Key Lime Cheesecake with NABISCO Grahams



48 servings or 4 cheesecakes, 12 servings each
  • 12 lb. cheesecake batter, prepared
  • 1 lb. plus 6 oz. NABISCO Graham Cracker Crumbs
  • 8 oz. sugar
  • 14 oz. butter, melted
  • 12 fl oz key lime juice concentrate

Nutrition per serving

Calories500 Total fat37 gSaturated fat22 gTrans fat2 gCholesterol185 mgSodium410 mgCarbohydrate33 gDietary fiber0 gProtein8 gVitamin A25 %DVVitamin C25 %DVCalcium6 %DVIron4 %DV

Make sure batter is room temperature or freshly prepared.

Mix graham crumbs, sugar and butter; press onto bottoms of 4 (9-inch) springform pans, adding 11 oz. crumb mixture to each pan.

Bake in 325ºF standard oven 10 min. Cool.

Combine cheesecake batter and lime concentrate; pour evenly over crusts. Place in water bath, using separate water-filled pan for each cheesecake.

Bake 1 hour 50 min. to 2 hours or until centers are almost set; cool completely. Refrigerate several hours or overnight.


Special Extra

Serve with whipped cream and candied lime zest.

© Mondelēz International group