Key Lime Curd Tequila Cheesecake - Serves 8-10

ingredients

For Crust:

• 1 cup finely crushed salted pretzels
• 6 tbsp. melted butter
• 2 tbsp. sugar

For Filling:

• 24 oz cream cheese, softened
• 3/4 cup sugar
• 4 tsp. cornstarch
• 4 eggs
• 1 egg yolk
• 1/3 cup Stonewall Kitchen Key Lime Curd
• 2 tbsp. tequila
• 1/4 cup triple sec

For Glaze:

• 2 tablespoons Stonewall Kitchen Lime Curd
• 1/3 cup Stonewall Kitchen Margarita Mixer or frozen limeade concentrate
• 1 tablespoon, plus 1/4 teaspoon cornstarch
• 1 teaspoon tequila
• 1 tablespoon triple sec

directions

For Crust:

1. Preheat oven to 350 degree F
2. Mix together crushed pretzels and sugar, add butter and mix well
3. Press into a buttered 9 inch spring form pan and bake for 10 minutes, let cool

For Filling:

1. Mix softened cream cheese, sugar and cornstarch until well blended using an electric mixer
2. Mix in eggs, one at a time. Mix in Lime Curd, tequila and triple sec and pour mixture over baked crust
3. Bake at 350 degree F for 15 minutes, lower oven to 200 degree F and bake for another 1 hour and 10-15 minutes, or until the center is set and filling does not look loose or wet
4. Run a knife around the inside edges of the pan to loosen, but do not release cake from pan, let sit for 15 minutes and chill in refrigerator overnight, uncovered

For Glaze:

1. In a small saucepan combine Lime Curd and frozen limeade, mix in cornstarch using a whisk
2. Whisking constantly, cook on stove until mixture thickens and starts to bubble and all 3 ingredients are smooth, remove from heat and whisk in tequila and triple sec
3. Release springform top from chilled cake and spread glaze over cake
4. Return to refrigerator and chill well until glaze has set