Strawberry Margarita Cheesecake


  • 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
  • Garnishes: lime slices, fresh strawberries


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