Best Grand Marnier Cheesecake With Cranberry Topping Thanksgiving Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRAND MARNIER CHEESECAKE WITH CRANBERRY TOPPING (THANKSGIVING)



Grand Marnier Cheesecake With Cranberry Topping (Thanksgiving) image

Cranberry-Orange is my favorite flavor combination of the holiday season. I wanted to make a different cheesecake this year for Thanksgiving dinner, so I scoured the internet for the perfect Cranberry concoction. It was not to be found, so I pulled my favorite elements from about 6 different recipes, and bravely made the cheesecake for our annual "Friends Pre-Thanksgiving Dinner". What you have here is the divine results of that experiment. I'll be making it again in a couple of days for the real Thanksgiving, and I cannot wait! The orange zest for the cheesecake (not the candied garnish) comes to approximately the full zest of one large orange. Choose an orange with no blemishes on the peel. The cooking time does not include chilling 4 hours to overnight. Plan ahead! If it's springtime and you're craving this delicious cheesecake but don't want the cranberry topping, strawberries are an excellent garnish as well. After chilling the completed cheesecake overnight, run a small knife around the cake to release the sides and remove. Set cheesecake on serving platter. Arrange strawberries (4 cups, hulled), pointed ends up, atop cheesecake, leaving 1 inch border around outer edge. Stir 1/4 cup red currant jelly in heavy small saucepan over low heat until just melted. Mix in 4 teaspoons Grand Marnier; brush over berries. Prepare Grand Marnier Whipped Cream and pipe decoratively around outside of cheesecake; garnish with candied orange peel. I hope you enjoy it!

Provided by Lizzymommy

Categories     Cheesecake

Time 4h

Yield 12-16 serving(s)

Number Of Ingredients 27

1 1/4 cups graham cracker crumbs (approx. 1 full "sleeve", crushed)
1 cup toasted husked hazelnuts, ground (about 5 oz.)
5 tablespoons unsalted butter, melted
2 tablespoons firmly packed light brown sugar
2 teaspoons orange zest
2 lbs cream cheese, room temp. (4 8-oz pkgs)
1 cup firmly packed light brown sugar
1/4 cup Grand Marnier or 1/4 cup orange liqueur
1/4 cup whipping cream
2 teaspoons vanilla
2 teaspoons orange zest
3 large eggs, room temp., beaten together with
2 large egg yolks
2 cups sour cream
1/4 cup firmly packed light brown sugar
4 teaspoons Grand Marnier or 4 teaspoons orange liqueur
1 teaspoon vanilla
1 (12 ounce) package fresh cranberries
1/2 cup sugar
1/2 cup orange marmalade
1 tablespoon Grand Marnier
1 large unblemished orange
1/2 cup cold water
2 tablespoons sugar
1/2 cup chilled heavy cream
2 teaspoons powdered sugar
1 1/2 teaspoons Grand Marnier

Steps:

  • For crust: Position rack in center of oven and preheat to 350 degrees F. Butter 9 1/2 inch round springform pan. Mix all ingredients in bowl. Press mixture firmly onto bottom and up sides of pan to within 1/2 inch of top edge (I find it easiest to do this with a straight-sided and flat-bottomed scoop). Place pan on a heavy baking sheet and bake 10 minutes. Maintain oven temperature. Transfer crust to rack and cool completely. Set aside.
  • For filling: Using electric mixer, beat cream cheese in large bowl until very smooth. Beat in sugar, Grand Marnier, cream, vanilla, and orange zest. Add eggs and yolks and beat just until blended. Pour filling into prepared pan. Bake until top puffs and is golden brown, about 50 minutes. Transfer to rack and cool 15 minute (cake will fall as it cools). Maintain oven temperature.
  • Meanwhile, prepare topping: Blend ingredients in small bowl. Pour over cooled filling, spreading with back of spoon. Bake 5 minutes. Transfer to rack and cool completely. Cover and refrigerate at least 4 hours or overnight.
  • Cranberry Topping: In pot, combine cranberries, sugar, marmalade, and Grand Marnier. Over medium heat cook til mix simmers and cranberries start to burst 6-8 minutes. Remove from heat, cool completely. Transfer to covered container and refrigerate until ready to use.
  • Candied Orange Peel: Using vegetable peeler, cut peel from orange in 1 inch wide strips. Cut away any white pith from peel. Cut peel into 3 inch long 1/8 inch wide julienne. Blanch peel in small saucepan of boiling water 1 minute. Drain; rinse peel under cold water. Repeat blanching and rinsing of orange peel twice.
  • Cook 1/2 cup water and sugar in heavy small saucepan over low heat, swirling pan occasionally until sugar dissolves. Increase heat and bring to simmer. Add peel and cook until glaze forms and almost all liquid evaporates, swirling pan occasionally, about 10 minutes. Transfer peel to waxed paper lined plate, separating each piece to prevent sticking. Cool completely. (Can be prepared 2 days ahead. Cover and let stand at room temperature.).
  • Remove cheesecake from fridge one hour before serving. Run a small sharp knife around edge of pan. Release pan sides. Set cheesecake on decorative platter. Carefully spoon Cranberry Topping atop cheesecake, leaving a 1-inch border around the outer edge.
  • Using electric mixer, beat 1/2 cup chilled heavy cream in medium bowl until soft peaks form. Sweeten with 2 tsp powdered sugar and 1 1/2 tsp Grand Marnier, and beat to firm peaks. Spoon cream into pastry bag fitted with star tip, and pipe a decorative border around the outer edge. Arrange orange peel atop cream.

