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Air-Fryer Cheesecake

TOTAL TIME: Prep: 20 min. Cook: 45 min. + chilling YIELD: 8 servings.
This air-fryer cheesecake is something I've been making and perfecting for years. My daughter insisted it be served at her wedding. —Howard Koch, Lima, Ohio

Ingredients

  • 1-1/4 cups graham cracker crumbs
  • 1/3 cup butter, melted
  • 1/4 cup sugar
  • FILLING/TOPPING:
  • 2 packages (8 ounces each) 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.

Nutrition Facts

1 piece: 504 calories, 36g fat (20g saturated fat), 145mg cholesterol, 357mg sodium, 40g carbohydrate (30g sugars, 1g fiber), 7g protein.

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