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Fuzzy Navel Cheesecake

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: FUZZY NAVEL CHEESECAKE
 Categories: Cheesecakes
      Yield: 12 Servings
 
           -Dottie Cross  TMPJ72B

MMMMM------------------------COOKIE CRUST-----------------------------
    3/4 c  Flour
  2 1/2 tb Sugar
      1    Egg, lightly beaten
    1/4 c  Butter or margarine, softene
    1/2 ts Vanilla

MMMMM--------------------------FILLING-------------------------------
     24 oz Cream cheese
    3/4 c  Sugar
    1/4 c  Sour cream
      5 ts Cornstarch
      3    Eggs
      1    Egg yolk (can leave out)
    1/2 c  Frozen orange juice
           - concentrate, thawed
    1/4 c  Peach schnapps
      2 ts Emon juice
  1 1/4 ts Vanilla extract

MMMMM-------------------ORANGE MARMALADE GLAZE------------------------
    2/3 c  Orange marmalade
      3 tb Peach schnapps
  1 1/2 tb Cornstarch
  1 1/2 tb Frozen orange juice
           -  concentrate, thawed
      2 ts 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. From:
  Dottie Cross Reformatted for MM by CLM, HCPM52C
 
MMMMM

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