The Pioneer Woman Tasty Kitchen
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Baby Grand Marnier Cheesecakes

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

These perfect little individual Grand Marnier flavored cheesecakes are the perfect canvas for whatever sweet toppings your heart desires. I used dulce de leche, warmed hot fudge sauce, and strawberry freezer jam, just to name a few.

Ingredients

  • FOR THE CRUST:
  • 1 cup Graham Cracker Crumbs
  • ⅓ cups Granulated Sugar
  • 6 Tablespoons Melted Butter
  • _____
  • FOR THE FILLING:
  • ¾ cups Granulated Sugar
  • 24 ounces, weight Softened Cream Cheese
  • 4 Tablespoons Grand Marnier Liqueur
  • 1 Tablespoon Real Vanilla Extract
  • Optional Toppings: Chocolate Sauce, Dulce De Leche, Diced Fruit, Etc

Preparation

Place a rack in the center of the oven. Preheat oven to 300°F. Place an empty metal cake pan on the floor of the oven. (Don’t use glass! It may break in this application!) Put a kettle of water on to boil.

In a small bowl, use a fork to toss together the graham cracker crumbs, 1/3 cup of the sugar and the butter. Butter or use non-stick cooking spray to lubricate 22 muffin cups. Use either metal or silicone; if using metal, line with cupcake papers, and if using silicone muffin cups, place the pan on top of a cookie sheet or sheet pan. Add about 1 Tablespoon of the graham cracker mixture to each muffin cup. Tamp the crumb mixture firmly down so that it holds together. When muffin cups all have a bottom crust layer, there may be some crumb mixture remaining. You can store the leftover mixture in a zipper top bag in the freezer. Set the muffin cups aside.

Fit your food processor work bowl with the standard blade. Add remaining ingredients, tighten the lid and process until smooth. Remove lid, scrape down sides and process again for a few more seconds, or until the scrapings are fully incorporated. The batter will be fairly loose. It should be about the thickness of custard sauce or thick eggnog. Evenly divide the batter between the muffin cups. You should fill them nearly to the top (1/8″ headspace around the edge of the cups.)

Pour the boiling water into the pan on the floor of the oven carefully. It will steam up! Place the sheet pan or muffin tin on the center rack, close oven door and cook for 18-22 minutes, checking after 15 minutes. The cheesecakes will be done when they still wobble in the center but are set up around the edges. Remove from the oven and allow to cool at room temperature for about 45 minutes. If using a muffin tin, remove the cheesecake-filled papers and place on a plate. If using individual silicone cups, simply place cups on a plate. Cover loosely with plastic wrap and allow to chill thoroughly in the refrigerator for at least 6 hours prior to serving.

To serve:

Unmold cheesecakes from liners and place on a serving platter accompanied by various toppings such as dulce de leche, chocolate sauce or ganache, diced fresh fruit, fruit coulis or compotes, or serve alone.

To freeze leftovers:

These can be frozen in the silicone cups or in paper cupcake liners, or you can remove them first. Either way, wrap securely in plastic wrap and set on a cookie sheet in the freezer. When frozen firmly, transfer individually wrapped cheesecakes into a zipper top bag. Store in the freezer for up to a month. You can safely freeze it beyond that, but after that point quality begins to suffer a bit.

To serve previously frozen cheesecakes:

Remove from freezer and wrappings. Place on a plate, loosely covered, at room temperature for an hour prior to serving, or in the refrigerator overnight.

4 Comments

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Rebecca on 4.28.2010

seansmtgirl- Yes, ma’am. It certainly is! (Warmed dulce de leche and chocolate sauce to be specific!)

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seansmtgirl on 4.12.2010

is that chocolate and caramel on the one in the picture?

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Rebecca on 10.13.2009

Terri- I’ve used crushed vanilla wafers before. It has a good flavor. You could definitely give it a try! Let me know if you do!

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terri on 10.12.2009

These look great! Have you ever tried using a vanilla wafer for the crust? Probably not as good, tho, huh?!!

2 Reviews

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the country cook on 4.17.2011

I used currant liqueur instead of Grand Marnier, and they tasted great (especially with dark chocolate fudge sauce). I halved the recipe, which worked well, but I probably should have made fewer cheesecakes and put more filling in each. Excellent recipe and love the original blog post!

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megadith on 9.13.2010

These were delicious with chocolate ganache!

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