Cheesecake ( fuzzy navel )

12 servings

Ingredients

Quantity Ingredient
¾ cup Flour
2½ tablespoon Sugar
1 Egg, lightly beaten
¼ cup Butter or margarine, softene
½ teaspoon Vanilla
24 ounces Cream cheese
¾ cup Sugar
¼ cup Sour cream
5 teaspoons Cornstarch
3 Eggs
1 Egg yolk (can leave out)
½ cup Frozen orange juice concentrate, thawed
¼ cup Peach schnapps
2 teaspoons Emon juice
1¼ teaspoon Vanilla extract
⅔ cup Orange marmalade
3 tablespoons Peach schnapps
1½ tablespoon Cornstarch
1½ tablespoon Frozen orange juice concentrate, thawed
2 teaspoons Lemon juice

Directions

COOKIE CRUST

FILLING

ORANGE MARMALADE GLAZE

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 From: Bobbie Beers Date: 27 Feb 96

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