Daiquiri Chiffon Cheesecake with Pretzel Crust

4 Reviews

Prep: 30 min
Cook: 10 min
Ready In: 8 hr 30 min

“Try this delicious pretzel crust cheesecake! You'll be glad you did!” - by Dana

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Metric US

Original recipe yields 1 - 9 inch cheesecake

Directions

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.

Nutrition

Amount Per Serving (16 total)

Calories
198 cal
10%

Fat
12.3 g
19%

Carbs
18.8 g
6%

Based on a 2,000 calorie diet

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Reviews (4)

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LULUBELLEMAY

Aug. 29, 2002

"I wasn't too impressed with this recipe. And I love to try new things, this was not one of them! Sorry!..." See more"

UTANDY

May. 19, 2004

"This tasted good but the filling was runny. I'll try again and see if I can thicken it...." See more"

ROBYNVM

Jun. 8, 2003

"This pie is easy and delicious! The crust sounds a little strange but it's perfect. Everyone who's tried it has really enjoyed it. Thanks Dana!..." See more"

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