Posts Tagged with cheesecake

I do not know of one single soul that doesn’t love cheesecake. When I figured out that my air fryer had the ability to bake a cheesecake, I was floored! What can’t this gadget do? I believe I have found a foolproof way to make the creamiest and most perfect cheesecake in under 20 minutes! Don’t believe me? Try it for yourself. Oh! I topped it with Peach Cobbler too. I know, I know. You’re welcome!

The crust is important. It’s the foundation of a delightful cheesecake. I like to keep it traditional. But, with an added crunch. Walnuts! My goodness what a difference these finely chopped little nuts make. They pair perfectly with those buttery, graham cracker crumbs. Optional, but highly recommended.

Another essential rule of thumb to remember is to avoid over mixing the cheesecake batter. Cracks are created this way. And we all know, “crack is wack!” RIP to the Great Whitney Houston. Anyway, once you incorporate the eggs into the batter, mix only until combined.

All air fryers are not the same. However, I almost certain that my timing will work across the board. Just make sure that you allow the cheesecake to air fry for a full 20 minutes before stopping it to check. This will prevent cracks as well. If you need extra cooking time, add them in 5 minute intervals.

This cheesecake as absolutely perfect. Even served plain or with the simple addition of fruit. But, of course, I had to be extra. And when you try my Peach Cobbler topping, you’ll be glad I did!

Can’t have peach cobbler with the…well…cobbler. These cobbler crumbles are homemade and extremely easy to whip up. I also “baked” them in the air fryer. It took a little under 10 minutes to do so.

Once the cobbler crumbles and peach topping are done, it’s time to assemble! Crumbles first. Then, cover them with those delectable peaches. Oh! Can’t forget a dollop of fresh whipped cream! The only con to this recipe? It’s so easy to make you will want to make it often!

Happy Eating,

B. Coop

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Air Fryer Peach Cobbler Cheesecake

Ingredients

• Cheesecake Crust:
• 1/2 cup graham cracker crumbles
• 2 TBS granulated sugar
• 1 tsp cinnamon
• 1 stick salted butter melted
• 1 TBS finely chopped walnuts optional
• Cheesecake Filling:
• 2 packages Philadelphia cream cheese softened
• 14 oz can sweetened condensed milk
• 1 TBS pure vanilla extract
• 2 eggs
• 2 TBS all purpose flour
• Cobbler Topping:
• 1/2 cup all purpose flour
• 2 TBS granulated sugar
• 2 TBS light brown sugar
• 1 tsp cinnamon
• 1/2 stick salted butter (melted
• Peach Topping:
• 3 TBS salted butter
• 2 cups sliced peaches
• 1 TBS cinnamon
• 2 TBS light brown sugar
• 1/4 cup granulated sugar
• 1 tsp lemon juice
• 1 tsp pure vanilla extract
• 1 TBS cornstarch

Instructions

1. Cheesecake Crust:
2. Mix all ingredients together in a bowl.
3. Spray an 8 inch springform pan with nonstick cooking spray
4. Spread the crust mix evenly into the pan and gently press it onto the bottom of the pan.
5. Air fry the crust on 300 F for 4 minutes
6. Allow the crust to cool at room temp while making the cheesecake filling.
7. Cheesecake Filling:
8. Using an electric mixer, mix the cream cheese and condensed milk together until smooth
9. Add in the extract, eggs, and flour
10. Mix at medium speed just until combined. Do NOT over mix!
11. Scrap down the sides of the bowl using a spatula and fold the mixture together one las time to ensure all is combined
12. Pour the filling over the crust.
13. Air fry on 300 F for 20 mins.
14. Allow the cheesecake to cool completely at room temperature*
15. Refrigerate for at least 4 hours before serving.
16. Cobbler topping:
17. Mix all ingredients together in a bowl with a fork until it has a crumbly texture
18. Line the air fryer with parchment paper
19. Pour the crumbles on top of the parchment paper and spread them out using the fork
20. Air fry on 300 F for 7-10 minutes or until golden brown
21. Sprinkle the crumbles evenly over the cooled cheesecake
22. Peach Topping:
23. Melt the butter in a saucepan.
24. Fold all remaining ingredients together in a bowl
25. Stir the mixture into the butter
26. Simmer on low for 8-10 minutes.
27. Serve warm on top of the cheesecake
28. Enjoy!