Air Fryer Pumpkin Cheesecake is one of my favorite holiday dessert recipes. I love that I can make this quick and easy using the air fryer. This cheesecake is busting with holiday flavor and pumpkin spice!
INGREDIENTS
- 1 ½ cups graham cracker crumbs
- 14 ounces sweetened condensed milk
- ½ cup butter salted, softened
- 2 medium eggs
- 1 teaspoon vanilla
- 24 ounces cream cheese softened
- 8 ounces pumpkin pie mix
- 2 teaspoons pumpkin spice
- ¼ teaspoon ground cinnamon
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
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.
