Easy & Delicious Air Fryer Pumpkin Cheesecake: Your Perfect Fall Dessert
Experience the ultimate convenience and flavor with our incredible Air Fryer Pumpkin Cheesecake! This recipe isn’t just a dessert; it’s a celebration of autumn, delivering rich, creamy pumpkin goodness infused with warm spices, all made effortlessly in your air fryer. Forget long oven baking times and complicated water baths – this quick and easy method ensures a perfect cheesecake every time, bursting with the beloved flavors of the holiday season. It’s a dessert that consistently earns rave reviews from everyone who tries it, making it a guaranteed hit for any gathering.
There’s something truly special about the holiday season, and my passion for festive treats grows even stronger when I can whip them up using my trusty air fryer. This revolutionary kitchen appliance makes baking so much simpler and faster, leaving you more time to enjoy the festivities. The air fryer excels at creating beautifully cooked desserts with minimal fuss, making it an ideal tool for holiday preparations when every minute counts.
Among my top choices for a holiday dessert is this delightful pumpkin cheesecake. Its rich, creamy texture combined with the aromatic warmth of cinnamon and classic pumpkin spice creates an irresistible flavor profile that perfectly captures the essence of autumn and celebrations. It’s a dessert that consistently earns rave reviews! Whether you’re hosting a grand Thanksgiving dinner or enjoying a quiet evening in, this cheesecake brings a touch of seasonal magic to your table.
If you’re on the hunt for more incredible holiday desserts that can be effortlessly made in your air fryer, be sure to explore our other fan favorites. These recipes are designed to save you time and oven space while delivering maximum flavor:
- Air Fryer Apple Pie
- Air Fryer Pecan Pie
- Air Fryer Blueberry Muffin Bites
Here at Air Frying Foodie, cheesecakes hold a special place in our hearts. Rebecca and I are constantly experimenting with new dessert creations, and we absolutely love sharing our delicious discoveries with you! If you’re craving more delightful cheesecake variations, don’t miss our classic Air Fryer Cheesecake or this indulgent Air Fryer Chocolate Cheesecake. They are both fantastic choices for any occasion, proving just how versatile your air fryer can be for desserts.
To embark on making this irresistible Air Fryer Pumpkin Cheesecake, you’ll need to gather a few essential ingredients and plan for a little preparation time. We’ll delve into all the specific details for the preparation process below, so keep reading for a complete guide to your next favorite fall dessert!
Discover this recipe and over 35 other incredible ideas in our ULTIMATE list of Air Fryer Thanksgiving Recipes!
Searching for the perfect gifts for your loved ones this holiday season? Explore our comprehensive list for the Ultimate Air Fryer Holiday Gift Guide for unique and practical ideas!
Ingredients You’ll Need for Air Fryer Pumpkin Cheesecake:
Crafting this delightful pumpkin cheesecake requires a simple list of ingredients, most of which you likely already have in your pantry or can easily find at any grocery store. The key to a truly smooth and flavorful cheesecake lies in the quality of your ingredients and ensuring they are at the proper temperature. Here’s what you’ll need:
- Graham cracker crumbs (for the perfect crunchy crust)
- Sweetened condensed milk (for sweetness and rich texture)
- Salted butter, softened (to bind the crust and add flavor)
- Eggs (essential for cheesecake structure and creaminess)
- Vanilla extract (enhances all the sweet flavors)
- Cream cheese, softened (the star of any cheesecake, ensure it’s at room temperature!)
- Pumpkin pie mix (conveniently spiced and ready to use)
- Pumpkin spice (to boost that essential autumnal flavor)
- Ground cinnamon (adds an extra layer of warm spice)
Essential Supplies for Your Air Fryer Cheesecake:
Beyond your basic kitchen tools, a few specific items will make preparing this pumpkin cheesecake a breeze and ensure a perfect result. Having the right equipment can make all the difference in your baking experience.
For this recipe, a 7″ Springform pan is absolutely crucial. Its removable sides allow for easy removal of your delicate cheesecake, ensuring it stays intact and looks beautiful for serving. If you don’t already have one in your kitchen arsenal, you can conveniently purchase a 7″ Springform Pan here.
