Margarita Cheesecake Recipe (With Video)

Watch: Margarita Cheesecake

2:21

Prep Time:

15 mins

Total Time:

5 hrs 20 mins

Servings:

8 to 10

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.

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.