CROCK POT CREAMY ORANGE CHEESECAKE
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
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.
ORANGE CREAM CHEESECAKE
I love serving this impressive-looking cheesecake with its pretty layers and silky-smooth texture. The combination of orange gelatin, cream cheese and whipped topping is simply irresistible. -Madonna Faunce, Boise, Idaho
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, combine the cracker crumbs, cinnamon, orange zest and butter. Press onto the bottom of a greased 10-in. springform pan. Refrigerate for at least 30 minutes., Prepare orange gelatin according to package directions. Set aside 1/2 cup at room temperature. Chill remaining gelatin until slightly thickened, 40-60 minutes., In a large bowl, beat cream cheese and sugar until smooth. Beat in the milk, orange juice concentrate, lemon juice and vanilla. Beat on medium-high speed 2 minutes longer., In a small bowl, sprinkle unflavored gelatin over cold water; let stand for 2 minutes. Stir in boiling water until gelatin is completely dissolved. Stir into the room-temperature orange gelatin. Stir into cream cheese mixture, then fold in whipped topping. Pour into crust., For topping, in a large bowl, beat whipped topping and sugar. Beat in refrigerated orange gelatin (mixture will be thin). Chill for 30 minutes. Gently spoon over filling (pan will be full). Refrigerate for 8 hours or overnight. Remove sides of pan. Garnish with fruit and lemon balm if desired.
Nutrition Facts : Calories 433 calories, Fat 22g fat (15g saturated fat), Cholesterol 45mg cholesterol, Sodium 248mg sodium, Carbohydrate 54g carbohydrate (41g sugars, Fiber 1g fiber), Protein 5g protein.
NO BAKE ORANGE CHEESECAKE
Make and share this No Bake Orange Cheesecake recipe from Food.com.
Provided by Suzie Boozie
Categories Cheesecake
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix cream cheese, sugar, orange liquor, orange extract and rum until smooth.
- Fold in Cool Whip.
- Spoon mixture into crust.
- Sprinkle cookie crumbles on top to taste.
- Refrigerate overnight (8+ hours).
Nutrition Facts : Calories 648.7, Fat 36.3, SaturatedFat 20.6, Cholesterol 62.6, Sodium 380.5, Carbohydrate 76.1, Fiber 0.5, Sugar 64.5, Protein 6.3
CROCK POT CHEESECAKE
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
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.
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5/5 (11)Total Time 5 hrs 10 minsCategory DessertCalories 278 per serving
- Turn a 6-quart oval slow cooker on low. Lay a large piece of of parchment paper in the bottom of the crock and coat with nonstick cooking spray. Place the graham crackers in the food processor and pulse into crumbs. Then pour in the butter and pulse again to combine. Pour the crumbs into the crock and press evenly over the bottom.
- Wipe out the food processor bowl, then add the cream cheese and sugar. Pulse until smooth. Scrape the bowl, the add the sour cream, eggs, flour, vanilla, and salt. Puree until extremely smooth.
- Pour the filling over the crust. Cover the crock, and slow cook for 5-7 hours, until a skewer inserted into the center comes out clean. Wipe the moisture off the lid, so it doesn't drip down on top of the cheesecake.
- Move the crock to the refrigerator and chill for at least 3 hours. Carefully lift the entire cheesecake out of the crock by the edges of the paper. Peel the paper back, cut, and serve!
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