Nutrition Facts : Calories 769.5, Fat 54.5, SaturatedFat 29.4, Cholesterol 221, Sodium 340.4, Carbohydrate 62.9, Fiber 3.3, Sugar 49.4, Protein 11.9

BIG CHEESECAKE W/GRAN MARNIER SAUCE



Big Cheesecake W/Gran Marnier Sauce image

This is a blue ribbon recipe from Just-A- Pinch recipe site on FB. This cake was made and submitted by Rose Rauhauser, who says, "It's big, creamy and delicious. Enjoy". It can be a low carb dessert without the sauce. Comments from the Test Kitchen: Great cheesecake... amazing sauce! You could easily use strawberries or blueberries in the recipe, depending on what you have on hand.

Provided by Nana Lee

Categories     Cheesecake

Time 3h45m

Yield 12 serving(s)

Number Of Ingredients 15

1/2 cup butter, softened
1/4 cup sugar
1 large egg yolk
1 teaspoon vanilla
3/4 cup flour
1 pinch salt
7 (8 ounce) packages cream cheese
2 1/4 cups sugar or 2 1/4 cups granular artificial sweetener
1/2 cup flour
1 cup sour cream, at room temperature
1 1/2 teaspoons vanilla
5 extra large eggs
2 (8 ounce) jars seedless raspberry jam
7 tablespoons Grand Marnier, liquore
5 -6 cups fresh raspberries

Steps:

  • VANILLA CRUST:.
  • Beat butter and sugar until fluffy.
  • Add egg yolk, vanilla and beat; add flour and salt mix until dough forms.
  • Shape into a ball, wrap in plastic refrigerate for 30 minutes.
  • Press dough into the bottom of 9 3/4 to 10 inch spring form pan that has been lightly greased.
  • Wrap bottom of springform pan in a double sheet of foil.
  • Bake crust at 350 for 15 to 20 minutes until slightly golden.
  • Remove and cool completely.
  • You could also use a pre-made Oreo crust.
  • CREAM CHEESE FILLING:
  • Beat all the cream cheese until light and fluffy, scraping down when necessary.
  • Add sugar and flour gradually.
  • Add sour cream and vanilla beat until smooth.
  • Add eggs one at a time, beating until just combined.
  • Pour into prepared pan.
  • Place into a water bath and bake at 350 for 45 minutes.
  • Lower temperature to 325 for at least 30 minutes or until firm in the middle (may take an additional 45 minutes).
  • Turn oven off when done and leave the cheesecake in the oven for 1 hour longer.
  • Remove and cool completely.
  • Refrigerate uncovered for at least 6 hours or overnight.
  • RASPBERRY GRAN MARNIER SAUCE:.
  • Put the jam and Gran Mariner in a bowl and mix together until it isn't lumpy, add raspberries and mix, refrigerate until serving cheesecake, spoon over each slice as desired.

Nutrition Facts : Calories 935.3, Fat 59.7, SaturatedFat 33.5, Cholesterol 269, Sodium 564.9, Carbohydrate 90, Fiber 4.1, Sugar 67.3, Protein 13.3

CHOCOLATE GRAND MARNIER CHEESECAKE



Chocolate Grand Marnier Cheesecake image

Make and share this Chocolate Grand Marnier Cheesecake recipe from Food.com.

Provided by rsarahl

Categories     Cheesecake

Time 6h

Yield 8-12 serving(s)

Number Of Ingredients 15

3 1/2 tablespoons butter
8 ounces plain chocolate wafer cookies, crushed (alternatively, use vanilla wafers)
9 ounces mascarpone cheese or 9 ounces cream cheese, room temp
1/3 cup dark chocolate, melted
2 teaspoons unflavored gelatin, powder
1/4 cup hot water
4 tablespoons Grand Marnier
2 1/2 cups whipped cream
1 cup nutella
1/2 cup confectioners' sugar
1/2 cup dark chocolate, melted
1/3 cup heavy cream
1 tablespoon Grand Marnier
1 orange, zest of
1/4 cup hazelnuts, finely chopped (optional)

