Margarita Cheesecake

Makes 1 9-inch cheesecake


  • 2 cups dry coconut cookies, crushed
  • 8 tablespoons (1 stick) butter, melted
  • Filling:
  • 24 ounces cream cheese, at room temperature
  • 1/4 cup sugar
  • 3 eggs
  • 1 1/4 cups margarita mix
  • 3/4 cup white tequila
  • 3/4 cup flour
  • Also:
  • Limes and whipped cream to garnish


Preheat oven to 350˚F.

Combine crushed cookies with butter and press into a 9-inch springform pan. Bake for 10 minutes. Remove from oven and cool.

In a medium mixing bowl, whip cream cheese until smooth. Add sugar and whip until creamed. Add remaining ingredients in order listed until smooth. Pour into crust.

Add water to a baking dish until half full and place on bottom rack of oven. Place cheesecake on rack above pan. Bake for 1 hour.

Remove cheesecake from oven and cool on counter. Refrigerate overnight.

Decorate with lime wheels and dollops of whipped cream to serve.


Recipe from Central Market Poulsbo - Culinary Resource Center
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