This is from the "That's My Home" website...
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Rhonda in Missouri
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Fuzzy Navel Cheesecake
Cookie Crust
3/4 cup all-purpose flour
2 1/2 tablespoons granulated sugar
1 egg, lightly beaten
1/4 cup butter or margarine, softened
1/2 teaspoon vanilla extract
Filling
24 ounces cream cheese
3/4 cup granulated 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 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.
Makes 12-18 servings.
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