More Great Recipes: Cheesecake

Fuzzy Navel Cheesecake

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Serves 12 - 16 | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

Cookie Crust:
3/4 cup all-purpose flour
2-1/2 teaspoons sugar
1 egg, lightly beaten
1/4 cup butter or margarine, softened
1/2 teaspoon vanilla extract
3 pkgs. (8 oz. each) cream cheese, softened
3/4 cup sugar
1/4 cup sour cream
5 teaspoons cornstarch
3 eggs
1 egg yolk (can be omitted)
1/2 cup frozen orange juice concentrate, thawed
1/4 cup peach schnapps
2 teaspoons lemon juice
1-1/4 teaspoons vanilla extract
Orange Marmalade 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


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 350ºF 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 350ºF for 15 minutes.

Lower temperature to 200ºF 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.

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