*  Exported from  MasterCook  *

                          Fuzzy Navel Cheesecake

Recipe By     : The Hemmy Family
Serving Size  : 12   Preparation Time :0:00
Categories    : Cheesecakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Crust:
     3/4  c             Flour
     1/4  c             Butter -- softened
   3      tb            Sugar
     1/2  ts            Vanilla extract
   2      lg            Egg
                        Filling:
  24      oz            Cream cheese (3 pkg) -- softened
     1/2  c             Frozen orange juice
                        - concentrate -- thawed
     3/4  c             Sugar
     1/4  c             Sour cream
     1/4  c             Peach schnapps
   5      ts            Corn starch
   2      ts            Lemon juice
   3      lg            Eggs
   1 1/2  ts            Vanilla extract
                        Glaze:
     2/3  c             Orange marmalade
   3      tb            Frozen orange juice
                        - concentrate -- thawed
   1 1/2  tb            Peach schnapps
   1 1/2  tb            Corn starch
   2      ts            Lemon juice

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 350°F for 12 to 15 minutes or until lightly browned. Remove
from oven and set aside. Can also use 8 oz pkg 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 350°F for 15 minutes.
Lower temperature to 200°F and bake for an additional 1 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.

Yield: 12 Servings

Posted by: Deb, Nov 1998


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