Sunday, July 22, 2007

Key Lime Cheesecake

I love cheesecake and this is one of my favorite recipes - the lime flavor makes it the perfect summer dessert.

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2 cup sugar

1 tsp. grated lime peel

2 Tbsp. fresh lime juice

1/2 tsp. vanilla

2 eggs

1 HONEY MAID Graham Pie Crust (6 oz.)

Preheat oven to 350°F. Beat cream cheese, sugar, peel, juice and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.

Pour into crust.

Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.


Jessica said...

MMMMM...We might be having to whip up some key lime goodness at our house. YUM!!

lilly said...

ok. i need this converted to lactose free and gluten free. pronto.