Fuzzy Navel Cheesecake Recipes

TOTALLY '80S FUZZY NAVEL

Steps:

• In a large pitcher, combine the peach schnapps, orange juice, vodka and peach nectar if using and stir. When ready to serve, add ice to highball glasses, fill with the mixture and garnish with mint leaves.

FUZZY NAVEL CHEESECAKE

Steps:

• CRUST:.
• Mix together crust ingredients and place in bottom of springform pan.
• Bake in oven 8-10 minutes at 350 degrees (Edges will brown lightly).
• Allow to cool slightly.
• CHEESECAKE FILLING:.
• In large bowl, combine cream cheese, sugar, sour cream and cornstarch.
• Beat with an electric mixer until smooth.
• Add eggs and egg yolk, one at a time, beating well after each addition.
• Beat in orange juice concentrate, peach schnapps, lemon juice and vanilla.
• Pour the cream cheese mixture over the crust.
• Bake at 350 degrees for 15 minutes.
• Lower the temperature to 200 degrees and bake for 1 hour and 10 minutes or until the center no longer looks wet and shiny.
• Note: If center still looks wet, bake longer in 10 minute increments - usually 20 minutes longer will work).
• Remove the cake from the oven and run a knife around the inside edge of the pan.
• Chill, uncovered, overnight.
• ORANGE MARMALADE GLAZE:.
• In small saucepan stir together all the glaze ingredients.
• Cook until thickened and bubbly.
• Cook and stir 2 minutes more.
• Carefully pour over chilled cheesecake (Note: Cheesecake must completely cooled before putting on glaze or it will sink to the bottom).
• Chill until serving time.

FUZZY NAVEL CHEESECAKE (NO ALCOHOL)

Steps:

• 1. Preheat oven to 350 dgrees. Spray butter spray on the bottom of a 9" springform pan. Press cookie dough into the bottom for your crust and cook for 8-10 minutes. Remove from oven and set aside
• 2. In large bowl, combine cream cheese, sugar, Beat with an electric mixer until smooth.
• 3. Add eggs one at a time then lemon juice and vanilla.
• 4. Add the peaches that are pureed in the blender and the orange juice.
• 5. Pour mixture over the crust. Bake at 350 degrees for 15 minutes. Lower temperature to 200 degrees and bake for an additional hour, or until center no longer looks shiny or wet.
• 6. Remove cake from oven and run a knife around the edge of pan. Chill, uncovered, overnight.
• 7. Mix together peaches and brown sugar cook until it thickens. Let cool and spoon over cheesecake.
• 8. If you want you can use peach schnopps for an adult dessert.