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Creamy Orange Cheesecake


cup cookie or graham cracker crumbs
2 tablespoons sugar
3 tablespoons melted butter

16 ounces cream cheese (light)
⅔ cup sugar
2 eggs
1 egg yolk
cup frozen orange juice concentrate, thawed
1 teaspoon orange or lemon zest or dried grated rind
1 tablespoon flour
teaspoon vanilla


Combine crumbs with sugar; mix in melted butter until well moistened. Pat into a 7- inch spring form 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 handheld 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 aluminium foil ring in the crockery cooker (so it doesn’t rest on the bottom of the pot).

Cover and cook on high for 2 ½ 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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