Margarita Cheesecake

Total Time: 1 hr 10 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 10
• 4 ounces salted pretzels
• 1/3 cup sugar
• 4 tablespoons butter, melted
• 3 (8 ounce) packages cream cheese, softened
• 1 cup sour cream
• 3/4 cup sugar
• 2 tablespoons grand marnier or 2 tablespoons triple sec
• 1 tablespoon tequila
• 1 tablespoon grated lime zest
• 4 large eggs

Recipe

• 1 make the crust: preheat the oven to 375f with the rack in center. butter a 9 1/2-inch springform pan; set aside,.
• 2 in a food processor, pulse pretzels to fine crumbs. add sugar and butter; process until combined.
• 3 presss 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, 5-7 minutes. set aside to cool. reduce oven temperature to 325°f.
• 4 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.
• 5 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 raosting 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.