Daiquiri Chiffon Cheesecake with Pretzel Crust

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.

Ready in: 8 h 30 m

Calories: 198

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
  • 2 limes, thinly sliced (optional)
  • Recipe 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.

    Directions

    • Prep30 m
    • Cook10 m
    • Ready In8 h 30 m
    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.

      Nutrition Facts

      Per Serving: 198 calories; 12.3 g fat; 18.8 g carbohydrates; 2.7 g protein; 29 mg cholesterol; 212 mg sodium. Full nutrition

      Back to top