Key Lime Cheesecake with Pretzel Crust
A creamy and rich key lime cheesecake with a salty and buttery pretzel crust and key lime whipped topping!
Servings 10 -12 slices
Ingredients
Pretzel crust:
- 2 1/2 c. crushed pretzel twists
- 1/4 c. sugar
- 1/2 c. unsalted butter melted
Key Lime Cheesecake:
- 4 - 8 oz. packages reduced fat cream cheese softened
- 1 1/4 c. sugar
- 1 tbsp. vanilla
- 4 eggs
- 3/4 c. fresh key lime juice
- 2 tbsp. key lime zest
Topping:
- 1 1/2 c. heavy cream
- 2 tbsp. powdered sugar
- 1 tsp. key lime zest
Instructions
For crust:
- In a large bowl, combine crushed pretzels, sugar, and melted butter.
- Mix until crumbly, and press into the bottom of a 9-inch springform pan, pressing the crumbs slightly up the edges.
For filling:
- In a large mixing bowl, beat cream cheese until smooth.
- Add in sugar and vanilla, and beat until smooth and well-combined.
- Beat in eggs, one at a time. Blend well after each addition.
- Beat in key lime juice and zest.
- Pour into prepared pretzel crust.
- Bake at 325 degrees for 60-70 minutes. The edges will be golden brown, and the center will still jiggle slightly, but will set as it cools.
- Allow to cool completely. Refrigerate to chill.
For topping:
- In a large mixing bowl, beat heavy cream and powdered sugar until stiff peaks form.
- Fold in zest.
- Spread topping over cooled and chilled cheesecake. Enjoy!