Daiquiri Chiffon Cheesecake with Pretzel Crust recipe

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Ingredients

1 ¼ cups crushed pretzels
½ cup white sugar
⅜ cup butter, melted
1 (8 ounce) package cream cheese
1 ½ cups milk
1 (3.5 ounce) package instant vanilla pudding mix
½ 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
2 limes, thinly sliced

Nutrition Info

198.1 calories
carbohydrate: 18.8 g
cholesterol: 29.1 mg
fat: 12.3 g
fiber: 0.5 g
protein: 2.7 g
saturatedFat: 8.5 g
servingSize: -
sodium: 211.7 mg
sugar: 10.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

1 - 9 inch cheesecake

Recipe Note

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

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