Raspberry Cheesecake with Grand Marnier Recipe

Raspberry Cheesecake with Grand Marnier

Average Rating:5 Stars 7 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 7 Reviews
Tell us what you thought!

4.5 Stars
Worth Every Calorie...

By CarmelSunset

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

By Mo

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!

By MamaFlay

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

By Geri

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!!

By Lisa

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

By Baking Fiend

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!!!!

By The Puzzler

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.

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