Recipes Desserts Cakes Cheesecake Recipes Air Fryer Turtle Cheesecake 5.0 (2) 1 Review 1 Photo Did you know that you can use your air fryer to make turtle cheesecake? The flavors of chocolate, caramel, toasted pecans, and creamy cheesecake are a perfect match. By Sarah Brekke Sarah Brekke Sarah Brekke is a culinary professional with over 10 years of experience food media. With a background in both culinary and food sciences, she uses her skills to develop, test, and modify recipes to make them as tasty and practical as possible. Allrecipes' editorial guidelines Published on June 21, 2023 Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 35 mins Stand Time: 45 mins Chill Time: 4 hrs Total Time: 5 hrs 40 mins Servings: 8 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 1 cup graham cracker crumbs 1 tablespoon sugar 6 tablespoons butter, melted 12 ounces cream cheese, softened 1/3 cup sour cream 1/3 cup sugar 1 teaspoon lemon juice 1 teaspoon vanilla extract 1 pinch salt 2 large eggs 2 tablespoons chocolate ice cream topping, or to taste 2 tablespoons caramel ice cream topping, or to taste 2 tablespoons chopped toasted pecans, or to taste Directions 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. 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. Set air fryer to 300 degrees F (150 degrees C). 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. To serve, drizzle with chocolate and caramel ice cream toppings and sprinkle with pecans. I Made It Print Nutrition Facts (per serving) 382 Calories 29g Fat 27g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 382 % Daily Value * Total Fat 29g 37% Saturated Fat 16g 79% Cholesterol 118mg 39% Sodium 309mg 13% Total Carbohydrate 27g 10% Dietary Fiber 1g 2% Total Sugars 20g Protein 6g 11% Vitamin C 0mg 0% Calcium 73mg 6% Iron 1mg 5% Potassium 128mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.