Margarita Cheesecake

By DeliciouslyDished

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Ingredients

• FOR THE CRUST:
• 4 ounces salted pretzels
• 1/3 cup sugar
• 4 tablespoons butter, melted
• FOR THE 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

Details

Servings 10
Adapted from marthastewart.com

Preparation

Step 1

STEP 1
Make crust: Preheat oven to 375 degrees with 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.
STEP 2
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.
STEP 3
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.
STEP 4
Pour into cooled crust (filling will come up higher than crust). Line outside of pan with aluminum foil (to prevent water from seeping in). Place in a roasting pan. Pour hot water to come halfway up sides of springform pan. Bake until set and slightly firm to the touch, about 1 hour. Remove from water bath, and let cool on a wire rack; refrigerate until chilled, about 4 hours. Run a hot knife around edge of pan to release.