Daiquiri Chiffon Cheesecake with Pretzel Crust

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)

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.