Drop Everything and Make Margarita Cheesecake

If you're a fan of margaritas, then this cheesecake should be next on your baking schedule! With actual tequila and cointreau in the mix, it has that distinctive peppery flavor that a good marg always has, and plenty of fresh lime zing.

Don't forget to top it with a good helping of boozy whipped cream! It's like dessert and an after-dinner drink all in one.

Related: Refreshing Summer Desserts for Any Warm-Weather Occasion

Yields: 8-10 servings

Prep Time: 20 mins

Total Time: 10 hours 55 mins

Ingredients

For the crust:

• 2 c.

  graham cracker crumbs (about 8 1/2 ounces)

• 1/4 c.

  granulated sugar

• 1/4 tsp.

  kosher salt

• 1/2 c.

  (1 stick) unsalted butter, melted

For the filling:

• 2

  (8-ounce) packages cream cheese, at room temperature

• 1 c.

  granulated sugar

• 3/4 c.

  sour cream, at room temperature

• 1/4 c.

  heavy cream, at room temperature

• 2 tbsp.

  grated lime zest (from about 4 limes), plus 3 tablespoons lime juice, plus slices and zest for garnish

• 3 tbsp.

  Cointreau or triple sec

• 3 tbsp.

  blanco tequila

• 1/4 tsp.

  kosher salt

• 4

  large eggs, at room temperature

• Flaky sea salt, for garnish (optional)

• Spiked Whipped Cream, recipe following

Directions

1. Make the crust: Preheat oven to 350°F. Line bottom of a 9-inch deep-dish pie plate with a round of parchment paper. Stir together graham cracker crumbs, sugar, and salt in a bowl. Add butter and stir with a fork until well-combined. Press into bottom and up the sides of prepared pie plate. Bake until edges are just barely golden, 10 to 12 minutes. Cool completely on a wire rack, about 30 minutes.

2. Make the filling: Reduce oven to 325°F. Set a kettle of water to boil. Beat cream cheese with an electric mixer on medium-high speed until fluffy and smooth, 1 to 2 minutes, scraping down bowl as needed. Add sugar, sour cream, heavy cream, lime zest and juice, Cointreau, tequila, and salt. Beat on medium speed until well incorporated, 1 to 2 minutes. Add eggs, one at a time, beating just until combined after each addition. Pour cream cheese mixture into cooled crust.

3. Set pie plate in a roasting pan and carefully pour in enough boiling water to reach halfway up the side of pie plate. Bake until cake is mostly set with a slight jiggle in center, 55 to 65 minutes. Turn oven off, crack open door, and let cheesecake cool in water bath in oven, 1 hour. Remove from water bath, transfer to a wire rack, and cool completely, about 2 hours.

4. Refrigerate until chilled, at least 6 hours or up to overnight. Garnish with lime slices and zest and flaky salt, if desired. Serve with Spiked Whipped Cream alongside.

To Make Spiked Whipped Cream:

1. Beat 1 cup heavy cream, 1/4 cup granulated sugar, 1 tablespoon lime juice, 1 tablespoon blanco tequila, and 1/2 tablespoon Cointreau with an electric mixer on high speed until soft peaks form, 30 to 60 seconds.

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