Easy Air Fryer Cheesecake Recipe

Grab a 7 or 8 inch springform pan and lightly grease it.

For the crust, combine 1.25 cups crushed graham crackers, 3 tablespoons melted butter, and 2 tablespoons granulated sugar in a bowl.

Mix the crust ingredients until combined, resembling wet sand.

Press the crust mixture into the bottom of the springform pan using a flat-bottomed cup or measuring cup.

Place the crust in the freezer while preparing the filling.

In a stand mixer with a paddle attachment, add 2 packages of softened cream cheese and beat on medium speed until creamy and lump-free.

Measure out 0.5 cups of sour cream and add it to the cream cheese mixture.

Add 0.67 cups of granulated sugar and mix until just combined, avoiding incorporating too much air.

Add 2 large room temperature eggs one at a time, mixing until just combined after each addition.

Scrape down the bowl and beater to ensure a homogeneous mixture, then mix on medium low.

Add 2 teaspoons of vanilla extract and the previously measured sour cream, mixing until smooth.

Remove the crust from the freezer and pour the filling into the crust, shaking gently to release air bubbles.

Set the air fryer to bake at 300 degrees Fahrenheit for 20 minutes, checking for a slight wobble in the center after 16 minutes if needed.

Once done, open the air fryer basket slightly and let the cheesecake cool for 30 minutes inside.

After cooling, transfer the cheesecake to a wire rack to cool completely, then chill for 4 hours to overnight before serving.

Run a knife or offset spatula along the edges of the cheesecake to release it from the pan, then transfer to a cake plate and slice.

Equipment Needed

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