Steps:

  • Lightly oil the base of a 9-inch spring form pan.
  • Melt the butter in a pan, stir in the crushed cookies and press on to the base of the pan with clean fingers or the back of a spoon.
  • Chill while preparing the filling.
  • In a bowl, cream the sugar, Nutella and mascarpone or cream cheese until smooth.
  • Add the melted chocolate and Grand Marnier and stir gently to combine.
  • In a small glass bowl, dissolve the gelatin in the 1/4 cup of hot water (according to instructions on package).
  • Fold the gelatin into the filling mixture along with the whipped cream.
  • Pour this mixture over the base.
  • Refrigerate for 4-5 hours, uncovered; do not unmold.
  • To prepare the sauce, add the cream to the melted chocolate while it is still hot and stir in a tablespoon of Grand Mariner (or more to taste).
  • When the cheesecake has set, pour the sauce over the top while it is still in the mold.
  • Set back in the refrigerator for 15-20 minutes before unmolding and serving.
  • Garnish with orange zest or crushed hazelnuts, if desired.

Nutrition Facts : Calories 549.8, Fat 35.1, SaturatedFat 15.7, Cholesterol 41.8, Sodium 248.2, Carbohydrate 57.7, Fiber 5.2, Sugar 37.7, Protein 7

CHEESECAKE WITH CRANBERRY GLAZE AND SUGARED CRANBERRIES



Cheesecake with Cranberry Glaze and Sugared Cranberries image

Cranberries and orange are a natural pairing, and I wanted to combine them in a cheesecake fit for the Thanksgiving table. The cranberry glaze is a really beautiful color, and the sugared cranberries are the perfect topping. Most of the work is done the night before, so it's not even that hard to make.

Provided by LauraF

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 9h50m

Yield 10

Number Of Ingredients 22

10 digestive biscuits (such as McVitie's®)
5 tablespoons butter, melted
2 tablespoons confectioners' sugar
⅛ teaspoon salt
2 (8 ounce) packages cream cheese, softened
¾ cup white sugar
3 large eggs
¼ cup sour cream
2 teaspoons vanilla extract
1 orange, zested
⅓ cup white sugar
½ cup water
1 cup fresh cranberries
¼ cup white sugar
1 cup fresh cranberries
¼ cup water
2 tablespoons white sugar
½ cup confectioners' sugar
1 tablespoon orange juice
1 ½ teaspoons light corn syrup
½ teaspoon vanilla extract
¼ teaspoon salt

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease the sides of a 9-inch springform pan. Line the bottom with a circle of parchment paper.
  • Crush biscuits into crumbs using a food processor. Stir crumbs, butter, confectioners' sugar, and salt together to make the crust. Press into the bottom of the pan. Rinse food processor and set aside for the cranberry glaze.
  • Bake crust in the preheated oven until firm, 8 to 10 minutes. Remove the crust from the oven and reduce the temperature to 325 degrees F (165 degrees C). Let crust cool while making the filling.
  • Beat cream cheese and sugar together until smooth. Add eggs, sour cream, vanilla, and orange zest. Mix until well combined, stopping to scrape the sides and bottom of the bowl. Spoon batter over the crust.
  • Bake until the filling is set but still soft in the center, 30 to 40 minutes. Cool cheesecake to room temperature, about 30 minutes.
  • While the cheesecake is cooling, combine 1/3 cup sugar and water in a small saucepan. Bring to a simmer over medium-low heat and stir until sugar is dissolved. Pour into a bowl and cool for 10 minutes. Add cranberries and stir to coat with syrup.
  • Refrigerate cheesecake and syrup-coated cranberries, 8 hours to overnight.
  • Line a rimmed baking sheet with parchment paper. Place 1/4 cup granulated sugar in a shallow bowl. Drain the cranberries, then roll them in the sugar. Place the sugared cranberries on the prepared baking sheet and allow to dry, 30 minutes to 1 hour.
  • In the meantime, make the glaze. Combine cranberries, water, and sugar in a small saucepan. Simmer, crushing cranberries, until jammy, about 8 minutes. Let cool slightly. Transfer to the food processor; add confectioners' sugar, orange juice, corn syrup, vanilla, and salt. Process until smooth.
  • Strain cranberry glaze through a fine-mesh sieve and discard solids. Pour over the cheesecake and smooth across the top with a small offset spatula. Garnish with sugared cranberries.

Nutrition Facts : Calories 447.6 calories, Carbohydrate 48.2 g, Cholesterol 122.9 mg, Fat 26.3 g, Fiber 1.3 g, Protein 6.3 g, SaturatedFat 15.8 g, Sodium 368.9 mg, Sugar 40.2 g

CREAMY CHEESECAKE WITH CRANBERRY COMPOTE



Creamy Cheesecake with Cranberry Compote image

This cheesecake is a great make-ahead dessert. You can prepare the cranberry compote the night before and let it chill along with the cheesecake. The tartness of the cranberries is the perfect complement to the creamy richness of the cake.

