Go Back

Tangerine Cheesecake Pretzel Cups

5 from 4 votes
Print Recipe
Servings 6 parfaits

Ingredients
  

tangerine curd

  • 1/2 cup strained tangerine juice (about 5 tangerines)
  • 3/4 cup sugar
  • 1/2 teaspoon vanilla (I used Taylor and Colledge bean extract)
  • 1 egg
  • 1 egg yolk
  • 5 tablespoons unsalted butter

cheesecake

  • 8 ounces cream cheese softened
  • 1 teaspoon vanilla
  • 1/2 cup sugar
  • 1/2 cup heavy cream

crust

  • 4 ounces butter
  • 1/4 cup brown sugar
  • 1 cup pretzels broken into small pieces

Instructions
 

curd

  • In a 2-quart saucepan, whisk together tangerine juice, sugar and vanilla. Whisk n egg and egg yolk.Cook over medium-low heat for about 1 minute. Scrape down sides often. Remove from heat and stir in butter. Return to stove and cook over low heat for about 2 minutesstirring often. Cook until mixture thickens and bubbles begin to form. Pour curd into a bowl a gently press plastic wrap over the surface to prevent water from forming. Chill at least a hour efore using.

crust

  • Microwave butter in a microwave safe bowl at 30 second intervals until melted. Stir in brown sugar. Add pretzel pieces.

cheesecake

  • Cream together cream cheese, vanilla and sugar until smooth. set aside,
  • Add heavy cream and whip until smooth.

assemble

  • Add about 1 tablespoon of mixture to individual glasses or press mixture about 1/2-inch deep into any sized serving dish.
  • Spoon or pipe in cheesecake mixtue. Top with chilled curd.