Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Margarita Cheesecake 3.5 (132) This cheesecake merges all the flavors of your favorite cocktail. Prep Time: 15 mins Total Time: 5 hrs 20 mins Servings: 8 to 10 Jump to recipe Taking its inspiration from the classic cocktail, this margarita cheesecake has a fresh tasting filling made with tequila, lime, and orange liqueur, in addition to the usual cream cheese and sour cream. A salted pretzel crust replaces the usual cookie crust and is a nod to the salted rim on a margarita glass. It’s an ultra-creamy cheesecake that packs a punch. It’s also a talking point—who doesn’t want a slice of margarita?—and a dessert that always goes fast. The alcohol bakes out while cooking, so guests of all ages can enjoy this decadent treat. Credit: Con Poulos 27 Cheesecake Recipes for Every Skill Level Directions Preheat oven and make crust: Preheat oven to 375°F, with rack in center. In a food processor, pulse pretzels until fine crumbs form (you will have a little more than 1 cup). Add sugar and melted butter; process until combined. Press crust into pan and bake: Press evenly in bottom and 1 inch up sides of a 9-inch springform pan. Bake until golden brown, about 9 minutes. Transfer to wire rack to cool completely. Wrap pan in foil: Reduce oven temperature to 325 degrees. Wrap exterior of springform pan with a double layer of foil. Set a kettle of water to a boil. Beat cream cheese: In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium-high speed until fluffy and smooth, about 3 minutes, scraping down sides of bowl as needed. Add sour cream, orange liqueur, tequila, lime zest, and salt: Reduce speed to medium. Mix in sour cream, sugar, Grand Marnier, tequila, lime zest, and salt; beat until well incorporated. Add eggs: Add eggs, one at a time, beating well after each. Pour filling into crust; set pan in bain marie: Pour cream-cheese mixture over cooled crust (filling will come up higher than crust). Set springform pan in a roasting pan; carefully pour in enough boiling water to reach halfway up side of springform pan. Bake and cool: Bake on center rack until cake is set and slightly firm to the touch, about 65 minutes. Transfer springform pan to a wire rack and remove foil; let cool completely. Refrigerate; loosen and unmold for serving: Refrigerate until chilled, at least 6 hours or up to overnight. Run a knife around edge of cake to loosen before unmolding. Garnish top of cheesecake with lime slices. This recipe appears in our cookbook decorvow's Cakes.