Air Fryer Cheesecake
A delightful dessert that combines creaminess with a crispy crust, effortlessly made in your air fryer, perfect for any occasion.
Ingredients
For the crust
- 1 cup crushed graham crackers
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
For the filling
- 16 ounces cream cheese, softened Make sure it's at room temperature
- 1/2 cup granulated sugar
- 2 large eggs Add one at a time
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup sour cream Optional, for added richness
Instructions
Preparation
- In a mixing bowl, combine crushed graham crackers, sugar, and melted butter. Mix until well combined and press firmly into the bottom of a 7-inch springform pan.
- In a large bowl, beat the softened cream cheese until smooth. Gradually add 1/2 cup sugar and mix until fully incorporated. Scrape the bowl as needed.
- Add the eggs one at a time, mixing thoroughly after each addition. Incorporate vanilla extract and salt until the mixture is silky smooth. If using, mix in the sour cream.
- Pour the filling over the prepared crust, ensuring even distribution.
Cooking
- Preheat the air fryer to 300°F (150°C) for about 5 minutes.
- Carefully place the springform pan in the air fryer basket. Cook for about 30-35 minutes, until the center is set but slightly jiggly. Turn the pan halfway through cooking.
Cooling and Serving
- Remove the pan from the air fryer and let it cool at room temperature for about an hour.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.
- Dust with powdered sugar or top with fresh fruit, chocolate syrup, or whipped cream before serving.
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Notes
Use room temperature cream cheese for a smooth filling. Consider wrapping the springform pan in aluminum foil for a water bath if desired. Add a bit of lemon juice to the filling for a bright flavor.