Ingredients
- 16 oz. cream cheese (450 grams or 2 blocks)
- 2 eggs
- ½ cup granulated sugar
- ¼ cup light brown sugar
- ¼ cup sour cream
- 1 tablespoon all-purpose flour
- 1 teaspoon pure vanilla extract
- Cooking spray, for cake pan
- 1 cup crushed graham crackers or wheat cookies
- 3 tablespoons melted butter
- Pinch of salt.
Instructions
- Spray a cake pan with cooking spray. Then take a medium-sized bowl
- Crush the crackers or cookies
- Cut a piece of parchment paper to fit the cake pan. Transfer the crushed cookies to the cake pan and add the melted butter
- Combine the butter with the crushed cookies until you get the texture of wet sand
- Spread the cookie mixture evenly on the bottom and up the side of the cake pan. Freeze the cake pan for 20 minutes
- Add cream cheese, sour cream, brown sugar, granulated sugar, and flour into a bowl
- Combine all the ingredients into a light and fluffy mixture using a hand mixer or a whisk. Then add vanilla extract, and a pinch of salt, and stir to combine
- Now add the eggs one at a time. Whisk until the egg is incorporated into the cream cheese batter before adding the next
- Take the cake pan out of the freezer and pour the batter into the cake pan on top of the cookie crust
- Preheat the Air Fryer to 350℉/175℃ for 3 minutes. Cook the cheesecake for 30 minutes
- Check the cake halfway through the cooking time. If the cheesecake browns too fast you can cover it with aluminum foil
- Switch off the Air Fryer but leave the cheesecake in the Air Fryer for 30 minutes
- Place on a wire rack to cool. When it has cooled cover it with plastic wrap and put it in the fridge for 4 hours or up to overnight.
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Nutrition Information:
YIELD: 8 SERVING SIZE: 1
Amount Per Serving: CALORIES: 364TOTAL FAT: 15gSATURATED FAT: 7gTRANS FAT: 0gUNSATURATED FAT: 6gCHOLESTEROL: 78mgSODIUM: 224mgCARBOHYDRATES: 51gFIBER: 3gSUGAR: 26gPROTEIN: 8gPlease note: Nutrition information is added for informational purposes only. It is possible it isn’t completely accurate
