A smooth, creamy, and tart key lime filling nestled in a toasted graham cracker crust, and crownedwith the most lusciousblackberry topping!
What was supposed to be a classic key lime pie, turned into this…
So you might be wondering how my pie turned into a cheesecake.
Well, first it started with the graham cracker crust. Unfortunately, I made too much crust and it wouldn’t fit into a 9-inch pie plate, so I instead pressed it into a springform pan. I thought, maybe it can be a deep-dish pie, or something…
Then the filling followed suit. I used all of the usual key lime pie filling ingredients–lime juice, lime zest, and sweetened condensed milk. So far, so good. However, my change-things-up tendencies got the better of me, and I decided to add a box of cream cheese to the mix. I figured the creaminess and tang of the cream cheese would onlycomplement the other ingredients and boost the overall flavor and texture of the “pie.”
As a result, the filling was definitely creamy, definitely smooth, but a littlefirmer than classickey lime pie. Hence, my reasoning for calling it acheesecake instead. I even hesitate to call it a cheesecake since there’s only one box of cream cheese in the entire recipe. Are there any official/unofficial rules that justify whether a cheesecake is a cheesecake??
I dunno….I guess you could say it’s a “healthier” cheesecake since it requires about a quarter of the cream cheese that most traditional cheesecakes callfor. Just forget the fact that there’s TWO cans of sweetened condensed milk in the filling 😉
Since myoriginal plan was basically “ruined,” I decided to keep going by covering the cheesecake in something sweet and fruity. Hmmmm….what kind of topping?
“Oooooh, look!! Blackberries are on sale at the grocery store!”
Blackberry topping it is!!
While I’m sure most any berry would pair well with lime, I am so in love with the key lime/blackberry combo. Blackberries just have that perfectsweetness to tartness ratio, which pairs wonderfully with the citrusof lime. Speaking of, I have to admit that I did not use key limes in this pie. Not only are they a little spendier than regular limes, but you have to juice a baJillianof them to get about a cup. Well, maybe not a baJillian, but you get what I mean.
When I do decide to use key limes, however, you can bet that I’ll be using them to make an ACTUAL key lime pie.
While the graham cracker crust tends totake the backseat when it comes to cheesecakes, I have one simple tip to brighten up that crust a little…CINNAMON. Just a dash of it makes a world of a difference inturning that once tasteless crust into something sweet and flavorful. It’sno longerdoomed to become that one part of the cheesecake that gets left on the plate. You’ll want to engulf every single morselof this cheesecake.
If you’re feeling extra artsy, adda few dollops of whipped cream, some decorative lime slices, and a few berries for that Martha Stewart touch.
The filling is so smooth and creamy. It’s bursting with that refreshingly tart “key” lime flavor, yet nottoo sourto give you the always attractive pucker face. And the blackberry topping is definitely a keeper. Its heavenlysweetness balances out the tartness of the cheesecake, making it the perfect accompaniment to this cheesecake. Lucky for you, the recipe makes more than enough to top the cheesecake, which means you’ll have some leftover. Other than chuggingit straight from the bowl (which I’m sure most of you will do), you can pour it on top of so many different treats–pancakes, crepes, waffles, french toast, ice cream, angel food cake, cinnamon rolls, etc. The options are pretty much endless.
Andwhile this “accident” didn’t quite live up to my key lime pie expectations,I can’t really be mad at the result…
A smooth, creamy, and tart key lime filling nestled in a toasted graham cracker crust, and crownedwith the most lusciousblackberry topping!
Print Recipe Pin Recipe
Prep Time 1 hour hr 15 minutes mins
Cook Time 27 minutes mins
Refrigeration Time 3 hours hrs
Total Time 4 hours hrs 42 minutes mins
Course Dessert
Cuisine American
Servings 12 Servings
Ingredients
Graham Cracker Crust:
- 1 ¾ cup graham cracker crumbs (about 10 crackers)
- 6 Tablespoons granulated sugar
- ½ teaspoon cinnamon
- 7 Tablespoons butter melted
Key Lime Filling:
- 8 ounces cream cheese
- 2 (14 oz) cans sweetened condensed milk
- ¾ cup lime juice
- 1 ½ Tablespoon lime zest
- ¼ teaspoon salt
Blackberry Topping:
- 3 cups blackberries fresh or frozen
- ½ cup granulated sugar
- 2 Tablespoons cornstarch
- Pinch of salt
- Pinch of cinnamon
- 2 teaspoons lemon juice
For Serving:
- Freshly whipped cream
- Fresh blackberries
- Lime slices
Instructions
Make the Crust:
Preheat oven to 350ºF. Combinegraham cracker crumbs, sugar, cinnamon, and melted butter in a mediumbowl.Press mixture into the bottom of a 9-inch springform pan and bake for 10 minutes.Remove from oven and allow to cool.
Make the Filling:
In a stand mixer fitted with the paddle attachment, beat the cream cheese until lightened and creamy. Pour inthe sweetened condensed milk and continue beating until smooth.Addthe lime juice, lime zest, and salt, and continue mixing until mixture is fully incorporated.
Pour into cooled crust and bake for 15-17 minutes, or until the filling is set. Allow pie to cool for at least30 minutes before putting it in the refrigerator for at least 3 hours, before serving.
Make the Topping:
In a medium saucepan, heat the blackberriesover medium heat until they soften and their juices start to release, about 3-4 minutes. In a separate bowl, combine the sugar, cornstarch, salt, and cinnamon. Add mixture to the blackberries and continue cooking until it begins to thicken, about 2-3 minutes. Remove from heat and stir in the lemon juice. Pour intoa shallow bowl and place in the refrigerator to cool completely.
Just before serving, top pie with blackberry topping. Decorate pie with whipped cream, fresh blackberries and lime slices.
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