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 caloriescarbohydrate: 18.8 gcholesterol: 29.1 mgfat: 12.3 gfiber: 0.5 gprotein: 2.7 gsaturatedFat: 8.5 gservingSize: -sodium: 211.7 mgsugar: 10.2 gtransFat: : -unsaturatedFat: : -
Directions Daiquiri Chiffon Cheesecake with Pretzel Crust
Directions
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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.