In a bowl, combine the room temperature cream cheese, sugar, flour, vanilla, salt, and egg. Mix until smooth and well combined, about 1-2 minutes of stirring. Make sure there are no lumps in the cream cheese—this ensures a creamy, smooth texture in the final cheesecake layer. Set this mixture aside while you prepare the brownie batter.

In a separate bowl, combine the brownie mix, oil, water, and eggs according to the package directions. Stir until just combined—don't overmix, as this can make the brownies tough. The batter should be smooth with no visible streaks of dry mix.

Preheat your air fryer to 320°F for about 3-5 minutes. While it heats, grease a baking pan that fits inside your air fryer basket (typically a 7-8 inch round cake pan or 6x8 inch rectangular pan works well). Pour half of the brownie batter from Step 2 into the greased pan and spread it evenly.

Dollop spoonfuls of the cream cheese mixture from Step 1 over the brownie batter layer, spacing them out evenly. Using a knife or skewer, gently swirl through the cheesecake and brownie layers to create a marbled effect—don't overdo this or you'll lose the distinct layers. I like to make about 4-5 gentle swirls from one side of the pan to the other for a beautiful presentation.

Spread the remaining brownie batter from Step 2 over the cheesecake layer, covering it as evenly as possible. Place the pan in the preheated 320°F air fryer basket and cook for 20-25 minutes. The brownies are done when a toothpick inserted into the brownie portion (not the cheesecake center) comes out with just a few moist crumbs—this keeps them fudgy rather than dry.

Remove the pan from the air fryer and let it cool completely on a wire rack or heat-safe surface for at least 30 minutes before cutting. For cleaner slices, I recommend refrigerating for 1-2 hours if you have time—this helps the cheesecake layer set completely and makes cutting easier. Wipe your knife with a clean, damp cloth between cuts for neater presentations.