Fuzzy Navel Cheesecake

Name: Fuzzy Navel Cheesecake
Cook time: P1H
Total time: P1D2H
Yield: 12
Cuisine: Fusion
Ingredients: flour; butter; sugar; vanilla extract; eggs; cream cheese; orange juice, concentrated; sugar; sour cream; peach schnapps; cornstarch; lemon juice; eggs; vanilla extract; orange marmalade; orange juice, concentrated; peach schnapps; cornstarch; lemon juice

Submitted by ayura

YIELD

12 servings

PREP

35 min

COOK

1 hrs

READY

10 hrs

Ingredients

Crust

CUP ALL-PURPOSE FLOUR

CUP BUTTER
or margarine, softened

TABLESPOONS SUGAR

TEASPOON VANILLA EXTRACT

LARGE EGGS

Filling

PACKAGES CREAM CHEESE
softened

CUP ORANGE JUICE, CONCENTRATED
thawed

CUP SUGAR

CUP SOUR CREAM

CUP PEACH SCHNAPPS *

TEASPOONS CORNSTARCH

TEASPOONS LEMON JUICE

LARGE EGGS

1 ½

TEASPOONS VANILLA EXTRACT

Glaze

⅔

CUP ORANGE MARMALADE

TABLESPOONS ORANGE JUICE, CONCENTRATED
thawed

1 ½

TABLESPOONS PEACH SCHNAPPS *

1 ½

TABLESPOONS CORNSTARCH

TEASPOONS LEMON JUICE

Directions

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 inch springform pan.

Bake at 350℉ (180℃) for 12 to 15 minutes or til lightly browned.

Remove from oven and set aside.

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 350℉ (180℃) for 15 minutes.

Lower temperature to 200 degrees 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.