I’m honestly over the moon about how this cheesecake turned out! Just look at it — you’d never guess it wasn’t straight from The Cheesecake Factory. If you’ve ever thought making a cheesecake this perfect was impossible or way too tricky, think again. Sure, there are a few steps, but they’re totally doable. No secret tricks here — just a bit of patience and time. Trust me, the results are absolutely worth it.

Get ready for a creamy, tangy treat resting on a buttery graham cracker crust that pulls everything together beautifully! This cheesecake features three main parts, starting with the crust: a classic blend of graham cracker crumbs, sugar, cinnamon, and melted butter — simple yet unbeatable alongside the zesty lime filling.

Ingredients

For the Graham Cracker Crust:

• 1½ cups graham cracker crumbs
• 2 tablespoons sugar
• 1 teaspoon cinnamon
• 6 tablespoons melted butter

For the Cheesecake Filling:

• 3 (8 oz) bars cream cheese, softened
• 1 cup granulated sugar
• 1 tablespoon cornstarch
• Zest of 1 lime
• ½ cup fresh lime juice
• 3 eggs

For the Whipped Cream Topping:

• 1 cup heavy whipping cream
• ¼ cup powdered sugar
• Lime zest or slices for garnish (optional)
• Please Head On keep  on Reading  (>)

Cheesecake Factory Style Key Lime Pie

Instructions

1. Prepare the Crust:
Preheat your oven to 300°F (150°C). Lightly grease a 9-inch springform pan with cooking spray.
In a bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter until combined.
Press the mixture evenly along the bottom and up the sides of the pan (about ½ inch high).
Bake for 15 minutes, then remove and cool completely.

2. Make the Cheesecake Filling:
Beat cream cheese, sugar, cornstarch, and lime zest with an electric mixer until smooth and creamy.
Add lime juice and mix just until blended.
Add eggs one at a time, mixing gently after each to avoid over-beating.
Pour the filling over the cooled crust and smooth it out evenly.

3. Bake:
Place a pan with 3 cups boiling water on the bottom oven rack to create steam and keep the cheesecake moist.
Put the cheesecake on the upper rack and bake for 55–65 minutes. The edges should be firm, but the center will have a slight wobble.
Turn off the oven and crack the door open about 4 inches. Let the cheesecake cool inside for 1 hour.

4. Chill and Serve:
Refrigerate for at least 4 hours, preferably overnight.
Before serving, whip the heavy cream with powdered sugar until soft peaks form. Spread or pipe it over the cheesecake. Garnish with lime zest or slices if you like.