Key Lime Cream Cheese Crumble Cake Recipes

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KEY LIME CHEESECAKE I



Key Lime Cheesecake I image

My favorite dessert to make has to be cheesecakes. This is just one of many that gets a lot of requests. It is sweet and tangy just like its more familiar cousin, the pie. I usually serve it with whipped cream and lime slices. Enjoy!

Provided by BLUEKAT76

Categories     Desserts     Cakes     Cheesecake Recipes

Yield 12

Number Of Ingredients 8

1 ½ cups graham cracker crumbs
6 tablespoons butter, melted
24 ounces cream cheese, softened
1 cup white sugar
1 tablespoon cornstarch
3 eggs
1 tablespoon grated lime zest
⅔ cup key lime juice

Steps:

  • Combine cookie or graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch springform pan. Refrigerate.
  • In a large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not over beat, or cake will crack during baking. Pour batter into prepared crust.
  • Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.
  • Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to three days.

Nutrition Facts : Calories 381.9 calories, Carbohydrate 28.2 g, Cholesterol 124.1 mg, Fat 27.8 g, Fiber 0.4 g, Protein 6.7 g, SaturatedFat 16.7 g, Sodium 290.1 mg, Sugar 20.4 g

KEY LIME-CREAM CHEESE CRUMBLE CAKE



Key Lime-Cream Cheese Crumble Cake image

We've captured the fresh taste of summer in our key lime-cream cheese crumble cake that uses Betty Crocker™ Super Moist™ vanilla cake mix as the base.

Provided by Arlene Cummings

Categories     Dessert

Time 1h20m

Yield 12

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ vanilla cake mix, reserving 1 cup for topping
1/2 cup butter, melted
1 egg
1 package (8 oz) cream cheese, softened
1 can (14 oz) sweetened condensed milk (not evaporated)
3/4 cup Key lime juice
2 eggs, beaten
Reserved 1 cup cake mix
1 cup chopped pecans, walnuts or combination of both
3 tablespoons butter, softened
Powdered sugar for garnish

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In small bowl, reserve 1 cup of the dry cake mix for the topping; set aside.
  • In medium bowl, mix remaining cake mix, 1/2 cup melted butter and 1 egg until well combined. Press in bottom of pan; set aside.
  • In large bowl, beat cream cheese, sweetened condensed milk, lime juice and 2 eggs with electric mixer on medium speed until smooth. Pour filling evenly over base in pan.
  • With fork, mix reserved cake mix with pecans and 3 tablespoons softened butter until crumbly. Sprinkle evenly over filling.
  • Bake about 45 minutes or until golden brown. Cool in pan at least 20 minutes. Before serving, sprinkle individual servings with powdered sugar.

Nutrition Facts : ServingSize 1 Serving

KEY LIME-CREAM CHEESE CRESCENTS WITH LEMON-RASPBERRY SAUCE



Key Lime-Cream Cheese Crescents with Lemon-Raspberry Sauce image

Good for breakfast or dessert!

Provided by Denise

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 40m

Yield 6

Number Of Ingredients 13

1 (8 ounce) package cream cheese, softened
½ cup white sugar
⅛ cup Key lime juice
1 teaspoon vanilla extract
1 (8 ounce) package refrigerated crescent roll dough (such as Pillsbury®
1 tablespoon unsalted butter, melted, or more as needed
2 teaspoons cinnamon sugar, or as needed
½ cup fresh raspberries
¼ cup water, or more as needed
⅛ cup white sugar
3 tablespoons apricot jam
1 lemon, juiced
½ teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine cream cheese, sugar, Key lime juice, and vanilla extract in a bowl with an electric mixer.
  • Unroll and lay 1/2 of the can of crescent rolls in the bottom of an 8x8-inch baking dish. Spread the cream cheese mixture on top. Unroll and layer remaining crescent rolls over cream cheese. Brush melted butter over the top and sprinkle with cinnamon sugar.
  • Bake in the preheated oven until bubbly and slightly browned, about 25 minutes.
  • While crescents are baking, crush raspberries in a saucepan and add 1/4 cup water, sugar, apricot jam, lemon juice, and vanilla extract. Bring to a simmer. Cook until smooth, adding more water as needed.
  • Let crescents cool and serve with sauce.

Nutrition Facts : Calories 417.4 calories, Carbohydrate 48.1 g, Cholesterol 46.2 mg, Fat 23.1 g, Fiber 1.6 g, Protein 5.9 g, SaturatedFat 11.4 g, Sodium 409.2 mg, Sugar 28.6 g

NO-BAKE KEY LIME CHEESECAKE



No-Bake Key Lime Cheesecake image

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

1 cup finely ground graham crackers (from 9 crackers)
3 tablespoons sugar
1/2 teaspoon kosher salt
5 tablespoons unsalted butter, melted and cooled
2 packages (8 ounces each) cream cheese, room temperature
1 can (14 ounces) sweetened condensed milk
1/3 cup fresh Key lime juice, plus 2 teaspoons grated zest (from 16 limes), and thinly sliced lime rounds for serving
1/2 teaspoon pure vanilla extract
1/2 cup cold heavy cream

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.

