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Category: Cheesecake
Prep Time: Cook Time: Total Time:
2 cups graham-cracker crumbs
1/4 cup firmly packed light brown sugar
1/2 cup unsalted butter, melted
3 cups cold milk
2 (3.4-ounce) packages instant cheesecake pudding and pie filling
2 (8-ounce) packages cream cheese, softened
1 cup confectioners sugar
1 tablespoon lime zest
1/2 cup Key lime juice
2 teaspoons vanilla extract
Garnish: fresh raspberries and prepared raspberry syrup
Preheat oven to 350 degrees.
In a medium bowl, combine crumbs, brown sugar, and butter. Press into bottom and up sides of a 9-inch springform pan. Bake for 10 minutes. Remove from oven and set aside to cool.
In a large bowl, combine milk and pudding mixes, whisking for 2 minutes, or until thickened.
In a separate bowl, combine cream cheese, confectioners sugar, zest, juice, and vanilla, beating at medium speed with an electric mixer until smooth. Gradually add cream- cheese mixture to pudding mixture, beating to combine. Spoon into prepared cooled crust. Cover tightly.
Freeze for 8 hours, or overnight. Remove from freezer and refrigerate for approximately 30 minutes before serving. Garnish with fresh raspberries and prepared raspberry syrup, if desired. Store, covered tightly, in freezer.
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FROZEN KEY-LIME CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
2 cups graham-cracker crumbs
1/4 cup firmly packed light brown sugar
1/2 cup unsalted butter, melted
3 cups cold milk
2 (3.4-ounce) packages instant cheesecake pudding and pie filling
2 (8-ounce) packages cream cheese, softened
1 cup confectioners sugar
1 tablespoon lime zest
1/2 cup Key lime juice
2 teaspoons vanilla extract
Garnish: fresh raspberries and prepared raspberry syrup
Preheat oven to 350 degrees.
In a medium bowl, combine crumbs, brown sugar, and butter. Press into bottom and up sides of a 9-inch springform pan. Bake for 10 minutes. Remove from oven and set aside to cool.
In a large bowl, combine milk and pudding mixes, whisking for 2 minutes, or until thickened.
In a separate bowl, combine cream cheese, confectioners sugar, zest, juice, and vanilla, beating at medium speed with an electric mixer until smooth. Gradually add cream- cheese mixture to pudding mixture, beating to combine. Spoon into prepared cooled crust. Cover tightly.
Freeze for 8 hours, or overnight. Remove from freezer and refrigerate for approximately 30 minutes before serving. Garnish with fresh raspberries and prepared raspberry syrup, if desired. Store, covered tightly, in freezer.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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