Fuzzy Navel Cheesecake Recipes

FUZZY NAVEL CAKE

Steps:

• Combine first seven ingredients for the cake in mixing bowl; blend well.
• Pour into a greased and lightly floured 9-1/2 inch bundt pan.
• Bake at 350 degrees for 45 to 50 minutes or until cake springs back, when lightly touched in the center.
• For topping/filling: While cake is still warm in pan, poke holes in cake (the end of a wooden spoon works well).
• Pour Liqueur mixture all over the cake.
• Allow to cool in pan at least 2 hours before removing.

FUZZY NAVEL

Steps:

• Pour all of the ingredients into a highball glass almost filled with ice cubes. Stir well.

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.

NANA'S FUZZY NAVEL CAKE

Steps:

• Mix together cake mix pie filling, eggs, and sour cream. Pour into 9x13 inches pan. Bake for 25-30 min at 350°F.
• Whip cream cheese until fluffy.
• Add pudding and undrained pineapple.
• Fold in cool whip.
• Spread over cooled cake.
• Sprinkle with toasted coconut.