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lemon-lime cheesecake2 months


2 cups graham cracker crumbs
1 stick butter, melted
1/2 cup sugar
1/2 tsp. ground cinnamon
1 pkg. (8 oz.) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1 can (21 oz.) Key Lime pie filling
1/2 cup lemon juice
1 tbsp. triple sec, optional
green food coloring


1. Preheat oven to 350F. In small bowl, combine crumbs, butter, sugar and cinnamon until well blended. Press mixture into a 9x13-inch baking dish. Bake for 10 minutes; cool completely.

2. In large bowl, with an electric mixer, beat cream cheese and condensed milk until smooth. Add lemon juice and triple sec, if desired, and blend well. Pour mixture over cooled crust and spread evenly using plastic spatula.

3. In a small bowl, blend Key Lime pie filling with a few drops of green food coloring and blend well to get desired color. Pour over cream cheese mixture and spread evenly being careful not to blend the two fillings.

4. Refrigerate for about 4 hours or until set. Cut into squares, makes about 12 servings.