***Crust*** 6 graham crackers (whole) non-stick cooking spray ***Filling*** 3/4 cup water 3 tablespoons cornstarch 8 ounces cream cheese 8 ounces tofu (regular) 2/3 cup sugar 2 tablespoons brown sugar 1 teaspoon vanilla extract 1 medium orange, juiced and zested
Pour about 2 cups of water into slowcooker (1/2-inch) and place trivet or upside-down bowl into cooker. Cover with lid and turn onto high.
Meanwhile, place graham crackers in food processor. Process into crumbs (you should have about 1 cup). Spray a 8-inch round cake pan with vegetable oil spray and place crumbs into bottom of pan, spreading them evenly across bottom.
Stir together the water and cornstarch and place into blender jar. Add remaining filling ingredients, except the orange juice and zest. Blend for 1-2 minutes until creamy, scraping down sides of jar with spatula occasionally. When filling is creamy, add orange juice and zest and whiz for 3 seconds, until just incorporated.
Pour filling on top of graham cracker crumb crust. Place pan on top of trivet, cover with lid and cook for 3 hours on HI. When time is up, remove lid, turn off slowcooker, and allow cake to cool for 30-60 minutes. When cool enough to handle, remove cake pan and place in fridge to chill, 2-3 hours before serving.
236 calories, 12 grams fat, 29 grams carbohydrates, 5 grams proteinper serving. This recipe is low in sodium.
This was my first time cooking anything like this in a crock pot. I never even realized that a cake pan would fit in there. It turned out good as far as it being baked but I'm not sure I liked the tofu in it. I think I would have prefered all cream cheese. And it wasn't all that orange tasting. Not bad but I'd use additional orange juice instead of the water (or part of it anyway). The cheesecake was very moist and I liked that so I'll definitely try this again with some tweaks. I think the water in the bottom of the crock pot really helped keep it moist.