Daiquiri Chiffon Cheesecake with Pretzel Crust

Daiquiris on a tropical beach. That is what you will be reminded of when you try this lime and rum flavored cheesecake with a cream cheese and vanilla pudding filling. The salty pretzel crust is a wonderful pairing to this sweet dessert.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 198 Calories

Ingredients

• ½ cup white sugar
• 1 teaspoon rum flavored extract
• 1 ½ cups milk
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1 (8 ounce) package cream cheese
• 1 teaspoon grated lemon zest
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 ¼ cups crushed pretzels
• ½ cup lime juice
• ⅜ cup butter, melted
• 2 teaspoons grated lime zest (Optional)
• lime zest, garnish (Optional)
• 2 limes, thinly sliced (Optional)

Recipe Instructions

Step 1

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

Step 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.

Step 3

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

Step 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.

Step 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.