I personally achieved fantastic results using my Cosori 5.8qt air fryer for this recipe. However, the beauty of air frying is its adaptability. If you own a different model or brand of air fryer, please use the cooking times and temperatures in this recipe as a guide. Air fryers can vary significantly in their wattage and cooking efficiency, so you might need to slightly adjust the cooking duration – either adding or subtracting a couple of minutes – to achieve that perfectly set cheesecake center.
How to Make Pumpkin Cheesecake in the Air Fryer
Follow these detailed steps to create a show-stopping Air Fryer Pumpkin Cheesecake that’s sure to impress!
-
Prepare the Graham Cracker Crumbs.
Take approximately 12 whole graham crackers and break them into pieces before adding them to a food processor. Continue to blend and pulse the crackers until they are finely crushed into uniform crumbs, resembling coarse sand. Transfer these crumbs into a small mixing bowl.
-
Combine Crumbs and Butter.
Pour the melted butter into the bowl with the graham cracker crumbs. Mix thoroughly with a fork or spatula until the crumbs are completely moistened and resemble wet sand. This ensures a firm and flavorful crust. Set this mixture aside momentarily.
-
Prepare the Springform Pan.
Lightly grease the bottom and sides of your 7″ Springform pan with butter or cooking spray. This helps prevent sticking. For even easier removal and a neat base, place a piece of parchment paper cut to size on the bottom of the pan before securing the sides.
-
Form the Cheesecake Crust.
Transfer the buttered graham cracker mixture into the prepared springform pan. Use the back of a spoon or your fingers to firmly and evenly press the mixture across the bottom of the pan. A compact crust is essential for a good cheesecake base.
-
Pre-bake the Crust.
Carefully place the 7” springform pan containing the graham cracker crust into the preheated air fryer. Air fry the crust at 300 degrees Fahrenheit for 5 minutes. This step helps to set the crust and prevent it from becoming soggy. After 5 minutes, carefully remove the hot springform pan from the air fryer basket using oven mitts and allow the crust to cool completely for at least 20 minutes before adding the filling.
-
Prepare the Pumpkin Cheesecake Filling.
In a medium mixing bowl, use a hand mixer or a stand mixer fitted with a paddle attachment. On medium speed, thoroughly blend the room temperature cream cheese and pumpkin pie mix until the mixture is creamy and perfectly smooth, with no lumps remaining. Next, add the eggs, sweetened condensed milk, pumpkin pie spice, and vanilla extract to the cream cheese mixture. Continue blending on medium speed for about 2 minutes, ensuring all ingredients are fully incorporated and the batter is silky smooth.
-
Fill the Pan.
Gently pour the smooth pumpkin cream cheese mixture over the cooled graham cracker crust in the springform pan. Fill the pan almost completely up to the rim of the 7″ cheesecake pan, leaving just a tiny bit of space for expansion. You might have a small amount of leftover cheesecake mixture, depending on your pan’s exact capacity.
-
Place into the Air Fryer.
With utmost care, place the filled springform pan directly into the basket of your air fryer. Important Note: For this recipe, you do not need to preheat the air fryer for the cheesecake filling.
-
Air Fry the Cheesecake.
Cook the cheesecake in the air fryer at 300 degrees Fahrenheit for 22-25 minutes. The cheesecake is done when the edges are set and the center shows only a slight jiggle – it shouldn’t be a wet, liquid jiggle. If the center still appears too wet, continue air frying in 2-minute increments at 300 degrees Fahrenheit until it reaches the perfect consistency. Be careful not to overcook, as this can lead to cracking.
-
Cool and Chill.
Once cooked, carefully remove the springform pan from the air fryer basket and let it cool completely on a wire rack at room temperature. This initial cooling is important. After it has fully cooled, transfer the cheesecake to the refrigerator and allow it to chill for a minimum of 6-8 hours, or ideally, overnight. This crucial chilling period ensures the cheesecake firms up properly, allowing for clean, beautiful slices.
-
Unmold and Serve.
When the cheesecake is thoroughly chilled, it’s time to unmold it. Gently run a blunt knife or a thin spatula around the inner edge of the springform pan to ensure the cheesecake doesn’t stick. Release the clasp on the springform pan and carefully lift the sides away. Transfer the cheesecake onto a serving platter. If desired, you can also gently slide the cheesecake off the base using a wide spatula or leave it on the parchment-lined base for serving ease.
-
Slice and Garnish.
Slice the chilled cheesecake into individual servings. For an extra touch of indulgence and visual appeal, consider topping each slice. Delicious options include a decadent caramel drizzle, a dollop of fluffy cream cheese frosting, and a light dusting of extra ground cinnamon or pumpkin spice. These garnishes not only enhance the flavor but also make for a stunning presentation.
Tips for Air Frying Cheesecake Success:
Achieving a perfectly creamy and crack-free cheesecake in your air fryer is entirely possible with a few key considerations:
- Room Temperature Ingredients: Always ensure your cream cheese and eggs are at room temperature. This is crucial for a smooth, lump-free batter that blends evenly. Cold ingredients can result in a lumpy texture and may not emulsify properly.
- Don’t Overmix: While you want a smooth batter, overmixing cheesecake can incorporate too much air, which can lead to cracks during baking. Mix until just combined and smooth.
- Cooling Process: The gradual cooling process is just as important as the baking. Avoid immediate drastic temperature changes (like moving it straight to the fridge from the air fryer) to prevent cracks. Let it cool completely at room temperature first.
- The “Jiggle Test”: Trust the jiggle test for doneness! The center should still have a slight wobble when gently shaken, indicating it will set perfectly as it cools. If it’s too firm, it’s likely overcooked; if it’s too liquid, it needs more time.
NOTE: All air fryers are manufactured differently and can cook at different power wattages. This recipe was made using a Cosori 5.8qt air fryer. If you’re using a different air fryer, use this recipe as a guide as you may have to add or take away time depending on the type of air fryer you have. Always monitor your cheesecake closely during the last few minutes of cooking.
Frequently Asked Questions About Air Fryer Pumpkin Cheesecake
Why is softening cream cheese essential for cheesecake?
Softening cream cheese is perhaps the most critical step for a silky-smooth cheesecake batter. If you use cold, firm cream cheese, your cheesecake will invariably have small, unappetizing lumps throughout, no matter how long you mix it. Allowing the cream cheese to reach room temperature (typically by letting it sit out for an hour or so) ensures it blends seamlessly with the other ingredients, creating that signature creamy texture. If you’re short on time, you can gently soften cream cheese in the microwave by heating it for 1 to 1 1/2 minutes at 50% power, checking and flipping every 30 seconds until pliable.
How long should I chill the cheesecake before serving?
Patience is a virtue when it comes to cheesecake, especially during the chilling phase! Proper chilling is vital for the cheesecake to fully set, firm up, and develop its best flavor and texture. I always recommend preparing my cheesecakes the day before I plan to serve them. This allows ample time for the cake to firm up completely in the refrigerator, ensuring clean, perfect slices. While a minimum of 6-8 hours in the refrigerator is acceptable, I personally prefer chilling my cheesecake overnight (for 12+ hours) to guarantee it’s perfectly set and firm before slicing and serving. Rushing this step can result in a less stable and potentially messy dessert.
Can I use a regular baking dish if I don’t own a Springform pan?
Yes, you can certainly use any oven-safe baking dish that comfortably fits inside your air fryer basket. However, there’s an important caveat: using a dish that isn’t a Springform pan (which has removable sides) will make the task of slicing and neatly removing the cheesecake significantly more challenging, and potentially quite messy. A springform pan is designed specifically for delicate desserts like cheesecakes, allowing you to release the sides without disturbing the beautiful presentation. If you use a regular baking dish, you’ll likely need to serve it directly from the dish with a spoon or spatula.
I sincerely hope you enjoy creating and savoring this delightful Air Fryer Pumpkin Cheesecake recipe!
It has quickly become one of my favorite fall recipes to serve during the bustling holiday season. In fact, its appeal extends far beyond just holiday gatherings; I find myself craving a slice of this comforting dessert on any crisp autumn day. The blend of rich pumpkin and warm spices is simply irresistible, making it a perfect treat to usher in the cooler weather.
