gran marnier raspberry cheesecake with pecan crust

How To Make gran marnier raspberry cheesecake with pecan crust

• 1

  Position rack in the center of the oven and preheat to 325 degree.
• 2

  Place nuts in a 9" pie plate and roast 5 minutes
• 3

  Remove from oven and chop nuts coarsely in a flld processor and remove 1/4 c for garnish
• 4

  Add graham crackers and sugar and process until fine.
• 5

  Add butter and process until crumbs begin to stick together.
• 6

  Press crumbs into the bottom and 1" up the sides of a 10" spring form pan and bake 10 mintues and cool.
• 7

  Increase heat to 350 degrees. Cream together ricotta, cream cheese, sour cream and sugar until well blended, about 3 to 5 minutes on medium speed in the large bowl of an electric mixer.
• 8

  Reduce speed to medium low and add eggs one at a time until blended.
• 9

  Reduce speed to low and add the flour and blend well and add 2 tbs. of the liqueur and mix well.
• 10

  Pour the filling over the crust and bake 1 hr.. DO NOT OPEN THE OVEN AFTER BAKING TIME COMPLETE.
• 11

  Turn off the oven and leave cheesecake in the oven for an additional hour then remove.
• 12

  Cool then chill thoroughly, then remove the side of the pan after running a knife around the edges.
• 13

  Garnish the edge with the raspberries that have been tossed with the remaining Gran Marnier and sprinkle the chocolate chips around edge.
• 14

  Sprinkle the remaining nuts in the center. Serves 10 to 12
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