Back when we went to Cabo San Lucas last year, we went to a Tequila tasting. Naturally, we bought several bottles since 1) it was really good, and 2) it’s not imported to the US. It wasn’t exactly cheap, but whatever it was, it was affordable for a vacation purchase. Besides, after all the various tequilas we tasted – and re-tasted several times – I wasn’t exactly in the mood to deny ourselves a little splurge. [hic]

One we tasted – an almond tequila – definitely stood out. Too sweet for casual drinking, but we knew it would be a great ingredient for cookies or something.

The other bottles were consumed over time, but the Almond has sat unopened on the liquor cart since we got it through customs…

Until a few days ago.

My sister was having the gang over for a Cinco de Mayo nosh so I volunteered to bring dessert. The Almond Tequila was telling me it was time to get cracked open, so an Almond Tequila Cheesecake was born.

I think cheesecakes are a pretty easy thing to make. They’re something I have made for years – and years – so they’re generally not something I need to break out the cookbook for… I think the biggest secret is to keep ’em simple and make them at least three days before serving. They really do improve with a few days in the ‘fridge before cutting into them.



Since most of y’all are probably not going to have an Almond tequila sitting around, try it with Amaretto… and the brown sugar really does add a nice twist. Light or dark will work, although we usually only have dark in the pantry. Your call.

Almond Tequila Cheesecake

The Crust:

  • 3/4 cup almond meal or finely ground almonds
  • 3/4 cup graham cracker crumbs
  • 4 tbsp butter, melted

The Filling:

  • 5 pkgs cream cheese, room temperature
  • 5 eggs
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 tbsp vanilla extract
  • 3/4 cup Almond Tequila

The Topping:

  • 16 oz sour cream
  • 1/4 cup brown sugar
  • 1 tbsp Almond Tequila

Putting it together:

Preheat oven to 350º.  Mix crust ingredients and press evenly into bottom of 10″ springform pan.  Set aside.

Cream the cheese until light and fluffy.  Mix in eggs one at a time, mixing well after each addition. Add sugars, vanilla, and , mixing until smooth and light. Pour into pan and bake 40-45 minutes. Remove from oven and cool about 15 minutes.  Keep oven on.

Mix topping ingredients and spread onto top of cheesecake to within about 1/2 inch from edge.  Return to oven and bake about 7 more minutes.  Cool completely, cover, and refrigerate 2-3 days, if you can.




It really is that easy.