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Air Fryer Cheesecake

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This Air Fryer Cheesecake is rich, creamy, and indulgent with a smooth filling, buttery graham cracker crust, and customizable fruity topping. It’s easier than traditional cheesecake since it skips the oven and water bath while still delivering perfect texture and flavor.

Ingredients

4 graham crackers

1 ½ tablespoons butter, melted

16 ounces cream cheese, softened at room temperature

¾ cup white sugar

½ cup sour cream

2 eggs

1 teaspoon vanilla extract

1 teaspoon lemon zest

Cherry or blueberry pie filling, for topping

Instructions

  1. Grease a 6- or 7-inch springform pan with cooking spray, ensuring it fits in your air fryer basket.
  2. Crush the graham crackers into crumbs and mix with melted butter. Press the mixture firmly into the bottom of the pan and place in the freezer to set.
  3. In a mixing bowl, beat together cream cheese, sugar, and sour cream until smooth.
  4. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract and lemon zest.
  5. Pour the filling over the chilled crust.
  6. Air fry at 280°F for 30 minutes, then reduce temperature to 250°F and cook for an additional 20 minutes, until edges are set but the center is slightly wobbly.
  7. Turn off the air fryer, crack it open, and let the cheesecake rest inside for 45 minutes.
  8. Refrigerate the cheesecake in the pan for at least 4 hours (preferably overnight).
  9. Remove the springform pan sides and top with cherry or blueberry pie filling before serving.

Notes

Chill for at least 4 hours to get clean slices.

Blueberry, strawberry, caramel, or fresh fruit toppings all work well.

Greek yogurt can be used instead of sour cream.

Leftovers can be refrigerated up to 5 days or frozen for 2 months.

Nutrition

Find it online: https://chocolatecoveredamy.com/air-fryer-cheesecake/