Air Fryer Cheesecake (with Olivia) – Adventures in Everyday Cooking
When my niece Olivia told me she wanted to make cheesecake, I nearly jumped out of my shoes for this adventure! Especially since I’d never made cheesecake in the air fryer before today. AND YOU GUYS… I’m going to say it was perfect cheesecake… but it was very close. Cheesecake in the air fryer… who knew?
Side note: The next couple weeks of videos will be in various locations as I’m going to be visiting the kitchen’s of my friends and family as we transition to our new house!
Print your recipe here:Air Fryer Cheesecake
Ingredients
- 1 ½ cups graham crackers, crushed
- 14 oz sweetened condensed milk
- ½ cup salted butter melted
- 2 eggs
- 1 tsp vanilla
- 24 oz cream cheese room temperature
Instructions
Make sure your springform pan fits into your air fryer (or use several mini springform molds). Grease the bottom and sides of your springform pan(s).
Add the melted butter to the graham crackers and mix until fully combined. Press the graham cracker mixture into the bottom of your pan(s).
Using a hand mixer or a stand mixer, blend the room temperature cream cheese until creamy and smooth. Add the eggs, condensed milk, and vanilla and blend until the mixture is completely smooth.
Pour the cream cheese mixture over the graham cracker crust.
Carefully place the springform pan into the basket of the Air Fryer.
Bake in the Air Fryer at 300 degrees Fahrenheit for 20-22 minutes (for 7” springform pan) or 15-20 minutes (for mini springform pans). You’ll know it’s done when the tops are dry and there is a slight wiggle.
Carefully remove the springform pan from the Air Fryer basket and allow it to chill in the refrigerator for 6-8 hours, or overnight. Or freeze for 3-4 hours.
Once chilled, carefully release the mold and remove the cheesecake from the springform pan.
Top with your favorite flavors.
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Edited by Kevin Bloomquist – Editing@Bloomquist.com
