This Grand Marnier Cheesecake with Chocolate Glaze is a show-stopping dessert that combines the rich, creamy texture of classic baked cheesecake with the sophisticated flavors of orange liqueur and chocolate. The hint of Grand Marnier adds a subtle citrus warmth that perfectly complements the silky milk and dark chocolate layers. Finished with a glossy chocolate glaze, this indulgent cheesecake is elegant enough for the holidays or any special occasion-but easy enough for any home baker to master.
I love to serve this cheesecake with a holiday meal of Picnic Ham, Carrot Casserole (with Stove Top Stuffing), and Easy Green Bean and Mushrooms!
🍒Reader Review
"This cheesecake was amazing!!" ⭐⭐⭐⭐⭐
Jump to:
- 🍒Reader Review
- 🥘Ingredient Notes
- 📖 Substitutions & Variations
- 🔪Step-by- Step: How to Make Grand Marnier Cheesecake
- Expert Recipe Tips
- Cheesecake water bath
- 🎥 Video
- 💧 Cheesecake water bath leak
- 🍽 Equipment
- 🌡️Storing
- ❔ Recipe FAQs
- Didn't find the answer you're looking for?
- 🍰More Cheesecake Recipes!
- 📋Grand Marnier Cheesecake Recipe
And if you're looking for more delicious holiday cheesecakes, try my Light Pumpkin Cheesecake (with Oreo Crust), or my Baileys Cheesecake (no bake) !
🥘Ingredient Notes
- Grand Marnier liqueur. A French brand of orange liqueur created by blending French cognac with the essence of bitter oranges grown in the Caribbean. It is known for its complex flavor profile, with notes of both citrus and brandy.
- Ricotta cheese. The addition of Ricotta cheese gives this cheesecake a lighter and airier texture, compared to a cheesecake using only cream cheese.
- Butter. I prefer to use unsalted butter in my baking because I can control the salt. The salt content in salted butter varies by brand.
📖 Substitutions & Variations
- Non-alcoholic: If you prefer to use Grand Marnier extract/flavoring (affiliate link. Be sure to read the equivalents on the bottle (you will use a lot less, as it's concentrated)
- Chocolate Chips: You can use dark chocolate chips, if you prefer.
🔪Step-by- Step: How to Make Grand Marnier Cheesecake
PREP: Position a rack in the center of the oven and heat the oven to 375 degrees F/190 degrees C.
MAKE THE CRUST (STEP 1): In a medium bowl, stir together the chocolate baking crumbs and granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. (Image 1). Spray a 9" or 10" springform pan with non-stick cooking spray. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a spatula). Bake 10 minutes. Let the pan cool on a rack.*** Lower the oven temperature to 300 degrees F/148 degrees C (Image 2).
MAKE THE FILLING (STEP 2): In a stand mixer fitted with the paddle attachment, beat the cream cheese, ricotta, flour, and salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps .Add the 1 ¼ cups of granulated sugar and continue beating until well blended and smooth (Image 3). Melt the Chocolate chips in the microwave at 50% (half) power in the microwave, for about 1 minute. Add the Grand Marnier, instant coffee, and the melted chocolate chips and vanilla, and beat until blended, about 30 seconds. (Image 4). Add the eggs one at a time, beating just until blended. (Don't overbeat once the eggs have been added, or the cheesecake will puff too much and crack as it cools. (Image 5). Pour the filling into the cooled crust and smooth the top ( Image 6). Then tap it a few times to remove the air bubbles. *I forgot to do this, so you can see I have air bubbles. The good news is they can be covered up with glaze!
