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 bursting with holiday flavor and pumpkin spice!

– 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


Press the graham cracker mixture into the bottom of the pan and use a spoon to press the graham cracker crust down firmly.



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.


Combine Ingredients

Pour the pumpkin cream cheese mixture over the cooled graham cracker crust. 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


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