What could be better than a creamy cheesecake drizzled with raspberry sauce? A spike of Grand Marnier in the topping, of course!

This decadent dessert from Rose Rauhauser in York, PA screams holidays. The festive ruby red color, indulgent ingredients and feed-a-crowd size are well-suited for any gathering from the office party to your New Year's Eve celebration.

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- Janet

Creamy Cheesecake with Raspberry Grand Marnier Sauce

"The raspberry Grand Marnier sauce is so very good but if you have a favorite fruit, feel free to try it out."

- Rose Rauhauser

York, PA (pop. 173,524)

What You Need


1 stick butter softened

1/4 c sugar

1 large egg yolk

1 tsp vanilla

3/4 c flour

pinch of salt


7-8 oz. pkgs cream cheese

2 1/4 c sugar

1/2 c flour

1 c room temp sour cream

1 1/2 tsp vanilla

5 extra large eggs


2 jars seedless raspberry jam

7 tbsp Grand Marnier liquor

5-6 cups fresh raspberries


Crust: Beat butter and sugar until fluffy. Beat in egg yolk and vanilla then add flour and salt; mix until dough forms. Shape into ball, wrap in plastic and refrigerate for 30 min. Press dough into bottom of lightly greased 10-in spring form pan. Wrap bottom of springform pan in double sheet of foil. Bake crust at 350 for 15-20 min until slightly golden. Remove and cool completely.

Cream Cheese Filling: Beat cream cheese until light and fluffy. Add sugar and flour gradually. Add sour cream and vanilla; beat until smooth. Add eggs one at a time, beating until just combined. Pour into crust. Place into water bath. Bake at 350 for 45 minutes, lower temperature to 325 for at least 30 min or as long as 45 min. Turn oven off when done and leave cheesecake in oven for 1 hour longer. Remove and cool completely. Refrigerate uncovered for at least 6 hours or overnight.

Topping: In a bowl, mix together jam and Grand Marnier until mostly smooth. Add raspberries and refrigerate. To serve, drizzle over each slice.

Submitted by: Rose Rauhauser, York, PA (Pop. 173,524)


2011 Just A Pinch Recipe Club. Used by Permission.