raspberry grand marnier cheesecake

Name: Raspberry Grand Marnier Cheesecake
Prep time: 45 min
Cook time: 3 h
Yield: 8
Cuisine: American
Ingredients: ## CREAM CHEESE FILLING; 7 - 8 oz. packages of cream cheese; 2 1/4 cup(s) sugar; 1/2 cup(s) flour; 1 cup(s) sour cream, room temperature; 1 1/2 teaspoon(s) vanilla; 5 - extra large eggs; ## VANILLA CRUST*; 1 stick(s) butter, softened; 1/4 cup(s) sugar; 1 large egg yolk; 1 teaspoon(s) vanilla; 3/4 cup(s) 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 tablespoon(s) Grand Marnier liquor; 5-6 cup(s) raspberries, fresh

(29 RATINGS)

7.42K Pinches 30 Photos

Rose Rauhauser

Bronx, New York to York, PA

Updated on Oct 23, 2025

It's big, creamy and delicious. Enjoy!

Rate

Cheesecake with Raspberry Grand Marnier sauce drizzled on top and more on the side.

Blue Ribbon Recipe

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 using Oreo's too which would be fantastic with the raspberry sauce.

— The Test Kitchen

prep time 45 Min

cook time 3 Hr

method Bake

yield 8 or more

Ingredients

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

How To Make raspberry grand marnier cheesecake

Test Kitchen Tips

This sauce recipe makes a lot. It can easily be cut in half and you'll have more than enough to drizzle over the slices of cheesecake.

Step 1

CRUST: Beat butter and sugar until fluffy. Add egg yolk and vanilla; beat. Add flour and salt.

Step 2

Mix until dough forms.
Step 3

Shape into a ball. Wrap in plastic and refrigerate for 30 minutes.
Step 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.
Step 5

Bake crust at 350 for 15 to 20 minutes until slightly golden. Remove and cool completely.
Step 6

FILLING: Beat all the cream cheese until light and fluffy, scraping down when necessary.
Step 7

Add sugar and flour gradually.
Step 8

Add sour cream and vanilla beating until smooth.
Step 9

Add eggs one at a time beating until just combined.
Step 10

Pour into prepared pan. Wrap bottom of springform pan in a double sheet of aluminum foil.
Step 11

Place into a water bath.
Step 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.
Step 13

SAUCE: Put the jam, raspberries, and Grand Mariner in a bowl.
Step 14

Mix together until it isn't lumpy.
Step 15

Refrigerate sauce until ready to serve. Cut cake and spoon sauce over each slice as desired.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Nutrition Facts

(per serving*)

calories: 1664kcal, carbohydrates: 223g, cholesterol: 226mg, fat: 73g, fiber: 9g, protein: 20g, saturated fat: 27g, sodium: 1176mg, sugar: 125g, unsaturated fat: 30g

*Daily Values are based on a 2,000 calorie diet. Nutrition information is estimated.

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