Fuzzy Navel Cheesecake
Indulge in the luscious decadence of a Fuzzy Navel Cheesecake, where classic creamy cheesecake meets the bright, fruity notes of a beloved cocktail. This dessert features a buttery graham cracker crust that cradles a velvety filling enriched with peach schnapps and tangy orange juice concentrate, delivering a burst of summery flavor in every bite. Perfectly baked to a smooth and creamy texture, it’s a delightful harmony of citrus and peach, crowned with optional whipped cream and fresh fruit for a stunning presentation. Whether you're celebrating a special occasion or looking to elevate your dessert game, this cheesecake is a show-stopping treat that combines the best of sweet indulgence with a playful twist.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 0.25 cup peach schnapps
- 0.25 cup orange juice concentrate, thawed
- 1 teaspoon vanilla extract
- 1 cup whipped cream (optional, for garnish)
- 1 cup fresh peach slices or orange wedges (optional, for garnish)
Instructions
Preheat the oven to 325°F (163°C). Lightly grease a 9-inch springform pan and set it aside.
In a medium mixing bowl, combine the graham cracker crumbs, 3 tablespoons of granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
Press the crust mixture evenly along the bottom of the prepared springform pan. Use the back of a flat measuring cup or spoon to press it firmly in place. Bake the crust for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
Add 1 cup of granulated sugar and beat until fully incorporated.
Add the eggs, one at a time, beating well after each addition to ensure a smooth batter.
Mix in the sour cream, peach schnapps, orange juice concentrate, and vanilla extract. Beat until combined and smooth.
Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
Place the springform pan on a baking sheet to catch any drips, and bake in the preheated oven for 65-75 minutes, or until the center is set but still slightly jiggly in the middle.
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and run a thin knife around the edges to loosen it from the pan. Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight.
Before serving, top with whipped cream and garnish with fresh peach slices or orange wedges, if desired. Slice and enjoy!
Nutrition Facts
Calories |
6394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 465.1 g | 596% | |
| Saturated Fat | 282.1 g | 1410% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1849 mg | 616% | |
| Sodium | 3744 mg | 163% | |
| Total Carbohydrate | 481.3 g | 175% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 367.0 g | ||
| Protein | 89.5 g | 179% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1351 mg | 104% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1794 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
