Description
Make air-fryer cheesecake your own by adding herbs or citrus peel to the crust, or swapping out the crumbs used to make it. Instead of graham cracker crumbs, try using the crumbs of wafer cookies or vanilla wafers. Otherwise, you can create fruit swirls using strawberry or raspberry jam on top, or whip up a flavored whipped cream to add to the top when serving.
Ingredients
- 1-1/4 cups graham cracker crumbs
- 1/3 cup butter, melted
- 1/4 cup sugar
- 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
- 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.
- 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.
- 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.
