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#NationalCheesecakeDay - Cranberry Grand Marnier Cheesecake Recipe

#NationalCheesecakeDay offers the perfect opportunity for a slice of one of America’s favorite desserts. This smooth delicacy hits the spot when dessert time rolls around. And since cheesecakes come in a wide variety, you’re certain to find one to please your taste buds! And as an extra treat, see the recipe below from one of our food stylists and create this amazingly tasty dessert right at home! Cranberry Grand Marnier Cheesecake


  • 9 whole chocolate graham crackers

  • 5 tablespoons butter, melted

  • 1½ cups frozen cranberries

  • 1½ cups sugar, divided

  • ⅓ cup water

  • 6 tablespoons Grand Marnier liqueur, divided

  • 1½ teaspoons grated orange rind

  • ½ teaspoon ground ginger

  • 3 (8-ounce) packages cream cheese, softened to room temperature

  • 1 cup plain low-fat Greek-style yogurt

  • 4 large eggs

Preheat oven to 375 degrees. Wrap a square of foil around bottom and sides of a 9-inch spring-form pan. Spray inside of pan with non-stick cooking spray. Grind graham cracker crumbs in food processor until fine. Place in bowl and stir in melted butter. Press crumbs onto bottom and 1-inch up sides of prepared pan. Bake at 375 degrees for 8 minutes; cool on rack. Reduce oven to 325 degrees. Place cranberries, ½ sugar, water, ¼ cup liqueur, orange rind and ginger in medium saucepan. Bring to a boil. Reduce heat and cook, stirring occasionally, 8 to 10 minutes or until cranberries have popped and mixture is syrupy. Cool 20 minutes. Place cranberry mixture in food processor and process until smooth. Place softened cream cheese and remaining 1 cup sugar in a large mixing bowl. Beat at medium to low speed to blend just until smooth. Add yogurt and remaining 2 tablespoons liqueur. Blend just until smooth. Add eggs, one at a time, bending gently but completely after each addition. Pour cream cheese batter over crust in pan. Place spoonfuls of the cranberry mixture evenly over cream cheese batter. Using the tip of a knife, swirl cranberry mixture though batter. Place foil-lined spring-form pan in a 13 x 9-inch metal baking pan. Add very hot tap water around the spring-form pan (avoid getting in between foil and spring-form pan) to a depth of 1½ inch. Bake at 325 degrees for 50 to 55 minutes or until center of cheesecake barely moves when the pan is touched. Turn off oven and let cheesecake sit in the oven for an additional 30 minutes. Remove from oven and carefully run a sharp knife around the edge of the cheesecake. Place on a rack and cool completely. Cover and chill 6 to 8 hours. Yield: 12 servings.

Recipe by Becky Roller, Food Stylist


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