There’s something magical about the combination of creamy cheesecake and spiced pumpkin that makes this dessert an instant favorite. When I first tried making cheesecake in an air fryer, I was skeptical. Would it be as smooth and velvety as the traditional oven-baked version? The answer is a resounding yes! The air fryer adds an unexpected convenience and creates a perfectly cooked cheesecake with minimal effort.
This Air Fryer Pumpkin Cheesecake is my go-to dessert for autumn gatherings and holiday feasts. It’s rich, perfectly spiced, and has just the right amount of sweetness. Plus, the air fryer takes the guesswork out of achieving that signature creamy texture. Trust me, once you try this, it’ll become a staple in your recipe collection!
What You Need To Make This Recipe
Pumpkin Puree: This is the base of your pumpkin flavor. Make sure to use pure pumpkin puree, not pumpkin pie filling, as the latter contains added sugar and spices.
Cream Cheese: The heart of every great cheesecake! Use full-fat cream cheese at room temperature for a smooth and creamy texture.
Granulated Sugar: Balances the tanginess of the cream cheese and enhances the sweetness of the pumpkin.
Brown Sugar: Adds a touch of molasses-rich depth that pairs beautifully with the pumpkin spice.
Pumpkin Pie Spice: A blend of cinnamon, nutmeg, ginger, and cloves that brings the cozy, autumnal flavor to life.
Vanilla Extract: Enhances the overall flavor of the cheesecake, giving it a warm and comforting note.
Eggs: They provide structure and ensure a creamy consistency when mixed into the batter.
Heavy Cream: This adds richness to the filling, making it even more luscious.
Graham Cracker Crumbs: Used to create a buttery, crumbly crust that complements the creamy filling perfectly.
Butter: Helps bind the graham cracker crumbs together to form a sturdy and flavorful crust.
Ingredients List
- 1 cup pumpkin puree
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 2 large eggs
- 1/4 cup heavy cream
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
How to Make Air Fryer Pumpkin Cheesecake
Step 1: Prepare the Crust
Combine the graham cracker crumbs and melted butter in a bowl until the mixture resembles wet sand. Press it firmly into the bottom of a springform pan lined with parchment paper. Chill the crust in the refrigerator while you prepare the filling.
Step 2: Mix the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Add the granulated sugar, brown sugar, pumpkin puree, pumpkin pie spice, and vanilla extract. Beat until everything is well combined.
Step 3: Add Eggs and Cream
Add the eggs one at a time, mixing on low speed until just incorporated. Then, gently fold in the heavy cream. Be careful not to overmix, as this can create air bubbles.
Step 4: Assemble the Cheesecake
Pour the filling over the prepared crust, smoothing the top with a spatula.
Step 5: Cook in the Air Fryer
Preheat your air fryer to 300°F (150°C). Place the springform pan into the air fryer basket and cook for 30-35 minutes, or until the center is slightly jiggly but the edges are set.
Step 6: Cool and Chill
Allow the cheesecake to cool at room temperature for 1 hour, then transfer it to the refrigerator for at least 4 hours or overnight to set completely.
Step 7: Serve and Enjoy
Slice the chilled cheesecake and serve with a dollop of whipped cream or a sprinkle of cinnamon for an extra touch of fall flair.
Tips for Making This Recipe
- Use a Springform Pan: A springform pan ensures you can easily remove the cheesecake without damaging it. Make sure it fits in your air fryer basket!
- Don’t Skip Room-Temperature Ingredients: Softened cream cheese and room-temperature eggs mix more easily and result in a smoother batter.
- Avoid Overmixing: Overmixing can cause cracks in the cheesecake or an overly dense texture.
- Check for Doneness: The cheesecake should be slightly jiggly in the center when done. It will firm up as it cools.
- Line the Pan: Parchment paper prevents the crust from sticking to the pan and makes cleanup easier.
FAQs
Q: Can I use a different crust?
Yes, you can substitute the graham cracker crust with a gingersnap cookie crust or even a chocolate cookie crust for a fun twist!
Q: How do I prevent cracks in my cheesecake?
Avoid overmixing the batter and let the cheesecake cool gradually. Sudden temperature changes can cause cracking.
Q: Can I make this recipe ahead of time?
Absolutely! Cheesecake is best made the day before serving, as it needs time to chill and set in the refrigerator.
Q: What size pan works best for the air fryer?
A 6- or 7-inch springform pan is ideal for most air fryers. Make sure to check the dimensions of your air fryer basket.