AIR FRYER CHEESECAKE

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NOTES

    1. Make sure to grease the sides and bottom of the springform pan so that the cheesecake does not stick to the sides when you go to remove the sides of the pan.
    2. Place parchment paper at the bottom of the buttered springform pan.
    3. If the cheesecake still looks wet and jiggly in the center after 20-22 minutes, continue to add 2 minute increments at 300 degrees Fahrenheit to completely cook. NOTE: It will still have a little wiggle to it, but won’t look wet.
    4. Allow the pan to cool slightly before carefully removing it from the Air Fryer basket.
    5. Give the cheesecake 6-8 hours, or overnight to completely chill and set.
    6. Add the cherry topping just before slicing and serving the cheesecake.
    7. Store the cheesecake in an airtight container in the refrigerator for up to 3 days.
    8. If using an 8″ Springform pan, increase the graham crackers to 2 cups with the ½ cup butter to fill the bottom of the 8″ pan. You will bake at 300 degrees Fahrenheit for 15 minutes, and add 2 minute increments when using an 8″ pan.

 

Go to the next page to get the Amount Per Serving

Amount Per Serving

  • Calories: 726kcal
  • Carbohydrates: 64g
  • Protein: 12g
  • Fat: 48g
  • Saturated Fat: 27g
  • Trans Fat: 1g
  • Cholesterol: 182mg
  • Sodium: 578mg
  • Potassium: 428mg
  • Fiber: 1g
  • Sugar: 34g
  • Vitamin A: 1840IU
  • Vitamin C: 4mg
  • Calcium: 255mg
  • Iron: 1mg

 

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