Name: Rustic Airfryer Pumpkin Spiced Cheesecake
Prep time: 10 min
Cook time: 40 min
Total time: 300 min
Ingredients: 132 grams Bastogne Cookies; 30 grams Unsalted Butter; 225 grams Cream Cheese; 80 grams Fine White Sugar (Castor Sugar); 60 grams Sour Cream; 30 ml Heavy Cream; 2 teaspoon Pumpkin Spice Syrup (Optional); 1 teaspoon Vanilla Extract; 1 large egg; 1 large egg (yolk only)

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.

All this talk about cheesecake makes me wonder—where did this decadent dessert even come from? Cheesecake’s rich history dates back to ancient Greece around 2000 BCE. The Greeks made simple cheesecakes with cheese, flour, and honey. Fun fact: cheesecake was served to athletes during the first Olympic Games in 776 BCE as an energy bar (I mean, I wouldn’t mind a cheesecake when I do house chores—YES, that’s the Olympics to me too!). Over time, cheesecake spread across medieval Europe, evolving with the addition of sugar, cheese curds, eggs, cream, and other ingredients. The cheesecake we know today began to take shape when, between 1872 and 1875, American dairyman William Lawrence invented cream cheese, revolutionizing the dessert and giving rise to the iconic New York-style cheesecake in the early 20th century.

From its humble beginnings, cheesecake has not only become globally popular but has also adapted well, with each variation offering its own unique twist. In Japan, cheesecakes are light and fluffy, made with whipped egg whites for an airy texture. Italy offers ricotta-based cheesecakes, which are less dense and subtly sweet. Germany and the Netherlands feature tangy quark-based cheesecakes, while Poland’s sernik uses farmer’s cheese for a rich, traditional flavor. Spain has popularized the Burnt Basque Cheesecake, known for its caramelized top and creamy interior. Meanwhile, in the Middle East, addictive Knafeh-inspired cheesecakes incorporate soft cheese, semolina, and floral syrups. Annnd with that short history lesson, this recipe marks 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.

If you made and loved it, show me some love — follow me on socials, tag me to show your creations, or leave a comment and rate the recipe below. Until then, I’ll ‘see’ you in the next recipe post!

BEE ROLL

TIPS & TRICKS / SUBSTITUTIONS

SUBSTITUTIONS

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. Either way, it will be rich and creamy, making it perfect for a year-round bake!

TIPS & TRICKS

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.

HOW TO MAKE RUSTIC AIRFRYER PUMPKIN SPICED CHEESECAKE

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.
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 to the mould/tin.

Next, 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). It’s important to crush the cookies finely because, otherwise, they won’t hold well.

Transfer the crushed cookies to a bowl. In a saucepan, heat the butter over medium heat until melted. Add the butter to the crushed cookies and mix well. Transfer the cookie butter mixture to the round baking mould/tin. Line the mold or tin with the cookie butter mixture, pressing it up the sides. Use the bottom and side of a ramekin or small glass to help. Aim for an even layer, but if it’s slightly uneven, that’s okay—that’s what makes it rustic! Preheat your air fryer if your air fryer requires preheating. Bake in the air fryer for 5 minutes at 180°C. Be mindful of the temperature of your air fryer, as different models may vary, and you might need to adjust the temperature slightly.

Next, 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 it with the cream cheese for 1 minute.

Then, add the sour cream and heavy cream and whisk again until everything is well mixed. Add the pumpkin spiced syrup and vanilla extract, and whisk until fully incorporated. Lastly, add the whole egg, whisk well until mixed, then add the egg yolk and give it one final whisk to ensure the egg is fully incorporated.

Pour the cheesecake mixture into the round baking mould/tin lined with the cookie butter base. Place it in the airfryer to bake for 30–40 minutes at 135°C (check your airfryer model, as different models may vary in heat levels). IMPORTANT: Do not remove the airfryer basket while the cheesecake is baking until it has baked for a full 30 minutes. Avoid removing the airfryer basket too early, as this might cause the cheesecake to crack or deflate in the middle. After 30 minutes, remove the basket slightly to peek inside and give it a gentle jiggle. If the center of the cheesecake jiggles slightly but the sides are firm, turn off the air fryer and leave the cheesecake inside for 5 minutes. Then, open the air fryer slightly and let it sit for another 5 minutes. If both the center and the sides jiggle significantly, bake the cheesecake for 10 more minutes. After baking, leave it in the air fryer for 5 minutes, then slightly open the air fryer and let it sit for an additional 5 minutes. To prevent cracking or sinking in the middle, avoid removing the cheesecake from the air fryer immediately after baking. Instead, let it gradually adjust to the surrounding temperature, which is key to maintaining its smooth and stable texture.

Remove the cheesecake from the air fryer and set it aside to cool for 1 hour. Then, place it in the fridge for 3–4 hours. Technically, you can eat it at the 3-hour mark, but the cheesecake might not be firm enough to cut. It’s best to wait until the 4-hour mark.

Once the 4-hour mark has passed, remove the cheesecake from the springform mould. Cut it into 4 large slices or 8 smaller slices, and serve plain or topped with berries.

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! 😛