Decadent Grand Marnier Cheesecake with Chocolate Glaze: The Ultimate Orange-Chocolate Baked Dessert Recipe
My journey to becoming a cheesecake enthusiast was an unexpected one. At the tender age of 18, I found myself working at a famously trendy cheesecake cafe in the bustling city of Winnipeg. Ironically, at that point in my life, I harbored no particular affection for cheesecake, nor did I have any affinity for the chic restaurant scene. My sole motivation was the pressing need for employment, a common driver for many young adults entering the workforce.
Fast forward a decade and a half, and my culinary perspective underwent a dramatic shift. It was then that I ventured into the world of homemade cheesecakes, and this exquisite Grand Marnier Cheesecake with Chocolate Glaze was among the very first I ever attempted. The experience was nothing short of a revelation. With each creamy, orange-infused bite, I finally understood the widespread adoration for this classic dessert. All those years ago, what was I thinking? This recipe truly opened my eyes to the incredible potential of a well-crafted cheesecake, transforming me from a skeptic into a devoted fan.
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If you’re searching for another delightful cheesecake recipe perfect for the holiday season or any special occasion, I highly recommend trying this Light Pumpkin Cheesecake with an Oreo Crust. It offers a different, yet equally delicious, flavor profile that is sure to impress.
That particular cheesecake cafe in Winnipeg, in its heyday during the late 1980s, boasted what felt like the most extensive selection of cheesecakes imaginable. Looking back, I genuinely regret squandering the prime opportunity to sample and savor every single one of them. However, it truly was a peculiar establishment. The dining area was filled with tiny, uncomfortable metal tables and chairs, crammed together in a surprisingly small space. This layout was anything but conducive to a relaxing, private dining experience, let alone enjoying a rich slice of cheesecake. As a customer, I can honestly say I would have never chosen to dine there, regardless of my eventual love for cheesecake.
Beyond the odd seating arrangements, the staff roster was particularly unique. In addition to the usual eclectic mix of individuals one might find working in a restaurant of that era, this cafe was remarkably populated by an unusually high number of ballet dancers from the Royal Winnipeg School of Ballet. Many of these talented dancers seemed to struggle with eating disorders, making their profound obsession with cheesecake even more striking and, frankly, a little concerning. It appeared to be virtually the only thing they ever consumed.
My colleagues at the cafe were utterly bewildered by my complete indifference to cheesecake at the time. “Why would anyone work in a cheesecake cafe if they didn’t adore cheesecake?” they’d often ask. At the end of our shifts, we frequently had the perk of taking home unsold cheesecakes. I consistently gave my share to family and friends, never quite understanding the fuss myself. Reflecting on it now, I share their bewilderment. How could I have ever *not* loved cheesecake? Perhaps a true appreciation for this dessert, especially a perfectly baked Grand Marnier cheesecake, is something that develops over time, a taste one grows into. Or perhaps, it simply required experiencing an truly exceptional one. And for me, this Grand Marnier Liqueur Cheesecake with its rich chocolate glaze was precisely the one that changed everything. If you’re on the hunt for a show-stopping Grand Marnier dessert, look no further – this is the recipe you’ll want to master.
💭 Top Tip: Mastering the Water Bath for Perfect Cheesecake
Achieving a Crack-Free, Creamy Cheesecake
While making cheesecake isn’t inherently difficult, a single negative experience can deter even the most enthusiastic home baker. One of the most common challenges with baked cheesecakes is their tendency to crack during cooling. This is often due to uneven baking temperatures or rapid cooling. To combat this, a water bath, also known as a bain-marie, is frequently recommended as the ideal method. A water bath creates a moist, even heat environment in the oven, which helps the cheesecake bake gently and prevents the dreaded cracks, resulting in an incredibly smooth and creamy texture.
However, if you’re not keen on using a full water bath, or find it intimidating, don’t despair! There are effective alternatives. Should your cheesecake develop minor cracks, remember that the decadent chocolate glaze we’re adding serves as a beautiful and delicious disguise. Alternatively, a simpler trick is to place a separate pan of warm water (filled approximately two-thirds full) on the rack directly underneath your cheesecake in the oven. This method still introduces beneficial moisture into the oven’s atmosphere, significantly aiding in the prevention of cracks and contributing to a more evenly baked dessert. I’ve personally used this ingenious trick many times, and it consistently yields excellent results, ensuring your baked Grand Marnier cheesecake turns out beautifully.
🎥 Video Guide: Perfecting Your Water Bath Technique
For those who have never used a traditional water bath and wish to learn the optimal technique, I highly recommend watching this insightful video on how to create a water bath for cheesecake! The video demonstrates a fantastic trick: using a larger baking pan to encompass and protect your springform pan, effectively preventing those dreaded cheesecake water bath leaks. This method is a significant improvement over the older, less reliable aluminum foil wrapping technique, which often fails to keep water out. While the alternative water pan method works well, a properly executed water bath remains the gold standard for achieving the smoothest, most luxurious baked cheesecakes.
