Margarita Cheesecake

For the perfect ending to a Mexican-themed meal, try this tequila-spiked lemon-lime cheesecake in a buttery pretzel crust.

Recipe Ingredients:

For Crust:
1/2 cup butter, melted
1 1/4 cups finely crushed pretzels
1 tablespoon granulated sugar

For Filling:
2 (8-ounce) packages cream cheese, softened
1/2 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon lemon extract
4 large eggs
1/3 cup tequila
1 teaspoon finely grated lime peel
1/2 teaspoon vanilla extract

For Topping:
2 cups sour cream
1/4 cup granulated sugar
1 tablespoon lime juice
1/2 teaspoon finely grated lime peel

Cooking Directions:

1. Preheat oven to 325°F (160°C).
2. For Crust: In small mixing bowl, combine butter, pretzels and 1 tablespoon sugar. Press onto the bottom and up the sides of a 9-inch springform pan. Bake until golden, about 6 to 8 minutes.
3. For Filling: In a large mixing bowl, beat cream cheese until fluffy. Add sugar, cornstarch and lemon extract.
4. Add eggs to sugar mixture, one at a time, beating well after each addition. Stir in tequila, 1 teaspoon lime peel and vanilla. Pour into crust and bake for 25 to 30 minutes or until center is almost set. Cool for 30 minutes.
5. Increase oven heat to 425°F (220°C).
6. For Topping: In a medium mixing bowl, combine sour cream, sugar, lime juice and lime peel. Carefully spread over cooled pie. Bake for 10 minutes.
7. Allow to cool before refrigerating for 2 hours. Serve chilled.

Makes 12 servings.