White Chocolate, Grand Marnier & Vanilla Bean Cheesecake

You will be surprised by this simple, but exquisite cheesecake. White Chocolate, Grand Marnier & Vanilla Bean were meant to be together. You should make this cheesecake... you will not be disappointed.




Crust: 1 ½ cups Graham Cracker Crumbs ¼ cup Sugar 6 tbs Melted, Unsalted Butter Filling: 3 – 8 oz packages of Cream Cheese at room temperature 1 cup Sugar 5 Large Eggs at room temperature 1 – 4 oz bar of White Chocolate (I use Ghirardelli) 1 Vanilla Bean, split & seeds removed 1 tbs Pure Vanilla Extract 2 tbs Grand Marnier Note: You can add 1 tbs Orange Zest to accentuate the orange flavor.

Nutritional information

No nutrition information available


Preheat oven to 350 degrees (F) Crust: Mix Graham Cracker Crumbs, Sugar & Melted Butter until combined. Press mixture into the bottom of a 9” spring form pan. Bake the crust for 10-15 minutes, until the crust just starts to brown slightly. Remove from the oven and cool before wrapping the pan in heavy duty aluminum foil (to the top of the pan). Filling: Melt the White Chocolate in a double boiler over low heat, stirring constantly. Once melted, remove from the stove and set aside to cool. Cream the Sugar and Cream Cheese at medium speed until smooth. With the mixer still on add the Vanilla Bean Seeds, Vanilla Extract and Grand Marnier; add the melted, cooled White Chocolate; add the Eggs, one at a time, until just combined. Pour the batter into the spring form pan. Place the spring form pan in a water bath of boiling water (water should come ½ way up the side of the pan). Bake for 1 hour. Remove the cheesecake from the oven and cool for 1 hour before putting it in the refrigerator. Refrigerate for 3 hours, or over night. When you are ready to serve, run a sharp knife along the side of the pan to loosen up the cheesecake. Open the spring form pan and remove the cheesecake, keeping it on the base. Slice and enjoy!