Crock Pot Creamy Orange Cheesecake Recipes

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PERFECT SLOW COOKER CHEESECAKE



Perfect Slow Cooker Cheesecake image

Slow Cooker Cheesecake - The easiest way to make a perfect tender no-crack cheesecake is in the crockpot. Honestly, you cannot mess this up!

Provided by Sommer Collier

Categories     Dessert

Time 5h10m

Number Of Ingredients 9

1 1/2 cups graham cracker crumbs, (about 12 whole crackers)
6 tablespoons melted butter
24 ounces cream cheese
1 1/2 cups sour cream
1 1/4 cups granulated sugar
5 large eggs
3 tablespoons all-purpose flour
1 tablespoon vanilla extract
1/2 teaspoon salt

Steps:

  • 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!

Nutrition Facts : ServingSize 1 slice, Calories 278 kcal, Carbohydrate 20 g, Protein 4 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 96 mg, Sodium 271 mg, Sugar 15 g

CROCK-POT CHEESECAKE RECIPE



Crock-Pot Cheesecake Recipe image

You wont believe how easy it is to make a delicious and creamy cheesecake right in your slow cooker. This basic slow cooker cheesecake recipe is wonderful any day you are craving some luscious cheesecake for dessert! Serve the cheesecake plain or top it with a fruit sauce to take it over the top!

Provided by Crock-Pot Ladies

Categories     Desserts

Time 2h30m

Number Of Ingredients 6

24 Ounces Cream Cheese (Softened To Room Temperature)
3 Large Eggs
3/4 Cup Granulated Sugar
1 1/2 Teaspoons Pure Vanilla Extract
6 Whole Graham Crackers (Crushed Into Crumbs)
3 Tablespoons Unsalted Butter (Melted)

Steps:

  • Using a mixer, in a large mixing bowl mix together the cream cheese and granulated sugar until well combined.
  • Add the three eggs to the cream cheese mixture one at a time, mixing well after each egg is added before adding the next egg.
  • Mix in the pure vanilla extract and set cheese mixture aside while you prepare the crust.
  • In a separate bowl mix together the graham cracker crumbs and melted butter with a fork until the mixture resembles damp sand.
  • Add the graham cracker crumb crust mixture to the bottom of a small heat proof bowl or small springform pan that will fit inside your 6 quart or larger slow cooker.
  • With a spoon or the back of a dry measuring cup press the graham crackers into the bowl or pan until you have a smooth flat layer of crust.
  • Spoon the cream cheese mixture over the top of the crust and spread it around to make a smooth layer.
  • Place the cheesecake inside your slow cooker and using a liquid measuring cup or tea kettle with a spout carefully add 2 to 3 cups of water in the space between the cheesecake and the crock-pot insert making sure not to get any water on the cheesecake itself. The water level should reach half way up the side of your cheesecake.
  • Cover slow cooker and cook on high for 2 hours or 2 1/2 hours or until the center of the cheesecake is no longer watery when you stick a thin knife into the center of it.
  • Turn the crock-pot off and leaving the lid off let the cheesecake cool in the crock-pot for 30 minutes to 1 hour.
  • Carefully remove the cheesecake from the slow cooker and cover with foil or plastic wrap and place in the refrigerator for at least 1 hour to chill before eating.
  • Serve cheesecake plain or with your favorite fruit topping if desired.

Nutrition Facts : Calories 671 kcal, Carbohydrate 50 g, Protein 12 g, Fat 46 g, SaturatedFat 29 g, Cholesterol 240 mg, Sodium 535 mg, Fiber 1 g, Sugar 38 g, UnsaturatedFat 2 g, ServingSize 1 serving

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.

SLOW-COOKER CHEESECAKE



Slow-Cooker Cheesecake image

Check out this easy recipe for the best slow-cooker cheesecake from Delish.com!

Categories     Slow-Cooker Cheesecake     slow cooker dessert     easy cheesecake     no-crack cheesecake     classic cheesecake     basic cheesecake     easy recipe     no fuss

Time 7h25m

Yield 6

Number Of Ingredients 10

Cooking spray, for pan
3/4 c. graham cracker crumbs
3 tbsp. melted butter
1/2 c. plus 1 tbsp. sugar, divided
1/2 tsp. kosher salt, divided
2 8-oz. blocks cream cheese, softened
2 large eggs
1/3 c. sour cream
1 tbsp. all-purpose flour
1 tsp. pure vanilla extract

Steps:

  • Grease a 6" springform pan and wrap tightly with two layers of foil. In a 6-quart slow cooker, pour 1" water. Create a foil circle and place inside slow cooker as a rack.
  • Make crust: In a large bowl, stir together graham cracker crumbs, butter, 1 tablespoon sugar, and 1/4 teaspoon salt. Press into greased pan and set aside.
  • Make filling: In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and remaining 1/2 cup sugar until fluffy. Add eggs, sour cream, flour, vanilla, and remaining 1/4 tsp. salt and beat until combined.
  • Pour filling over crust. Top slow cooker with three layers of paper towels and lid.
  • Cook on high for 2 hours, then turn off heat and let stand 1 hour.
  • Remove cheesecake from slow-cooker and remove foil from pan. Refrigerate until completely chilled, at least 4 hours and up to overnight.

