Slow-Cooker Ginger-Orange Cheesecake

Recipe

Dessert
Slow-Cooker Ginger-Orange Cheesecake

Primary Media

User Rating

3.12 out of 5 stars
Rate it:
42 ratings

Recipe Data

12
Servings
25min
Prep
2hr55min
Total

Recipe Wellness Badges

    Author

    Save Options

    Description

    Call this an upside-down cake because the graham cracker bottom is on top of the cheesecake in the cooker. Once done, flip it so the crust is the bottom.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 12
    QuantityIngredientAdd
    16 oz.Hy-Vee cream cheese, softened
    ¾ c.Hy-Vee sugar
    1 tbsp.orange juice
    1 tbsp.Hy-Vee all-purpose flour
    ½ tsp.Hy-Vee vanilla
    3egg whites
    1 tbsp.orange zest
    ½ tsp.grated ginger
    1 c.warm water
    ¾ c.graham cracker crumbs
    ¾ tsp.Hy-Vee cinnamon
    5 tbsp.Hy-Vee butter, melted
    ½ c.Hy-Vee sugar
    ½ c.orange juice
    6 oz.frozen or fresh cranberries
    Powdered sugar, optional
    Additional orange zest, for garnish, optional

    Directions

    1. Lightly coat a 1-1/2-quart soufflé dish with non-stick cooking spray. Cut a circle out of parchment paper to fit in the bottom of the soufflé dish and a strip to go around the inside of the dish. Place parchment circle on bottom of soufflé dish. Place strip inside the dish upright at the bottom.
    2. In a large bowl, beat cream cheese, 3/4 cup sugar, 1 tablespoons orange juice, flour and vanilla together until combined. Beat in eggs with mixer on low speed just until combined. Stir in 1 tablespoon orange zest and ginger. Pour filling into prepared soufflé dish. Cover dish tightly with aluminum foil.
    3. Pour water into 3-1/2- to 5-quart slow-cooker. Place soufflé dish in cooker. Cover and cook on HIGH for 1 hour.
    4. Meanwhile, combine graham cracker crumbs, cinnamon and butter in a small bowl. After 1 hour, carefully remove aluminum foil and sprinkle crumb mixture on top, gently pressing down with hands. Cover again with foil and cook, covered, for 1-1/2 hours. Carefully remove dish from cooker with hot pads and let cool completely. Place covered in refrigerator and chill 4 to 24 hours before serving.
    5. In a medium saucepan, combine 1/2 cup sugar and 1/2 cup orange juice and cook over medium heat. Stir in cranberries and cook until the cranberries start to pop, about 10 minutes. Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.
    6. Serve cheesecake with cranberry sauce and garnish with orange zest and powdered sugar, if desired.

    Nutrition facts

    Servings

    300 Calories per serving

    Amounts Per Serving

    • Total Fat: 18g
    • Cholesterol: 55mg
    • Sodium: 170mg
    • Total Carbohydrates: 31g
    • Protein: 4g

    Daily Values

    0%
    Vitamin A 15%
    0%
    Vitamin C 15%
    0%
    Iron 2%
    0%
    Calcium 4%

    Recipe Source:

    Hy-Vee Seasons Fall 2013.