Print

Easy Air Fryer Pumpkin Spice Basque Burnt Cheesecake Recipe

AIR FRYER PUMPKIN PIE BASQUE BURNT CHEESECAKE NOMSS.com
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

As October rolls in, the allure of seasonal pumpkin pie spice beckons us to embrace the Fall cliche. This Easy Air Fryer Pumpkin Spice Basque Burnt Cheesecake Recipe, with its warm spices, creamy texture, and light sweetness, is a breeze to make. With just a few ingredients, this homemade basque-style cheesecake is the perfect PSL festive dessert, inviting even the most novice bakers to try their hand at it.

Ingredients

Scale

Instructions

  1. Before you start preparing the cream cheese mixture, I like to use parchment paper to line my cake tin. I use 6-inch cake pans and a pre-cut sheet of parchment paper.
  2. To keep the vibe rustic, crumble a piece of parchment paper with your hands. Place the parchment paper in the baking pan and ensure the side of the pan is also lined.
  3. Ensure the pan size will fit inside your air fryer basket.
  4. The beauty of this mini basque cheesecake original recipe is that everyone always remembers that you brought a delicious air fryer pumpkin cake to the friends and family Thanksgiving meal!
  5. Preheat the air fryer to 400F for a few minutes.
  6. Add all the ingredients (room temperature cream cheese, large eggs, whipping cream, sugar, corn starch, salt, pure pumpkin puree, gluten-free pumpkin pie spice, pure vanilla extract) to your food processor and choose the puree function. Blend until silky smooth. Check halfway through and use a spatula to move the cheesecake batter around. There shouldn't be any chunks left.
  7. Alternatively, mix the batter with the paddle attachment at low speed in a stand mixer.
  8. Don't worry if you do not own either kitchen appliance. You can mix the cheesecake batter by hand in a large mixing bowl with the ingredients tempered at room temperature.
  9. Once your mixture is nice and smooth, pour it into the prepared cake pan.
  10. Place the prepared cake pan into the air fryer basket.
  11. Set to a high temperature of 400F and cooking time of 25 minutes. Check-in on your cheesecake at 20 minutes and see how burnt it is. The top of the cheesecake should have a lovely dark golden brown colour with speckles of char. If you prefer your cake to be less dark, now is an excellent time to place a piece of aluminum foil on top to stop it from further burning.
  12. Pro Tip 1: The cooking time depends on how creamy, jiggly and gooey you fancy. 20 minutes for a wiggly, gooey center. 25 minutes for a perfectly creamy but jiggly center. 30 minutes for an extra firm center.
  13. Pro Tip 2: Keep in mind a shallow pan with a bigger diameter will yield a firmer cake, and a cake pan that is deeper but with a smaller diameter will be more jiggly.
  14. Carefully remove your baked delicious air fryer cheesecake from the hot basket with kitchen mitts.
  15. Remove the cake and the parchment paper and rest for 30 minutes on a wire rack before serving.
  16. Pro Tip 3: If you prefer to set the cake more, chill it in the refrigerator for at least one hour before serving. The burnt cheesecake will be less ooey gooey. In fact, I immensely enjoy making this type of cheesecake for 20 minutes and allowing it to firm up further in the refrigerator. It has the best taste and velvety texture combination!
  17. One of my favourite things about this easy recipe is that it is very forgiving and does not take much time. The cooking press is simple, and you do not need to worry about large air bubbles.
  18. Drizzle caramel sauce and whipping cream, and dust a generous amount of pumpkin pie spice on top of the cheesecake just before serving to make it extra fancy.

Equipment

Notes

  1. The cooking time depends on how creamy, jiggly and gooey you fancy. 20 minutes for a wiggly, gooey center. 25 minutes for a perfectly creamy but jiggly center. 30 minutes for an extra firm center.
  2. Keep in mind a shallow pan with a bigger diameter will yield a firmer cake, and a cake pan that is deeper but with a smaller diameter will be more jiggly.
  3. If you prefer to set the cake more, chill it in the refrigerator for at least one hour before serving. The burnt cheesecake will be less ooey gooey.
  4. Avoid blending by hand for a long time. You can also use a good-quality food processor. Here are my picks for the Best Food Processors!

Nutrition

Find it online: https://www.nomss.com/easy-air-fryer-pumpkin-spice-basque-burnt-cheesecake-recipe/

Recipe Card powered byTasty Recipes