Published Date: October 8, 2022
Category: Air Fryer Desserts
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There’s no need to be nervous about making homemade cheesecake with this easy Air Fryer Cheesecake recipe! The rich and velvety cream cheese filling is delicious paired with a buttery graham cracker crust! It will be your new go-to dessert anytime you want to impress.
Table of Contents
🛒 Air Fryer Cheesecake Ingredients
- Graham Cracker Crumbs
- Salted Butter
- Granulated Sugar
- Cream Cheese
- Eggs
- Sweetened Condensed Milk
- Vanilla Extract
- Cherry Pie Filling
*see recipe card for detailed amounts
How to Make Cheesecake in the Air Fryer
- Brush melted butter all over the inside of an 8-inch springform pan. Line the bottom of the pan with parchment paper and brush it with melted butter. Set the pan aside.
- In a medium-sized bowl, mix together graham crumbs, melted butter, and granulated sugar. Once combined, press it firmly onto the bottom and slightly up the sides of the prepared pan. Place the pan into the air fryer basket but don’t bake it yet.
- In a clean bowl, use a hand mixer to cream the cream cheese until smooth. Beat in the eggs, one at a time. Add the sweetened condensed milk and vanilla extract. Beat until creamy.
- Scrape the cream cheese mixture into the prepared crust. Smooth the top and cover with foil.
- Bake the cheesecake at 300°F for 25 minutes or until almost set.
- Cool at room temperature for at least 30 minutes before wrapping the cheesecake and placing it in the fridge to chill for 6 hours.
- When ready to serve, top it with cherry pie filling.
Helpful Notes:
- If you have a smaller basket and need to use a 6-inch pan, fill it as much as possible, but be careful not to overfill the pan.
- You MUST cover this with foil, especially if you have an air fryer that cooks from both the top and bottom to prevent the top layer of the cheesecake from burning.
- Mix up the toppings with some of your other favorite pie fillings, caramel or chocolate drizzle, or a dollop of whipped cream!
Storage and Reheating Instructions:
Save the leftovers for a sweet treat the following day or keep them in the freezer for when you need a slice of this amazing air fryer cheesecake!
IN THE FRIDGE: Wrap the leftover cheesecake tightly in plastic wrap or store it in an airtight container in the fridge for up to 3 days.
IN THE FREEZER: Wrap the leftovers in plastic wrap or store them in a freezer-safe container for up to 1 month.
FAQS
I only have graham crackers on hand. How many graham crackers do I need to make a cheesecake crust?
You will need about 12 whole graham crackers. Just pulse them in a food processor to create the crumbs.
Can I use condensed milk instead of sweetened condensed milk?
No, these are very different from each other. Sweetened condensed milk has more sugar and a thicker consistency.
I can’t fit all of the filling into the crust – did I do something wrong?
No, you may have a little filling left, and that’s not a problem! Don’t overfill the pan though or it will spill over.
Try Some of My Other Favorite Decadent Air Fryer Recipes
This delicious air fryer cheesecake is the perfect end to any meal, combining smooth and tangy cream cheese filling with a sweet and crunchy graham cracker crust. Top it with something sweet or salty for extra decadence.
EQUIPMENT
- Air Fryer
- 8-inch Springform Pan
- Parchment Paper
- Hand or Stand Mixer
- Aluminum Foil
INGREDIENTS
- 1 1/2 cup graham crumbs
- 1/2 cup salted butter, melted
- 1/4 cup granulated sugar
- 24 oz cream cheese, softened
- 2 eggs
- 14 oz sweetened condensed milk
- 1 tsp vanilla
- 18 oz cherry pie filling
INSTRUCTIONS
- Brush melted butter all over the inside of an 8 inch springform pan. Line the bottom of the pan with parchment paper and brush it with melted butter. Set the pan aside.
- In a medium sized bowl, mix together graham crumbs, melted butter, and granulated sugar. Once combined, press it firmly onto the bottom and slightly up the sides of the prepared pan. Place the pan into the air fryer basket but don’t bake it yet.
- In a clean bowl, use a hand mixer to cream the cream cheese until smooth. Beat in the eggs, one at a time. Add the sweetened condensed milk and vanilla extract. Beat until creamy.
- Scrape the cream cheese mixture into the prepared crust. Smooth the top and cover with foil.
- Bake the cheesecake at 300°F for 25 minutes or until almost set.
- Cool at room temperature for at least 30 minutes before wrapping the cheesecake and placing it in the fridge to chill for 6 hours.
- When ready to serve, top it with cherry pie filling.
NOTES
- If you have a smaller basket and need to use a 6-inch pan, fill it as much as possible, but be careful not to overfill the pan.
- You MUST cover this with foil, especially if you have an air fryer that cooks from the top and bottom to prevent the top layer of the cheesecake from burning.
- Mix up the toppings with some of your other favorite pie fillings, caramel or chocolate drizzle, or a dollop of whipped cream!
NUTRITION
Calories: 797kcalCarbohydrates: 121gProtein: 7gFat: 33gSaturated Fat: 15gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 88mgSodium: 450mgPotassium: 328mgFiber: 1gSugar: 91gVitamin A: 677IUVitamin C: 4mgCalcium: 173mgIron: 1mg
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