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Fuzzy Navel Cheesecake




Source of Recipe


Internet


List of Ingredients




Crust
3/4 cup flour
1/4 cup butter or margarine; softened
3 tablespoons sugar
1/2 teaspoon vanilla
2 large eggs

Glaze
2/3 cup orange marmalade
3 tablespoons frozen orange juice concentrate; thawed
1 1/2 tablespoons peach schnapps
1 1/2 tablespoons cornstarch
2 teaspoons lemon juice

Filling
3 packages (8 oz.) cream cheese; softened
1/2 cup frozen concentrate orange juice; thawed
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 extract

Recipe



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 inch spring form pan. Bake at 350°F for 12 to 15 minutes or until lightly browned. Remove from oven and se aside.

Filling:
In large bowl combine first 4 ingredients. Beat with electric mixer until smooth. Add eggs one at a time, beating after each addition. Beat in orange juice, schnapps, lemon juice and vanilla. Pour mixture over crust. Bake at 350°F for 15 minutes. Lower temperature to 200°F 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, over night.

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.