Homemade Air Fryer Cheesecake

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 40

Cooling time: 4 20

Total Time: 5 15

Servings:

Calories: 449kcal

An easy cheesecake recipe you can make in the air fryer.

Measure and cut a piece of parchment paper to fit the bottom of a 7 inch spring form or removable bottom cheesecake pan. Spray pan all around with non-stick spray. Place parchment in the pan then spray the paper.

Add graham crackers to a food processor or blender and process until crumbs form. Combine crumbs and melted butter in a bowl. Firmly press crumb mixture into the bottom of the prepared pan.Use the bottom of a cup or glass to help press them in well.

In a large mixing bowl, mix the softened cream cheese with a hand or stand mixer until creamy and smooth. Add sweetened condensed milk and vanilla and mix until well combined. Add eggs, one at a time mixing well after each addition.
Pour batter over graham crackers crust in prepared pan. Place the pan in the air fryer and gently close.
Air fry at 290 degrees F for 20 minutes. You may want to check the top to be sure it’s not browning too quickly. If it is, top with a piece of foil. Turn heat down to 240 degrees F and continue to air fry for 20 more minutes.
When the cooking cycle is complete, let the cheesecake rest in the air fryer for 20 minutes. The center of the cheesecake should still be slightly jiggly when you tap the side of the pan. Remove then refrigerate for at least 4- 6 hours or overnight.
Keep cheesecake refrigerated. Top with strawberry pie filling before serving.

Air fryers vary. Be sure you’re familiar with your brand.
Cream cheese can be softened in the microwave a few seconds at a time. It shouldn’t be melted or runny. Just soft enough to mix into a creamy texture.
Be sure you don’t let the top brown too much. It should be matte with a few light brown spots. If it’s browning too quickly, turn the temperature down by 10 degrees.
Parchment paper is the key to easily removing the bottom of the pan from the cheesecake so the crust doesn’t break.
To air fry the cheesecake in a different sized pan:
Follow the directions as written. After the 20 minute mark at 240 degrees, check the texture of the cheesecake. If it is very jiggly and seems “wet” then continue to add more time in 2 or 3 minute increments. The center should jiggle, but the side around the pan should be firm.