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Air Fryer

Air Fryer Cheesecake

Prepared cheesecakes can be covered and refrigerated for up to 3 days, or frozen for up to 2 months by placing the entire cheesecake or individual slices on a baking sheet and freezing until firm. Wrap in heavy-duty plastic wrap and place in a freezer bag. Thaw in refrigerator before serving.

Ingreadient Direction Related Post
Ingredients :
  • 1-1/4 cups graham cracker crumbs
  • 1/3 cup butter, melted
  • 1/4 cup sugar
  • FILLING/TOPPING:
  • 2 packages cream cheese, softened
  • 2 large eggs, room temperature, lightly beaten
  • 2/3 cup sugar, divided
  • 2 teaspoons vanilla extract, divided
  • Dash salt
  • 1 cup sour cream
  • Whipped cream, optional
Directions :
  1. Preheat air fryer to 325°. In a bowl, combine the graham cracker crumbs, butter and sugar. Pat into the bottom and 1 in. up the sides of an 8-in. springform pan that fits into the air fryer. Chill while preparing filling.
  2. For filling, beat cream cheese and eggs in a bowl on medium speed for 1 minute. Add 1/3 cup sugar, 1 teaspoon vanilla and salt. Continue beating until well blended, about 1 minute. Pour into crust.
  3. Cook until center is almost set, 25-30 minutes. Cool for 10 minutes. For topping, combine the sour cream and remaining sugar and vanilla in a small bowl; spread over cheesecake. Cook 15 minutes longer. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate 3 hours or overnight. If desired, serve with whipped cream.

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