Advertising
Instructions
- Crust Preparation:
- Combine graham cracker crumbs, brown sugar, and cinnamon in a bowl.
- Stir in melted butter until the mixture resembles wet sand.
- Press the mixture into the bottom of a greased springform pan that fits in your air fryer basket.
- Preheat the air fryer to 325°F (160°C).
- Place the crust in the air fryer and bake for 10 minutes. Let it cool while you prepare the filling.
- Cinnamon Swirl Preparation:
- Mix brown sugar, flour, and cinnamon in a bowl.
- Stir in melted butter until well combined. Set aside.
- Cheesecake Filling:
- In a large bowl, beat cream cheese until creamy.
- Add brown sugar and granulated sugar, mixing well.
- Mix in sour cream until smooth.
- Add eggs one at a time, beating after each addition.
- Stir in vanilla extract and salt.
- Layering:
- Pour half of the cheesecake batter over the cooled crust.
- Spoon half of the cinnamon swirl mixture over the batter.
- Swirl gently with a knife or toothpick.
- Repeat with the remaining batter and cinnamon swirl mixture, finishing with a layer of cheesecake batter.
- Baking:
- Place the springform pan in the air fryer basket.
- Cook at 325°F (160°C) for 60-75 minutes, or until the edges are set but the center still jiggles slightly. If needed, cover the top with aluminum foil to prevent over-browning.
- Cooling:
- Turn off the air fryer and let the cheesecake cool inside for 1 hour.
- Remove the cheesecake from the air fryer and refrigerate for at least 6 hours or overnight.
- Frosting:
- In a bowl, beat cream cheese and powdered sugar together until smooth.
- Gently fold in whipped cream until fully combined.
- Pipe or spread the frosting onto the chilled cheesecake.
- Dust with cinnamon powder.
Go to the next page to get the Amount Per Serving
Advertising