Crock Pot Creamy Orange Cheesecake - cooking recipe

Ingredients

Crust
3/4 cup cookie crumbs or 3/4 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons melted butter
Filling
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

Preparation

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.