No products in the cart.
Rustic Airfryer Pumpkin Spice Cheesecake
Minaa
4 December 2024
Rustic Airfryer Pumpkin Spiced Cheesecake: rich, creamy, and comforting with warm fall spices—no water bath, no fuss, just melt-in-your-mouth decadent goodness.
Just like that, we’re nearing the end of fall—rusty orange-red leaves, crisp air, pumpkin everything, cozy woolly sweaters paired with our favorite coats, chestnuts found on morning walks, and orange-tinted evenings. Next stop: hibernation like a bear, but don’t worry, I’ve got recipes to get us through that too. But first, the reason you’re here is for this gorgeous, rich, creamy, and comforting Rustic Airfryer Pumpkin Spiced Cheesecake. This is a classic cheesecake, and it’s incredibly simple to make—no water bath, no complicated techniques—just you, the air fryer, and cheesecake ingredients. Though easy, there’s one catch: it does require about 4 hours of waiting time. Unfortunately, cheesecakes need to rest to firm up and taste their best. I know, it’s hard to resist that gorgeous cheesecake sitting in the fridge. I also know no one wants to go about their day while having a perfectly gorgeous uneaten cheesecake in their fridge but trust me the wait is worth it.
With this recipe comes the end of the last episode for the Pumpkin & Everything Spice mini series. Yayyy! Now, go grab the ingredients and make this ASAP because trust me, this will be the best dessert you eat this week, no i’m not even kidding. I literally made this 3 times in a month!
Reviews
Ingredients:
Adjust Servings
| 132 g Bastogne Cookies | |
| 32g Unsalted Butter | |
| 225g Cream Cheese | |
| 80g Fine White Sugar/Castor Sugar | |
| 60g Sour Cream | |
| 30ml Heavy Cream | |
| 2tsp Pumpkin Spice Syrup optional | |
| 1tsp Vanilla Extract | |
| 1large Egg | |
| 1large Egg Yolk |
Nutritional Information
280 kcal
Calories
19 g
Total Fat
150 mg
Sodium
0.5 g
Dietary Fiber
5 g
Protein
0 mg
Vitamin C
75 mg
Cholesterol
20 g
Carbohydrates
14 g
Sugar
700 IU
Vitamin A
0.8 mg
Iron
Directions
1.
Prepare the Ingredients
Before you begin, make sure the cream cheese, sour cream, and egg are at room temperature—this ensures that all ingredients mix and bind well.
Mark as complete
2.
Prepare the Baking Mould
Line the base of a 14 cm round springform mould/tin with parchment paper. Smear a small amount of butter all over the sides of the springform mould/tin and dust a little all-purpose flour over the sides to prevent the cookie butter base from sticking.
Mark as complete
3.
Make the Cookie Butter Base
Place the cookies in a ziplock bag and ensure the zipper is properly sealed. Using a rolling pin, crush the cookies into fine pieces—make sure they are really fine (it’s okay if there are some slightly bigger chunks). Finely crushed cookies are important to help the base hold together. Transfer the crushed cookies to a bowl. In a saucepan, heat the butter over medium heat until melted. Pour the melted butter over the crushed cookies and mix well. Transfer the cookie butter mixture to the prepared baking mould/tin. Press the cookie butter mixture evenly across the base and up the sides of the mould/tin. Use the bottom and sides of a ramekin or small glass to help press it down firmly. Aim for an even layer, but if it’s slightly uneven, that’s okay—that’s what makes it rustic!
Mark as complete
4.
Bake the Cookie Base
Preheat your air fryer if your model requires preheating. Bake the cookie base in the air fryer for 5 minutes at 180°C. Be mindful that different air fryer models may vary, so you might need to adjust the temperature slightly.
Mark as complete
5.
Make the Cheesecake Mixture
In a large bowl, add the cream cheese. Beat the cream cheese until smooth using a stand or hand mixer. Add the sugar and beat for 1 minute until well combined. Then, add the sour cream and heavy cream, whisking again until smooth. Next, add the pumpkin spice syrup and vanilla extract, whisking until fully incorporated. Lastly, add the whole egg and whisk just until it disappears into the mixture. Then, add the egg yolk and give it one final whisk to ensure it is fully incorporated.
Mark as complete
6.
Bake the Cheesecake
Pour the cheesecake mixture into the round baking mould/tin lined with the cookie butter base. Place it in the air fryer and bake for 30–40 minutes at 135°C. Keep in mind that air fryer models vary, so adjust accordingly.
IMPORTANT: Do not remove the air fryer basket while the cheesecake is baking until it has baked for a full 30 minutes. Opening it too early may cause the cheesecake to crack or deflate in the middle. After 30 minutes, slightly pull out the basket and give it a gentle jiggle. If the center jiggles slightly but the sides are firm, move on to the next step. If both the center and sides jiggle significantly, bake for another 10 minutes.
Mark as complete
7.
Cool the Cheesecake Gradually
After baking, leave the cheesecake in the air fryer for 5 minutes. Then, slightly open the air fryer and let it sit for an additional 5 minutes. This gradual cooling process helps the cheesecake adjust to the surrounding temperature, preventing cracks or sinking in the middle.
Mark as complete
Notes
Pumpkin Spice Syrup: To make this recipe, you can make your own Pumpkin Spice Syrup or use a store-bought one (mine is better—it’s made with real pumpkin, and nothing beats homemade!) The bonus point of this recipe is that you can totally omit the pumpkin spice syrup if you don’t have it or don’t want to add it—you can substitute it with another flavor in the same amount or leave it out entirely.
Best time to make it: If possible, make this early in the morning on the weekend so you can enjoy the Rustic Airfryer Pumpkin Spiced Cheesecake by the end of the day with a nice hot cuppa tea/coffee, or prepare it the night before to enjoy the next day. Try to avoid making it in the middle of the day—trust me, it’s really hard to not want to take a bite of it.
Storage: Keep the remaining Rustic Airfryer Pumpkin Spiced Cheesecake in an airtight container and refrigerate until ready to eat. It will stay fresh for up to 4 days—though it likely won’t last that long!
Leave a Reply