Did you know that you can use your air fryer to make turtle cheesecake? The flavors of chocolate, caramel, toasted pecans, and creamy cheesecake are a perfect match.
Ingredients
- graham cracker crumbs: 1 cup
- sugar: 1 Tbsp
- butter: 6 Tbsp (melted)
- ounces cream cheese: 12 piece (softened)
- sour cream: 0.33333 cup
- sugar: 0.33333 cup
- lemon juice: 1 tsp
- vanilla extract: 1 tsp
- pinch salt: 1 piece
- eggs: 2 piece
- chocolate ice cream topping: 2 Tbsp (to taste)
- caramel ice cream topping: 2 Tbsp (to taste)
- toasted pecans: 2 Tbsp (to taste, chopped)
Metric Conversion
Stages of cooking
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Line the bottom of a 7- to 7 1/2-inch springform pan or cake pan with parchment paper. Stir together graham crackers and 1 tablespoon sugar in a bowl. Stir in melted butter. Press crumb mixture into the bottom and 1 inch up the sides of the prepared pan.
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For the filling, combine cream cheese, sour cream, 1/3 cup sugar, lemon juice, vanilla, and salt in a bowl. Beat with an electric mixer at medium-high speed until smooth. Add eggs, 1 at a time, beating at low speed just until combined. Pour filling over the crust. Arrange pan in the air fryer basket.
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Set air fryer to 300 degrees F (150 degrees C).
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Cook for 15 minutes. Reduce temperature to 240 degrees F (115 degrees C) and cook 20 minutes more. The center of the cheesecake will appear wet and may jiggle slightly. Transfer cheesecake to a wire rack. Let stand about 15 minutes. Using a small sharp knife or thin spatula, loosen cheesecake from sides of pan; let stand until completely cooled, about 30 minutes more. Remove cheesecake from pan. Chill, covered, at least 4 hours or up to overnight.
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To serve, drizzle with chocolate and caramel ice cream toppings and sprinkle with pecans.
