Daiquiri Chiffon Cheesecake With Pretzel Crust - cooking recipe

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)
Preparation
    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.

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