Italian Cheesecake Slow Cooker Recipe

Prep Time
< 30 minutes
Cook Time
3+ hours
  • 6 graham crackers, crushed to fine crumbs
  • 2 tablespoons packed brown sugar
  • 2 tablespoons unsalted butter, melted
  • 2 packages (8 ounces each) cream cheese
  • 1 ½ cups granulated sugar
  • 1 container (15 ounces) ricotta cheese
  • 2 cups sour cream
  • 1 teaspoon vanilla
  • 4 eggs
  • 3 tablespoons all-purpose flour
  • 3 tablespoons cornstarch
  • 3 graham crackers, broken into 1-inch pieces (optional)
  • Fresh strawberries (optional)
  • Fresh mint (optional)
  1. Prepare foil handles by tearing off three 18X2-inch strips heavy foil (or use regular foil folded to double thickness). Crisscross foil strips in spoke design; place in Crockpot™ slow cooker. Coat inside of 5-quart Crockpot™ slow cooker with nonstick cooking spray.
  2. Combine crushed graham crackers and brown sugar in medium bowl. Stir in melted butter until crumbs hold shape when pinched. Pat firmly into slow cooker. Refrigerate until needed.
  3. Beat cream cheese and granulated sugar in large bowl with electric mixer at medium speed until smooth. Add ricotta, sour cream and vanilla; beat until blended. Add eggs, one at a time, beating well after each addition. Beat in flour and cornstarch. Pour filling into prepared crust. Cover; cook on LOW 3 to 4 hours or until cheesecake is nearly set.
  4. Turn off heat. Remove lid; cover top of stoneware with clean kitchen towel. Replace lid; cool 1 hour. Remove stoneware from base; cool completely. Remove cheesecake to serving plate using foil handles. Cover; refrigerate until serving. Garnish with graham cracker pieces, strawberries and mint.
Slow Cooker