Ingredients for Crock Pot Creamy Orange Cheesecake
- Cookie Crumbs
- ¼ cup granulated sugar (for crust) + 1 cup granulated sugar (for filling)
- Butter
- Light Cream Cheese
- 2 large eggs
- Egg Yolk
- Frozen Orange Juice Concentrate
- Orange Zest
- ¼ cup all-purpose flour
- 1 teaspoon vanilla extract
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How to Make Crock Pot Creamy Orange Cheesecake
- Preheat your oven to 350°F (175°C).
- Crush 1 ½ cups graham cracker crumbs. In a medium bowl, combine the crumbs with ¼ cup granulated sugar.
- Add 6 tablespoons (3 ounces) melted unsalted butter to the crumb mixture and stir until evenly moistened.
- Press the crumb mixture firmly into the bottom of a 7-inch springform pan. Bake for 8-10 minutes, then remove and let cool completely.
- In a large bowl, beat 16 ounces (two 8-ounce packages) of cream cheese until smooth and creamy.
- Gradually add 1 cup granulated sugar, beating until well combined.
- Beat in 2 large eggs and 1 large egg yolk, one at a time, mixing well after each addition.
- Stir in ½ cup freshly squeezed orange juice, 2 tablespoons orange zest, ¼ cup all-purpose flour, and 1 teaspoon vanilla extract.
- Beat for an additional 2 minutes until smooth and creamy.
- Pour the batter into the prepared graham cracker crust.
- Place the springform pan on a rack or aluminum foil ring inside your slow cooker. Add about 1 inch of hot water to the slow cooker to create a bain-marie.
- Cover and cook on low for 4-5 hours, or until a knife inserted near the center comes out clean. (Cooking time may vary depending on your slow cooker).
- Turn off the slow cooker and let the cheesecake stand inside for at least 1 hour before carefully removing it.
- Remove the cheesecake from the springform pan and let it cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
100g
Fat
52g
Carbs
8g
