Fuzzy Navel Cheesecake
Source of Recipe
Rhonda G
List of Ingredients
Fuzzy Navel Cheesecake
Cookie Crust
3/4 cup all-purpose flour
2 1/2 tablespoons granulated sugar
1 egg, lightly beaten
1/4 cup butter or margarine, softened
1/2 teaspoon vanilla extract
Filling
24 ounces cream cheese
3/4 cup granulated sugar
1/4 cup sour cream
5 teaspoons cornstarch
3 eggs
1 egg yolk (can be omitted)
1/2 cup frozen orange juice concentrate, thawed
1/4 cup peach schnapps
2 teaspoons lemon juice
1 1/4 teaspoons vanilla extract
Orange Marmalade Glaze
2/3 cup orange marmalade
3 tablespoons peach schnapps
1 1/2 tablespoons cornstarch
1 1/2 tablespoons frozen orange juice concentrate, thawed
2 teaspoons lemon juiceRecipe
Cookie Crust:
In medium bowl, stir together flour and sugar.
Add egg, butter and vanilla extract.
Beat with electric mixer until well combined.
With greased fingers press dough evenly onto bottom of greased 9-inch springform pan.
Bake at 350 degrees for 12-15 minutes or until lightly browned.
Remove from oven and set aside.
(Can also use 8 ounce 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, peach schnapps, lemon juice and vanilla extract.
Pour mixture over the crust.
Bake at 350 degrees F for 15 minutes.
Lower temperature to 200 degrees 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, 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.
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