Published Date: October 15, 2022
Category: Air Fryer Baked Goods
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There’s no better way to kick off the start of fall (and pumpkin season) than with these Air Fryer Pumpkin Cheesecake Squares! The perfectly crunchy, buttery graham crust pairs deliciously with a sweet, creamy, pumpkin-spiced filling. I have no doubt you’ll be craving this all year round!
Table of Contents
🛒 Air Fryer Pumpkin Cheesecake Squares Ingredients
Crust:
- Graham Crumbs
- Salted Butter
- Granulated Sugar
Filling:
- Cream Cheese
- Eggs
- Sugar
- Pumpkin Puree
- Pumpkin Pie Spice
*see recipe card for detailed amounts
And if even like making your own, try out my Homemade Cinnamon Whipped Cream recipe!
How to Make Pumpkin Cheesecake Squares in the Air Fryer
- Spray an 8-inch by 8-inch piece of foil, or a glass or metal pan (or a pan that fits inside your air fryer basket) and set it aside.
- In a medium-sized bowl, combine graham crumbs, melted butter, and granulated sugar. Then, press it firmly into the bottom of the prepared pan. Place this pan into the air fryer but don’t bake it yet.
- In a large bowl, use an electric mixer to beat the softened cream cheese until smooth. Then beat in the eggs, one at a time. Next, add the sugar, pumpkin puree, and pumpkin pie spice. Mix until creamy.
- Scrape the cream cheese mixture into the prepared crust. Smooth the top and cover with foil.
- Bake the cheesecake at 350°F for 45 minutes or until almost set.
- Allow to cool at room temperature for at least 30 minutes. Then wrap it well, and place it in the fridge to chill for at least 6 hours.
- Cut into 9 equal squares, top with cinnamon whipped cream and pecan halves, and serve.
Helpful Notes:
- After pressing the crust into the pan, I recommend placing the pan inside your air fryer. Moving the pan into the air fryer can be tricky once the pumpkin cheesecake filling has been poured in. Â
- If you’ve made my Air Fryer Cheesecake, you’ll notice this cooks much longer. This is normal as it contains pumpkin puree, making the filling denser and requiring more time.
- You MUST use foil when making these pumpkin cheesecake squares to prevent them from burning, especially if your air fryer cooks from both the top and bottom.
- Do you prefer plain Air Fryer Cheesecake instead? Click the link out my recipe!
Storage and Reheating Instructions:
These pumpkin cheesecake squares keep well in the fridge and make for a great afternoon treat with your coffee or tea.
IN THE FRIDGE: Store them in an airtight container in the fridge for up to a week.
IN THE FREEZER: These pumpkin cheesecake squares can be kept in the freezer for up to 3 months in a freezer-safe container.
FAQS
Can I substitute pumpkin pie filling for pumpkin puree?
I recommend sticking to pumpkin puree as pumpkin pie filling is already sweetened and spiced accordingly.
Why do I need to use softened cream cheese?
Using softened cream cheese will ensure a smooth batch of pumpkin cheesecake bars. If you use cream cheese that’s too hard, the cheesecake filling could be lumpy.
How long should I refrigerate the pumpkin cheesecake squares before serving them?
I recommend refrigerating them for at least 6 hours or overnight to ensure they’ve properly set.
Try Some of My Other Favorite Fall Air Fryer Recipes
Welcome in the fall season with these decadent air fryer pumpkin cheesecake bars, a delicious combination of a golden graham crust and decadent pumpkin-spiced cream cheese filling!
EQUIPMENT
- Air Fryer
- Aluminum Foil
- Mixing Bowls
- Hand or Stand Mixer
- Pan
INGREDIENTS
Crust
- 1 cup graham crumbs
- 3 tbsp salted butter, melted
- 2 tbsp granulated sugar
Filling
- 16 oz cream cheese, softened
- 2 eggs
- 3/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 1/2 tsp pumpkin pie spice
INSTRUCTIONS
- Spray an 8-inch by 8-inch piece of foil, or a glass or metal pan (or a pan that fits inside your air fryer basket) and set it aside.
- In a medium-sized bowl, combine graham crumbs, melted butter, and granulated sugar. Then, press it firmly into the bottom of the prepared pan. Place this pan into the air fryer but don’t bake it yet.Â
- In a large bowl, use an electric mixer to beat the softened cream cheese until smooth. Then beat in the eggs, one at a time. Next, add the sugar, pumpkin puree, and pumpkin pie spice. Mix until creamy.
- Scrape the cream cheese mixture into the prepared crust. Smooth the top and cover with foil.
- Bake the cheesecake at 350°F for 45 minutes or until almost set.Â
- Allow to cool at room temperature for at least 30 minutes. Then wrap it well, and place it in the fridge to chill for at least 6 hours.Â
- Cut into 9 equal squares, top with cinnamon whipped cream and pecan halves, and serve.
NOTES
- After pressing the crust into the pan, I recommend placing the pan inside your air fryer. It can be tricky to move the pan into the air fryer once the pumpkin cheesecake filling has been poured in. Â
- If you’ve made my Air Fryer Cheesecake, you’ll notice this cooks much longer. This is normal as it contains pumpkin puree, making the filling denser and requiring more time.
- You MUST use foil when making these pumpkin cheesecake squares to prevent them from burning, especially if your air fryer cooks from both the top and bottom.
NUTRITION
Calories: 376kcalCarbohydrates: 62gProtein: 2gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 46mgSodium: 203mgPotassium: 79mgFiber: 1gSugar: 54gVitamin A: 2289IUVitamin C: 1mgCalcium: 21mgIron: 1mg
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Can I convert this recipe to bake in a traditional oven?
Author
YES! you absolutely can! Just cook at the same temp, it might take a little longer but check as you bake and bake until the center is set but can still be a little wobbly!