Crustless Peanut Butter Cheesecake And Pumpkin Pudding with Vanilla Wafers

Crustless Peanut Butter Cheesecake And Pumpkin Pudding with Vanilla Wafers

Author

SharkNinja Thailand

Cook Time

17 minutes

Servings

6

Category

Ninja Double Stack XL 9.5L Air Fryer – SL400

Cuisine

Western

Ingredients

• 110 g cream cheese, softened
• Nonstick cooking spray
• 2 tablespoons powdered sweetener
• 1 tablespoon all-natural, no-sugar-added peanut butter
• 1/2 teaspoon vanilla extract
• 1 large egg, whisked
• 250 g canned no-salt-added pumpkin purée (not pumpkin pie filling)
• 50 g packed brown sugar
• 3 tablespoons plain flour
• 1 egg, whisked
• 2 tablespoons milk
• 1 tablespoon unsalted butter, melted
• 1 teaspoon pure vanilla extract
• 4 low-fat vanilla, or plain wafers, crumbled
• Ninja Double Stack XL 9.5L Air Fryer – SL400

Directions

1. In a medium bowl, mix cream cheese and sweetener until smooth. Add peanut butter and vanilla, mixing until smooth. Add egg and stir just until combined.
2. Spoon mixture into an ungreased springform pan and place into the zone 1 air fryer drawer. Adjust the temperature to 148°C and bake for 10 minutes. Edges will be firm, but center will be mostly set with only a small amount of jiggle when done.
3. Let pan cool at room temperature 30 minutes, cover with plastic wrap, then place into refrigerator at least 2 hours. Serve chilled.
4. Preheat the air fryer to 176°C. Coat a baking pan with nonstick cooking spray. Set aside.
5. Mix the pumpkin purée, brown sugar, flour, whisked egg, milk, melted butter, and vanilla in a medium bowl and whisk to combine. Transfer the mixture to the baking pan.
6. Place the baking pan in the zone 2 air fryer drawer and bake for 12 to 17 minutes until set.
7. Remove the pudding from the drawer to a wire rack to cool.
8. Divide the pudding into four bowls and serve with the vanilla wafers sprinkled on top.