If you like key lime pie and cheesecake, you'll love key lime cheesecake bars! Featuring a crunchy graham cracker crust and a creamy key lime-flavored cheesecake filling, they're just begging to be topped with a dollop of whipped cream. Baked in a 9x13-inch baking pan, these bars easily serve a crowd.
38-ounce packages (681 g)full-fat cream cheese very soft (a little warmer than room temperature)
1cup (227 g)full-fat sour cream room temperature
1 and 1/4cups (249 g)granulated sugar
1teaspoonpure vanilla extract
2Tablespoons (24 g)key lime zest
2largeegg yolksroom temperature
1/4cup (57 ml)heavy creamroom temperature
1/2cup (113 ml)key lime juice
For the Graham Cracker Crust:
Preheat the oven to 350 degrees (F). Line a 9x13-inch baking pan with heavy-duty aluminum foil, allowing two of the sides to overlap (you want an overhang of at least 2-inches on two sides) and spray lightly with nonstick baking spray. Set aside.
In a large bowl combine the graham cracker crumbs, sugar, butter, ginger, and salt, and using a rubber spatula, mix well to combine. Press the mixture into the bottom - and slightly up the sides - of the prepared pan.
Bake the crust in a preheated oven for 10 minutes. Remove the crust from the oven and set aside on a cooling rack until needed.
Reduce the oven temperature to 325 degrees (F).
For the Key Lime Cheesecake Filling:
In the body of a food processor or in a large bowl using a hand held electric mixer, beat the cream cheese and sour cream until completely smooth. Add in the sugar, vanilla, and lime zest and beat until smooth, scraping down the sides and bottom of the bowl as needed.
On low speed, add in the eggs and egg yolks and beat until just combined. Don't over mix here!
Using a rubber spatula, fold in the heavy cream. Then fold in the lime juice and flour, mixing just until combined.
Pour filling on top of the prepared crust and spread evenly.
Check to ensure your oven has cooled to 325°F, then place the pan in the oven and bake for 38 to 40 minutes, or until the edges have set and the middle is still a little jiggly. (They should not be browning, if they are, lightly cover the pan with foil). The cheesecake will firm up a lot as they cool.
Remove the bars from the oven, and cool at room temperature for one hour. Then refrigerate for at least 5 hours, or overnight.
When you're ready to serve, use the foil overhang to lift the cheesecake bars from the pan and transfer them to a cutting board. Using a large, sharp knife, slice the slab into squares, wiping the knife clean with a damp cloth between slices.
Optional: Top with whipped cream, lime slices, and/or lime zest.