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Creamy Orange Cheesecake Recipe
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This Creamy Orange Cheesecake recipe uses a springform pan and cooks in the crockpot.
What You Need
Crust
• 3/4 cup graham cracker crumbs
• 2 tablespoons sugar
• 3 tablespoons melted butter
Filling
• 16 ounces light cream cheese
• 2/3 cup sugar
• 2 eggs
• 1 egg yolk
• 1/4 cup frozen orange juice concentrate, thawed
• 1 teaspoon orange zest
• 1 tablespoon flour
• 1/2 teaspoon vanilla
What To Do
• Crust: Combine crumbs with sugar; mix in melted butter until well moistened. Pat into a 7-inch springform pan.
• Filling: 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.
• Cooking: Place springform pan 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. Cool completely and remove the sides of the pan. Chill before serving, and store leftovers in the refrigerator.
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