Air Fryer Cheesecake
Air Fryer Cheesecake combines cream cheese, graham cracker crumbs, egg, and sour cream; bake at 310°F for 25 minutes until rich and creamy with a buttery crust.
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Method
- 1
Mix graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a 6-inch springform pan or ramekins.
- 2
Beat cream cheese and sugar until smooth. Add egg, vanilla, flour, and sour cream, mixing until just combined — do not overbeat.
- 3
Pour filling over the crust and smooth the top.
- 4
Air fry at 310°F for 20–25 minutes until the edges are set but the center still has a slight jiggle.
- 5
Turn off the air fryer and let the cheesecake cool inside for 10 minutes, then refrigerate for at least 2 hours before serving.
Pro tip. The low temperature is key to preventing cracks. Let all your dairy ingredients come to room temperature before mixing for the smoothest texture.
Why the air fryer wins here
- Ready in 25 minutes. The same dish takes about 43 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
Get the air fryer cheat sheet
A one-page chart of everyday cooking times and temperatures. Print it, stick it on the fridge.
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