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 @ 300 F/150 C 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

  Uncle Dirty Dave's Archives

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