This dish contains the following allergens: Wheat, Milk/Dairy, Eggs
Cooking mode
Step-by-step instruction without your screen going to sleep
CRUST
1 1/2 cups
graham crackers, crushed
1/4 cup
confectioner’s sugar
5 1/3 tablespoons
butter, melted
1/2 teaspoon
kosher salt
Nonstick cooking spray
FILLING
55g
cream cheese, room temperature
2/3 cup
granulated sugar
2
large eggs, room temperature
1 teaspoon
vanilla extract
CRUST
1 1/2 cups
graham crackers, crushed
1/4 cup
confectioner’s sugar
5 1/3 tablespoons
butter, melted
1/2 teaspoon
kosher salt
Nonstick cooking spray
FILLING
2 packages (8 ounces each)
cream cheese, room temperature
2/3 cup
granulated sugar
2
large eggs, room temperature
1 teaspoon
vanilla extract
Utensils
2 Large Bowls
Aluminum Foil
Rubber Spatula
Step 1
Preheat oven to 350°F. Lightly spray the Ninja™ Foodi™ NeverStick™ Premium 9” Round Cake Pan with nonstick cooking spray. Set cake pan over the Ninja™ Foodi™ NeverStick™ Premium 10” x 15” Baking Sheet. Set aside.
Step 2
In a large bowl, add all crust ingredients, and mix until well combined.
Step 3
Transfer the crust mixture to the pan, pressing the mixture into the bottom and up the sides of the pan, creating a thicker layer on the bottom than on the sides.
Step 4
In a separate large bowl, mix together the cream cheese and sugar until smooth. Add the eggs and vanilla, mixing until smooth and no lumps remain (you can do this by hand or with an electric mixer).
Step 5
Pour the filling over the crust, and with a rubber spatula, smooth top into an even layer.
Step 6
Place pie and baking sheet in the oven and bake for 30 minutes. After 20 minutes, gently place aluminum foil around the crust (but not covering the filing). Making a crust shield to avoid burning. Continue baking.
Step 7
Cooking is complete when filling reads 165°F-170°F on an instant read thermometer, and filling appears somewhat giggly.
Step 8
Carefully remove cheesecake from oven and transfer to rack to cool for 30 minutes. Once cool, transfer cheesecake to the refrigerator to set, at least 2 hours. Once set, slice and serve.
Preheat oven to 350°F. Lightly spray the Ninja™ Foodi™ NeverStick™ Premium 9” Round Cake Pan with nonstick cooking spray. Set cake pan over the Ninja™ Foodi™ NeverStick™ Premium 10” x 15” Baking Sheet. Set aside.
CRUST
1 1/2 cups
graham crackers, crushed
1/4 cup
confectioner’s sugar
5 1/3 tablespoons
butter, melted
1/2 teaspoon
kosher salt
Nonstick cooking spray
FILLING
55g
cream cheese, room temperature
2/3 cup
granulated sugar
2
large eggs, room temperature
1 teaspoon
vanilla extract
CRUST
1 1/2 cups
graham crackers, crushed
1/4 cup
confectioner’s sugar
5 1/3 tablespoons
butter, melted
1/2 teaspoon
kosher salt
Nonstick cooking spray
FILLING
2 packages (8 ounces each)
cream cheese, room temperature
2/3 cup
granulated sugar
2
large eggs, room temperature
1 teaspoon
vanilla extract
Step 2 of 8
In a large bowl, add all crust ingredients, and mix until well combined.
CRUST
1 1/2 cups
graham crackers, crushed
1/4 cup
confectioner’s sugar
5 1/3 tablespoons
butter, melted
1/2 teaspoon
kosher salt
Nonstick cooking spray
FILLING
55g
cream cheese, room temperature
2/3 cup
granulated sugar
2
large eggs, room temperature
1 teaspoon
vanilla extract
CRUST
1 1/2 cups
graham crackers, crushed
1/4 cup
confectioner’s sugar
5 1/3 tablespoons
butter, melted
1/2 teaspoon
kosher salt
Nonstick cooking spray
FILLING
2 packages (8 ounces each)
cream cheese, room temperature
2/3 cup
granulated sugar
2
large eggs, room temperature
1 teaspoon
vanilla extract
Step 3 of 8
Transfer the crust mixture to the pan, pressing the mixture into the bottom and up the sides of the pan, creating a thicker layer on the bottom than on the sides.