MAKE A WATER BATH AND BAKE THE CAKE (STEP 3): Put your cheesecake pan into a pan just a little larger, then put both of those pans into a very large pan (I use a large roasting pan). *See video: How to make a water bath for cheesecake. The water should be about ⅓ up the sides of the pan that the cheesecake pan is inside of. Alternatively, you can put a pan (I use another round cake pan if I use this method) of water on the oven rack, underneath the baking cheesecake (this creates moisture in the oven) (Image 7). Bake at 300 degrees F/148 degrees C until the center jiggles like Jell-O when nudged, about 1 hr to 75 minutes. However, when I used a water bath, it took 1.5 hours/90 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. The internal temperature should be 150 degrees F/ 66 degrees C. *Don't worry about the holes you poke getting the temperature, as they will be covered up with glaze. Set on a rack or trivet and cool completely (Image 8). Cover and refrigerate until well chilled, at least 8 hours (preferably overnight) and up to 3 days. Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake (or you can leave the bottom on, if you prefer, but just be careful as it slides away very easily!). Carefully slide the cake onto a flat serving plate (Image 9).
MAKE THE GLAZE & GLAZE THE CAKE (STEP 4): In a small bowl, melt the 3 oz. chopped chocolate and the butter. I do this for 2 minutes in the microwave on half (50%) power in the microwave for about 1- 1 ½ minutes. Take them out and stir at the 1-minute mark. You want to ensure you don't cook them any longer than they need, or they could seize. You could also do this in a double boiler. Add the corn syrup and whisk until smooth (Image 10). Pour the glaze on the cheesecake (Image 11). Then spread evenly with a spatula so it drips down the side. *You need to work fairly quickly so it doesn't harden and look lumpy. (Image 12).
GARISH THE CAKE (STEP 5): Refrigerate for 15 minutes to set (Image 13). Grate orange with a cheese grater (Image 14). Place grated orange on the cake (Image 15). To serve, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.
Expert Recipe Tips
- Use room temperature ingredients. Cold cream cheese or eggs can cause lumps in the batter and affect the cheesecake's texture.
- Don't overbeat the eggs. Once you add them, mix just until combined-overmixing adds air, which can cause cracking.
- Bake low and slow. Stick to the lower temperature (300°F). It helps the cheesecake bake evenly without drying out.
- Test for doneness by jiggling. The center should wobble slightly like Jell-O when nudged-it will firm up as it cools.
- Cool completely before chilling. Cooling too fast can cause cracks, so let it sit at room temperature before refrigerating.
- Chill for at least 8 hours (or overnight). This allows the cheesecake to fully set and the flavors to develop.
- Avoid water bath leaks. Use a larger roasting pan to protect the springform pan instead of wrapping it in foil-it's leakproof and easier.
- Use baking chocolate for the glaze. Chocolate chips don't melt as smoothly and can make the glaze grainy.
- Slice with a hot knife. Warm the knife under hot water and wipe clean between cuts for perfect slices.
- Add the glaze after chilling. Make sure the cheesecake is cold and firm before pouring on the chocolate glaze-it will set beautifully.
Cheesecake water bath
Although cheesecake is not hard to make, if you have one bad experience, it can turn you off ever making it again. And because baked cheesecake is prone to cracking, a water bath is often recommended.
However, if you don't use a water bath and this cheesecake cracks, you can cover up the cracks with the glaze. Or alternatively, simply place a pan of warm water (filled to ⅔ full) on the rack underneath your cheesecake. This creates moisture in the oven, also helping to prevent cracking. I have used this trick many times, and it works quite well.
🎥 Video
But if you've never used a water bath and want to learn how, then watch this video:How to make a water bath for cheesecake! I like her trick of using a bigger pan to protect the cheesecake and to avoid cheesecake water bath leaks. It really is a much better way than the old aluminum foil method that tends to leak. Because a water bath is still the ideal method.
💧 Cheesecake water bath leak
If you do find yourself with a water bath leak, don't despair- it does not necessarily mean your cheesecake is a write-off. Get it out of the bath ASAP and immediately switch to the water bath method above! Drain off any water from the springform pan, give it a shake and a giggle, and dry off the pan with a tea towel or paper towel. Continue cooking and hope for the best. *Rest assured -this has happened to me several times (before I started using the larger pan method), and my cheesecake was NEVER ruined.
However, if it does end up soggy, read HERE about how to save a soggy cheesecake!
🍽 Equipment
I recommend you use a springform pan (preferably 9 or 10 inch) for this recipe (see my Amazon recommendations in recipe card NOTES) because it will make your life easier. However, if you don't have that type of pan and/or don't want to purchase one, you can make a cheesecake without it. You can read about how to make a cheesecake without a springform pan HERE.
