Key Lime Pie is one of my all-time favorite desserts. I love the cutting tang of the key limes and there’s just nothing more refreshing than lime flavor, especially in the Summer. I’m a bit obsessed with sun-shiny flavors like cilantro and lime during this season. There’s no excuse when the time is right, either. But, this Key Lime Cheesecake Bar Recipe brings it to a new level. Using the Gingersnap Cookie Recipe for the crust, these bars have a more complex depth to them than a typical Key Lime Pie. I mean, really? Who can’t deny that cheesecake can make many things better.
For the Crust:
- Preheat oven to 325 degrees
- Place in food processor until crumbs
- Spray non-stick spray in glass baking pan
- Pat crumbs down evenly
- Bake for 10-15 minutes
- 2 Packages of Cream Cheese Softened
- 1 Cup Sugar
- 9 Grated Limes (about 9 Teaspoons Lime Zest, you can use a regular lime)
- 9 Juiced Limes (about 9 Teaspoons Lime Juice, you can buy key lime juice some places)
- 4 Eggs Lightly Beaten
- *For the Frosting: 1½ Cups Powdered Sugar
- ¼ Cup Butter Softened
- 5 Juiced Limes (about 5 Teaspoons)
- Beat until smooth
- Bake at 325 degrees for 25 minutes
- Cool for 2 hours before frosting
- *For the Frosting: Beat until mixed and frost when cheesecake is cool
