Spiked Key Lime Cheesecake

Key Lime Filling

• 1 graham cracker pie crust — 9-inch
• 8 oz full-fat block cream cheese — fully softened to room temperature
• 1 can sweetened condensed milk — 14 oz
• ½ cup key lime juice
• 1 ½ teaspoons dark rum
• 1 teaspoon lime zest — finely grated

Garnish

• whipped cream
• lime slices or finely grated lime zest
• shredded coconut — toasted

1. Beat the Cream Cheese: Place the fully softened cream cheese in a large mixing bowl. Beat with an electric mixer on medium speed for 1 to 2 minutes, scraping the bowl and beaters as needed, until completely smooth and free of lumps.8 oz cream cheese
2. Add the Sweetened Condensed Milk: Reduce the mixer to low speed. Add the sweetened condensed milk in three additions, mixing well and scraping the bowl after each addition, until the mixture is smooth and uniform, about 1 minute.14 oz sweetened condensed milk
3. Finish the Filling: Add the key lime juice in two additions, mixing on low speed after each. Add the dark rum and lime zest, then mix for 30 to 45 seconds just until the filling is evenly blended, slightly thickened, and silky smooth. Scrape the bowl once more to make sure no cream cheese remains along the bottom or sides.½ cup key lime juice, 1½ tsp dark rum, 1 tsp lime zest
4. Fill the Crust: Pour the filling into the prepared graham cracker crust. Use a rubber spatula to spread it evenly and smooth the top without pressing against the crust.1 graham cracker crust
5. Chill: Cover the cheesecake without pressing plastic wrap onto the filling. Refrigerate for at least 4 hours or preferably overnight, until the center feels fully firm and the surface does not ripple when the pie is gently moved.
6. Serve: Keep refrigerated until shortly before serving. Top with whipped cream, lime slices or zest, and toasted coconut as desired. Cut into 8 slices and serve chilled.