Best Grand Marnier Cheesecake Recipes

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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

RASPBERRY GRAND MARNIER CHEESECAKE



Raspberry Grand Marnier Cheesecake image

This is a giant cheesecake! The cheesecake alone is fabulous. It's thick, fluffy, not too dense, and perfectly creamy. We love the raspberry sauce. The hint of orange from the Grand Marnier is amazing. It gives the sauce the perfect richness. The vanilla crust is untraditional but works well in this cheesecake. Rose suggests...

Provided by Rose Rauhauser

Categories     Other Desserts

Time 3h45m

Number Of Ingredients 19

CREAM CHEESE FILLING
7 8 oz. packages of cream cheese
2 1/4 c sugar
1/2 c flour
1 c sour cream, room temperature
1 1/2 tsp vanilla
5 extra large eggs
VANILLA CRUST*
1 stick butter, softened
1/4 c sugar
1 large egg yolk
1 tsp vanilla
3/4 c flour
a pinch of salt
*you may also use an Oreo cookie crust if you like.
RASPBERRY GRAND MARNIER SAUCE
2 jar(s) seedless raspberry jam
7 Tbsp Grand Marnier liquor
5-6 c raspberries, fresh

Steps:

  • 1. CRUST: Beat butter and sugar until fluffy. Add egg yolk and vanilla; beat. Add flour and salt.
  • 2. Mix until dough forms.
  • 3. Shape into a ball. Wrap in plastic and refrigerate for 30 minutes.
  • 4. Press dough into the bottom of 9 3/4 to 10-inch springform pan that has been lightly greased. Flour your hands and it will keep the dough from sticking to them.
  • 5. Bake crust at 350 for 15 to 20 minutes until slightly golden. Remove and cool completely.
  • 6. FILLING: Beat all the cream cheese until light and fluffy, scraping down when necessary.
  • 7. Add sugar and flour gradually.
  • 8. Add sour cream and vanilla beating until smooth.
  • 9. Add eggs one at a time beating until just combined.
  • 10. Pour into prepared pan. Wrap bottom of springform pan in a double sheet of aluminum foil.
  • 11. Place into a water bath.
  • 12. 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.
  • 13. SAUCE: Put the jam, raspberries, and Grand Mariner in a bowl.
  • 14. Mix together until it isn't lumpy.
  • 15. Refrigerate sauce until ready to serve. Cut cake and spoon sauce over each slice as desired.

GRAND MARNIER CHEESECAKE



GRAND MARNIER CHEESECAKE image

Categories     Cake     Cheese

Yield 10-12 12

Number Of Ingredients 14

Crust:
1 sleeve Lorne Doone Short Bread Cookies
1/4 cup Butter
1 tablespoon sugar
Filling:
2 packages (8oz) Creme Cheese
1/2 cup sugar
1/4 cup Flour
2 eggs
1 cup sour creme
1 teaspoon vanilla
1 orange grated
1 lemon grated
3 tablespoons Grand Marnier

Steps:

  • Preheat Oven to 350 degrees . To make Crust: Place Short Bread cookies in zip lock bag Crush using a rolling pin. Melt Butter Combine sugar, butter and cookie crumbs in a bowl mix well. Press onto Spring Form Pan. Bake for 10 minutes remove from oven and place on a cooling rack. Filling: Meanwhile in a large bowl whisk or use Kitchen aid, cream cheese and sour creme after smooth add sugar and flour till well combined. Then add Egg, vanilla, grated orange, grated lemon, juice of 1/2 a lemon and Grand Marnier. whisk until smooth. Pour batter over crust . Bake 50-55 minutes. Remove from oven Cool 20 minutes. Carefully run knife on edge of Cheesecake. Cover and refrigerate till chilled. Release Collar of pan after cool.

STRAWBERRY GRAND MARNIER CHEESECAKE DIP



Strawberry Grand Marnier Cheesecake Dip image

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

Provided by newspapergal

Categories     Dessert

Yield 3 cups of dip, 6 serving(s)

Number Of Ingredients 6

1/2 cup strawberry, Crushed
1/4 cup walnuts, Finely Chopped
1/4 cup dark brown sugar
1/3 cup Grand Marnier
1 cup cream cheese, Softened
1 cup sour cream

Steps:

  • Reserve 1 tablespoon each of the strawberries and walnuts for the garnish.
  • In a small bowl, mix the strawberries, brown sugar and liqueur.
  • Set aside.
  • Blend the cream cheese and sour cream until smooth.
  • Add the strawberry mixture, blending well.
  • Fold in the walnuts.
  • Mound the reserved strawberries in the center and ring with the reserved walnuts.
  • Cover and chill.
  • SUGGESTED DIPPERS: Chocolate Wafers Or Crackers, Graham Crackers, Chocolate Chunks,
  • Ladyfingers, Bananas

GRAND MARNIER CHOCOLATE CHIP CHEESECAKE



Grand Marnier Chocolate Chip Cheesecake image

How to make Grand Marnier Chocolate Chip Cheesecake

Provided by @MakeItYours

Number Of Ingredients 14

2 cups finely ground chocolate wafer cookies
3 Tablespoons granulated sugar
6 Tablespoons unsalted butter, melted
3 packages (8 oz each) cream cheese, room temperature
2 Tablespoons flour
good pinch of salt
3/4 cup ricotta cheese
1 1/4 cup granulated sugar
1 Tablespoon vanilla extract
2 Tablespoons Grand Marnier
1/2 cup mini chocolate chips
2 tablespoons grated orange zest
4 eggs, room temperature
cocoa powder, for garnish

Steps:

  • - Position a rack in the center of the oven and heat to 375 degrees.
  • - Wrap the bottom of a 9-inch springform pan with a piece of aluminum foil and clasp the outer ring over the foil so the edges hang outside the ring. In a medium bowl, stir together the cookie crumbs and sugar until well blended. Drizzle with the melted butter and mix until well blended.
  • - Dump the crumbs into a 9-inch springform pan and press evenly over the bottom of the pan and about 2 inches up the side. Bake for about 12 minutes. Place on a cooling rack to cool to room temperature. Reduce oven temperature to 300 degrees.
  • - Beat the cream cheese, ricotta, flour and salt on medium speed until light and fluffy, about 5 minutes. Make sure there are no lumps.
  • - Add the 1 1/4 cups sugar and continue to beat until well blended and smooth.
  • - Add the vanilla extract, Grand Marnier, chocolate chips and orange zest. Beat until blended, about 30 seconds.
  • - Add the eggs one at a time and beat just until blended. Do not over beat once the eggs have been added otherwise the cheesecake will puff too much and crack as it cools.
  • - Bake at 300 degrees for 55-65 minutes or until the edges are puffed and the center jiggles like Jell-o when nudged. The center will still look moist.
  • - Cool completely on a wire rack. The cake will continue to cook as it cools.
  • - Once cooled, cover and refrigerate for at least 8 hours.
  • - Unclasp and remove the side of the springform pan. Carefully slide a spatula under the bottom crust and carefully slide cake to a flat serving plate. Dust with cocoa powder.

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