Crockpot Orange Cheesecake
CATEGORIES
INGREDIENTS
  • Crust:
  • 3/4 cup cookie or graham cracker crumbs
  • 2 tablespoons sugar
  • 3 tablespoons butter
  • Filling:
  • 2 pkgs. (8 oz. each) light cream cheese, softened
  • 2/3 cup sugar
  • 2 eggs
  • 1 egg yolk
  • 14 cup frozen orange juice concentrate, thawed
  • 1 teaspoon orange or lemon zest, or dried grated rind
  • 1 tablespoon flour
  • 1/2 teaspoon vanilla
DIRECTIONS
  1. Combine crumbs with sugar; mix in melted butter until well moistened. Pat into a 7-inch springform pan.
  3. In a medium bowl, cream together the cream cheese and sugar. Add eggs and yolk and beat for about 3 minutes on medium with a hand-held electric mixer. Beat in orange juice, zest, flour, and vanilla. Beat for another 2 minutes. Pour batter into prepared crust; place on a rack or aluminum foil ring in the crockery cooker (so it doesn't rest on the bottom of the pot). Cover and cook on high for 2-1/2 to 3 hours. Turn off and leave for 1 to 2 hours, until cool enough to remove.
  5. Cool completely and remove the sides of the pan.
  7. Chill before serving, and store leftovers in the refrigerator.