Crock Pot Creamy Orange Cheesecake
Indulge in the luscious flavors of this Crock Pot Creamy Orange Cheesecake, a dessert that combines zesty citrus brightness with rich, velvety decadence—all cooked effortlessly in a slow cooker! This unique recipe features a buttery graham cracker crust topped with a creamy filling infused with fresh orange zest and juice, creating a delightful balance of tangy and sweet. The slow cooker method ensures a perfectly moist and tender texture, as the water bath gently bakes the cheesecake to perfection. With minimal hands-on prep, this dessert is ideal for entertaining or treating yourself to a homemade indulgence. Serve it chilled with a dollop of whipped cream or vibrant orange segments for a show-stopping finale to any meal. Perfect for fans of citrus and cheesecake alike, this recipe is a must-try!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 0.5 cups unsalted butter, melted
- 16 ounces cream cheese, softened
- 0.75 cups granulated sugar
- 2 pieces large eggs
- 1 tablespoon orange zest
- 2 tablespoons orange juice, freshly squeezed
- 1 teaspoon vanilla extract
- 0.5 cups sour cream
Instructions
Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, 1/4 cup of sugar, and melted butter. Mix until the texture resembles wet sand.
Press the crust mixture into the bottom of a 7-inch springform pan, spreading it evenly and pressing down firmly to form a base. Set aside.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup of granulated sugar together until smooth and creamy.
Add the eggs, one at a time, beating well after each addition.
Mix in the orange zest, orange juice, vanilla extract, and sour cream until fully incorporated.
Pour the cream cheese mixture over the prepared crust in the springform pan, smoothing the top with a spatula.
Add 1 to 2 cups of water to the bottom of your crock pot to create a water bath. Place a trivet or a small rack inside the crock pot.
Cover the top of the springform pan tightly with aluminum foil to prevent condensation from dripping onto the cheesecake.
Carefully place the springform pan on the trivet inside the crock pot.
Cover the crock pot with its lid and cook on high for 2.5 hours, or until the cheesecake is set around the edges but still slightly jiggly in the center.
Once cooked, turn off the crock pot and allow the cheesecake to cool inside for 1 hour with the lid slightly ajar.
Remove the cheesecake from the crock pot and let it cool completely at room temperature before refrigerating for at least 4 hours or overnight.
Once chilled, remove the cheesecake from the springform pan, garnish as desired (e.g., orange segments or whipped cream), slice, and serve!
Nutrition Facts
Calories |
549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 332 mg | 14% | |
| Total Carbohydrate | 45.7 g | 17% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 34.5 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 94 mg | 7% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 116 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
