Fuzzy Navel Cheesecake No Alcohol Recipes

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FUZZY NAVEL CHEESECAKE



Fuzzy Navel Cheesecake image

This is another one of my Dad's recipes. This is a specialty cheesecake - guaranteed to bring in rave reviews!!

Provided by Mom2Rose

Categories     Cheesecake

Time 2h20m

Yield 1 cheesecake, 12 serving(s)

Number Of Ingredients 18

11 graham crackers, finely ground up
5 tablespoons butter, melted
1/4-1/2 cup sugar
24 ounces cream cheese, at room temperature
3/4 cup sugar
1/4 cup sour cream
5 teaspoons cornstarch
3 eggs
1 egg yolk
1/2 cup frozen orange juice concentrate, thawed
1/4 cup peach schnapps
2 teaspoons lemon juice
1 1/4 teaspoons vanilla extract
2/3 cup orange marmalade
3 tablespoons peach schnapps
1 1/2 tablespoons cornstarch
1 1/2 tablespoons frozen orange juice concentrate, thawed
2 teaspoons lemon juice

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.

Nutrition Facts : Calories 440.4, Fat 27.8, SaturatedFat 16.7, Cholesterol 145.8, Sodium 272, Carbohydrate 42.7, Fiber 0.4, Sugar 34.9, Protein 7.1

FUZZY NAVEL CHEESECAKE (NO ALCOHOL)



Fuzzy Navel Cheesecake (No Alcohol) image

I changed the recipe slightly so those of you who printed this out need to reprint it. It is definately worth investing the time in making.

Provided by SK H

Categories     Fruit Desserts

Time 1h50m

Number Of Ingredients 11

1 pilsbury sugar cookie recipe or 8 oz tube
24 oz cream cheese
4 eggs
1 1/2 c sugar
2 tsp lemon juice
1 1/4 tsp vanilla
1 c peaches processed in a blender
1/2 c frozen orange juice concentrate
GLAZE
1 cup of peaches chopped with juice
1/2 c brown sugar

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.

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