Fuzzy Navel Cheesecake
photo by Shannon C.
- Ready In:
- 2hrs 20mins
- Ingredients:
- 18
- Yields:
-
1 cheesecake
- Serves:
- 12
ingredients
-
CRUST
- 11 graham crackers, finely ground up
- 5 tablespoons butter, melted
- 1⁄4 - 1⁄2 cup sugar
-
CHEESECAKE FILLING
- 24 ounces cream cheese, at room temperature
- 3⁄4 cup sugar
- 1⁄4 cup sour cream
- 5 teaspoons cornstarch
- 3 eggs
- 1 egg yolk
- 1⁄2 cup frozen orange juice concentrate, thawed
- 1⁄4 cup peach schnapps
- 2 teaspoons lemon juice
- 1 1⁄4 teaspoons vanilla extract
-
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 juice
directions
-
CRUST:
- Mix together crust ingredients and place in bottom of springform pan.
- Bake in oven 8-10 minutes at 350 degrees (Edges will brown lightly).
- Allow to cool slightly.
-
CHEESECAKE FILLING:
- In large bowl, combine cream cheese, sugar, sour cream and cornstarch.
- Beat with an electric mixer until smooth.
- Add eggs and egg yolk, one at a time, beating well after each addition.
- Beat in orange juice concentrate, peach schnapps, lemon juice and vanilla.
- Pour the cream cheese mixture over the crust.
- Bake at 350 degrees for 15 minutes.
- Lower the temperature to 200 degrees and bake for 1 hour and 10 minutes or until the center no longer looks wet and shiny.
- Note: If center still looks wet, bake longer in 10 minute increments - usually 20 minutes longer will work).
- Remove the cake from the oven and run a knife around the inside edge of the pan.
- Chill, uncovered, overnight.
-
ORANGE MARMALADE GLAZE:
- In small saucepan stir together all the glaze ingredients.
- Cook until thickened and bubbly.
- Cook and stir 2 minutes more.
- Carefully pour over chilled cheesecake (Note: Cheesecake must completely cooled before putting on glaze or it will sink to the bottom).
- Chill until serving time.
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Reviews
RECIPE SUBMITTED BY
Mom2Rose
Flint, Michigan