Margarita Cheesecake
Ingredients
Crust
Filling
Instructions
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Preheat oven to 375 degrees with the oven rack in center. Make the crust: Butter a 9 1/2 inch springform pan; set aside. In a food processor, pulse pretzels to fine crumbs. Add sugar and butter; process until combined. Press evenly into bottom and slightly up sides (about 1 inch) of a 9-inch nonstick springform pan. Place on a baking sheet. Bake until light golden brown, 5 to 7 minutes. Set aside to cool.
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Reduce oven temperature to 325 degrees. Prepare filling: With an electric mixer, beat cream cheese until light and fluffy, scraping down sides of bowl as needed, about 1 minute. Mix in sour cream, sugar, Grand Marnier, tequila, and lime zest; beat until smooth. Add eggs, one at a time, beating to combine after each addition.
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Pour into cooled crust (filling will come up higher than crust). Bake until set and slightly firm to the touch, about 1 hour. Let cool on a wire rack; refrigerate until chilled, about 4 hours. Run a hot knife around edge of pan to release.
