Okay, I have to confess something – I’m completely obsessed with my air fryer. Like, “use-it-for-everything-including-desserts” obsessed. And when I discovered I could make the creamiest, dreamiest pumpkin cheesecake in it? Game. Changer. This air fryer pumpkin cheesecake is my new fall staple – it’s faster than the oven version (no water bath needed!) and comes out perfectly silky every single time.
I first tried this on a total whim last Thanksgiving when my oven was already packed with other dishes. The result was so good my family actually preferred it over my traditional baked version! Now I make mini ones all season long because they’re just so easy – mix the filling, air fry for 20 minutes, and boom. You’ve got this rich, spiced pumpkin dessert that tastes like you spent hours in the kitchen. The texture is absolute magic – creamy without being heavy, with that classic cheesecake tang balanced by warm pumpkin pie spices. Trust me, once you try making cheesecake this way, you’ll never go back to baking it the old-fashioned way!
Why You’ll Love This Air Fryer Pumpkin Cheesecake
This little cheesecake is about to become your new obsession, and here’s why:
- Foolproof & fast – Done in under 30 minutes (oven cheesecakes take hours!)
- Creamy perfection – Silky texture without any water bath fuss
- Fall flavors – All the cozy pumpkin spice goodness in every bite
- Kitchen lifesaver – Frees up your oven during busy holidays
- Just the right size – Perfect 6-inch dessert for small gatherings
Seriously, it’s the easiest way to get your pumpkin cheesecake fix without any stress!
Ingredients for Air Fryer Pumpkin Cheesecake
Here’s everything you’ll need to make this dreamy dessert – and trust me, using the right ingredients makes all the difference!
- 8 oz cream cheese – softened to room temperature (this is crucial for smooth mixing!)
- 1/2 cup pumpkin puree – make sure it’s pure pumpkin, not pie filling
- 1/4 cup sugar – I like to use granulated, but brown sugar works too
- 1 large egg – also at room temperature
- 1/2 tsp vanilla extract – the good stuff, not imitation
- 1/2 tsp pumpkin pie spice – or make your own blend
- 1 ready-made graham cracker crust – 6-inch size fits perfectly in most air fryers
Pro tip: Take the cream cheese and egg out about an hour before baking – cold ingredients just don’t blend as smoothly!
Equipment You’ll Need
Don’t worry – you probably already have most of this in your kitchen! Here’s what you’ll need to make magic happen:
- Air fryer – any standard basket-style works great
- Mixing bowl – medium size is perfect
- Hand mixer – or strong arm muscles!
- 6-inch springform pan – fits beautifully in most air fryers
- Spatula – for scraping every last bit of that delicious batter
That’s it – no fancy gadgets required!
How to Make Air Fryer Pumpkin Cheesecake
Okay, let’s get to the fun part – making this dreamy dessert! I promise it’s easier than you think, and I’ll walk you through every step to cheesecake success.
Step 1: Prepare the Filling
First, grab that softened cream cheese (I can’t stress enough how important room temp is!) and beat it in your mixing bowl until it’s completely smooth – no lumps allowed! Scrape down the sides with your spatula halfway through to make sure everything gets incorporated evenly. Now add your pumpkin puree, sugar, egg, vanilla, and pumpkin pie spice. Mix just until everything comes together beautifully – overmixing can lead to cracks, and we want that perfect creamy texture!
Step 2: Air Frying the Cheesecake
Preheat your air fryer to 300°F while you pour the filling into your crust. Carefully place the cheesecake in the air fryer basket – I like to put a small piece of foil loosely over the top to prevent over-browning. Set it for 20 minutes first, then check. The center should still have a slight jiggle when you gently shake the pan – that’s exactly what you want! If needed, add another 3-5 minutes, but don’t overdo it.
Step 3: Chilling and Serving
Here’s the hardest part – waiting! Let the cheesecake cool completely at room temperature, then refrigerate for at least 2 hours (overnight is even better). This sets the texture perfectly. When you’re ready to serve, top with a dollop of whipped cream and maybe a sprinkle of cinnamon – absolute heaven! The contrast of cool, creamy cheesecake with the warm pumpkin spices is everything.
