Air fryer eggnog cheesecake

Name: Air fryer eggnog cheesecake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: Serves 6-8
Ingredients: 40g unsalted butter, melted, plus extra to grease; 120g digestive biscuits; 150ml double cream; 330g full-fat cream cheese, at room temperature; 120g caster sugar; 2 medium eggs; 1½ tsp ground cinnamon; ½ tsp freshly grated nutmeg; 2 tbsp rum or bourbon; 35g plain flour; 20g icing sugar; Specialist kit; 16-18cm loosebottomed cake tin

3 Reviews

Portion size: Serves 6-8
Hands-on time 20 min. Air fryer time 45 min, plus overnight chilling
Difficulty: easy

Emily Gussin

Food producer and sustainability lead, delicious.

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Baked cheesecakes are guaranteed to please a crowd, and they’re brilliant cooked in the air fryer. The stable temperature and constantly moving air means the top is much less likely to crack, providing you with a cheesecake that looks as good as it tastes – which, when enriched with rum for an eggnog-esque flavour, is very good indeed.

Did you know the air fryer makes brilliant brownies, too?

Before you start

Don’t be tempted to skip the chilling stage of this cheesecake! It’ll still be quite soft and wobbly once it’s cooked, but the longer cooling time helps it set into a texture that’s deliciously rich yet still fluffy and light. This is one of those ‘revelation’ air fryer recipes, as the evenly browned top means you don’t need lots of icing sugar to cover up cracks (which are common when you’re using a conventional oven).

The size of cake tin depends on the size of your air fryer, so be sure to check it fits in with the drawer or lid closed.

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Ingredients

40g unsalted butter, melted, plus extra to grease
120g digestive biscuits
150ml double cream
330g full-fat cream cheese, at room temperature
120g caster sugar
2 medium eggs
1½ tsp ground cinnamon
½ tsp freshly grated nutmeg
2 tbsp rum or bourbon
35g plain flour
20g icing sugar

Specialist kit

16-18cm loosebottomed cake tin

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Method

Heat the air fryer to 140°C for a 16cm tin or 150°C for an 18cm tin. Grease and line the tin with butter and baking paper.
Whizz the biscuits in a food processor (or put them in a food bag and bash with a rolling pin) to form fine crumbs. Pulse or stir in the melted butter along with a pinch of salt, then evenly press into the cake tin. Air-fry the base for 10 minutes.
Meanwhile, whip the cream in a large bowl using a balloon whisk until soft peaks form (they should flop over when you remove the whisk). Use a rubber spatula to mix in the cream cheese and sugar until smooth. Mix in the eggs, one at a time, then add 1 tsp cinnamon, the nutmeg, rum or bourbon and a pinch of salt. Sift over the flour and gently fold through using a large metal spoon until just combined. Tip the mixture over the biscuit base.
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Return the cheesecake to the air fryer for 30-35 minutes or until it’s set but with a slight wobble. Cool in the tin, then chill in the fridge overnight.
To serve, stir together the icing sugar and ½ tsp cinnamon, then dust it over the cheesecake with a sieve.