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Fuzzy Navel Cheesecake


Cookie Crust

  • 3/4 cup all-purpose flour
  • 2 1/2 tablespoons granulated sugar
  • 1 egg, lightly beaten
  • 1/4 cup butter or margarine, softened
  • 1/2 teaspoon vanilla extract


  • 24 ounces cream cheese
  • 3/4 cup granulated sugar
  • 1/4 cup sour cream
  • 5 teaspoons cornstarch
  • 3 eggs
  • 1 egg yolk (can be omitted)
  • 1/2 cup frozen orange juice concentrate, thawed
  • 1/4 cup peach schnapps
  • 2 teaspoons lemon juice
  • 1 1/4 teaspoons vanilla extract

Orange Marmalade Glaze

  • 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

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  1. Cookie Crust: In medium bowl, stir together flour and sugar.
  2. Add egg, butter and vanilla extract. Beat with electric mixer until well combined.
  3. With greased fingers press dough evenly onto bottom of greased 9-inch springform pan.
  4. Bake at 350 degrees for 12-15 minutes or until lightly browned.
  5. Remove from oven and set aside. (Can also use 8 ounce package refrigerated sugar cookie dough.)
  6. Filling: In large bowl combine first 4 ingredients. Beat with electric mixer until smooth.
  7. Add eggs and yolk, one at a time, beating well after each addition.
  8. Beat in orange juice, peach schnapps, lemon juice and vanilla extract. Pour mixture over the crust.
  9. Bake at 350 degrees F for 15 minutes.
  10. Lower temperature to 200 degrees F and bake for an additional hour and 10 minutes, or until center no longer looks shiny or wet.
  11. Remove cake from oven and run a knife around the edge of pan. Chill, uncovered, overnight.
  12. Orange Marmalade Glaze: In small saucepan, combine all ingredients. Cook and stir until thickened and bubbly.
  13. Cook and stir 2 minutes more. Pour over cheesecake.
  14. Chill until serving time.

Yield: 12-18 servings