CROCKPOT CREAMY ORANGE CHEESECAKE Crust:

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
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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.