Oh my gosh, you guys—this air fryer eggnog cheesecake is my new holiday obsession! I stumbled onto this trick last Christmas when my oven was packed with cookies and casseroles (sound familiar?). Desperate times called for desperate measures, so I grabbed my trusty air fryer and—wow—the results blew me away. The cheesecake comes out impossibly creamy with that rich eggnog flavor we all crave this time of year. And the best part? No water bath, no fussy oven temperatures, just 30 minutes in the air fryer and you’ve got a showstopper dessert that tastes like it took hours. Trust me, once you try this method, you’ll never go back to traditional cheesecake baking!
Why You’ll Love This Air Fryer Eggnog Cheesecake
Okay, let me count the ways this cheesecake will become your new holiday hero! First off—speed. That air fryer works magic, cooking this beauty in half the time of a traditional oven. No more babysitting a water bath or worrying about cracks. Just creamy, dreamy perfection in 30 minutes flat.
And the texture? Ohhh, it’s like biting into a spiced cloud. The eggnog adds this luscious richness while the air fryer’s even heat gives it that flawless, velvety finish. Plus—confession time—I’ve burned more cheesecake crusts than I’d care to admit in my oven. The air fryer? Golden-brown every single time.
Seriously, if you love stress-free desserts that taste like holiday magic, this one’s your match. Pass the sprinkles!
Ingredients for Air Fryer Eggnog Cheesecake
Okay, here’s the scoop on what you’ll need to make this holiday miracle happen! I’m super picky about ingredients—trust me, it makes all the difference. For the crust, grab 1 1/2 cups graham cracker crumbs (I pulse mine fresh for extra texture) and 1/4 cup melted butter. That golden ratio gives you the perfect crisp-yet-tender base.
Now for the star of the show: the filling. You’ll want 16 oz full-fat cream cheese—softened, please! Nothing ruins a cheesecake faster than lumpy cream cheese straight from the fridge. Combine it with 1/2 cup granulated sugar, 2 large eggs (room temp!), and the magic ingredient—1/2 cup rich, creamy eggnog. Don’t skimp here—get the good stuff with real nutmeg and vanilla already in it. Speaking of which, we’re adding 1 tsp pure vanilla extract and 1/2 tsp freshly grated nutmeg for that extra holiday kick.
Pro tip: Set everything out about 30 minutes before baking. Room temp ingredients blend smoother than a Christmas carol!
Equipment You’ll Need
Let’s talk tools! The MVP here is a 7-inch springform pan—it’s the perfect size for most air fryer baskets. You’ll also need a mixing bowl (or two) and something to press that crust down (I use the bottom of a measuring cup). A hand mixer or stand mixer makes the filling silky smooth, but a good ol’ whisk and some elbow grease work too. And obviously, your trusty air fryer—mine’s basically glued to my counter during the holidays. Optional but fun: a piping bag if you want to get fancy with toppings later!
How to Make Air Fryer Eggnog Cheesecake
Preparing the Crust
First things first—let’s get that crust ready! In a bowl, mix 1 1/2 cups graham cracker crumbs with 1/4 cup melted butter until it looks like wet sand. Tip: If it’s too dry, add a touch more butter. Press the mixture firmly into the bottom of your 7-inch springform pan. I use the bottom of a measuring cup to get it nice and even—this is your foundation, so don’t skimp on the pressure!
Making the Filling
Now for the creamy dreamy part! In a large bowl, beat 16 oz softened cream cheese with 1/2 cup granulated sugar until it’s smooth and fluffy. No lumps allowed! Add 2 eggs, one at a time, mixing well after each. Then, pour in 1/2 cup eggnog, 1 tsp vanilla extract, and 1/2 tsp nutmeg. Mix until everything is silky smooth—this is where a hand mixer or stand mixer really shines. Scrape the sides of the bowl to make sure it’s all combined. Trust me, patience here equals perfection later!
Cooking in the Air Fryer
Preheat your air fryer to 300°F (150°C). Pour the filling over your crust, smoothing the top with a spatula. Carefully place the pan in the air fryer basket—don’t worry, it’s sturdier than you think! Cook for 25-30 minutes, checking around the 25-minute mark. You’ll know it’s done when the edges are set but the center still has a slight jiggle. Pro tip: If you’re unsure, stick a toothpick in the center—it should come out mostly clean with a few moist crumbs.
Cooling and Chilling
Once it’s done, let the cheesecake cool in the pan for about 30 minutes. This helps it set without shocking it into cracks. Then, pop it in the fridge for at least 4 hours (overnight is even better). I know, waiting is the hardest part, but this step ensures that creamy, sliceable texture we all love. Patience, my friend—it’s worth it!
Tips for the Perfect Air Fryer Eggnog Cheesecake
Want bakery-level results every time? Here are my foolproof tricks! First—full-fat cream cheese only. The reduced-fat stuff just doesn’t set right, and we’re making dessert, not diet food! Second, don’t overmix after adding the eggs—too much air causes cracks. I stop the mixer as soon as everything’s incorporated.
For the silkiest texture, chill overnight if you can. I know it’s tough to wait, but that extra time lets the flavors marry beautifully. And here’s a game-changer: run a knife around the edges before chilling to prevent sticking. Works like a charm!
Last tip: if your air fryer runs hot, check at 20 minutes. Better safe than sorry with cheesecake!
Variations and Serving Suggestions
Oh, the fun part—let’s get creative! For a spiced-up twist, add 1/2 tsp cinnamon to the filling—it pairs magically with the eggnog. Feeling fancy? Swirl in 2 tbsp caramel sauce before baking for a gooey surprise. And toppings? Yes please! A dollop of whipped cream and a sprinkle of nutmeg make it Insta-worthy, or go wild with crushed peppermint for Christmas morning vibes.
Serve this beauty with a steaming mug of spiced coffee or hot chocolate—the ultimate holiday duo. For brunch, pair it with champagne (because why not?). Pro tip: Slice it cold, but let each piece sit for 5 minutes to take the chill off. Pure bliss!
Storage and Reheating Instructions
Good news—this cheesecake actually gets better after chilling! Store leftovers covered in the fridge for up to 5 days. Want to freeze it? Wrap tightly in plastic, then foil, and it’ll keep for 2 months—just thaw overnight in the fridge. For reheating, I like 10 seconds in the microwave to take the edge off the chill, but honestly, I usually eat it straight from the fridge with a spoon. No shame!
Nutritional Information
Just a heads up—these numbers are estimates, since ingredients vary by brand. But for a general idea, one heavenly slice of this air fryer eggnog cheesecake runs about 320 calories, with 22g fat (12g saturated), 26g carbs, and 5g protein. The eggnog brings 22g sugar per serving—because hey, it’s the holidays! For precise counts, always check your specific ingredients.
Did you make this air fryer eggnog cheesecake? I need to hear how it turned out! Drop a comment below—tell me your favorite tweaks, your family’s reactions, or just how much you loved that creamy texture. Snap a pic and tag me on Instagram too—nothing makes me happier than seeing your holiday baking wins! And hey, if you loved it, give the recipe a 5-star rating so others can find this little slice of Christmas magic. Happy baking, friends! A creamy and festive cheesecake made with eggnog and cooked in an air fryer for a quick and easy dessert.
Irresistible 30-Minute Air Fryer Eggnog Cheesecake Masterpiece
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