Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
10 to 12 servings
Level:
Easy

Ingredients

Directions

Preheat oven to 350 degrees. Mix cookie crumbs and butter in medium bowl until blended. Press mixture onto bottom and 1-inch up sides of 9 inch diameter springform pan with 2 3/4 inch high sides. Refrigerate while preparing filling.

Using electric mixer, beat cream cheese in large bowl until fluffy. Add 1 cup sour cream, 1 cup sugar, Grand Marnier, tequila, lime juice and lime peel and beat until well blended. Add eggs 1 at a time, beating just until blended after each addition.

Pour filling into crust. Bake until center is softly set, about 50 minutes. Maintain oven temperature. Mix remaining 1 cup sour cream, 1/4 cup sugar and 1 tablespoon lime juice in small bowl. Pour over cheesecake. Using spatula, smooth top. Bake cheesecake 5 minutes longer. Transfer pan to rack and cool completely. Refrigerate until well chilled, at least 4 hours or overnight. Run knife around pan sides to loosen cake. Remove pan sides. Garnish cake with lime slices.

Trending Videos 4 Videos

Get the recipe

Sugar Cookies with Royal Icing 01:25

Get tips and ideas for decorating holiday cookies with icing.

IDEAS YOU'LL LOVE

Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce

Recipe courtesy of Ree Drummond

Raspberry Cheesecake

Recipe courtesy of Ina Garten

Maple-Walnut Cheesecake

Recipe courtesy of Food Network Kitchen

Guava Jalapeno Margarita

Recipe courtesy of Ingrid Hoffmann

Cheesecake Pumpkin Pie

Recipe courtesy of Food Network

Vegan Classic Cheesecake

Recipe courtesy of Food Network Kitchen

Pumpkin Cream Pie with Gingersnap Crust and Rum Cheesecake Topping

Recipe courtesy of Duff Goldman

Margarita

Recipe courtesy of Food Network

Margaritas

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword