Crustless Peanut Butter Cheesecake And Pumpkin Pudding With Vanilla Wafers
6
17 minutes
Western
Ninja Double Stack XL 9.5L Air Fryer – SL400
Ingredients
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- 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
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- 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
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- 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.
- 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.
- Let pan cool at room temperature 30 minutes, cover with plastic wrap, then place into refrigerator at least 2 hours. Serve chilled.
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- Preheat the air fryer to 176°C. Coat a baking pan with nonstick cooking spray. Set aside.
- 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.
- Place the baking pan in the zone 2 air fryer drawer and bake for 12 to 17 minutes until set.
- Remove the pudding from the drawer to a wire rack to cool.
- Divide the pudding into four bowls and serve with the vanilla wafers sprinkled on top.