Fuzzy navel cheesecake

 
                           Fuzzy Navel Cheesecake
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ----CRUST----
      3/4  cup           flour
      1/4  cup           butter or margarine -- softened
    3      tablespoons   sugar
      1/2  teaspoon      vanilla extract
    2      large         egg
                         -----FILLING-----
    3      pkg           cream cheese -- (8 oz) softened
      1/2  cup           frozen orange juice concentrate -- thawed
      3/4  cup           sugar
      1/4  cup           sour cream
      1/4  cup           peach schnapps
    5      teaspoons     cornstarch
    2      teaspoons     lemon juice
    3      large         eggs
    1 1/2  teaspoons     vanilla extract
                         -----GLAZE-----
      2/3  cup           orange marmalade
    3      tablespoons   frozen orange juice concentrate -- thawed
    1 1/2  tablespoons   peach schnapps
    1 1/2  tablespoons   cornstarch
    2      teaspoons     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.                            
                                                                            
 Shared by Deb, Posted to Fabfood 11/98                                     
 
 Contributor:  The Hemmy Family
 
 
 
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 NOTES : Recipes-R-Us, dougsDelights 7/99