Cake Central › Recipes › Daiquiri Chiffon Cheesecake with Pretzel Crust

Daiquiri Chiffon Cheesecake with Pretzel Crust

Try this delicious pretzel crust cheesecake! You'll be glad you did!

Daiquiri Chiffon Cheesecake with Pretzel Crust

Ingredients

  • 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)

Instructions

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

2 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.

3 Bake in preheated oven for about 10 minutes, or until firm and lightly browned. Remove from oven and let cool completely.

4 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.

5 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.

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Cake Central › Recipes › Daiquiri Chiffon Cheesecake with Pretzel Crust