If you’re looking for more fantastic air fryer recipes to make during the fall season, you’ll absolutely adore these selections:
MORE DELICIOUS FALL AIR FRYER RECIPES:
- Honey Glazed Pears
- Chocolate Bundt Cake
- Green Bean Casserole
- Cornbread
- Spiced Pecans
- Apple Chips
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8
Air Fryer Pumpkin Cheesecake
20 minutes
25 minutes
8 hours
8 hours
45 minutes
Rate
Equipment
-
Air Fryer
Ingredients
-
1 1/2
cups
graham cracker crumbs -
14
ounces
sweetened condensed milk -
1/2
cup
butter, salted, softened -
2
medium
eggs -
1
teaspoon
vanilla -
24
ounces
cream cheese, softened -
8
ounces
pumpkin pie mix -
2
teaspoons
pumpkin spice -
1/4
teaspoon
ground cinnamon
Prevent your screen from going dark
Instructions
-
Take 12 graham crackers and add them to a food processor. Blend and pulse until they are finely crushed. Place into a small mixing bowl.
-
Add the melted butter to the graham crackers and mix until fully combined. Set aside.
-
Add butter to the bottom and sides of the 7″ Springform pan. Place a piece of parchment paper on the bottom of the pan.
-
Press the graham cracker mixture into the bottom of the pan and use a spoon to press the graham cracker crust down firmly.
-
Place the 7” springform pan with graham cracker crust into the preheated air fryer and air fry at 300 degrees Fahrenheit for 5 minutes to cook the crust. Carefully remove the Springform pan from the air fryer basket and allow the crust to cool for 20 minutes.
-
In a medium mixing bowl, use a hand mixer or a stand mixer on medium speed to blend the room temperature cream cheese and pumpkin pie mix until creamy and smooth. Add the eggs, condensed milk, pumpkin pie spice, cinnamon, and vanilla to the cream cheese and blend on medium speed until the mixture is completely smooth. About 2 minutes.
-
Pour the pumpkin cream cheese mixture over the cooled graham cracker crust. Fill the pan almost completely up to the rim of the 7″ cheesecake pan. You will have some leftover cheesecake mixture.
-
Carefully place the springform pan into the basket of the Air Fryer. (You do not preheat the Air Fryer for this recipe)
-
Bake in the Air Fryer at 300 degrees Fahrenheit for 22-25 minutes, or until the center is no longer jiggling. (It will still wiggle, but won’t be a wet jiggle.) If needed, continue to add 2 minutes increments at 300 degrees Fahrenheit until the center is perfect.
-
Remove the basket from the air fryer and allow the basket to cool for a few minutes. Carefully remove the springform pan from the Air Fryer basket and allow it to chill in the refrigerator for 6-8 hours, or overnight.
-
Once chilled, carefully remove the circular sides of the springform pan by using a blunt knife to carefully separate the cheesecake from the sides. Remove the Springform and place the cheesecake onto a serving platter.
-
Slice the cheesecake and then serve, or optionally, top each slice with the caramel drizzle, cream cheese frosting, and a dusting of cinnamon.
Notes
WHY DO I NEED TO SOFTEN CREAM CHEESE WHEN MAKING CHEESECAKE?
If you don’t use softened cream cheese, your cheesecake will have little lumps throughout. Make sure you allow the cream cheese to sit at room temperature for an hour to soften before using it in a cheesecake.
You can also soften cheesecake a little faster by placing it in the microwave for 1-1 ½ minutes at 50% power to soften it faster.
HOW LONG DO I NEED TO CHILL THE CHEESECAKE BEFORE SERVING IT?
It’s important to prepare ahead of time when making the cheesecake. I always make my cheesecakes the day before I want to serve them so that they will firm up and slice perfectly.
You can chill the cheesecake in the refrigerator for 6-8 hours, but I prefer to chill my cheesecake overnight to ensure they are perfectly firm before slicing.
CAN I USE A BAKING DISH IF I DON’T HAVE A SPRINGFORM PAN?
You can use any type of baking dish for your cheesecake as long as it fits into your air fryer. Note: Using a dish that’s not a Springform pan with removable sides will make the task of slicing and removing the cheesecake more difficult and possibly messy.
Nutrition
Calories:
575
kcal
,
Carbohydrates:
51
g
,
Protein:
12
g
,
Fat:
37
g
,
Saturated Fat:
20
g
,
Polyunsaturated Fat:
2
g
,
Monounsaturated Fat:
10
g
,
Trans Fat:
1
g
,
Cholesterol:
153
mg
,
Sodium:
530
mg
,
Potassium:
408
mg
,
Fiber:
3
g
,
Sugar:
34
g
,
Vitamin A:
3713
IU
,
Vitamin C:
2
mg
,
Calcium:
275
mg
,
Iron:
2
mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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