Fuzzy Navel Cheesecake

 

  Printer friendly version.

Cookie Crust 3/4 cup flour 1/4 cup butter or margarine, softened 2 1/2 tablespoons granulated sugar 1/2 teaspoon vanilla extract 1 egg, lightly beaten Filling 24 ounces cream cheese 1/2 cup frozen orange juice concentrate, thawed 3/4 cup granulated sugar 1/4 cup sour cream 1/4 cup peach schnapps 5 teaspoons cornstarch 2 teaspoons lemon juice 3 eggs 1 1/4 teaspoons vanilla extract 1 egg yolk (optional) 2/3 cup orange marmalade 1 1/2 tablespoons frozen orange juice concentrate, thawed 3 tablespoons peach schnapps 1 1/2 tablespoons cornstarch 2 teaspoons lemon juice

The Directions

In a 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 a greased 9-inch springform pan. Bake at 350 degrees F for 12 to 15 minutes or until lightly browned. Remove from oven and set aside. * Can also use an 8-ounce package of refrigerated sugar cookie dough.

In a 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.

Orange Marmalade Glaze

In a 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 to 18 servings.

Source: E-Cookbooks.net

To help your cheesecake come out just right, check out these cheesecake baking tips.