Ingredients

• 1 cup graham cracker crumbs
• 1 tablespoon sugar
• 6 tablespoons butter , melted
• 12 ounces cream cheese , softened
• 0.33 cups sour cream
• 0.33 cups sugar
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 1 pinch salt
• 2 large eggs
• 2 tablespoons 2
• 2 tablespoons caramel ice cream topping , or to taste
• 2 tablespoons pecans , or to taste

Instructions

1. 1 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.
2. 2 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.
3. 3 Set air fryer to 300 degrees F (150 degrees C).
4. 4 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.
5. 5 To serve, drizzle with chocolate and caramel ice cream toppings and sprinkle with pecans.

Nutrition per serving