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Creamy Cheesecake Recipe

Creamy Cheesecake Recipe


  • 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.

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