Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened to room temperature
- 1/3 cup granulated sugar
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- Whipped cream for garnish (optional)
Instructions
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and the melted butter. Stir until the mixture looks like wet sand. Line a standard muffin tin (that fits your air fryer) or use silicone muffin liners. Press about one tablespoon of the crust mixture into the bottom of each liner, packing it down firmly with the back of a spoon or a small glass. Place the liners in the air fryer basket and cook at 350°F for 3 minutes to set the crust.
- Create the Pumpkin Filling: In a large mixing bowl, beat the softened cream cheese and sugar together until completely smooth and fluffy. Add the pumpkin puree, egg, vanilla extract, pumpkin pie spice, and salt. Whisk or beat on low speed until just combined. Be careful not to overmix at this stage, as too much air can cause the cheesecake bites to crack while cooking.
- Assemble and Air Fry: Spoon the pumpkin mixture over the pre-baked crusts, filling each liner about three-quarters of the way to the top. Smooth the tops with a spatula. Place the liners back into the air fryer basket, ensuring there is a little space between them for airflow. Air fry at 300°F for 10 to 12 minutes. The centers should still have a slight jiggle, but the edges should be set.
- Cooling and Chilling: Carefully remove the cheesecake bites from the air fryer and let them cool at room temperature for about 30 minutes. Once they have reached room temperature, transfer them to the refrigerator for at least 2 hours to set completely. This chilling phase is crucial for achieving the perfect cheesecake consistency.
- Plating: Once chilled, gently remove the bites from their liners. Top each cheesecake bite with a dollop of whipped cream and a tiny sprinkle of extra pumpkin pie spice or a dusting of cinnamon. Serve cold and enjoy!
- Cook Time: 27 minutes