Tips for Perfect Air Fryer Pumpkin Cheesecake
After making this cheesecake more times than I can count, I’ve learned a few tricks to guarantee perfection every single time:
- Room temp is non-negotiable – Cold cream cheese = lumpy batter. Take it out at least an hour before!
- Mix gently – Once ingredients combine, stop! Overbeating leads to cracks.
- Foil shield hack – Loosely tent foil over the crust edges to prevent over-browning.
- Check early – Start checking at 20 minutes – air fryers vary wildly!
Follow these, and you’ll get that dreamy, creamy texture we all crave!
Ingredient Substitutions
Listen, I get it – sometimes you need to improvise! Here are my tested swaps (and warnings):
- Greek yogurt for half the cream cheese – lighter but less rich
- Maple syrup instead of sugar – use 3 tbsp and expect a softer set
- Sweet potato puree for pumpkin – surprisingly delicious!
- Gingersnap crust instead of graham – adds spicy warmth
Fair warning: swapping more than one ingredient changes the texture dramatically. The original recipe really is perfection!
Nutritional Information
Okay, let’s be real – we’re not eating cheesecake for its health benefits! But if you’re curious (or tracking), here’s the scoop on what’s in each delicious slice. Just remember – these numbers are estimates and can change based on the exact brands you use.
Per serving (about 1/6th of the cheesecake):
- 220 calories – totally worth every one!
- 14g fat – mostly from that luscious cream cheese
- 20g carbs – hello, graham cracker crust!
- 4g protein – surprise protein boost!
- 15g sugar – pumpkin spice dreams
Now, if you’re watching sugar, you can totally reduce it to 3 tbsp without ruining the texture. But personally? I say live a little – it’s cheesecake, after all!
FAQs About Air Fryer Pumpkin Cheesecake
Can I use a different crust? Absolutely! While graham cracker is classic, I’ve had great success with gingersnap or even Oreo crusts. Just keep it to a 6-inch size so it fits in your air fryer basket. The baking time stays the same.
How do I store leftovers? Cover tightly with plastic wrap and refrigerate for up to 3 days. The texture actually improves overnight! For longer storage, freeze individual slices wrapped in foil – they thaw beautifully in the fridge.
Why did my cheesecake crack? Usually this means it got too hot too fast. Try lowering your air fryer temp to 280°F and extending the cook time slightly. And remember – slight cracks don’t affect the amazing taste!
Can I make this without a springform pan? You can use a regular 6-inch cake pan lined with parchment paper, but springform makes removal much easier. If using a regular pan, let it cool completely before attempting to remove.
Is the foil tent really necessary? It helps prevent the crust from over-browning, but if you forget, no worries! Just check a few minutes early. I’ve forgotten mine before and it still turned out delicious.
Serving and Storing Your Air Fryer Pumpkin Cheesecake
Oh, the fun part! I love topping mine with a dollop of fresh whipped cream and a sprinkle of cinnamon – simple but stunning. For extra pizzazz, drizzle with caramel sauce or add toasted pecans. Leftovers? Cover tightly and refrigerate for up to 3 days (if it lasts that long!). The flavors actually deepen overnight, making it even more delicious the next day.
Print
Creamy 20-Minute Air Fryer Pumpkin Cheesecake Magic
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A creamy pumpkin cheesecake made easily in your air fryer.
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup pumpkin puree
- 1/4 cup sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 tsp pumpkin pie spice
- 1 graham cracker crust (6-inch)
Instructions
- Beat cream cheese until smooth.
- Add pumpkin puree, sugar, egg, vanilla, and pumpkin pie spice. Mix well.
- Pour filling into crust.
- Air fry at 300°F for 20-25 minutes until set.
- Chill for at least 2 hours before serving.
Notes
- Use room temperature ingredients for smoother texture.
- Check cheesecake at 20 minutes to avoid overcooking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Air Fryer
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: air fryer pumpkin cheesecake, easy cheesecake recipe, pumpkin dessert