Recipe: Key Lime Pie Cheesecake (2) (not Charleston Beerworks)

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KEY LIME PIE CHEESECAKE

1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can of sweetened condensed milk
1 (12 oz.) container frozen whipped topping, thawed
1 cup fresh lime juice (about 5 limes)
1 baked (9 inch) pie shell
Lime slices and fresh mint (optional garnish)

In a large bowl, combine the cream cheese, sweetened condensed milk and whipped topping. Stir in the lime juice until well blended and mixture is thick and smooth. Immediately pour lime filling into pie shell.

Chill for at least 2 hours.

Garnish with lime slices and fresh mint leaves, if desired.

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KEY LIME PIE (CHEESECAKE)

FOR THE CRUST:
2 cups graham cracker crumbs
2 tbsp sugar
1/2 cup (1 stick) butter, melted and cooled
FOR THE FILLING:
1 (8 oz) package cream cheese, softened
1 (15 oz) can sweetened condensed milk
1/3 cup key lime juice
1/8 tsp lime oil (optional)
1 cup sour cream

TO MAKE THE CRUST:
Preheat oven to 350 degrees F.

Combine all of the crust ingredients and press into a 9-inch pie pan or spring form pan.

Bake at 350 degrees F for about 20 minutes or until nicely golden brown, then set aside to cool. (Turn off oven.)

TO MAKE THE FILLING:
In a medium size bowl, thoroughly mix together the cream cheese and the milk, then blend in the Key lime juice and lime oil (if used). Beat in the sour cream and mix until smooth.

Pour filling into the prepared crust and refrigerate for at least 2 hours before serving...

Source: the King Arther Flour Baker's Catalogue