Slow Cooker Cheesecake

Total Time:
2 hr 40 min
Prep:
10 min
Inactive:
1 hr
Cook:
1 hr 30 min

Yield:
8 servings
Level:
Easy

Ingredients
  • For Cheesecake:
  • 1 (15-ounce) container ricotta
  • 3/4 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 orange, zested
  • Pinch salt
  • 1 (9-inch) prepared graham cracker crust
  • For Topping:
  • 1 (15-ounce) can peaches, juice reserved and peaches chopped
  • 1 orange, juiced
  • 2 teaspoons cornstarch
  • 1 tablespoon sugar
  • Pinch salt
Directions
For Cheesecake:

Puree ricotta in a food processor until smooth. Scraping down the sides. Add the sugar and puree for approximately 1 minute so that it is not grainy. Add the eggs, vanilla, orange zest and salt. Puree until smooth and combined.

Place a small bowl in the bottom of a 5 quart slow cooker and place a small plate on top of the bowl. Place pie crust on top of the plate and pour the filling into the pie crust. Place 4 paper towels over the top of slow cooker bowl making sure not to let the towels touch the top of the cheesecake. Secure with lid and cook on high setting for 1 1/2 hours, or until set. Remove from slow cooker and let sit for 30 minutes, then refrigerate for 30 minutes or until chilled.

For Topping:

In a small pot whisk together the reserved peach juice, orange juice, cornstarch, sugar and salt. Stir in the chopped peaches and heat over medium heat. Cook until liquid thickens about 5 minutes. Remove from heat and serve warm over a slice of cheesecake.

Oven Instructions:

Preheat oven to 325 degrees F.

Place the pie crust into a baking dish or roasting pan large enough to accommodate the pie tin. Pour the filling into the crust. Add about 1-inch of warm water into the bottom of the baking dish and cover with foil. Using a skewer, pierce about 12 holes into the foil to allow steam to vent. Bake for 50 minutes to 1 hour or until cheesecake set. Remove cheesecake from water bath and let rest on the counter for 30 minutes. Then place in the refrigerator for 30 minutes or until chilled.


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    I made this and the recipe turned out fine. Though I think it should be noted that ricotta is not interchangeable for cream cheese in cheesecake. They do not give the same results as far as taste and texture are concerned. Even though I "silked" the ricotta in my food processor as Sandra did on the show, it still had a ricotta texture and was very different than the creamy cheesecake I am used to and now prefer. Ricotta also has a very bland flavor compared to cream cheese. Heads up.
    I just finished enjoying this cheesecake! The only thing I did different was add water to the crock pot which janepesos suggested. It set perfectly...not sure what all the other people did for it to not come out..I followed the recipe exactly...and it came out great!...Even with or without the Peach sauce. Thanks!!
    I made this last night, with some minor modifications, lol and it turned out TOTALLY AWESOME! First, I used cream cheese instead of ricotta. I knew beforehand I only liked ricotta in layered cakes or lasagna so why do that to myself. Second, while mixing the batter, I preheated my 6qt slow cooker w/locking lid (didn't need the paper towels because of the seal with my crock) on high with a few cups of water in it. I would'nt just thow food into a cold oven to bake so why start with a cold crock. Once the batter was ready, I poured about 2 cups of the heated water into a small bowl, placed the bowl into the crock, poured the filling into the crust, and let the pie cook for 2hrs, UNDISTURBED. I also used 1 lb of fresh strawberries instead of peaches (not in season yet) for the topping with the zest & juice of 2 lemons. Still kind of iffey about the peaches. Never had cheesecake with them, but I'll give it a shot next month when they are in season. I figured if whomever wrote this recipe was anyone remotely similar to me while cooking, did have a cocktail or 2 while in process. So I fully understood how some steps may have been left out,lol. But for the most part it comes down to following ANY recipe you get from anywhere with someone elses tastes & habits. It's like duh and or hola, gotta tweak it up to your tastes & practices. And put your own foot in it! So thank you Sandra, I now have MY own cheesecake recipe to flaunt for my fast food drive thru dinner girlfriends and to make with my kids. ;~)
    I made this one last night and was very disappointed. It cooked better for me without the paper towels. I had them on for about 2 1/2 hours and then took them off and it set up in about a half hour after I did that. The texture was grainy, and I had that ricotta working for about 5 minutes. The flavor was....interesting. It tasted like very sweet oranges with a horrible texture. My husband usually eats anything, even things he doesn't like, and he still didn't eat this one. Don't waste your time and leave the ricotta for lasagne.
    Using the slow cooker is so much better than heating the oven. Those reviewers who compained that it didn't work need to stop whining. We live in Tucson where foods like this are off the table for the next FOUR months.
     

