Daiquiri Chiffon Cheesecake with Pretzel Crust

Daiquiri Chiffon Cheesecake with Pretzel Crust

4 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    8 h 30 m
Dana
Recipe by  Dana

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

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch cheesecake

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.

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Reviews (4)

Rate This Recipe
LULUBELLEMAY
6

LULUBELLEMAY

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

UTANDY
4

UTANDY

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

ROBYNVM
4

ROBYNVM

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!

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 198 cal
  • 10%
  • Fat
  • 12.3 g
  • 19%
  • Carbs
  • 18.8 g
  • 6%
  • Protein
  • 2.7 g
  • 5%
  • Cholesterol
  • 29 mg
  • 10%
  • Sodium
  • 212 mg
  • 8%

Based on a 2,000 calorie diet

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