Servings: 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


Nutritional facts are based on a single serving
Calories 500
Total fat 37g
Saturated fat 22g
Trans fat 2g
Cholesterol 185mg
Sodium 410mg
Carbohydrate 33g
Dietary fiber 0g
Sugars 25g
Protein 8g
Calcium 6%DV
Iron 4%DV


  1. Make  sure batter is room temperature or freshly prepared.
  2. Mix  graham crumbs, sugar and butter; press onto bottoms of 4 (9-inch) springform pans, adding 11 oz. crumb mixture to each pan.
  3. Bake  in 325ºF standard oven 10 min. Cool.
  4. Combine  cheesecake batter and lime concentrate; pour evenly over crusts. Place in water bath, using separate water-filled pan for each cheesecake.
  5. Bake  1 hour 50 min. to 2 hours or until centers are almost set; cool completely. Refrigerate several hours or overnight.
  6. Special Extra

    Serve with whipped cream and candied lime zest.

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