Patron Tequila Margarita Cheesecake Cupcakes with Pretzel Crust Recipe

My occasional drink of choice is always a Margarita made with Patron, salted rim, and on the rocks. With guests coming over for a Mexican dinner party, I wanted to serve a cheesecake version of my favorite drink and the Margarita cheesecake cupcake was born.

I love cheesecake cupcakes.  Quicker to make, quicker to cool, and so easy to serve.  Peel the wrapper, put it on the plate, and dessert is served. 

I’m using a pretzel crust because I like the texture and bit of saltiness they add.  If graham cracker crust is more to your liking, feel free to substitute.  This recipe makes 6 regular sized cupcakes.  Feel free to make them into minis or double the batch and make a dozen.

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Pretzel Crust


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Ingredients

  1. Preheat oven to 325° and place six cupcake liners in cupcake baking pan.
  2. Crush pretzel. The food processor works great for this.
  3. Melt butter in a small bowl.
  4. Combine pretzel crumbs, sugar, and melted butter.  Stir until well combined.
  5. Press a rounded tablespoon of mixture into the bottom of each liner.
  6. Bake for 5 minutes.  Remove from oven and set aside while you make the filling.

Instructions

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Margarita Cheesecake Fillings


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Ingredients

  1. In a large mixing bowl, beat cream cheese until creamy.  
  2. Add sugar to cream cheese and beat on medium until fully incorporated.  Should be smooth and creamy.
  3. On low-speed beat in egg.  Mix until fully incorporated.  Stop mixer and scrape sides.
  4. On low-speed beat in lime juice, tequila, and Grand Marnier.   
  5. Spoon batter into prepared cupcake liners.  
  6. Bake for 1822 minutes.  Center should be set.
  7. Prepare sour cream topping while cheesecakes are baking.

Instructions

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Sour Cream Topping


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Notes

  • While the cheesecakes are baking, make the sour cream topping.  
  • You can omit the sour cream topping but it really adds a nice layer of flavor.

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