Thursday, April 12, 2012

3/4 cup cookie or graham cracker crumbs
2 tablespoons sugar
3 tablespoons melted butter
16 ounces cream cheese
2/3 cup sugar
2 eggs
1 egg yolk
1/4 cup frozen orange juice concentrate, thawed
1 teaspoon orange or lemon zest, or dried grated rind
1 tablespoon flour
1/2 teaspoon vanilla

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.


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