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Categories:Viewed: 21 - Published at: 5 years ago
Ingredients
- 4 ounces salted pretzels
- 13 cup sugar
- 4 tablespoons unsalted butter, melted, plus more for baking pan
- 3 (8 ounce) packages cream cheese
- 1 cup sour cream
- 34 cup sugar
- 2 tablespoons Grand Marnier or 2 tablespoons triple sec
- 1 tablespoon tequila
- 1 tablespoon grated lime zest
- 4 large eggs
Method
- 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.
