Fuzzy Navel Cheesecake Recipe
This is a fun and delicious cheesecake. It can also be the talk of the party.
Ingredients
- CRUST
- 11 graham crackers, finely ground up
- 5 tbsp. butter, melted
- 1/4-1/2 c. sugar
- CHEESECAKE FILLING
- 24 oz. cream cheese, at room temperature
- 3/4 c. sugar
- 1/4 c. sour cream
- 5 tsp. cornstarch
- 3 eggs
- 1 egg yolk
- 1/2 c. frozen orange juice concentrate, thawed
- 1/4 c. peach schnapps
- 2 tsp. lemon juice
- 1 1/4 tsp. vanilla extract
- GLAZE
- 2/3 c. orange marmalade
- 3 tbsp. peach schnapps
- 1 1/2 tbsp. cornstarch
- 1 1/2 tbsp. frozen orange juice concentrate, thawed
- 2 tsp. lemon juice
Directions
- CRUST:
- Mix together crust ingredients and place in bottom of springform pan. Bake in oven 8-10 minutes at 350 (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 for 15 minutes. Lower the temperature to 200 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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