Chiffon Cheesecake With Pretzel Crust

Ingredients

• Servings: 1
• 1 1/4 cups crushed pretzels
• 1/2 cup 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 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

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 8 hrs 30 mins


• 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, 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.