Description
Indulge in the ultimate fall dessert with our Air Fryer Pumpkin Cheesecake Bars recipe. Learn how to make this delicious treat with a crispy twist!
Ingredients
- 1 packet (7g) unflavored gelatin
- 12 oz (340g) cream cheese, at room temperature
- 3/4 cup (150g) granulated sugar
- 1 pinch kosher salt
- 1 can (15 oz, 425g) pumpkin puree
- 13 whole (195g) graham cracker sheets
- 1/4 cup (50g) granulated sugar
- 3/4 tsp (4 ml) kosher salt
- 8 tbsp (1 stick, 113g) unsalted butter, melted
Instructions
- Place parchment paper inside an 8×8-inch baking dish, ensuring it extends over two sides for easy removal. A 9×9-inch dish can work if needed.
- For the cheesecake layer, dissolve the gelatin by mixing it with ½ cup of very hot water. Stir until it’s fully mixed, then allow to cool while you continue with the recipe.
- To create the crust, break the graham crackers into pieces and blend in a food processor until fine. Add sugar and salt, blending briefly to combine. Pour in the melted butter and blend again, scraping down the sides if necessary. Transfer the crumb mixture into the prepared pan and firmly press it into the bottom using a ¼ cup measuring cup. Place in the freezer to set while you prepare the filling.
- For the filling, clean the food processor bowl to remove any residual crumbs. Cut the cream cheese into large pieces and blend until creamy. Add sugar and salt, blending until smooth. Incorporate the pumpkin puree, blending thoroughly. Lastly, add the cooled gelatin mixture and blend until the mixture is completely smooth.
- Pour the prepared filling over the frozen crust, tapping the dish on the counter to eliminate air bubbles. Refrigerate for a minimum of 6 hours until the mixture is firm.
- To serve, run a knife along the sides without parchment, then use the overhanging parchment to lift the bars out. If they stick or the crust bends, cut a few squares from the exposed edges. Serve chilled.
Notes
- Ensure the cream cheese is at room temperature for a smooth and creamy filling.
- Press the crust firmly into the pan to create a solid base for the bars.
- Refrigerate the bars for at least 6 hours to ensure they are firm and easy to slice.