Air fryer Cinnamon Roll Cheesecake

Graham Cracker Crust:

• 1 1/2 cups graham cracker crumbs (or digestive biscuits/Biscoff cookies)
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 6 tbsp unsalted butter, melted

Cinnamon Roll Swirl:

• 1 cup brown sugar
• 1/3 cup all-purpose flour
• 1 tbsp ground cinnamon
• 1/3 cup unsalted butter, melted

Cheesecake Batter:

• 4 packages (8 oz each) cream cheese, softened
• 1 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 cup sour cream
• 4 large eggs, room temperature
• 1 tbsp vanilla extract
• 1/2 tsp salt

Cream Cheese Frosting:

• 6 tbsp cream cheese
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• 1-2 tsp cinnamon powder for dusting
• Instructions
  1. Crust Preparation:            Combine graham cracker crumbs, brown sugar, and cinnamon in a bowl.
     • Stir in melted butter until the mixture resembles wet sand.
     • Press the mixture into the bottom of a greased springform pan that fits in your air fryer basket.
     • Preheat the air fryer to 325°F (160°C).
     • Place the crust in the air fryer and bake for 10 minutes. Let it cool while you prepare the filling.
  2. Cinnamon Swirl Preparation:
     • Mix brown sugar, flour, and cinnamon in a bowl.
     • Stir in melted butter until well combined. Set aside.
  3. Cheesecake Filling:
     • In a large bowl, beat cream cheese until creamy.
     • Add brown sugar and granulated sugar, mixing well.
     • Mix in sour cream until smooth.
     • Add eggs one at a time, beating after each addition.
     • Stir in vanilla extract and salt.
  4. Layering:
     • Pour half of the cheesecake batter over the cooled crust.
     • Spoon half of the cinnamon swirl mixture over the batter.
     • Swirl gently with a knife or toothpick.
     • Repeat with the remaining batter and cinnamon swirl mixture, finishing with a layer of cheesecake batter.
  5. Baking:
     • Place the springform pan in the air fryer basket.
     • Cook at 325°F (160°C) for 60-75 minutes, or until the edges are set but the center still jiggles slightly. If needed, cover the top with aluminum foil to prevent over-browning.
  6. Cooling:
     • Turn off the air fryer and let the cheesecake cool inside for 1 hour.
     • Remove the cheesecake from the air fryer and refrigerate for at least 6 hours or overnight.
  7. Frosting:
     • In a bowl, beat cream cheese and powdered sugar together until smooth.
     • Gently fold in whipped cream until fully combined.
     • Pipe or spread the frosting onto the chilled cheesecake.
     • Dust with cinnamon powder.

     • Amount Per Serving

       Calories:  kcal

       Serving:  servings, Carbohydrates: 21.5 g, Protein: 22.5 g, Fat: 3.5 g, Saturated Fat: 1 g, Cholesterol: 69 mg, Sodium: 426.5 mg, Fiber: 1.5 g, Sugar: 1.5 g