🌡️Storing
Make-ahead and refrigeration:
This cheesecake can be made a day or two in advance, and you can store it in the fridge for up to 3 days.
Freezing:
You can freeze cheesecakes, so if you plan to, you'll want to check out Taste of Home's guide on how to freeze cheesecakes. However, if you do freeze it and plan to serve it, I do not recommend freezing it for longer than 2 months. And it's best if you do NOT freeze it with the glaze on. Wait until it's fully defrosted, then glaze it.
❔ Recipe FAQs
Oven temperatures can vary (especially gas ovens), so the baking time might differ slightly. Using a water bath can also increase the baking time. The best indicator is that the center should jiggle like Jell-O when nudged, and the internal temperature should read around 150°F (66°C).
Don't worry-cracks happen! The chocolate glaze will easily cover them up. To help prevent cracking, bake with a water bath or place a pan of warm water on the rack below your cheesecake to keep the oven moist.
You can, but the ricotta adds a lighter, smoother texture. Using only cream cheese will make the cheesecake a bit denser and richer.
It likely didn't chill long enough. Cheesecake needs a full 8 hours (or overnight) in the fridge to set properly before slicing. *You can see in my final photos that the cheesecake is a bit softer in the middle because I needed to photograph it, so I took it out of the fridge too soon. If you bake the cheesecake to the recommended internal temperature of 150 degrees F/66 degrees C, then refrigerate it for at least 8 hours, it won't be soft. But don't worry, it can still be safely eaten if it's a little soft in the middle, as long as you cooked it to the proper internal temperature.
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What I love about this Chocolate Orange Cheesecake recipe is that it makes a great holiday dessert, but it's perfect for any time of the year or any occasion. And although it looks fancy, it's quite easy to make. So, if you're looking for recipes with Grand Marnier, you'll love this Grand Marnier cheesecake!
Did your family❤️this recipe? Did you know that commenting and⭐rating recipes is one of the best ways to support your favorite recipe creators? If you LOVED this recipe, please comment and rate it in the recipe card or share photos on social media using the hashtag #foodmeanderings or tagging @foodmeanderings !
📋Grand Marnier Cheesecake Recipe
Ingredients
Crust:
- 2 cups Chocolate baking crumbs
- 1 ½ tablespoon granulated sugar
- 7 tablespoon butter melted
Filling:
- 3 -8 oz -packages cream cheese at room temperature
- 1 cup ricotta cheese
- 2 tablespoon all-purpose flour
- ¼ teaspoon salt
- 1 ¼ cups granulated sugar
- 3 ½ tablespoon Grand Marnier liqueur or equivalent amount (approx 1 tsp) Grand Marnier flavoring/extract * you can use the extract but be sure to use equivalent amount on the bottle (see Recipe NOTES)
- 2 teaspoon instant coffee powder
- ½ cup milk chocolate chips
- 1 tablespoon vanilla extract
- 4 whole large eggs at room temperature
Chocolate Glaze:
- 3 oz. semi-sweet bakers chocolate, chopped * NOT chocolate chips
- 5 tablespoon unsalted butter
- 1 tablespoon light corn syrup
Garnish:
- grated orange
Instructions
Heads up! There is an 8 hour refrigeration time for this cake (after it's baked and prior to adding the chocolate glaze).
Crust:
- Position a rack in the center of the oven and heat the oven to 375 degrees F.
- In a medium bowl, stir together the chocolate baking crumbs and granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly.2 cups Chocolate baking crumbs, 1 ½ tablespoon granulated sugar, 7 tablespoon butter
- Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or spatula). Bake 10 minutes. Let the pan cool on a rack.*** Lower the oven temperature to 300 degrees F.
