Homemade Air Fryer Cheesecake Recipe
This easy homemade air fryer cheesecake is rich, creamy, and perfect for any occasion. With minimal ingredients and no need for a water bath, it’s a quicker and simpler way to enjoy a classic dessert!
Servings: 6
Calories: 289kcal
Ingredients
For the Crust
- 1¼ cups graham cracker crumbs
- 3 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
For the Filling
- 2 8-ounce blocks cream cheese (softened)
- ⅔ cup granulated sugar
- 2 large eggs room temperature
- ½ cup sour cream room temperature
- 2 teaspoons vanilla extract
Instructions
- Prepare the crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar until it resembles wet sand. Press into the bottom of a greased 7- or 8-inch springform pan and freeze while preparing the filling.
- Make the filling: Beat the softened cream cheese until smooth, then add sugar and mix well. Add the eggs one at a time, beating well after each. Stir in sour cream and vanilla extract until smooth.
- Assemble: Pour the cheesecake filling into the chilled crust. Tap the pan to remove air bubbles.
- Cook: Place the pan in the air fryer basket. Set air fryer to 300°F and bake for 20 minutes or until the center barely wobbles. If needed, extend cooking time in 2-minute intervals.
- Cool: Let the cheesecake cool in the air fryer for 30 minutes, then remove and cool on a wire rack. Refrigerate for 4 hours or overnight before serving.
Notes
- Use room temperature ingredients for a smooth, lump-free filling.
- If the cheesecake browns too quickly, loosely cover it with foil during the last few minutes of cooking.
- Freeze slices for easy storage. They can last up to 3 months in the freezer.
Nutritional Facts (Per Serving):
- Calories: 289 kcal
- Carbohydrates: 41g
- Protein: 4g
- Fat: 13g
- Saturated Fat: 6g
- Cholesterol: 81mg
- Sodium: 144mg
- Potassium: 80mg
- Sugar: 31g
- Fiber: 1g