SLOW COOKER CHEESECAKE



Slow Cooker Cheesecake image

Provided by Sandra Lee

Categories     dessert

Time 2h40m

Yield 8 servings

Number Of Ingredients 12

1 (15-ounce) container ricotta
3/4 cup sugar
3 eggs
1 teaspoon vanilla extract
1 orange, zested
Pinch salt
1 (9-inch) prepared graham cracker crust
1 (15-ounce) can peaches, juice reserved and peaches chopped
1 orange, juiced
2 teaspoons cornstarch
1 tablespoon sugar
Pinch salt

Steps:

  • Puree ricotta in a food processor until smooth. Scraping down the sides. Add the sugar and puree for approximately 1 minute so that it is not grainy. Add the eggs, vanilla, orange zest and salt. Puree until smooth and combined.
  • Place a small bowl in the bottom of a 5 quart slow cooker and place a small plate on top of the bowl. Place pie crust on top of the plate and pour the filling into the pie crust. Place 4 paper towels over the top of slow cooker bowl making sure not to let the towels touch the top of the cheesecake. Secure with lid and cook on high setting for 1 1/2 hours, or until set. Remove from slow cooker and let sit for 30 minutes, then refrigerate for 30 minutes or until chilled.
  • In a small pot whisk together the reserved peach juice, orange juice, cornstarch, sugar and salt. Stir in the chopped peaches and heat over medium heat. Cook until liquid thickens about 5 minutes. Remove from heat and serve warm over a slice of cheesecake.
  • Oven Instructions:
  • Preheat oven to 325 degrees F.
  • Place the pie crust into a baking dish or roasting pan large enough to accommodate the pie tin. Pour the filling into the crust. Add about 1-inch of warm water into the bottom of the baking dish and cover with foil. Using a skewer, pierce about 12 holes into the foil to allow steam to vent. Bake for 50 minutes to 1 hour or until cheesecake set. Remove cheesecake from water bath and let rest on the counter for 30 minutes. Then place in the refrigerator for 30 minutes or until chilled.

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

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.

BLOOD ORANGE CHEESECAKE



Blood Orange Cheesecake image

A citrus cheesecake that is not too sweet, with the unique taste of blood oranges throughout the filling and the topping. This is my first post, I wanted to pass along a unique recipe that I found elsewhere today. I was looking for a way to use the blood oranges that are plentiful in the grocery store this time of year and have a unique flavour that I just love! My family, including my diabetic mother-in-law really enjoyed this dessert. Original recipe here: http://www.underthehighchair.com/2009/03/blood-orange-cheesecake.html

Provided by Peter Near

Categories     Cheesecake

Time 1h5m

Yield 1 Cheesecake, 16 serving(s)

Number Of Ingredients 11

1 1/4 cups graham cracker crumbs
1/3 cup butter
675 g cream cheese
3/4 cup sugar
1/3 cup sour cream
1 lemon, zest and juice
1 blood orange, zest and juice
5 large eggs, room temperature
1 1/2 cups sour cream
1 blood orange, zest and juice
1/4 cup sugar

Steps:

  • Preheat oven to 350°F.
  • For the crust, melt butter and add to crumbs.
  • Mix well and press into a ten-inch springform pan.
  • Bake for about 8-10 minutes until slightly golden.
  • Let the crust cool.
  • Beat together cream cheese and sugar until smooth.
  • Add citrus zest and juice. Mix well.
  • Add eggs, one at a time, combining well after each addition, but not too vigorously.
  • Pour over crumb crust and bake for about 40 minutes. Middle will still be slightly jiggly.
  • Remove from oven and run a sharp knife around the sides, but do not remove ring.
  • Cool 15 minutes on the counter.
  • Meanwhile, prepare topping. Combine sour cream, citrus zest, citrus juice and sugar.
  • Pour over slightly cooled cheesecake and let stand for half an hour at room temperature.
  • Chill completely. Remove ring and serve.

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