Margarita Cheesecake
Source: Found on Pinterest
Ingredients
- Nonstick canola spray
- 1 1/4 c. cookie or graham cracker crumbs
- 2 Tbls. white sugar
- 1/3 c. butter, melted
- 3 (8 oz.) blocks cream cheese, room temp
- 1 1/4 c. low-fat sour cream (Daisy)
- 3/4 c. plus 2 Tbls. white sugar
- 3-1/2 Tbls. Grand Marnier
- 3-1/2 Tbls. tequila
- 3-1/2 Tbls. fresh lime juice
- 3 large eggs
Topping
- 3/4 c. low-fat sour cream
- 1 Tbls. white sugar
- 2 Tbls. fresh lime juice
- 2 t. grated lime peel
Instructions
Position rack in center of oven and preheat to 350°F.
Spray 9-inch spring form pan with 2 3/4-inch-high sides with canola oil spray.
Mix graham cracker or cookie crumbs, sugar and butter in medium bowl until blended. Press crumbs over bottom and 1 inch up sides of prepared pan. Refrigerate crust.
Using electric mixer or food processor, beat cheese in large bowl until fluffy. Beat in sour cream, then sugar, triple sec, tequila and lime juice. Beat in eggs. Be careful not to over mix.
Pour filling into crust. Bake until outside 2 inches are set and center moves only slightly when pan is shaken, about 50 minutes. Remove from oven; turn off oven.
Topping: Whisk sour cream, lime juice, lime peel and sugar in small bowl to blend. Spread evenly over cheesecake. Return cheesecake to hot oven. Let stand 45 minutes or less (Cheesecake will look very soft, but will set up when chilled.)
Refrigerate cake until well chilled, up to 1 day. Run knife around pan sides. Remove pan sides and slice to serve