Air Fryer Cheesecake is one of my favorite ways to make cheesecake this days! You’ll love this easy recipe because it’s so simple. WARNING: It’s addictive! You’ll be making cheesecake in the Air Fryer over and over again.
When I was younger I thought cheesecake was actually made with cheese and that didn’t sound very appetizing. Once I found out exactly what cheesecake is I tried it and have been hooked ever since.
I love the slight sweetness of the creamy filling and when you pair it with the lightness of the graham cracker crust it is perfection. Cheesecake can be an after-dinner dessert or it is the perfect party dish.
About Time
- Prep Time 10 mins
- Cook Time 22 mins
- Total Time 32 minsIngredients
- 1 ½ cups graham crackers
- 14 oz sweetened condensed milk
- ½ cup salted butter melted
- 2 eggs
- 1 tsp vanilla
- 24 oz cream cheese room temperature
- 1 can cherry pie filling
Instructions
- Take the graham crackers and add them to a food processor. Continue to blend and pulse until they are finely crushed. Place into a small mixing bowl.
- Add the melted butter to the graham crackers and mix until fully combined. Set aside.
- Add butter to the bottom and sides of the 7″ Springform pan. Place a piece of parchment paper on the bottom of the pan.
- Press the graham cracker mixture into the bottom of the pan. Use a spoon to press the graham cracker crust down firmly.
- In a medium mixing bowl, use a hand mixer or a stand mixer on medium speed to blend the room temperature cream cheese until creamy and smooth. Add the eggs, condensed milk, and vanilla to the cream cheese and blend on medium speed until the mixture is completely smooth. About 2 minutes.
- Pour the cream cheese mixture over the graham cracker crust. It will fill almost completely up to the rim of the 7″ cheesecake pan.
- Carefully place the springform pan into the basket of the Air Fryer. (You do not preheat the Air Fryer for this recipe).
- Bake in the Air Fryer at 300 degrees Fahrenheit for 20-22 minutes, or until the center is no longer jiggling. (It will still wiggle, but won’t be a wet jiggle.) If needed, continue to add 2 minutes increments at 300 degrees Fahrenheit until the center is perfect.
- Carefully remove the springform pan from the Air Fryer basket and allow it to chill in the refrigerator for 6-8 hours, or overnight.
- Once chilled, carefully remove the circular sides of the springform pan and place the cheesecake on a serving platter. Top with the cherry pie filling just before slicing and serving.
NOTES
- Make sure to grease the sides and bottom of the springform pan so that the cheesecake does not stick to the sides when you go to remove the sides of the pan.
- Place parchment paper at the bottom of the buttered springform pan.
- If the cheesecake still looks wet and jiggly in the center after 20-22 minutes, continue to add 2 minute increments at 300 degrees Fahrenheit to completely cook. NOTE: It will still have a little wiggle to it, but won’t look wet.
- Allow the pan to cool slightly before carefully removing it from the Air Fryer basket.
- Give the cheesecake 6-8 hours, or overnight to completely chill and set.
- Add the cherry topping just before slicing and serving the cheesecake.
- Store the cheesecake in an airtight container in the refrigerator for up to 3 days.
- If using an 8″ Springform pan, increase the graham crackers to 2 cups with the ½ cup butter to fill the bottom of the 8″ pan. You will bake at 300 degrees Fahrenheit for 15 minutes, and add 2 minute increments when using an 8″ pan.
Amount Per Serving
- Calories: 726kcal
- Carbohydrates: 64g
- Protein: 12g
- Fat: 48g
- Saturated Fat: 27g
- Trans Fat: 1g
- Cholesterol: 182mg
- Sodium: 578mg
- Potassium: 428mg
- Fiber: 1g
- Sugar: 34g
- Vitamin A: 1840IU
- Vitamin C: 4mg
- Calcium: 255mg
- Iron: 1mg