💧 Troubleshooting a Cheesecake Water Bath Leak
Should you ever find yourself in the unfortunate situation of experiencing a water bath leak, there’s no need to panic – it doesn’t automatically spell disaster for your delicious Grand Marnier cheesecake! The key is swift action. Immediately remove the cheesecake from the leaky bath and switch to the alternative water pan method described above (placing a pan of water on the rack below). Carefully drain any water that may have seeped into your springform pan, give it a gentle shake, and thoroughly dry the exterior of the pan with a clean tea towel or paper towel. Continue baking as instructed, and have faith. Rest assured, this scenario has happened to me on several occasions (before I discovered the superior larger pan method), and my cheesecakes were NEVER ruined. They always turned out perfectly delightful.
However, in the rare event that your cheesecake does end up with a soggy crust despite your best efforts, fear not! There are still ways to salvage your dessert. You can find comprehensive guidance on how to save a soggy cheesecake by reading HERE!
📖 Delicious Variations and Substitutions
This Grand Marnier Cheesecake recipe is wonderfully adaptable. Here are a few ideas to customize your orange-chocolate baked dessert:
- Non-alcoholic Option: If you prefer to omit the alcohol, you can easily use Grand Marnier extract or flavoring (affiliate link). Be sure to carefully read the manufacturer’s recommendations on the bottle for equivalent amounts, as extracts are highly concentrated and you will use significantly less than the liqueur.
- Enhanced Citrus Zest: For an extra burst of fresh orange flavor, consider adding 1-2 teaspoons of finely grated orange zest to both the Oreo crust mixture and the cheesecake filling. This will brighten the overall taste profile of your orange-chocolate cheesecake.
- Chocolate Choices: Experiment with different types of chocolate for the chips in the filling or for the glaze. Dark chocolate chips can add a more intense cocoa flavor, while white chocolate chips could offer a sweeter contrast. For the glaze, a high-quality dark chocolate (60-70% cocoa) can provide a richer, less sweet finish.
- Other Liqueurs: While Grand Marnier is iconic for its orange flavor, other liqueurs like Cointreau or even a good quality brandy could be experimented with for a different twist on this baked cheesecake.
🍽 Essential Equipment for Cheesecake Success
For making this Grand Marnier Cheesecake, I strongly recommend using a springform pan (preferably a 9 or 10-inch size). This type of pan is designed with removable sides that clamp around the base, making it incredibly easy to release the delicate cheesecake without damaging its beautiful structure. This feature alone will significantly simplify your baking process and ensure a pristine presentation. (You can find my specific Amazon recommendations for springform pans in the recipe card notes section).
However, if you don’t own a springform pan and are not ready to purchase one, you can still successfully make a delicious cheesecake! While it requires a bit more care, it’s certainly possible. You can learn how to make a cheesecake without a springform pan by reading HERE. Typically, this involves lining a regular cake pan with parchment paper, creating a “sling” that allows you to lift the cheesecake out once it’s cooled.
🌡️ Storing Your Grand Marnier Cheesecake: Make-Ahead & Freezing Tips
Make-Ahead and Refrigeration:
One of the many advantages of this delightful baked Grand Marnier Cheesecake is its make-ahead friendly nature. You can prepare this elegant dessert a day or two in advance, allowing the flavors to meld and deepen beautifully. Once baked and completely cooled, simply cover it tightly with plastic wrap and store it in the refrigerator for up to 3 days. This makes it an ideal choice for holiday gatherings or special occasions, reducing stress on the day of your event.
Freezing for Future Enjoyment:
Cheesecakes freeze exceptionally well, offering a fantastic option for longer-term storage or for enjoying a slice whenever a craving strikes. If you plan to freeze your cheesecake, I highly recommend consulting Taste of Home’s comprehensive guide on how to freeze cheesecakes. Generally, for optimal taste and texture, it’s best not to freeze it for longer than 2 months. Crucially, it’s best to NOT freeze this Grand Marnier cheesecake with the chocolate glaze already applied. The glaze can become less appealing in texture after freezing and thawing. Instead, freeze the plain cheesecake (after it has fully cooled and set). Once you’re ready to serve, thaw it overnight in the refrigerator, and then prepare and apply the fresh chocolate glaze just before serving for the best possible experience.
And if you’re a fan of frozen cheesecakes, you might also enjoy my Miami Vice Frozen Cheesecake – a refreshingly different take on this beloved dessert!
