·         1 cup toasted almonds , finely chopped

·         1/2 cup finely chopped pecans

·         1/2 cup butter, melted

 

·         1 cup sugar

·         2 lbs. cream cheese (or reduced fat cream cheese) , softened

·         1/2 tsp ground nutmeg

·         4 egg yolks

·         1/4 cup Key Lime Juice* or freshly squeezed lime juice

 

Preheat oven to 350°.

1. Mix crust ingredients together and press into the bottom and halfway up the sides of a 9 inch

springform pan

2. Beat sugar and cream cheese until smooth. Add yolks, one at a time, and beating after each

addition. Beat mixture another 3 min. Add key lime juice and beat to incorporate.

3. Pour into prepared crust . Place on top rack of oven. Place a pan of water on the lower rack.

Bake cheesecake for 45 minutes or until a knife inserted into the center comes out clean.

Cool completely at room temperature and chill at least 2 hours before serving.

Serve with a dollop of whipped cream and a slice of lime for garnish.

Serves 8

*Available in many grocery stores.