CROCKPOT CREAMY ORANGE CHEESECAKE

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CROCKPOT CREAMY ORANGE CHEESECAKE

 

Crust:

 

3/4 cup cookie or graham cracker crumbs

2 tablespoons sugar

3 tablespoons melted butter

 

Filling:

 

16 ounces cream cheese (light)

2/3 cup sugar

2 eggs

1 egg yolk

1/4 cup frozen orange juice concentrate, thawed

1 teaspoon orange or lemon zest, or dried grated rind

1 tablespoon flour

1/2 teaspoon vanilla

 

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. 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. Cool completely and remove the sides of the

pan. Chill before serving, and store leftovers in the refrigerator.