Key Lime Cream Cheese Crumble Cake Recipes

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.

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.

Steps:

• Heat oven to 350°F. Grease bottoms only of two 8- or 9-inch round cake pans (dark or nonstick pans not recommended). Line pans with waxed paper. Grease waxed papers and sides of pans; lightly flour. In medium bowl, mix cracker crumbs, sugar and melted butter. Spread 2/3 cup of mixture in each pan.
• In large bowl, beat cake mix, lime juice mixture, softened butter, 2 teaspoons lime peel and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
• Bake 8-inch rounds 36 to 43 minutes, 9-inch rounds 32 to 38 minutes, or until toothpick inserted in center comes out clean. Run sharp knife around sides of pans to loosen cakes. Cool in pans 15 minutes. Remove from pans to cooling rack, placing cakes crumb-mixture-side-up and removing waxed paper from tops of cakes. Cool completely, about 1 hour.
• To make Creamy Key Lime Filling and Frosting, in small bowl, stir together condensed milk, 2 teaspoons lime peel and 1/2 cup lime juice; set aside. Beat whipping cream in chilled medium bowl with electric mixer on high speed until soft peaks form. Fold milk mixture into whipped cream just until blended.
• Place 1 layer, crumb side up, on serving plate. Spread with 1 cup filling to within 1/4 inch of edge. Add second layer, crumb side up; frost side and top of cake with remaining filling. Store loosely covered in refrigerator.

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.