Margarita Cheesecake
  • 1¼ cups Nilla wafer cookie crumbs
  • ¼ cup butter, melted
  • 3 8-ounce packages cream cheese, at room temperature
  • 2 cups sour cream (1 cup is for filling, 1 cup is for topping)
  • 1¼ cups sugar (1 cup for cheesecake, ¼ c. reserved for topping)
  • 3 tablespoons Grand Marnier
  • 3 tablespoons tequila
  • 3 tablespoons freshly squeezed lime juice
  • 2 teaspoons lime zest
  • 4 eggs, at room temperature
  • vanilla frosting (optional)
  • Very thin orange and lime slices, to garnish, optional
  1. Preheat oven to 350º.
  2. Mix cookie crumbs and butter till blended.
  3. Press crumbs onto bottom and 1-inch up sides of 9 inch springform pan or removable bottom pan. Refrigerate while preparing filling.
  4. In a mixer, with the paddle attachment, beat cream cheese until fluffy.
  5. Add 1 cup sour cream, 1 cup sugar, Grand Marnier, tequila, lime juice and lime zest and beat until well blended.
  6. Add eggs 1 at a time, beating just until blended.
  7. Remove bowl from mixer and use spatula scrape bowl to make sure batter is well mixed.
  8. Pour filling into crust.
  9. Bake until center is just set, about 50-55 minutes.
  10. Mix remaining 1 cup sour cream, ¼ cup sugar and 1 tablespoon lime juice in small bowl.
  11. Pour over cheesecake and carefully smooth with a spatula.
  12. Bake cheesecake for 5 more minutes.
  13. Place pan on rack and cool to room temperature.
  14. Refrigerate until well chilled, at least 4 hours or overnight.
  15. Remove from pan and garnish.
Recipe by Hugs and Cookies XOXO at