CRUST
1 1/2 cups
graham crackers, crushed
1/4 cup
confectioner’s sugar
5 1/3 tablespoons
butter, melted
1/2 teaspoon
kosher salt
Nonstick cooking spray
FILLING
55g
cream cheese, room temperature
2/3 cup
granulated sugar
2
large eggs, room temperature
1 teaspoon
vanilla extract
CRUST
1 1/2 cups
graham crackers, crushed
1/4 cup
confectioner’s sugar
5 1/3 tablespoons
butter, melted
1/2 teaspoon
kosher salt
Nonstick cooking spray
FILLING
2 packages (8 ounces each)
cream cheese, room temperature
2/3 cup
granulated sugar
2
large eggs, room temperature
1 teaspoon
vanilla extract
Step 4 of 8
In a separate large bowl, mix together the cream cheese and sugar until smooth. Add the eggs and vanilla, mixing until smooth and no lumps remain (you can do this by hand or with an electric mixer).
CRUST
1 1/2 cups
graham crackers, crushed
1/4 cup
confectioner’s sugar
5 1/3 tablespoons
butter, melted
1/2 teaspoon
kosher salt
Nonstick cooking spray
FILLING
55g
cream cheese, room temperature
2/3 cup
granulated sugar
2
large eggs, room temperature
1 teaspoon
vanilla extract
CRUST
1 1/2 cups
graham crackers, crushed
1/4 cup
confectioner’s sugar
5 1/3 tablespoons
butter, melted
1/2 teaspoon
kosher salt
Nonstick cooking spray
FILLING
2 packages (8 ounces each)
cream cheese, room temperature
2/3 cup
granulated sugar
2
large eggs, room temperature
1 teaspoon
vanilla extract
Step 5 of 8
Pour the filling over the crust, and with a rubber spatula, smooth top into an even layer.
CRUST
1 1/2 cups
graham crackers, crushed
1/4 cup
confectioner’s sugar
5 1/3 tablespoons
butter, melted
1/2 teaspoon
kosher salt
Nonstick cooking spray
FILLING
55g
cream cheese, room temperature
2/3 cup
granulated sugar
2
large eggs, room temperature
1 teaspoon
vanilla extract
CRUST
1 1/2 cups
graham crackers, crushed
1/4 cup
confectioner’s sugar
5 1/3 tablespoons
butter, melted
1/2 teaspoon
kosher salt
Nonstick cooking spray
FILLING
2 packages (8 ounces each)
cream cheese, room temperature
2/3 cup
granulated sugar
2
large eggs, room temperature
1 teaspoon
vanilla extract
Step 6 of 8
Place pie and baking sheet in the oven and bake for 30 minutes. After 20 minutes, gently place aluminum foil around the crust (but not covering the filing). Making a crust shield to avoid burning. Continue baking.
CRUST
1 1/2 cups
graham crackers, crushed
1/4 cup
confectioner’s sugar
5 1/3 tablespoons
butter, melted
1/2 teaspoon
kosher salt
Nonstick cooking spray
FILLING
55g
cream cheese, room temperature
2/3 cup
granulated sugar
2
large eggs, room temperature
1 teaspoon
vanilla extract
CRUST
1 1/2 cups
graham crackers, crushed
1/4 cup
confectioner’s sugar
5 1/3 tablespoons
butter, melted
1/2 teaspoon
kosher salt
Nonstick cooking spray
FILLING
2 packages (8 ounces each)
cream cheese, room temperature
2/3 cup
granulated sugar
2
large eggs, room temperature
1 teaspoon
vanilla extract
Step 7 of 8
Cooking is complete when filling reads 165°F-170°F on an instant read thermometer, and filling appears somewhat giggly.
CRUST
1 1/2 cups
graham crackers, crushed
1/4 cup
confectioner’s sugar
5 1/3 tablespoons
butter, melted
1/2 teaspoon
kosher salt
Nonstick cooking spray
FILLING
55g
cream cheese, room temperature
2/3 cup
granulated sugar
2
large eggs, room temperature
1 teaspoon
vanilla extract
CRUST
1 1/2 cups
graham crackers, crushed
1/4 cup
confectioner’s sugar
5 1/3 tablespoons
butter, melted
1/2 teaspoon
kosher salt
Nonstick cooking spray
FILLING
2 packages (8 ounces each)
cream cheese, room temperature
2/3 cup
granulated sugar
2
large eggs, room temperature
1 teaspoon
vanilla extract
Step 8 of 8
Carefully remove cheesecake from oven and transfer to rack to cool for 30 minutes. Once cool, transfer cheesecake to the refrigerator to set, at least 2 hours. Once set, slice and serve.
CRUST
1 1/2 cups
graham crackers, crushed
1/4 cup
confectioner’s sugar
5 1/3 tablespoons
butter, melted
1/2 teaspoon
kosher salt
Nonstick cooking spray
FILLING
55g
cream cheese, room temperature
2/3 cup
granulated sugar
2
large eggs, room temperature
1 teaspoon
vanilla extract
CRUST
1 1/2 cups
graham crackers, crushed
1/4 cup
confectioner’s sugar
5 1/3 tablespoons
butter, melted
1/2 teaspoon
kosher salt
Nonstick cooking spray
FILLING
2 packages (8 ounces each)
cream cheese, room temperature
