Thanksgiving Air Fryer Cheesecake
This Thanksgiving cheesecake calls for Kabocha squash – it's a cross between a sweet potato and a squash, but a little denser. You can also use a pumpkin puree, but most Thanksgivings have a lot of pumpkin dishes already, so Kabocha squash is a great alternative.
Then we throw in classic flavors beyond that, except we also add cardamom which gives it this very romantic taste. It's floral and earthy and goes well with squash and pumpkin.
- 2 Oz Plain Graham Crackers
- 2 Oz Ginger Snap Cookies
- 1 Tbsp Granulated Sugar
- 1/4 Tsp Kosher Salt
- 1/2 Tsp Cinnamon
- 2 Oz Melted, Unsalted Butter Cooled
- 4 Oz Roast Kabocha Squash Peeled and pureed (can also use pumpkin squash puree)
- 16 Oz Plain Cream Cheese At room temperature
- 4 Oz Sour Cream
- 1/4 Cup Maple Syrup
- 1 Tsp Vanilla Extract
- 2 Large Eggs At room temperature
- 1 Tsp Ground Cardamom
- 1/4 Tsp Kosher Salt
- 3 1/2 Oz Granulated Sugar
Line a 6” or 8” springform pan with parchment paper and brush the sides and bottom with nonstick cooking spray or some melted butter. (This depends on the size of your airfryer. The smaller pan will take slightly longer to cook and set.)
In the bowl of your food processor (blade attachment), combine all the ingredients for the crust, except the melted butter. Pulse until the mixture resembles fine sand. Add the melted butter and continue to pulse until fully combined. Scrape the mixture into your prepared springform pan and give it a good shake to distribute evenly. Press the crust down into a compact, even layer. I like to use the bottom of a glass, or a measuring cup (anything with a smooth, flat surface) to help this process along. Place the pan in the basket of your airfryer and set to 350 degrees. Cook until the crust is set and slightly golden, about 3-4 minutes. Remove the pan from the airfryer and set aside to cool slightly while you make the filling.
Wipe out the crumbs from the blade and bowl of your food processor. Now, add all the ingredients for the filling, except the eggs, into the base of your food processor. Process until fully incorporated. Scrape down the sides and add the eggs. Process again until just combined and smooth; do not overmix. Pour the filling into the cooled crust.
Cover the pan with aluminum foil. Place the pan in the basket of your airfryer and set to 300 degrees and cook for about 30-35 minutes, until the edges start to set slightly. Remove the foil and continue to cook for another 15-20 minutes. Do the jiggle test— shake the pan slightly. The cheesecake should be mostly set with a bit of jiggle in the center. Turn off the air fryer and leave the cheesecake inside the unit for another 30 minutes. It will continue to set and cool.
Remove the pan from the airfryer, and allow it to cool completely on the counter.
Transfer to the refrigerator and chill the cheesecake for at least 3 hours, or overnight.