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First of all Happy Birthday to ME!! haha ok now that’s out of the way I’ll share with you just some of the gifts I got so far and what I made myself this year. I’ve been really wanting one of these cake plates you can run ribbon through, but as usual I haven’t been able to find them in the stores for the past 2 years. My mom found this set of 3 and I couldn’t be more excited!

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My favorite gift by far is from my hubby, which was this new and improved blow torch for all of my fancy desserts haha.

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Today’s dessert is easy to make as one large cheesecake, but I like doing individual servings. The flavor is really good, I would just use a little less of the crust next time. You can make this in advance, except I would add the pretzel topping right as you serve it so it doesn’t get soggy on you.

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Key Lime Cheesecake with Pretzel Crust
(Adapted from Val So Cal)

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Key Lime Cheesecake
16 ounces cream cheese, softened
1/2 lime juice
zest of one lime
1 can sweetened condensed milk

With an electric mixer, blend cream cheese, lime juice and condensed milk until-
smooth.

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Add zest and mix.

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Pretzel Crust
2 cups finely crushed pretzels
1/2 cup light brown sugar
3/4 cups melted butter

Stir together and press crumbs into bottom of individual cups.

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Serve with fresh sweetened whipped cream, lime zest and pretzel crumbs.

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