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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2.7 24
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. item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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. ;~) item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
I was searching cheesecake recipes for Easter and this sounds gross! item not reviewed by moderator and published
This is just as deliciouse as it is easy to make. item not reviewed by moderator and published
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. item not reviewed by moderator and published

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Slow-Cooker Meals