     
    If you don't use quality ricotta it has more liquid, so use your judgement and drain some off or adjuts your recipe. Also, the recipe clearly explains that water needs to be added to the ceramic bowl. (All crock potting requires water guys). If you have trouble cooking - don't keep pulling the lid off, and be sure the lid is sealing. Which is why we add the paper towels.
     

     
    I am here to say I love this, and I will be using this method for my key lime and other custard pies. Sandra, you have helped a big family (with four little kids, a mom with MS and an unemployed Vet) have a little sweetness too.
     

     
    Sandra has always gotten my criticizm for using ingredients in Semi-Homemade that my family simply couldn't afford. This show, however, is spot on for what I need.
     

     
    Recipes in this show are affordable, and accessible.
    I read the reviews and STILL decided to make this recipe, and it turned out bad. It was very grainy and gritty, even my kids didn't want it, they liked the peach topping. I followed the directions exactly. I made it in the oven, it will fit in my slow cooker but the reviews said it didn't really turn out, still next time I will listen to the reviews!
    I cooked this for 1 1/2 hours, and the filling was still cold.. then it dawned on me you need liquid in the slow cooker.. which the instructions did not mention, I have to take some of the blame knowing that, but it should have been in the instructions. When you make anything in the slow cooker liquids are always called for.. when I re-read the instructions, I noticed that the oven method called for liquid.. I cooked it again for another 1 1/2 hours and it is set, and hopefully it will taste good.. the ingredients are good. So those of you who may have had problems with the Slowcooker, may have done what I did.. failed to add liquid.
    I was searching cheesecake recipes for Easter and this sounds gross!
    This is just as deliciouse as it is easy to make.
    Sandra must have done cocktail time before scribbling this mess. We're coming up on 2.5 hours in the slow cooker, and it's coating the back of a spoon. Tastes pretty good, hence 2 stars.
    It went in the garbage what a waste of money & time!!
    I was excited to try this recipe, even though the switch from cream cheese to ricotta made little sense (cents? :) to me. I nixed the slow cooker idea - it's not at all practical for most folks, I think, and most slow cookers are not that large in diameter - and opted to make mini upside down cheesecakes, using my ramekins. The cheesecakes set well, but the flavor using only the ricotta cheese was not so good, not rich enough, and the texture was off, too. Next time I'm going to try using half cream cheese and and half ricotta and blending both longer, using an actual *blender* instead of a food processor. I find that, with the exception of a few television chefs' recipes, that you have to get used to the idea of tweaking recipes, which is fine since it makes them "mine". Recipes like this one are a good starter, or basic, then make it your own. :)
    I couldn't wait to try this cooking method. My family loves cheesecake and peaches. I blended the ricotta for several minutes and it was very fluffy. I followed the directions and baked the cheesecake for around 2 hours. It set up nicely. I let it rest as directed and then put in the fridge for several hours. I made the peach topping and served the cheesecake to the hungry crowd. Everyone loved the topping. The cheesecake got mixed reviews. My youngest spit his out and said it was yucky. My husband said it was okay, a lot like the ricotta pie he has eaten in the past, I thought it was okay as long as you had lots of the peach topping. The ricotta still had a slightly grainy texture that was just odd. If cream cheese would yield a smoother texture I would defiantly try it. The cooking method was wonderful. I think the key to the cheesecake setting up is to make sure the lid is tight and do not peek! I checked it at 90 minutes and it was almost done.
    In watching Sandra create this recipe for the ricotta cheesecake, she neglected to mention that the ricotta should be drained before placing in the food processor. Ricotta cheese has water and it is natural for this cheesecake to be runny, especially when blended in the food processor. It is always customery to add a little cream cheese to bind it with. The only thing I do not care of when using cream cheese totally is the taste of salt. Using unsalted butter however, will give you a better flavor. A lot of Italian cheesecakes are made with ricotta, and also mascarpone. A little more expensive...but you only live once!!!
    I made this according to the directions, even blended it a little longer to get rid of the grainy texture, which didn't help. I didn't read the other reviews first, so I didn't see the setting up problem. It took 4-4 1/2 hours in the slow cooker to set up correctly. I didn't care for the texture, it was still not smooth enough. I don't think I'll be making this one again.
    What a mess!
    after reading all the comments I changed a few things and mine turned out just fine. First I already had cream cheese in the fridg so I just used that, then I had just about a T. of lemon curd left from another recipe so I dropped that in there, then I added the zest but used lemon to matche. My curst also had trouble fitting but when I watched the show i noticed that she had kind of ovaled hers so so did I. I fit but it was a little altered in shape but not to bad. I checked it at the recommended time and it was not set at all and because of all the comments I left it for another hour. after that it looked and smelt great, I followed he rest of the directions and really really loved the results.
     

