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Margarita Cheesecake

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  • 1 1/2 cups pretzel crumbs
  • 1/2 cup butter or margarine, melted
  • 1 cup fresh strawberries, hulled
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 1/4 cup fresh lime juice
  • 1/4 cup tequila
  • 1/4 cup Triple Sec
  • Lime slices (garnish)
  • Fresh strawberries (garnish)


  1. Combine pretzel crumbs and butter; firmly press on bottom and 1 1/2 inches up sides of a 9-inch springform pan.
  2. Bake at 325 degrees F for 8 to 10 minutes; set crust aside.
  3. Place strawberries in container of electric blender; process until smooth, stopping once to scrape down sides. Reserve 1/2 cup puree.
  4. Beat cream cheese at medium speed with electric mixer until fluffy. Gradually add sugar, beating well.
  5. Add eggs, one at a time, beating after each addition.
  6. Stir in lime juice, tequila and liqueur. Pour into prepared pan; pour reserved strawberry puree on top in a circle, and gently swirl batter with a knife.
  7. Bake at 325 degrees F for 1 hour and 10 minutes (center will be soft).
  8. Remove from oven, and run knife around edge of pan to release sides.
  9. Return to oven; turn oven off, and leave cheesecake in oven for 30 minutes.
  10. Remove from oven, and let cool completely on a wire rack.
  11. Remove from pan; cover with plastic wrap, and chill for 8 hours. (Do not cover with aluminum foil.)
  12. Garnish, if desired, with lime slices and fresh strawberries.