Key Lime Cream Cheese Crumble Cake Food

KEY LIME-CREAM CHEESE CRUMBLE CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In small bowl, reserve 1 cup of the dry cake mix for the topping; set aside.
• In medium bowl, mix remaining cake mix, 1/2 cup melted butter and 1 egg until well combined. Press in bottom of pan; set aside.
• In large bowl, beat cream cheese, sweetened condensed milk, lime juice and 2 eggs with electric mixer on medium speed until smooth. Pour filling evenly over base in pan.
• With fork, mix reserved cake mix with pecans and 3 tablespoons softened butter until crumbly. Sprinkle evenly over filling.
• Bake about 45 minutes or until golden brown. Cool in pan at least 20 minutes. Before serving, sprinkle individual servings with powdered sugar.

KEY LIME CREAMCHEESE CRUMBLE CAKE

Steps:

• Preheat oven to 350 Grease 9x13 pan
• Remove 1 cup of cake mix from box and set aside
• In large bowl, combine the remaining cake mix with 1 egg and 12 c melted butter. Mix well. Pat into the bottom of the greased pan. Set aside
• In a mixing bowl, with electric mixer, mix condensed milk, cream cheese, egg yolks, and key lime juice until smooth. Pour filling over based mix in pan.
• With a fork, combine reserved cup of cake mix with nuts and softened butter. Crumble over key lime filling.
• Bake 45 minutes, or until golden brown. Let cool for at least 20 minutes. Cut into squares and sprinkle with powdered sugar before serving.
• NOTE: This dessert can be made a day or two ahead and stored in the refrigerator.

PHILADELPHIA 3-STEP KEY LIME CHEESECAKE

Steps:

• Heat oven to 350°F.
• Beat first 5 ingredients with mixer until blended. Add eggs; mix just until blended.
• Pour into crust.
• Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Top with COOL WHIP just before serving.

CHEESECAKE FACTORY KEY LIME CHEESECAKE--MY VERSION

Steps:

• In 9 or 10 inch springform pan, combine crumbs, melted butter, and 1/4 cup sugar. Press evenly over bottom of pan and halfway up sides. Bake at 375 for 7-8 minutes, no longer.
• Cream room temperature cream cheese well, add sugar, and cream until smooth, scraping sides and bottom of bowl frequently to integrate any cream cheese lumps. Cream in sour cream, eggs, flour and vanilla. When smooth once more, stir in lime juice. Note: 3/4 Cup of Key Lime juice makes a very tart cheesecake. If you prefer a less tart cheesecake, start with 1/3 cup and increase to taste.
• Pour over prepared crust. Return to 375 oven for 15 minutes. Lower temperature to 250 and continue baking 50 minutes for 10 inch pan, 55 minutes for 9 inch pan. Cool on wire rack IN PAN for 20 minutes. Run a sharp knife around edge to loosen cheesecake, but do NOT remove from pan. Refrigerate at least 6 hours before serving. May be garnished with sweetened whipped cream, lime zest, or both.

CREAM CHEESE-FILLED CRUMB CAKE

Steps:

• Preheat oven to 350°F
• Grease a 13x9x2-inch cake pan.
• In a large bowl, combine the butter, flour, sugar, salt and baking powder. Mix with your hands to form crumbs (I used a small handheld pastry blender).
• Take out just enough for crumbs on top of cake, about 3/4 cup. Set aside. To the remaining crumbs add the eggs and milk; beat well.
• Place all filling ingredients into a medium bowl and beat with a whisk or mixer until smooth.
• Spread half the batter into the cake pan (batter is very thick and sticky).
• Pour the cream cheese mixture on top to within about 1/2-inch of the edges.
• Gently spread the remaining batter on top of the cream cheese (I dropped little dollops of it all across the top, as it was so thick it didn't spread well, especially on top of liquid cream cheese).
• Sprinkle the top with the reserved crumbs.
• Bake for 40-45 minutes or until cake tester inserted in center comes out clean.
• Remove from oven and set on a rack to cool.
• To serve, cut into squares.
• Leftover cake should be refrigerated after a day.

KEY LIME CHEESECAKE I

Steps:

• Combine cookie or graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch springform pan. Refrigerate.
• In a large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not over beat, or cake will crack during baking. Pour batter into prepared crust.
• Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.
• Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to three days.