Air Fryer Cheesecake
Air Fryer Cheesecake is a delicious way to make your favorite dessert. This recipe is simple and the results are a light and creamy cheesecake.
Servings: 8
Cost: $12.21, $1.53 per Serving
Ingredients
For the Crust:
- 10 Graham Cracker Sheets
- 4 Tbsp Butter melted
- 2 Tbsp Brown Sugar
For the Cheesecake Layer:
- 2 pkg Cream Cheese softened (8 oz each)
- ½ cup Granulated Sugar
- 2 tsp Vanilla Extract
- 2 Large Eggs room temperature
- 2 Tbsp Cornstarch
- ½ cup Sour Cream
- For Topping:
- Cherry Pie Filling
Instructions
For the Crust:
- Spray a springform pan with nonstick cooking spray, making sure it fits inside the air fryer.
- Process the graham crackers in a food processor until fine crumbs form.
- Combine the graham cracker crumbs, melted butter, and brown sugar.
- Press the mixture firmly into the bottom and slightly up the sides of the prepared pan.
- Place the crust in the freezer while preparing the cheesecake filling.
- For the Cheesecake Layer:
- Beat the cream cheese and sugar until light and smooth.
- Add the vanilla extract, eggs, cornstarch, and sour cream. Mix until just combined and creamy.
- Pour the cheesecake mixture evenly over the chilled crust.
- Gently tap the pan on the counter to remove any air bubbles, then cover the top with foil.
To Air Fry:
- Preheat the air fryer to 350°F.
- Place the springform pan in the air fryer basket.
- Air fry until the edges are lightly browned and the center is set but still slightly jiggly.
- Turn off the air fryer and leave the cheesecake inside for 30 minutes.
- Transfer the cheesecake to a wire rack and let it cool completely.
- Cover and refrigerate for at least 4 hours.
- Carefully remove the sides of the springform pan.
- Top with cherry pie filling, slice, and serve.
Notes
If your air fryer does not have a preheat option, then run the air fryer at 350 degrees for 5 minutes before cooking the cheesecake.
If you do not have a food processor, place the graham crackers in a sealed ziplock bag and roll with a rolling pan to crush the graham crackers.
Store any leftovers in the refrigerator for up to 3-4 days.
Nutrition
Calories: 436kcal | Carbohydrates: 35g | Protein: 7g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 122mg | Sodium: 359mg | Potassium: 146mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1083IU | Vitamin C: 0.1mg | Calcium: 94mg | Iron: 1mg
