Fuzzy Navel Cheesecake
From sparow64 16 years ago
- 85 minutes to make
- Serves 15
If you like Fuzzy Navels (the drink, that is), then you will LOVE this cheesecake! It's actually very simple, but, has a few steps and needs to chill overnight! Easy when you have guests coming, because you can do your dessert the night before, and it be perfect at serving time! Read more See less
Ingredients
- cookie Crust shopping list
- 3/4 cup all-purpose flour shopping list
- 2 1/2 tablespoons granulated sugar shopping list
- 1 egg, lightly beaten shopping list
- 1/4 cup butter or margarine, softened shopping list
- 1/2 teaspoon vanilla extract shopping list
- Filling shopping list
- 24 ounces cream cheese shopping list
- 3/4 cup granulated sugar shopping list
- 1/4 cup sour cream shopping list
- 5 teaspoons cornstarch shopping list
- 3 eggs shopping list
- 1 egg yolk (can be omitted) shopping list
- 1/2 cup frozen orange juice concentrate, thawed shopping list
- 1/4 cup peach schnapps shopping list
- 2 teaspoons lemon juice shopping list
- 1 1/4 teaspoons vanilla extract shopping list
- orange marmalade glaze shopping list
- 2/3 cup orange marmalade shopping list
- 3 tablespoons peach schnapps shopping list
- 1 1/2 tablespoons cornstarch shopping list
- 1 1/2 tablespoons frozen orange juice concentrate, thawed shopping list
- 2 teaspoons lemon juice shopping list
How to make it
- 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.
People Who Like This Dish 15
- tribeowens Nowhere, Us
- sherrygt Manchester, KY
- heyoliver Butler, PA
- karlyn255 Ypsilanti, MI
- notyourmomma South St. Petersburg, FL
- minitindel THE HEART OF THE WINE COUNTRY, CA
- juels Clayton, NC
- wynnebaer Dunnellon, Florida
- wholelottarosie62 Valdese, NC
- mrswolcott22 Oceanside, CA
- Plus 5 othersFrom around the world!
The Rating
Reviewed by 11 people-
My cheesecake-recipe collection has raised the bar to admit this beauty! What a gloriously wonderful taste sensation, sparow. Thank you so very much and you got my ^10!
Lorraine
PS I added it to my Cheesecake Angels group... join us!
lacrenshaw
in Horsham loved it
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you should of put a picture of a fuzzy belly button too lmao !!!!!!!! lol
this is wonderful as you might of guessed in the past i love cheesecakes my weakness too ill be strong i promise hahaha.............
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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YUM, YUM, YUM! You have my 5
henrie
in Savannah loved it
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