My brief tenure at that little Winnipeg cheesecake cafe didn’t last long, and in hindsight, that was probably for the best. At that particular stage of my life, the environment and the constant exposure to a dessert I didn’t appreciate simply weren’t a good fit. However, my family and friends certainly weren’t thrilled when I departed, as their steady supply of free, delicious cheesecake came to an abrupt end. Little did any of us know that years later, a specific recipe – this very Chocolate Orange Grand Marnier Cheesecake – would convert me entirely.
What I truly adore about this particular Chocolate Orange Cheesecake recipe is its incredible versatility. It makes for an absolutely spectacular holiday dessert, with its rich flavors of chocolate, orange, and Grand Marnier perfectly capturing the festive spirit. Yet, it’s equally perfect for any time of the year or any special occasion, from a casual weekend treat to an elegant dinner party. Despite its seemingly fancy appearance and sophisticated flavor profile, this baked Grand Marnier cheesecake is surprisingly straightforward to prepare. So, if you’re exploring recipes featuring Grand Marnier, you are undoubtedly going to fall in love with this unforgettable Grand Marnier cheesecake!
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🍰 More Decadent Cheesecake Recipes!
- Birthday Cake Cheesecake (No Bake)
- No Bake Saskatoon Berry Cheesecake (in a jar)
- Cranberry Bread Pudding Cheesecake
- No Bake Black Forest Cheesecake
📋 Grand Marnier Cheesecake with Chocolate Glaze Recipe
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Ingredients
For the Oreo Crust:
- 2 cups Oreo cookie baking crumbs
- 3 tablespoons granulated sugar
- 7 tablespoons salted butter melted
For the Creamy Filling:
- 3 -8 oz -packages low fat cream cheese at room temperature
- 1 cup ricotta cheese
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- 1 ¼ cups granulated sugar
- 3 ½ tablespoons 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 teaspoons instant coffee powder
- ½ cup milk chocolate chips
- 1 tablespoon vanilla extract
- 4 whole large eggs at room temperature
For the Rich Chocolate Glaze:
- 3 oz. semi-sweet bakers chocolate, chopped * NOT chocolate chips
- 5 tablespoons unsalted butter
- 1 tablespoon light corn syrup
Instructions
Preparing the Oreo Crust:
-
Begin by positioning an oven rack in the center of your oven. Preheat the oven to 375 degrees F (190 degrees C).
-
In a medium-sized bowl, combine the Oreo cookie baking crumbs and granulated sugar, stirring them together thoroughly. Pour in the melted salted butter and mix until the crumbs are uniformly moistened and begin to clump slightly.
-
Transfer this crumb mixture into a 9-inch springform pan. Press the mixture evenly onto the bottom and approximately 2 inches up the sides of the pan. You can use the bottom of a glass, a piece of plastic wrap, or a spatula to help press it firmly. Bake the crust for 10 minutes. Once baked, remove the pan from the oven and let it cool completely on a wire rack.
*** Once the crust is cooled, lower the oven temperature to 300 degrees F (150 degrees C).
Crafting the Creamy Filling:
-
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, ricotta cheese, all-purpose flour, and salt on medium speed. Ensure you frequently scrape down the sides of the bowl and the paddle to incorporate everything thoroughly. Continue beating for about 5 minutes, until the mixture is exceptionally smooth, fluffy, and completely free of lumps. Add the 1 ¼ cups of granulated sugar and continue beating until well blended and silky smooth.
-
Next, add the Grand Marnier liqueur (or extract), instant coffee powder, milk chocolate chips, and vanilla extract. Beat these ingredients into the mixture for approximately 30 seconds, just until they are fully blended. Finally, add the large eggs one at a time, beating only until each egg is just incorporated. It’s crucial not to overbeat the mixture once the eggs have been added, as this can cause the cheesecake to puff up excessively and crack as it cools. Pour the prepared filling into your cooled Oreo crust and gently smooth the top with a spatula.
-
Bake the cheesecake at 300 degrees F (150 degrees C). Bake until the center of the cheesecake gently jiggles like firm Jell-O when the pan is lightly nudged, which typically takes about 1 hour to 75 minutes. For best results, bake the cheesecake in a water bath, or, as an alternative, place a pan of warm water on the rack directly underneath the baking cheesecake. This creates a moist environment in the oven, significantly helping to prevent cracking and ensure an incredibly creamy texture. The edges of the cheesecake will appear slightly puffed, and the center will still look a bit moist. Once baked, remove the cheesecake from the oven and place it on a wire rack to cool completely at room temperature.
-
Once fully cooled, cover the cheesecake with plastic wrap and refrigerate it until it is thoroughly chilled and set, which requires at least 8 hours, though preferably overnight (or up to 3 days).
*Freezing: The cheesecake can be frozen at this point (before applying the chocolate glaze) for up to 1 month. To freeze, place the unmolded, completely cooled cheesecake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm. Then, wrap it securely in two layers of plastic wrap and one layer of aluminum foil. When you’re ready to enjoy it, thaw the cheesecake overnight in the refrigerator before glazing.
