Creamy Citrus Crockpot Cheesecake Recipe

Creamy Citrus Crockpot Cheesecake Recipe

Crust Ingredients:
3/4 cup cookie or chocolate Graham crackers; crushed
3 Tbsps of butter; melted
2 Tbsps of sugar

Filling Ingredients:
2/3 c of sugar
1 egg yolk
2 pcs of eggs
1 tsp of orange rind (or lemon rind)
1/2 tsp of vanilla
1 Tbsp of flour
1/4 c of orange juice concentrate (frozen); thawed
16 oz of cream cheese (light)

Combine the crushed choco Grahams, sugar and butter in one small bowl. Mix well ’til mixture is moistened evenly. Press onto the bottom of a springform pan (7 inches); and then set aside.

Meanwhile, combine sugar with cream cheese. Mix ’til creamy. Add the egg yolk and 2 eggs. Set electric mixer to medium. Beat mixture for 2-3 minutes.

Add the orange concentrate, grated orange rind, vanilla and all-purpose flour. Beat batter for approximately 2 more minutes. Transfer it onto the crust; and then spread evenly.

Position a trivet on the bottom of the crockpot, upright. Place the pan onto the trivet. Cover with lid. Set heat to high. Cook for ’til knife comes out clean when you pierce the cake (2.5 – 3 hours).

Turn the heat off. Leave cake inside the crockpot ’til pan is cool is not hot enough to handle anymore (about 1 – 2 hours). Remove the pan from the crockpot.

Allow cake to completely cool at room temperature before removing the pan sides. Transfer to a cake serving platter. Refrigerate. May be topped with peeled sections of orange pulp prior to serving.

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