Ingredients for Margarita Cheesecake
- 1 1/2 cups pretzels
- 1/4 cup granulated sugar (for crust) + 1 1/2 cups granulated sugar (for filling)
- Unsalted Butter
- 3 (8-ounce) packages cream cheese, softened
- 1 cup sour cream
- 1/4 cup Grand Marnier
- 1/4 cup tequila
- 1 tablespoon lime zest
- 4 large eggs
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How to Make Margarita Cheesecake
- Preheat oven to 375°F (190°C) with rack in center.
- Make the crust: Butter a 9 1/2-inch springform pan.
- In a food processor, pulse 1 1/2 cups pretzels into fine crumbs.
- Add 1/4 cup granulated sugar and 6 tablespoons (3 ounces) melted unsalted butter.
- Process until combined. Press evenly into the bottom and slightly up the sides of the prepared springform pan.
- Place on a baking sheet. Bake until light golden brown, 5 to 7 minutes. Set aside to cool completely.
- Reduce oven temperature to 325°F (165°C).
- Prepare filling: In a large bowl of an electric mixer fitted with the paddle attachment, beat 3 (8-ounce) packages cream cheese until light and fluffy (about 1 minute).
- Add 1 cup sour cream, 1 1/2 cups granulated sugar, 1/4 cup Grand Marnier, 1/4 cup tequila, and 1 tablespoon lime zest.
- Beat until smooth.
- Add 4 large eggs, one at a time, beating well after each addition.
- Pour filling into the cooled crust. Line the outside of the pan with aluminum foil.
- Place the springform pan in a large roasting pan.
- Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan.
- Bake for 60-75 minutes, or until the cheesecake is set and only slightly jiggly in the center.
- Remove from the water bath and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
- Run a hot knife around the edge of the pan to release the cheesecake before serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
55g
Fat
67g
Carbs
7g
