Rustic Airfryer Pumpkin Spiced Cheesecake: rich, creamy, and comforting with warm fall spices and 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!
Rustic Airfryer Pumpkin Spice Cheesecake
Ingredients
Cookie Base
- 130 g Bastogne/Lotus Cookies
- 30 g Unsalted Butter melted
Cheesecake
- 225 g Cream Cheese room temperature
- 80 g Fine White Sugar/Castor Sugar
- 60 g Sour Cream room temperature
- 30 ml Heavy Cream 35% Fats and room temperature
- 60 ml Pumpkin Spice Syrup optional
- 1 tsp Vanilla Extract
- 1 large Egg room temperature
- 1 large Egg Yolk room temperature
Instructions
- 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.
- Place the cookies in a ziplock bag and ensure the zipper is properly sealed. Using a rolling pin, crush the cookies into fine pieces and make sure they are really fine Finely crushed cookies are important to help the base hold together.
- Transfer the crushed cookies to a bowl. 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!
- Preheat the air fryer if required. Bake the cookie base in the air fryer for 5 minutes at 180°C.⚠️ Different air fryer models may vary in temperature settings, so adjust accordingly.
- In a large bowl, whisk the cream cheese using a stand or hand mixer until smooth. Add the sugar and whisk for 1 minute until well combined. Add the sour cream and heavy cream, whisking until smooth. Pour in the pumpkin spice syrup and vanilla extract and whisk until fully incorporated. Finally, add the whole egg and whisk just until it disappears into the batter, then add the egg yolk and give it one last whisk until fully combined.
- Pour the cheesecake mixture into the round springform baking mould/tin lined with the cookie butter base. Place it in the air fryer and bake for 30–40 minutes at 135°C.
- IMPORTANTDo 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.
- 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.
- Remove the cheesecake from the air fryer and allow it to cool to room temperature. Once cooled, cover ith luminium foil or clear plstic wrap and place it in the fridge to set for 4 hours (I know, it's excruciating!).
- After 4 hours, remove the springform, cut into desired size, serve with fresh fruits or as is and enjoy!
