If you love key lime pie then you will adore this Key Lime Cheesecake Pie. It’s absolutely the best way to enjoy key limes. The balance between sweet and tart is perfectly blended into a tangy cheesecake filling. The filling rests on a crisp graham cracker crust and is topped with homemade whipped cream. This recipe is quite simple and will be wonderful on a hot summer day.
In a medium mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly moistened. Tightly press the crumb mixture into the bottom and up the sides of a 9-inch pie pan. Bake for 10 minutes. Set aside to cool while you make the filling.
Make the filling
Reduce the oven temperature to 300°F.
Beat cream cheese in a mixing bowl until smooth and creamy. Beat in the sugar until well combined. Add the lime juice, lime zest, and vanilla. Beat until combined. Using a silicone spatula, gently fold the egg into the batter until fully incorporated.
Pour over prepared crust and bake for 30-35 minutes or until the edges of the filling feels firm but the center remains jiggly. Place the pie on a wire rack to cool completely then cover and refrigerate for at least 8 hours.
Garnish with whipped cream.
Notes
If you can't locate key limes, try looking for key lime juice in a bottle. Make sure the label says key lime juice. Regular lime juice will not taste the same.
Make ahead tip
The pie will keep for up to 5 days stored in an airtight container in the refrigerator. The pie can be frozen for up to 2 months. Thaw overnight in the refrigerator.