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Orange: Fuzzy Navel Cheesecake

Source of Recipe

www.recipesource.com


List of Ingredients

CRUST:
3/4 cup flour
1/4 cup butter, softened
3 tablespoons sugar
1/2 teaspoon vanilla
2 large eggs

FILLING:
24 ounces cream cheese, softened
1/2 cup thawed orange juice concentrate
3/4 cup sugar
1/4 cup sour cream
1/4 cup peach schnapps
5 teaspoons cornstarch
2 teaspoons lemon juice
3 large eggs
1 1/2 teaspoons vanilla

GLAZE:
2/3 cup orange marmalade
3 tablespoons thawed orange juice concentrate
1 1/2 tablespoons peach schnapps
1 1/2 tablespoons cornstarch
2 teaspoons lemon juice


Recipe

COOKIE CRUST: In medium bowl, stir together flour and sugar. Add egg, butter and vanilla. Beat with electric mixer until well combined. With greased fingers press dough evenly onto bottom of greased 9" springform pan. Bake at 350ºF for 12-15 minutes or til lightly browned. Remove from oven and set aside. (Can also use 8-oz. package refrigerated sugar cookie dough.)

FILLING: In large bowl combine first 4 ingredients. Beat with electric mixer until smooth. Add eggs and yolk, one at a time, beating well after each addition. Beat in orange juice, schnapps, lemon juice and vanilla. Pour mixture over the crust. Bake at 350ºF for 15 minutes. Lower temperature to 200ºF and bake for an additional hour and 10 minutes, or until center no longer looks shiny or wet. Remove cake from oven and run a knife around the edge of pan. Chill, uncovered, overnight.

GLAZE: In small saucepan, combine all ingredients. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Pour over cheesecake. Chill until serving time. Makes 12-18 servings.