Margarita Cheesecake

20

Prep Time: 10 Mins

Cook Time: 1 Hr

Makes: 10 Servings

Ingredients

Crust
4 ounces salted pretzels
1/3 cup sugar
4 tablespoons butter, melted

Filling
3 packages (8 ounces each) cream cheese
1 cup sour cream
3/4 cup sugar
2 tablespoons Grand Marnier or Triple Sec
1 tablespoon tequila
1 tablespoon grated lime zest
4 large eggs

Instructions

Make crust: 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.

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.

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.