MY FAVORITE KEY LIME CHEESECAKE



My Favorite Key Lime Cheesecake image

Make and share this My Favorite Key Lime Cheesecake recipe from Food.com.

Provided by The Spice Guru

Categories     Cheesecake

Time 1h55m

Yield 12 serving(s)

Number Of Ingredients 16

2 cups cookie crumbs (use Nilla Wafers only)
1 tablespoon granulated sugar
4 tablespoons melted unsalted butter
4 (8 ounce) bricks tempered cream cheese (Philadelphia)
1 1/4 cups granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon finely grated fresh key lime zest
1 cup freshly squeezed key lime juice
1 tablespoon pure vanilla extract
1 cup real sour cream
1 (5 1/8 ounce) package instant vanilla pudding (Jell-O)
4 eggs
fresh whipped cream
cookie crumbs
finely grated fresh key lime zest
key lime slice (or twist)

Steps:

  • NOTE: A HAND-HELD MIXER WORKS BEST FOR BLENDING THE FILLING, PAUSING AT INTERVALS TO SCRAPE SIDES OF MIXING BOWL. ALLOW A MINIMUM OF 4 HOURS FOR BAKED CHEESECAKE TO REFRIGERATE AND SET BEFORE SERVING. (STEP ONE): TEMPER 32 ounces Philadelphia cream cheese (four 8 ounce bricks) until room temperature is reached (about 1 1/2 hours); GRATE the outer green peel from enough key limes to yield 1/2 teaspoon plus desired amount for final garnish, using the finest shred grate of a cheese grater to produce fine zest flakes; SQUEEZE enough key limes to yield 1 cup juice.
  • PREHEAT oven to 375°F with one oven rack in center position and another in the lowest position; MELT 4 tablespoons unsalted butter in a microwaveable dish in a microwave for about 40 seconds for the CRUST; PROCESS enough Nilla Wafers cookies in a food processor to yield 2 cups crumbs; ADD 1 tablespoon granulated sugar; POUR butter mixture through processor feeder tube while running; PROCESS mixture until thoroughly mixed; RESERVE a few teaspoons of crumb mixture for garnish if desired; DUMP crumb mixture into a 9-inch or 10-inch springform pan; LIGHTLY spread mixture evenly into bottom of pan to approximately 1/4 inch thickness, then partway up the sides of pan.
  • BAKE the crust at 375°F on center rack for 5 minutes; REMOVE spring pan from oven and set aside; LEAVE oven on at 375°F.
  • INTO a large mixer bowl add 32 ounces tempered cream cheese, 1 1/4 cups granulated sugar, 1/4 cup flour and 1/2 teaspoon fresh Key lime zest; WHIP with mixer on medium speed until blended.
  • POUR in 1 cup freshly squeezed Key lime juice and 1 tablespoon pure vanilla extract while mixing on lowest speed; MIX in 1 cup real sour cream; ADD 1 (5.1 ounce) package Jell-0 Vanilla Instant Pudding mix gradually while mixing on highest speed until well blended and lump-free; BEAT 4 eggs in a separate bowl, then add to mixture, beating on lowest speed until blended, without over-mixing or creating air bubbles (pause to scrape sides of bowl if necessary).
  • POUR the cheesecake batter carefully into the springform pan containing crust mixture; SMOOTH mixture in swirls from edges of pan to center until level, using a flexible spatula.
  • BAKE cheesecake at 375°F for 15 minutes; REDUCE oven temperature to 260 F.; CONTINUE baking cheescake for 1 hour for a 10-inch pan, or 1 hour and 7 minutes, for a 9-inch pan.
  • REMOVE cheesecake carefully from oven; GENTLY run a sharp knife around edges of cheesecake in springform pan to loosen; LEAVE cheesecake in springform pan and allow to cool completely on a wire rack; REFRIGERATE cheesecake in the springform pan for at least 4 hours to set; REMOVE side pan carefully.
  • SPRINKLE a light border of cookie crumbs on cheesecake; TOP with a dollop of fresh whipped cream (use a pastry bag with decorator tip); GARNISH each serving with a pinch of finely grated fresh key lime zest and/or a fresh key lime twist if desired.
  • SERVE and ENJOY!

EASY KEY LIME CHEESECAKE



Easy Key Lime Cheesecake image

Make and share this Easy Key Lime Cheesecake recipe from Food.com.

Provided by mliss29

Categories     Cheesecake

Time 3h10m

Yield 8 serving(s)

Number Of Ingredients 7

2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
1 teaspoon lime zest
2 tablespoons fresh lime juice
1/2 teaspoon vanilla
2 eggs
1 graham cracker pie crust

Steps:

  • Beat cream cheese, sugar, lime zest, lime juice, and vanilla with a mixer on medium until well blended.
  • Add eggs; mix just until blended.
  • Pour into crust.
  • Bake at 350°F for 40 minutes or until center is almost set.
  • Cool. Refrigerate 3 hours or overnight.
  • Garnish with Cool Whip and lime slices.

Nutrition Facts : Calories 396, Fat 27.6, SaturatedFat 14.2, Cholesterol 115.2, Sodium 335.3, Carbohydrate 31.6, Fiber 0.4, Sugar 22.9, Protein 7

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