     
    For me the slow cooker way is ness when I have very little time and the oven is busy. So all in all I think it was great. Just needed some tweaking
    After reading all the comments about the cake not setting, I was hesitant to even make it. I had to bake it in the oven since the crust would not fit into my HUGE crockpot. I also had to bake the cake for an extra 40 minutes. However, it did set up just fine. The cheesecake was pretty light in flavor and not at all rich like a typical cake. My husband (who is a cheesecake snob) thought the texture was 'funny' and in general, didn't like it. I thought the cake was fine and I enjoyed the orange flavor that really came through. I used a can of cherries since my husband doesn't care for peaches on his cheesecake. The sauce was not as sweet as I would have thought, but still turned out good. I probably won't make this again, but it wasn't too bad for a weeknight dessert.
    I do not know where Sandra Lee gets her prices, but since the goal is to save money, I should have used actual cream cheese. It was much cheaper than ricotta when I went to the grocery store to buy the ingredients. Instead, I tried the more expensive ricotta version and had the same problem the other reviewers noted. It didn't set up in my slow cooker so I popped it in the oven (sans water bath) and that didn't help. I used to love Sandra's slow cooker recipes on her last show. What happened?
    I opted to do the oven version of baking the cheesecake. I followed the instructions by covering the water filled pan and poking holes in the foil ... it was still runny after baking for over an hour. (I also had it on a higher temp by 25 degrees - error on my part)
     

     
    I opted to take the cake out of the water filled pan and continued to bake it until it set. (about an additional 15 minutes.)
     

     
    Please let me know if you have new and improved cooking instructions!
     

     
    Thanks,
     
    Amy
    The taste might be great, but it is so runny, It doesn't want to harden. I have checked over the recipe and I have done everything correctly. The only thing I can think of is the difference in the slow cookers heating. I see this has happened to another person who rated this recipe also. Any ideas on what to try? I currently have it in the refrigerator to see if it gets hard, but it didn't harden overnight. It is still loose.
    I give a three star, since a rating of some sort is required to post. However, I made the cheesecake this morning, and after 1 1/2 hours on high, with paper towels in place and the lid not opened during that 1 1/2 hours, the cheesecake is still runny. This is a newer crockpot, and I have never encountered a problem with cooking times or heat calibration on any other recipe using this crockpot. This may end up tasting great, but I will wait and see...I am adding time in 30 minute increments until it is no longer liquid-y.
    to Slow Cooker - the slow cooker instructions are in the 2nd paragraph of the directions.
    Where are the instructions for using the slow cooker instead of the oven. :-(
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    Slow-Cooker Meals