Crock Pot Creamy Orange Cheesecake Recipes

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CROCK POT CREAMY ORANGE CHEESECAKE



Crock Pot Creamy Orange Cheesecake image

Make and share this Crock Pot Creamy Orange Cheesecake recipe from Food.com.

Provided by Mirj2338

Categories     Cheesecake

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 11

3/4 cup cookie crumbs or 3/4 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons melted butter
16 ounces light cream cheese or 16 ounces cream cheese
2/3 cup sugar
2 eggs
1 egg yolk
1/4 cup frozen orange juice concentrate, thawed
1 teaspoon orange zest (or dried grated rind) or 1 teaspoon lemon zest (or dried grated rind)
1 tablespoon flour
1/2 teaspoon vanilla

Steps:

  • 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 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 crock pot (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.

CROCK POT CHEESECAKE



Crock Pot Cheesecake image

So So GOOD! This is from Stephanie at 365 crock pot cooking blog: http://crockpot365.blogspot.com/2008/07/crockpot-cheesecake-recipe.html

Provided by crock pot queen

Categories     Cheesecake

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup graham cracker crumbs
2 tablespoons brown sugar
3 tablespoons melted butter
16 ounces cream cheese
3/4 cup white sugar
2 large eggs
1/4 cup heavy cream
1 teaspoon vanilla
1 tablespoon flour

Steps:

  • Find a heat-resistant dish that will fit into your crockpot for the cheesecake. You are going to create a bain marie, or water bath. I used a 1.5 qt Corning Ware dish and it fit nicely into 6qt oval. I tried a round cake pan in a 4 qt round, and that fit too. But I opted for my 6qt, because I'm more comfortable with how it heats.
  • In a plastic zipper bag, beat the animal crackers into crumbs with a rolling pin. Put a cup of the crumbs into a medium bowl, and add melted butter and brown sugar. Stir until it's wet and crumby. Press the crumbs into the bottom of the dish you are going to use.
  • In a separate bowl, cream the cheese, sugar, eggs, flour, cream, and vanilla with a hand-mixer. Unless you have one of those fancy Kitchen Aids. Then use that. Pour the cheese mixture on top of the crust. Lick the bowl.
  • Add 1/2 to 1 cup of water to the bottom of your crockpot. Lower the dish inside, being careful to not slosh water into your cheesecake.
  • Cover and cook on high for 2-3 hours. Check after 1 hour, just in case. The cheesecake is done when the edges are no longer shiny and have set. Touch lightly to see that you don't get a bunch of stuff on your finger---then you know it's done. My cheesecake wasn't perfectly set in the middle, but I unplugged the crock anyhow.
  • I cooked it for exactly 2 hours. Let the cheesecake sit in the cooling crockpot for an hour, before removing and transferring to the refrigerator. Chill in the refrigerator for about 2 hours before cutting and serving.

ORANGE CHEESECAKE



Orange Cheesecake image

I got this recipe from my Dad, who got it off a recipe card. Not satisfied with the orange flavor of the original recipe, I tweaked a few ingredients to make it more intense. You can use your own graham cracker crust recipe if you prefer; we like the store-bought Oreo (dark chocolate) crust.

Provided by Mary Scheffert

Categories     Cheesecake

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 11

9 inches Oreo cookie pie crusts (I use Keebler brand)
2 (8 ounce) packages light cream cheese, at room temperature
2/3 cup sugar
2 whole eggs
1 egg yolk
1/4 cup orange juice concentrate, thawed & undiluted
2 medium whole navel oranges
1 tablespoon flour
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure orange extract
chocolate curls (optional)

Steps:

  • Using a microplane grater or the smallest holes on a box grater, zest one entire orange onto a plate or into a bowl; set aside, and refrigerate zested orange for a later use.
  • In a large mixing bowl, beat cream cheese until smooth, making sure there are no lumps; add sugar and mix well.
  • Add eggs and egg yolk; then add orange juice concentrate, orange zest, flour, vanilla extract& orange extract and mix until thoroughly combined, scraping down sides& bottom of bowl frequently to make sure all of the cream cheese is incorporated.
  • Preheat oven to 350°F.
  • Place prepared pie crust in center of a cookie sheet (preferably without sides).
  • Brush crust with some of the orange juice concentrate.
  • Pour cream cheese mixture into prepared crust and bake 45-50 minutes or until center is almost set but still wiggles slightly when shaken gently (cheesecake will continue to cook after removing from oven).
  • Remove cheesecake from oven, and let cool thoroughly on a wire rack (without the cookie sheet).
  • When cooled to room temperature, refrigerate cheesecake for several hours.
  • While cheesecake is chilling, remove some of the rind from the second orange with a vegetable peeler or citrus zester, being careful to only remove the orange part (the white pith is bitter).
  • If using a vegetable peeler, cut the pieces of rind into very thin julienne strips; set aside.
  • Make chocolate curls by scraping a large chocolate bar with a heavy knife, holding knife at a 90-degree angle to bar.
  • When ready to serve, place a mound of the chocolate curls in center of cheesecake; sprinkle with julienned strips of orange.
  • Refrigerate any leftovers.

Nutrition Facts : Calories 275.7, Fat 15.9, SaturatedFat 7.2, Cholesterol 79.9, Sodium 288.4, Carbohydrate 28.2, Fiber 0.9, Sugar 19.5, Protein 6.4

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