Raspberry Cheesecake with Grand Marnier Recipe

Raspberry Cheesecake with Grand Marnier

Average Rating:5 Stars 8 Reviews
Prep Time:30 minutes
Cook Time:1 hour


This classic raspberry cheesecake recipe is topped with a Grand Marnier raspberry glaze & fresh raspberries lightly dusted with powdered sugar.


Raspberry Sauce

  • 2 packages (6 ounces or 1 1/3 cup each) Driscoll's Raspberries
  • 1/4 cups granulated sugar
  • 1 1/2 teaspoons cornstarch

Chocolate Graham Crust

  • 10 whole chocolate graham crackers, broken into pieces
  • 1/2 cups pecans, toasted
  • 1/3 cups granulated sugar
  • 5 tablespoons butter, melted


  • 4 packages (8 ounces each) cream cheese, at room temperature
  • 2/3 cups granulated sugar
  • 1/2 cups sour cream
  • 1 tablespoon cornstarch
  • 4 large eggs
  • 1/3 cups Grand Marnier or orange flavored liqueur
  • 1 teaspoon vanilla extract

Raspberry Cheesecake Topping

  • 2 packages (6 ounces or 1 1/3 cup each) Driscoll's Raspberries
  • 2 tablespoons confectioners' sugar

Raspberry Sauce

  1. Puree raspberries in a blender or food processor until smooth. Press through a mesh sieve to remove seeds. Pour puree into a measuring cup and add enough water to make 1 cup, if necessary. Whisk raspberry puree, sugar and cornstarch in a small saucepan until blended. Bring to a boil over medium-high heat and cook, stirring constantly, 1 to 2 minutes or until slightly thickened. Remove from heat and let cool.

Chocolate Graham Crust

  1. Preheat oven to 350°F. Pulse graham crackers, pecans and sugar in a blender or food processor to make fine crumbs. Add 2 tablespoons raspberry sauce and melted butter; pulse or stir until combined. Press mixture onto bottom of 9 x 3-inch springform pan with removable bottom. Bake 10 minutes. Cool completely. Reduce oven to 325°F.


  1. Combine cream cheese, sugar, sour cream and cornstarch in a large mixing bowl. Beat with an electric mixer on medium speed 2 minutes. Beat in eggs one at a time. Stir in Grand Marnier and vanilla; pour into prepared crust.

    Set the springform pan on a piece of wide heavy-duty aluminum foil. Fold the foil carefully up the sides of the pan without tearing it. Set the pan in a large baking dish or roasting pan and place on oven rack. Pour in enough boiling water to reach halfway up sides of the springform pan.

    Bake 1 hour at 325°F. Turn off oven and prop the door ajar with the handle of a wooden spoon. Let cool in the oven for 1 hour. Remove from oven and cool completely. Remove from springform pan.

    Heat remaining raspberry sauce in a microwave-safe bowl on high (100 percent) power 30 seconds, or just until warm. Spread evenly over top of cheesecake; refrigerate 1 hour.

Raspberry Cheesecake Topping

  1. Top cheesecake with remaining raspberries and dust with confectioners' sugar.

    Lighten Up Tip
    To reduce fat, substitute reduced-fat sour cream, egg substitute for large eggs and 2 packages (8 ounces each) reduced-fat cream cheese for 2 packages (8 oz. each) cream cheese.

Serving Size:

Total Fat:38.74g
Saturated Fat:19.84g
Total Carbohydrates:44.38g
Dietary Fiber:4.76g
5 Stars
Based on 8 Reviews
Tell us what you thought!

4.5 Stars
Worth Every Calorie...

Get ready for a party in your mouth. Make sure to save yourself a piece if you bring it out for a dinner party. Yummy fun.

4.5 Stars
Elegant Specialty Desert

I made this for Christmas a couple years back, and received rave reviews. All cheesecake lovers should try this one!

5 Stars
A Sure Winner!

Cant go wrong with this recipe. Tons of Ooos and Aahhs when you bring this to the table. Driscolls Berries are the best! No substitute will do.

5 Stars
Simply Amazing

This cake is simply amazing..ok to use triple sec if no Grand Marnier...I did and it was so delicious

5 Stars
BIG Hit!!

This cheesecake was a HUGE hit! I made it for work and people were coming back for seconds! I will definitely make this again :)

5 Stars
Special Treat

I made this for Thanksgiving and Christmas this year and it received rave reviews from family and friends. I cheated and used a store-bought Oreo crust (I don't have a spring form pan), which didn't look as nice but tasted great. Make sure to leave at least several hours for cooling. In fact, I found the texture was best on Day 2.

5 Stars
None better!!!!

I've made this cheesecake recipe many times and have always had rave reviews. The cheesecake is the best recipe I've tried--fluffy and not dense and hard. The topping is tasty and looks exquisite when assembled. Just used the same cheesecake recipe but made a Blueberry Topping instead of the raspberry. It was equally as good.

5 Stars
best cheesecake ever!

I made this cheesecake for an office Christmas party and everyone loved it! One colleague even said it was the best cheesecake she'd ever had - EVER! The flavor is great, the texture light and fluffy, and visually it's absolutely stunning. Everyone raved about it and I give full credit to the recipe. Thank you, Driscoll's! I will be making this one again and again.

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