Filling:
- In a stand mixer fitted with the paddle attachment, beat the cream cheese, ricotta, flour and salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps.3 -8 oz -packages cream cheese, 1 cup ricotta cheese, ¼ teaspoon salt, 2 tablespoon all-purpose flour
- Add the 1 ¼ cups granulated sugar and continue beating until well blended and smooth.1 ¼ cups granulated sugar
- Melt the chocolate chips on ½ power (50%) in the microwave for about 1- 11/2 minutes. Take them out and stir at the 1 minute mark. You want to ensure you don't cook them any longer than they need or they could seize.½ cup milk chocolate chips
- Add the Grand Marnier, instant coffee, and melted chocolate chips and vanilla, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don't overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.3 ½ tablespoon Grand Marnier liqueur or equivalent amount (approx 1 tsp) Grand Marnier flavoring/extract, 2 teaspoon instant coffee powder, 1 tablespoon vanilla extract, 4 whole large eggs
- Bake at 300 degrees F/148 degrees C until the center jiggles like Jell-O when nudged, about 1 hr to 75 minutes or until the cheesecake's internal temperature reads 150 degrees F/.66 degrees C. Bake in water bath or put pan of water underneath the baking cake (this creates moisture in the oven).
- The cake will jiggle in the middle and be slightly puffed around the edges, and the center will still look moist.
- Cool completely.
- Cover and refrigerate until well chilled, at least 8 hours (preferably overnight) and up to 3 days. *Freezing: The cake can for be frozen at this point (prior to putting on chocolate glaze) for up to 1 month. To freeze, put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator when ready to eat, prior to glazing.
Chocolate Glaze:
- In a small bowl, melt the 3 oz. chopped chocolate and the butter. I do this in the microwave on half (50%) power for 2 minutes. You could use a double boiler instead. Add the corn syrup and whisk until smooth. Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate. Pour the glaze on the cheesecake and spread evenly. Put in fridge for a few minute to set.3 oz. semi-sweet bakers chocolate, chopped, 5 tablespoon unsalted butter, 1 tablespoon light corn syrup
- Garnish: Grate orange with a cheese grater.1 ½ tablespoon granulated sugar
- To serve, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.
Notes
Expert Recipe Tips: Use room temperature ingredients. Cold cream cheese or eggs can cause lumps in the batter and affect the cheesecake’s texture. Don’t overbeat the eggs. Once you add them, mix just until combined—overmixing adds air, which can cause cracking. Bake low and slow. Stick to the lower temperature (300°F). It helps the cheesecake bake evenly without drying out. Test for doneness by jiggling. The center should wobble slightly like Jell-O when nudged—it will firm up as it cools. Cool completely before chilling. Cooling too fast can cause cracks, so let it sit at room temperature before refrigerating. Chill for at least 8 hours (or overnight). This allows the cheesecake to fully set and the flavors to develop. Avoid water bath leaks. Use a larger roasting pan to protect the springform pan instead of wrapping it in foil—it’s leakproof and easier. Use baking chocolate for the glaze. Chocolate chips don’t melt as smoothly and can make the glaze grainy. Slice with a hot knife. Warm the knife under hot water and wipe clean between cuts for perfect slices. Add the glaze after chilling. Make sure the cheesecake is cold and firm before pouring on the chocolate glaze—it will set beautifully. Top Tip Cheesecake water bath Although cheesecake is not hard to make, if you have one bad experience, it can turn you off ever making it again. And because baked cheesecake is prone to cracking, a water bath is often recommended. However, if you don't use a water bath and this cheesecake cracks, you can cover up the cracks with the glaze. Or alternatively, simply place a pan of warm water (filled to ⅔ full) on the rack underneath your cheesecake. This creates moisture in the oven, also helping to prevent cracking. I have used this trick many times and it works quite well. 🎥 Video But if you've never used a water bath and want to learn how, then watch this video on how to make a water bath for cheesecake! I like her trick of using a bigger pan to protect the cheesecake and to avoid cheesecake water bath leaks. It really is a much better way than the old aluminum foil method that tends to leak. Because a water bath is still the ideal method. 