½package Jello Instant Cheesecake Pudding 3 oz size
1 ½cup Powdered Sugar
1jarCaramel Ice Cream Topping
3squares Chocolate Almond Bark Melting Chocolate
⅓cup Heavy Cream
Add the flour and powdered sugar in a bowl and blend well. Melt the butter in the microwave, and pour into the flour/powdered sugar mixture. Stir the butter into the flour.
Line the bottom of a 7 inch Spring-form pan with Parchment paper and press the flour mixture firmly into the bottom of the pan.
Place the pan in the Air Fryer at 350 degrees, and set the time for six minutes.
While the crust is baking, place the softened cream cheese in the mixing bowl of a stand mixer, and blend until smooth.
Add the lemon juice, and eggs, and mix just until the eggs are blended. Add the heavy cream to the Instant pudding, and mix until smooth.
Add the pudding to the mixing bowl. Add the powdered sugar and mix on low until smooth.
Scrape down the sides of the bowl, and mix until completely blended. Remove the pan from the Air Fryer and pour the cheesecake mixture into the Springform pan. Set the time for 55 minutes, and bake the cheesecake at 350 degrees.
After about 10 minutes, open the Air Fryer, and cover the cheesecake loosely with foil. Place it back in the Air Fryer and finish cooking.
When the cheesecake is done, leave it in the Air Fryer for 30 minutes, (with the Air Fryer turned off) and then remove the cheesecake. Place it on a wire rack to cool.
When the cheesecake is cooled, cover with foil, and place in the refrigerator to set up overnight for the best results. The next day, remove the cheesecake from the refrigerator, spoon the caramel topping on top, and place it back in the refrigerator.
Place the heavy cream in a dish, and heat in the microwave, just until hot. Do not boil. Place three squares of Chocolate Almond Bark in the hot cream, and stir to melt the chocolate. If the chocolate doesn't completely melt, place it back in the microwave for 15 seconds, and stir until the chocolate is completely melted and smooth.
Remove the cheesecake from the refrigerator and remove the springform from the pan. Place the cheesecake on a serving plate.
Pour the hot Ganache (melted chocolate) over the cheesecake and allow it to run down the sides, and onto the serving plate. Place the cheesecake back in the refrigerator to set the chocolate a bit and until time to serve. Serve on dessert plates, and Enjoy!
The Almond Bark can be found at Walmart in the baking aisle, usually on the top shelf. I don't suggest using the melting chocolate discs you find at craft stores as they don't melt nearly as well. Swap out the flavor of Jello pudding used in the cheesecake. Make your cheesecake at least one day in advance, as the cheesecake will need to set up overnight in the fridge. Then, remove and top with your caramel and chocolate. Use a different style crust if you would like. I loved this cookie crust as it mimics a Twix candy bar. Check the internal temperature of your cheesecake. It should reach 145 degrees F. That way you know your cheesecake is fully cooked through. If you are on a gluten free diet, swap out the regular flour for a gluten free blend to substitute. That way you have a gluten free dessert to serve up. A springform pan is best when making cheesecakes. You could also use a push pan if you have that on hand.