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Creamy Orange Cheesecake
3/4 cup cookie or graham cracker crumbs
2 tablespoons granulated sugar
3 tablespoons melted butter
16 ounces cream cheese (regular or lite)
2/3 cup granulated sugar
1 egg yolk
1/4 cup frozen orange juice concentrate, thawed
1 teaspoon orange or lemon zest or dried grated rind
1 tablespoon all-purpose flour
1/2 teaspoon vanilla extract
Combine crumbs with sugar; mix in melted butter until well moistened.
Pat into a 7-inch springform pan.
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 extract.
Eat for another 2 minutes.
Pour batter into prepared crust; place on a rack or aluminum foil ring in a slow 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.
Cool completely and remove the sides of the pan.
Chill before serving, and store leftovers in the refrigerator.
Slow Cooker Cake Recipes