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.
Pumpkin Pudding with Vanilla Wafers
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.
