“From Southern Living. Adult version of cheesecake with a pretzel crust containing pureed fresh strawberries, tequila and Triple Sec. I'm not a huge cheesecake fan, but have made this several times when having friends over for Mexican food. Remember to take 8 hour chilling time into account. Posted for strawberry recipe swap.”
10hrs 30mins

Ingredients Nutrition


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

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