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I’ve got to say that by far this is the best looking cheesecake I’ve made in my life! I couldn’t be more thrilled either, since I was bringing it to a dinner party. The flavor in this is spot on and I was worried with baking it without water it would have major cracks, but to my surprise it came out perfect.

Cheesecake Factory Key Lime Cheesecake Copy Cat Version

(Adapted from


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2 cups graham cracker crumbs, crushed (approximately 2 sleeves)12 cup butter, melted

14 cup granulated sugar

For filling

3 (8 ounce) packages cream cheese, room temperature

1 cup sugar

1 cup sour cream

14 cup flour

2 teaspoons vanilla

4 eggs

34 cup trader joe’s key lime juice


In 9 or 10 inch springform pan, combine crumbs, melted butter, and 1/4 cup sugar. Press evenly over bottom of pan and halfway up sides. Bake at 375 for 7-8 minutes, no longer.


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Cream room temperature cream cheese well, add sugar, and cream until smooth, scraping sides and bottom of bowl frequently to integrate any cream cheese lumps.


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Cream in sour cream, eggs, flour and vanilla.


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When smooth once more, stir in lime juice. Note: 3/4 Cup of Key Lime juice makes a very tart cheesecake. If you prefer a less tart cheesecake, start with 1/3 cup and increase to taste.


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Pour over prepared crust. Return to 375 oven for 15 minutes. Lower temperature to 250 and continue baking 50 minutes for 10 inch pan, 55 minutes for 9 inch pan. Cool on wire rack IN PAN for 20 minutes. Run a sharp knife around edge to loosen cheesecake, but do NOT remove from pan.


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Refrigerate at least 6 hours before serving. May be garnished with sweetened whipped cream, lime zest, or both.

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