so smooth and light. It is a favorite dessert that is enjoyed by all.
14 ServingsPrep: 25 min. + chilling Bake: 40 min. + cooling


  • 3/4 cup reduced-fat graham crackers crumbs (about 4 whole crackers)
  • Sugar substitute equivalent to 2 tablespoons sugar
  • 2 tablespoons butter, melted
  • 2 packages (8 ounces each) reduced-fat cream cheese, cubed
  • 1 package (8 ounces) fat-free cream cheese, cubed
  • Sugar substitute equivalent to 2/3 cup sugar
  • 1/3 cup sugar
  • 3 tablespoons all-purpose flour
  • 3 eggs, lightly beaten
  • 1 cup (8 ounces) reduced-fat sour cream
  • 1/3 cup key lime or lime juice
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 2 teaspoons grated lime peel
  • 2 drops green food coloring, optional


  • Place a greased 9-in. springform pan on a double thickness of
  • heavy-duty foil (about 18 in. square). Securely wrap foil around
  • pan.
  • In a large bowl, combine graham cracker crumbs and sugar; stir in
  • butter. Press onto the bottom of prepared pan. Place pan on a baking
  • sheet. Bake at 350° for 10 minutes. Cool on a wire rack.

2 of 2

Key Lime Cheesecake (continued)

Directions (continued)

  • In a large bowl, beat the cream cheeses, sugar substitute, sugar and
  • flour until smooth. Add eggs; beat on low speed just until combined.
  • Stir in the sour cream, lime juice, vanilla, lime peel and food
  • coloring if desired. Pour filling onto crust.
  • Place springform pan in a large baking pan; add 1 in. of hot water to
  • larger pan. Bake at 350° for 40-45 minutes or until center is
  • just set and top appears dull. Remove springform pan from water
  • bath. Cool on a wire rack for 10 minutes. Carefully run a knife
  • around edge of pan to loosen; cool 1 hour longer.
  • Chill overnight. Refrigerate leftovers. Yield: 14 servings.
Nutritional Facts: 1 piece equals 205 calories, 12 g fat (7 g saturated fat), 81 mg cholesterol, 293 mg sodium, 16 g carbohydrate, trace fiber, 9 g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 lean meat.