Title: Fuzzy Navel Cheesecake
Categories: Cake
Yield: 12 Servings

COOKIE CRUST
3/4	c	Flour
2 1/2	tb	Sugar
1		Egg, lightly beaten
1/4	c	Butter or margarine, softene
1/2	ts	Vanilla
FILLING
24	oz	Cream cheese
3/4	c	Sugar
1/4	c	Sour cream
5	ts	Cornstarch
3		Eggs
1		Egg yolk (can leave out)
1/2	c	Frozen orange juice concentrate, thawed
1/4	c	Peach schnapps
2	ts	Emon juice
1 1/4	ts	Vanilla extract
ORANGE MARMALADE GLAZE
2/3	c	Orange marmalade
3	tb	Peach schnapps
1 1/2	tb	Cornstarch
1 1/2	tb	Frozen orange juice concentrate, thawed
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 degrees for 12-15 minutes or til lightly browned. Remove from oven and set aside. (Can also use 8-oz. 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, schnapps, lemon juice and vanilla. Pour mixture over the crust. Bake at 350 degrees 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. Makes 12-18 servings. From: Dottie Cross Reformatted for MM by CLM, HCPM52C

previous

next