RecipesMagazine
×

Slow Cooker Cheesecake

5
4
3
2
1
Slow Cooker Cheesecake

Slow Cooker Cheesecake

This recipe serves 8. This recipe covers 29% of your daily requirements of vitamins and minerals. One serving contains 1270 calories, 20g of protein, and 57g of fat. A mixture of cornstarch, vanillan extract, sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 11 person have tried and liked this recipe. From preparation to the plate, this recipe takes about 2 hours and 40 minutes.

Instructions

1
Watch how to make this recipe.
2
Puree ricotta in a food processor until smooth. Scraping down the sides.
Ingredients you will need
Ricotta CheeseRicotta Cheese
Equipment you will use
Food ProcessorFood Processor
3
Add the sugar and puree for approximately 1 minute so that it is not grainy.
Ingredients you will need
SugarSugar
4
Add the eggs, vanilla, orange zest and salt. Puree until smooth and combined.
Ingredients you will need
Orange ZestOrange Zest
VanillaVanilla
EggEgg
SaltSalt
5
Place a small bowl in the bottom of a 5 quart slow cooker and place a small plate on top of the bowl.
Equipment you will use
Slow CookerSlow Cooker
BowlBowl
6
Place pie crust on top of the plate and pour the filling into the pie crust.
Ingredients you will need
Pie CrustPie Crust
7
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.
Equipment you will use
Paper TowelsPaper Towels
Slow CookerSlow Cooker
BowlBowl
8
Remove from slow cooker and let sit for 30 minutes, then refrigerate for 30 minutes or until chilled.
Equipment you will use
Slow CookerSlow Cooker
9
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.
Ingredients you will need
Orange JuiceOrange Juice
Corn StarchCorn Starch
PeachPeach
JuiceJuice
SugarSugar
SaltSalt
Equipment you will use
WhiskWhisk
PotPot
10
Remove from heat and serve warm over a slice of cheesecake.
1
Preheat oven to 325 degrees F.
Equipment you will use
OvenOven
2
Place the pie crust into a baking dish or roasting pan large enough to accommodate the pie tin.
Ingredients you will need
Pie CrustPie Crust
Equipment you will use
Baking PanBaking Pan
3
Pour the filling into the crust.
Ingredients you will need
CrustCrust
4
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.
Ingredients you will need
WaterWater
Equipment you will use
Baking PanBaking Pan
SkewersSkewers
Aluminum FoilAluminum Foil
5
Bake for 50 minutes to 1 hour or until cheesecake set.
Equipment you will use
OvenOven
6
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.
Ingredients you will need
WaterWater
DifficultyExpert
Ready In2 hrs, 40 m.
Servings8
Health Score18
Dish TypesLunchMain CourseMain DishDinner
Related recipes
Rich Chocolate Banana Pie
Banana Split
Papaya-Banana Smoothie
Banana Muffins (Chocolate Chips Optional)
Magazine
This website uses cookies
We use cookies to personalise content and ads, to provide social media features and to analyse our traffic. We also share information about your use of our site with our social media, advertising and analytics partners who may combine it with other information that you’ve provided to them or that they’ve collected from your use of their services. You consent to our cookies if you continue to use our website.
Ok