Assembling the Chocolate Glaze:
-
In a small, microwave-safe bowl (or over a double boiler), melt the 3 oz. of chopped semi-sweet baker’s chocolate and the unsalted butter together. Heat in 30-second intervals, stirring until smooth. Once melted, add the light corn syrup and whisk until the glaze is completely smooth and glossy. Carefully unclasp and remove the side of the springform pan. Run a long, thin metal spatula or knife under the bottom crust of the cheesecake to ensure it’s not sticking. Gently slide the baked Grand Marnier cheesecake onto a flat serving plate. Pour the prepared chocolate glaze evenly over the top of the chilled cheesecake and spread it to the edges. Place the cheesecake back into the fridge for a few minutes to allow the glaze to set.
-
To achieve perfectly clean slices, run a thin, sharp knife under hot water, wipe it completely dry, and then slice the cake. Repeat this heating and wiping process after every slice. This will ensure beautiful presentation of your Grand Marnier Chocolate Cheesecake.
Notes
Achieving a Crack-Free, Creamy Cheesecake
While making cheesecake isn’t inherently difficult, a single negative experience can deter even the most enthusiastic home baker. One of the most common challenges with baked cheesecakes is their tendency to crack during cooling. This is often due to uneven baking temperatures or rapid cooling. To combat this, a water bath, also known as a bain-marie, is frequently recommended as the ideal method. A water bath creates a moist, even heat environment in the oven, which helps the cheesecake bake gently and prevents the dreaded cracks, resulting in an incredibly smooth and creamy texture.
However, if you’re not keen on using a full water bath, or find it intimidating, don’t despair! There are effective alternatives. Should your cheesecake develop minor cracks, remember that the decadent chocolate glaze we’re adding serves as a beautiful and delicious disguise. Alternatively, a simpler trick is to place a separate pan of warm water (filled approximately two-thirds full) on the rack directly underneath your cheesecake in the oven. This method still introduces beneficial moisture into the oven’s atmosphere, significantly aiding in the prevention of cracks and contributing to a more evenly baked dessert. I’ve personally used this ingenious trick many times, and it consistently yields excellent results, ensuring your baked Grand Marnier cheesecake turns out beautifully.
🎥 Video Guide: Perfecting Your Water Bath Technique
For those who have never used a traditional water bath and wish to learn the optimal technique, I highly recommend watching this insightful video on how to create a water bath for cheesecake! The video demonstrates a fantastic trick: using a larger baking pan to encompass and protect your springform pan, effectively preventing those dreaded cheesecake water bath leaks. This method is a significant improvement over the older, less reliable aluminum foil wrapping technique, which often fails to keep water out. While the alternative water pan method works well, a properly executed water bath remains the gold standard for achieving the smoothest, most luxurious baked cheesecakes.
💧 Troubleshooting a Cheesecake Water Bath Leak
Should you ever find yourself in the unfortunate situation of experiencing a water bath leak, there’s no need to panic – it doesn’t automatically spell disaster for your delicious Grand Marnier cheesecake! The key is swift action. Immediately remove the cheesecake from the leaky bath and switch to the alternative water pan method described above (placing a pan of water on the rack below). Carefully drain any water that may have seeped into your springform pan, give it a gentle shake, and thoroughly dry the exterior of the pan with a clean tea towel or paper towel. Continue baking as instructed, and have faith. Rest assured, this scenario has happened to me on several occasions (before I discovered the superior larger pan method), and my cheesecakes were NEVER ruined. They always turned out perfectly delightful.
However, in the rare event that your cheesecake does end up with a soggy crust despite your best efforts, fear not! There are still ways to salvage your dessert. You can find comprehensive guidance on how to save a soggy cheesecake by reading HERE!
📖 Delicious Variations and Substitutions
Non-alcoholic Option: If you prefer to omit the alcohol, you can easily use Grand Marnier extract or flavoring (affiliate link). Be sure to carefully read the manufacturer’s recommendations on the bottle for equivalent amounts, as extracts are highly concentrated and you will use significantly less than the liqueur.
🍽 Essential Equipment for Cheesecake Success
For making this Grand Marnier Cheesecake, I strongly recommend using a springform pan (preferably a 9 or 10-inch size). This type of pan is designed with removable sides that clamp around the base, making it incredibly easy to release the delicate cheesecake without damaging its beautiful structure. This feature alone will significantly simplify your baking process and ensure a pristine presentation. (You can find my specific Amazon recommendations in the recipe card notes section). However, if you don’t own a springform pan and are not ready to purchase one, you can still successfully make a delicious cheesecake! While it requires a bit more care, it’s certainly possible. You can learn how to make a cheesecake without a springform pan by reading HERE.
🌡️Storing Your Grand Marnier Cheesecake: Make-Ahead & Freezing Tips
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!