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!
I love all things holiday, and I definitely love all things holiday that I can make in the air fryer.
This pumpkin cheesecake recipe is one of my favorites. It's full of delicious flavor with hints of cinnamon and delicious pumpkin spice.
If you're looking for more holiday desserts you can make in the air fryer, check out this Air Fryer Apple Pie, Air Fryer Pecan Pie, and Air Fryer Blueberry Muffin Bites.
You know we love our cheesecakes here at Air Frying Foodie. Rebecca and I are always making desserts and we love sharing them with you! If you're looking for more cheesecakes, you can also check out this classic Air Fryer Cheesecake or this Chocolate Cheesecake.
To make this Air Fryer Pumpkin Cheesecake you need to have a few ingredients on hand and also prepare a little ahead of time. We'll go more into detail for preparation below, so keep reading!
Find this recipe along with over 35 others for the ULTIMATE list of Air Fryer Thanksgiving Recipes.
Wondering what to get your friends and family for the holidays? Check out this list for the Ultimate Air Fryer Holiday Gift Guide!
Ingredients:
- graham crackers crumbs
- sweetened condensed milk
- salted butter, softened
- eggs
- vanilla extract
- cream cheese
- pumpkin pie mix
- pumpkin spice
- ground cinnamon
Supplies Needed:
For this recipe, you will also need to have a 7" Springform pan on hand. If you don't already have one, you can grab the 7" Springform Pan here.
I used my Cosori 5.8qt air fryer for this recipe. If you don't use a Cosori 5.8, make sure you use this recipe as a guide. You may have to add or take away time depending on what sort of power wattage your air fryer uses.
How to Make Pumpkin Cheesecake in the Air Fryer
- Take 12 graham crackers and add them to a food processor. Continue to 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, 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.
- 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.
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.
FAQs
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.
I hope you enjoy this recipe for pumpkin cheesecake!
It's one of my favorite fall recipes to serve during the holidays. In fact, it doesn't even have to be a holiday for me to want to eat a slice of this dish. I'll take a piece of pumpkin cheesecake on any fall day.
If you're looking for more air fryer recipes to make during the fall, you'll love these!
MORE FALL AIR FRYER RECIPES:
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📖 Recipe
Air Fryer Pumpkin Cheesecake
Equipment
- Air Fryer
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
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
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you're using with each recipe.
©AirFryingFoodie 2024
Kathie VanderWeide
I am going to try this pumpkin cheesecake recipe. I just have one question. In the list of ingredients, you have 8 ounces pumpkin pie mix. Do you mean pumpkin pie filling? I am confused because the smallest can is 15oz and your recipe calls for 8oz. Is there something out there that is pumpkin pie mix that I am not aware of? Thank you in advance
That's a great question! I used just a little over half of the 150z can of pumpkin pie mix. I can't wait for you to try it! It's SOO GOOD! Even my kiddos who aren't the biggest fans of pumpkin loved it. 🙂
Angela
You didn’t answer the question, Is the pumpkin pie mix canned pumpkin pie filling? Thank you!
Yes! It is pumpkin pie filling.