• Cooking Time:
  • Servings:
  • Preparation Time:



  • For the crust:
  • 4 ounces salted pretzels
  • 1/3 cup sugar
  • 4 tablespoons unsalted butter, melted, plus more for baking pan
  • 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


  • Preheat oven to 375° 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.
  • Press evenly into bottom and slightly up sides (about 1 inch) of the springform pan.
  • Place on a baking sheet.
  • Bake until light golden brown, 5 to 7 minutes. Set aside to cool.
  • Reduce oven to 325°.
  • Prepare filling: In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until light and fluffy, scraping down sides of bowl to eliminate any lumps, about 1 minute.
  • Add sour cream, sugar, Grand Marnier, tequila, and lime zest; beat until smooth.
  • Add eggs, one at a time, beating to combine after each addition.
  • 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.
  • The secret to preventing the top of the cheesecake from falling and cracking is to bake it in a hot water bath, which lets the cake cook gently and evenly.

Author Credit: Everyday Food

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