Your taste buds will dance with joy after tasting this luscious and citrus dessert. It's so light and fluffy with a decadent double- layered crust. Excellent for all occasions.
4 egg yolks (discard whites)
1 jar Dickenson's lime curd
½ cup key lime juice
1 teaspoon. pure vanilla extract
1 can of Eagle Brand condensed milk (14 oz)
2 - 8 oz. packs of Philadelphia Cream Cheese, softened at room temperature
1 cup brown sugar
½ cup chopped pecans
1 ½ stick of butter, melted
2 packs of cinnamon graham crackers, crushed
No nutrition information available
TIP: When using spring-form pan, you may want to place on cookie sheet lined with foil to prevent butter from dripping on the bottom.
Spray spring-form pan along bottom and sides with flour & oil baking spray (preferably Baker's Joy brand). Place pan of water on bottom rack of oven to keep cake moist. Preheat oven to 335 degrees.
Combine crushed cinnamon graham crackers with one stick of melted butter. Press in bottom and sides of pan. Mix remaining ½ stick of melted butter with brown sugar and pecans. Spread on top of cracker crust.
Bake crust for 5 minutes. Cool.
In a mixer, fluff cream cheese on medium speed. Slowly add yolks, lime curd & condensed milk. Next, add key lime juice and vanilla. Mix until smooth and creamy.
Pour onto crust and continue to bake at 335 degrees for approximately 35-40 minutes. Ovens may vary. It’s done when top crust begins to brown. Cheesecake will be a little jiggly. Cool completely, preferably overnight on baking rack.
For light and fluffy cheesecake, serve at room temperature. For a more firm cheesecake, slightly chill in fridge approximately 1 hour before serving.
Optional - garnish with lime slice. Excellent served with fresh whipped cream.