MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Air-Fryer Cheesecake
Categories: Cakes, Desserts, Cheese, Fruits, Dairy
Yield: 8 servings

6 tb (84 g) salted butter; melted
- more for greasing the pan
1 1/4 c (138 g) graham crackers;
- finely crushed
24 oz Cream cheese; softened
2 lg Eggs
14 oz Can sweetened condensed
- milk
1 ts Pure vanilla extract
28 oz Can cherry pie filling

Brush melted butter on the bottom and sides of a 7" or
8" springform pan that fits in your air fryer. Line the
bottom with parchment paper and brush with melted
butter.

In a medium bowl, mix the graham cracker crumbs and
melted butter with a spoon until the mixture is the
texture of coarse meal. Transfer the graham cracker
mixture to the prepared pan and press evenly with the
spoon to form a level crust.

Using a stand mixer fitted with the paddle attachment or
a hand mixer and a mixing bowl, beat the cream cheese on
medium speed until creamy and smooth, 1 to 2 minutes.
Add the eggs, condensed milk and vanilla, and beat on
medium speed, occasionally scraping the sides and bottom
of the bowl, until completely smooth, 1 to 2 minutes.

Put the pan with the crust into the air fryer, then pour
the cream cheese mixture over the crust. It should
almost reach the rim of the pan. Close the air fryer lid
and turn the air fryer setting to bake.

Bake the cheesecake @ 300ºF/150ºC until the top is
lightly browned and the center jiggles slightly, 25 to
35 minutes. It may take a little more or less time
depending on the air fryer.

Carefully remove the springform pan from the air fryer,
let it sit at room temperature for about 1 hour, and
then cool it in the refrigerator for 6 to 8 hours. When
ready to eat, remove the cheesecake from the pan. Slice
with a warm knife, wiping it clean between cuts. If
desired, top with cherry pie filling.

Recipe from: Rebecca Abbott and Jennifer West

Adapted by: Christina Morales

Yield: 8 servings

RECIPE FROM: https://cooking.nytimes.com

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