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3/4 cup graham cracker crumbs
2 Tbsp. sugar
3 Tbsp. melted butter
16 oz. cream cheese
2/3 cup sugar
2 whole eggs + 1 egg yolk
1/4 cup orange juice concentrate, thawed
1 tsp. orange zest
1 Tbsp. flour
1/2 tsp. vanilla
Crust: Combine crumbs with sugar; mix in melted butter. Pat into a 7" spring form pan. Set aside.
Filling: Cream together cream cheese and sugar. Add eggs. Beat 3 minutes at medium speed with electric mixer. Add orange juice, zest, flour, and vanilla. Beat 2 minutes.
Pour batter into crust. Place on a rack or aluminum foil ring in the slow cooker so pan doesn't rest directly on the bottom of slow cooker. Cover and cook on HIGH for 2 1/2-3 hours. Turn off heat and let stand 1-2 hours until cool enough to remove. Cool completely and remove the sides of the pan.
Note: Chill before serving.
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