Provided by Food Network Kitchen

Categories     dessert

Time 10h55m

Yield 12 servings

Number Of Ingredients 13

1 stick (8 tablespoons) unsalted butter, melted
2 cups graham cracker crumbs (from about 18 whole crackers)
2 tablespoons plus 2 teaspoons sugar
Pinch fine salt
Three 11.5-ounce containers whipped cream cheese, at room temperature
1 1/4 cups sugar
One 16-ounce container sour cream, at room temperature
1 cup heavy cream
1 teaspoon pure vanilla extract
4 large eggs, at room temperature
1 cup sugar
1/2 cup dried cranberries
3 cups frozen cranberries, thawed

Steps:

  • Adjust an oven rack to the middle position and preheat the oven to 325 degrees F.
  • For the crust: Brush a 10-inch springform pan with some of the melted butter. Stir together the remaining butter with the graham cracker crumbs, sugar and salt in a medium bowl. Press the crumb mixture into the bottom and 1 inch up the side of the pan. Use the back of a measuring cup or a drinking glass to pack the crust firmly and evenly into the edges of the pan. Bake until browned, 15 to 18 minutes. Let cool completely, then set the pan on top of a large sheet of aluminum foil and wrap the foil around the bottom of the pan and up the sides. Place the pan on a baking sheet.
  • For the filling: Beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream, and mix until just combined, scraping down the sides of the bowl as needed. Add the cream and vanilla extract, and mix until just combined. Beat in the eggs one at time, beating the mixture after the last egg until just combined (take care not to overmix or the cake will turn into a souffle).
  • Pour the filling in to the crust. Bake until the cheesecake is slightly golden and barely set in the middle when the pan is tapped, about 1 hour and 20 minutes (the cake might puff up slightly while in the oven, but that is okay; it will deflate as it cools). Turn off the oven, and leave the cake inside with the door shut for 1 hour. It will continue to set and color slightly in the oven.
  • Run a thin knife or spatula around the cake to release it from the sides (this also helps reduce cracks in the top of the cake as it chills). Cover the cheesecake with plastic wrap and refrigerate overnight.
  • For the cranberry compote: Stir the sugar, dried cranberries and 1 cup water together in a medium saucepan. Bring to a boil over medium-high heat and then add the fresh cranberries. Reduce the heat to medium and simmer, stirring occasionally, until most of the fresh cranberries have burst and the sauce is slightly thickened, 8 to 10 minutes. Transfer the compote to a heat-safe bowl and let it cool slightly before covering the bowl with plastic wrap and refrigerating until it is completely chilled. The cranberry sauce will thicken as it cools. (This can be made up to one day in advance.)
  • For serving: Spread the cranberry compote in an even layer on top of the chilled cheesecake. The cheesecake will sink a bit in the center as it cools so it creates a perfect well for the cranberry compote. Run a thin knife or spatula between the cake and the sides again, then release the sides of the springform pan and remove the ring from the cheesecake base. Set the base on a cake platter, slice and serve.

CRANBERRY CHEESECAKE



Cranberry Cheesecake image

Every year when the cranberries are harvested, my family looks forward to eating this cheesecake. -Nairda Monroe, Webberville, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 12

2 cups graham cracker or shortbread cookie crumbs
1/3 cup butter, melted
TOPPING:
2 cups fresh or frozen cranberries
2/3 cup sugar
1/3 cup water
1 teaspoon lemon juice
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 tablespoon lemon juice
5 large eggs, lightly beaten

Steps:

  • Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet. , In a small bowl, mix cracker crumbs and butter; press onto bottom of prepared pan. Bake 6 minutes. Cool on a wire rack. , Meanwhile, in a large saucepan, combine cranberries, sugar and water. Cook, uncovered, over medium heat until berries pop, about 12-15 minutes. Add lemon juice. Press cranberry mixture through a food mill into a small bowl; discard pulp and seeds. Set aside. , For filling, in a large bowl, beat cream cheese, sugar and lemon juice until smooth. Add eggs; beat on low speed just until blended. Pour into crust. Spoon 1/4 cup topping over filling; cut through filling with a knife to swirl. Place springform pan in a larger pan; add 1 in. of hot water to larger pan. , Bake 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Pour remaining topping over cheesecake. Refrigerate cheesecake overnight, covering when completely cooled. Remove rim from pan.

Nutrition Facts : Calories 522 calories, Fat 35g fat (19g saturated fat), Cholesterol 174mg cholesterol, Sodium 423mg sodium, Carbohydrate 46g carbohydrate (35g sugars, Fiber 1g fiber), Protein 8g protein.

Related Topics