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Air Fryer Mini Pecan Cheesecakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 81 reviews
  • Author: Mary
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 4 hours 55 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Air Frying
  • Cuisine: American

Description

These Air Fryer Mini Pecan Cheesecakes are a delightful and creamy dessert option, featuring a buttery graham cracker crust, smooth cheesecake filling, and a rich, toasted pecan topping with a caramel-like sauce. Perfectly cooked in the air fryer to achieve a creamy texture with a slightly jiggly center, these individual cheesecakes require minimal oven time and are easy to prepare for any occasion.

Ingredients

Scale

Crust

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted

Cheesecake Filling

  • 24 ounces cream cheese, softened
  • 3 large eggs, at room temperature
  • 1/2 cup sour cream
  • 1 cup granulated sugar
  • 3 tablespoons milk
  • 1 tablespoon vanilla extract

Pecan Topping

  • 2 cups pecan pieces
  • 1 cup dark brown sugar
  • 2 tablespoons corn syrup
  • 1/2 cup heavy cream
  • 1/2 cup unsalted butter

Instructions

  1. Preheat and Prepare Crust: Preheat your air fryer to 300°F. In a medium bowl, combine graham cracker crumbs and melted butter until the mixture resembles wet sand.
  2. Shape and Air Fry Crusts: Evenly distribute 2 tablespoons of the crust mixture into each large muffin liner, pressing firmly to form the base. Air fry the crusts at 300°F for 5 minutes, then remove and allow them to cool completely.
  3. Make Cheesecake Filling: In a medium bowl, use a hand mixer to blend the softened cream cheese, sour cream, granulated sugar, vanilla extract, and milk until smooth. Add the eggs one at a time, mixing just until combined after each addition to avoid overmixing.
  4. Fill and Air Fry Cheesecakes: Divide the cheesecake filling evenly among the cooled crusts. Place them in the air fryer and cook at 300°F for 20 to 25 minutes, or until the tops are set and the centers are slightly jiggly to ensure creamy texture.
  5. Cool and Chill: Remove the cheesecakes from the air fryer and let them cool at room temperature for 30 minutes. Then refrigerate for at least 4 hours to allow them to fully set and chill.
  6. Toast Pecans: Spread the pecan pieces on an air fry sheet and toast in the air fryer at 300°F for 10 minutes until fragrant and golden.
  7. Prepare Pecan Topping Sauce: In a small saucepan over medium heat, combine the unsalted butter, dark brown sugar, corn syrup, and heavy cream. Stir constantly and bring to a gentle boil for 1 to 2 minutes. Reduce heat and simmer for another 1 to 2 minutes to thicken slightly.
  8. Combine Pecans and Sauce: Remove the saucepan from heat and stir in the toasted pecans. Set the topping aside to cool slightly and thicken.
  9. Serve: Carefully remove the mini cheesecakes from the muffin molds. Spoon the cooled pecan topping generously over each cheesecake and serve immediately. Enjoy the rich contrast of creamy cheesecake and crunchy, caramelized pecan topping.

Notes

  • Ensure cream cheese and eggs are at room temperature to avoid lumps and ensure smooth filling.
  • Do not overmix the cheesecake batter once eggs are added to maintain a creamy texture.
  • Allow cheesecakes to chill fully in the refrigerator; this step is essential for proper firmness.
  • Use large muffin liners to help with easy removal of mini cheesecakes from the air fryer.
  • To toast pecans evenly, spread them out in a single layer on the air fryer sheet.
  • Store leftover cheesecakes covered in the refrigerator for up to 3 days.

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Find it online: https://peruvianfoodrecipes.com/air-fryer-mini-pecan-cheesecakes-recipe/