Description
Indulge in a creamy, rich cheesecake infused with the sweet flavor of dulce de leche. This air fryer version is simple, quick, and delivers a perfect texture every time. Ideal for special occasions or a cozy dessert at home.
Ingredients
For the Crust:
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1 cup graham cracker crumbs
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1/4 cup unsweetened cocoa powder (optional)
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1/4 cup granulated sugar
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1/2 cup unsalted butter, melted
For the Cheesecake Filling:
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16 oz cream cheese, softened
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1 cup dulce de leche
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1/2 cup granulated sugar
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3 large eggs
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1 teaspoon vanilla extract
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1 tablespoon all-purpose flour (optional, for stability)
Instructions
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Prepare the Crust: Mix graham cracker crumbs, cocoa powder, sugar, and melted butter until it resembles wet sand. Press firmly into the bottom of a 7-inch springform pan.
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Make the Filling: Beat softened cream cheese until smooth. Gradually add dulce de leche and sugar, mixing until combined.
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Add Eggs: Add eggs one at a time, mixing well after each. Stir in vanilla and flour (if using) until smooth.
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Assemble Cheesecake: Pour filling over prepared crust.
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Preheat Air Fryer: Preheat to 300°F (150°C) for 5 minutes.
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Cook Cheesecake: Place pan in air fryer basket. Cook 25–30 minutes until edges are set but center has a slight jiggle.
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Cool: Leave cheesecake in air fryer for 10 minutes. Remove and cool to room temperature. Chill in refrigerator at least 4 hours or overnight.
Notes
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Use room temperature cream cheese and eggs for a smooth filling
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Cheesecake should be slightly jiggly in the center when done
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Store leftovers in fridge up to 5 days; freeze slices up to 3 months
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Optional variations: add fruit preserves, chocolate ganache, or a caramel drizzle