Daiquiri Chiffon Cheesecake with Pretzel Crust recipe

1 servings

1 1/4 cups crushed pretzels

1/2 cup white sugar

3/8 cup butter, melted

1 (8 ounce) package cream cheese

1 1/2 cups milk

1 (3.5 ounce) package instant vanilla pudding mix

1/2 cup lime juice

1 teaspoon rum flavored extract

2 teaspoons grated lime zest

1 teaspoon grated lemon zest

1 (8 ounce) container frozen whipped topping, thawed

lime zest, garnish (optional)

2 limes, thinly sliced (optional)

Preheat oven to 400 degrees F (200 degrees C).

To Make Crust: In a medium bowl, combine pretzel crumbs, sugar and butter.

Press mixture into the bottom and 1 3/4 inches up the side of a 9 inch springform pan.

Bake in preheated oven for about 10 minutes, or until firm and lightly browned.

Remove from oven and let cool completely.

To Make Filling: Allow cream cheese to reach room temperature.

In a large bowl, beat cream cheese until smooth.

In a separate bowl, combine pudding mix and milk, then mix in with cream cheese.

Beat in lime juice, rum extract and lime and lemon zest.

Fold 1/2 of the whipped topping into the mixture, then pour into cooled crust.

Cover and refrigerate for at least 8 hours.

Garnish with remaining whipped topping, lime zest and slices, if desired.