💧 Cheesecake water bath leak If you do find yourself with a water bath leak, don't despair- it does not necessarily mean your cheesecake is a write-off. Get it out of the bath ASAP and immediately switch to the water bath method above! Drain off any water from the springform pan, give it a shake and a giggle and dry off the pan with a tea towel or paper towel. Continue cooking and hope for the best. *Rest assured -Tthis has happened to me several times (before I started using the larger pan method) and my cheesecake was NEVER ruined. However, if it does end up soggy, read HERE about how to save a soggy cheesecake! 📖 Variations Non - alcoholic: If you prefer to use Grand Marnier extract/flavoring (affiliate link) be sure to read the equivalents on the bottle (you will use a lot less, as it's concentrated) 🍽 Equipment I recommend you use a springform pan (preferably 9 or 10 inch) for this recipe (see my Amazon recommendations in recipe card NOTES) because it will make your life easier. However, if you don't have that type of pan and/or don't want to purchase one, you can make a cheesecake without it. You can read about how to make a cheesecake without a springform pan HERE. 🌡️Storing Make-ahead and refrigeration: This cheesecake can be made a day or two in advance and you can store it in the fridge for up to 3 days. Freezing: You can freeze cheesecakes, so if you plan to, you'll want to check out Taste of Home's guide on how to freeze cheesecakes. However, if you do freeze it and plan to serve it, I do not recommend you freeze it for longer than 2 months. And it's best if you do NOT freeze it with the glaze on. Wait until it's fully defrosted, then glaze it. ***NOTE: My cheesecake in the photos wasn't as firm as it should be in the middle because I didn't have the 8 hours to let it set this time. It's important to let it set for 8 hours or overnight!
Amy Godfrey
It took my cheesecake two hours to bake it 300°. Can we turn the oven up to 350? I also have a thermometer inside my oven because it is a gas so I know that it was at 300°. Not sure if using a gas oven changes the temperature you cook it at. This cheesecake was amazing!
Terri Gilson
Hi Amy,
Oh wow - that's a long time! I've never tried baking it at a higher temperature because it only takes me an hour. However, you could try it. I bake my pumpkin cheesecake at 350 degrees F.
But I'm really glad it turned out for you and you loved it!
Merry Christmas!
Terri
Laura
Can't rate it cuz I haven't made it yet.. does the oreo crumb crust include the filling inside the cookie? or do you scrape off the innards? Please answer quick as I'm taking this dessert for Christmas dinner!! :-O
Terri Gilson
Hi Laura,
No, I use a box of Oreo crumbs like graham crumbs come. But scrape the inside off if your only option is using the whole Oreo. I’ll send a photo of what I’m talking about to your email Enjoy! And if you like it, please leave a comment and rating 😊
I hope that helps!
Terri
Kristen
This is something my dad would absolutely love! He's coming to visit next month, so I am saving it for then.
Leanne | Crumb Top Baking
This would make a great holiday dessert Terri! It's been a long time since I've made a cheesecake. I've never done the water bath, I always just embrace the cracks in my cheese cakes! But I definitely need to try your technique of having a pan of water underneath the cheesecake as it bakes!
Terri Gilson
Hi Leanne - thank you! Yes, this cheesecake would definitely change things up for dessert! I hope the pan underneath works for you, but fortunately you can still embrace your cracks with the smoke and mirrors of the glaze 🙂
Demise from Urb’n’Spice
This sounds like a wonderful cheesecake, Terri. I liked reading about the trick with the larger pan for the water bath - that is brilliant! You have done a wonderful job making this cheesecake - I would never have guessed that you disliked it as a teen. Thanks so much for sharing. It looks like a winner recipe.
Terri Gilson
Thanks, Denise. Yes, that water bath trick is fantastic!
Colleen
Terri, I'm happy that you became a cheesecake fan in spite of your restaurant experience. Because this recipe is amazing. I am so excited to try it this holiday season. (the only time I buy Grand Marnier)
Terri Gilson
Hi Colleen: Me too! I hate to think what I'd be missing in the world of cheesecake if I didn't get on board. Now I can't get enough 🙂
Sabrina
This recipe is amazing! And so perfect for the upcoming holidays. Thanks for sharing this, I’m glad you came around to liking cheesecake lol!
Terri Gilson
Thanks, Sabrina! Yes, I agree that it would be a nice change from the typical holiday dessert!
Bernice Hill
oooh Terri. This cheesecake is a stunner! I just want to take a fork and dive in.