PHILADELPHIA Key Lime Cheesecake Pie

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This is one of my "go-to" desserts. I've made it for numerous occasions and it always gets lots of compliments. I also use a prepared graham cracker crust to make a super-easy recipe that much simpler and faster. The fresh lime zest and juice definitely make it lime-y but not overly so (unless you don't like lime to start with ;) It gives consistent results and usually doesn't crack after baking. One tip: ensure your cream cheese is well softened (I leave it out for about 8 hrs) and it will make mixing it up a snap!
posted by jessica_peddle | on 5/9/2012

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I also added a half cup of sour cream to the recipe and it rurned out great! I would definitely try this one again.
posted by a cook | on 1/15/2010

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Wonderful recipe, a hit with the family and quite easy to make. I used light cream cheese and it was still very rich. I doubled up on the lime as I found the called for amount too little. I also added some green food colouring to the filling.
posted by sarahrocks | on 3/25/2008

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Really good, but I would definitely add more lime.
posted by mclarenj | on 3/3/2008

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This was the best baked cheesecake recipe I have ever made!!! I doubled the lime juice and peel because I am a lime fanatic and will definitely make this again.
posted by lianakc | on 12/27/2006

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great, best ever!
posted by ilovejoker | on 7/26/2006

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A true 5 star.. I have passed this on in a recipe exchange and knew everyone would try and love it. My family absolutely loved it. Betty
posted by a cook | on 12/7/2005

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I made this for our Thanksgiving dessert. It tasted great. I used graham crums instead of honey grahm, but it still was great.
posted by 4toss | on 10/12/2004

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wow!
posted by Nicole DaSilva | on 7/12/2004

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Cool, refreshing and easy to make
posted by miracle_max_rox | on 7/12/2004