You’ll Need
For the Biscuit Base
150g digestive biscuits, crushed
60g melted butter
1 tbsp soft brown sugar
½ tsp ground cinnamon
Pumpkin Cheesecake Filling
300g full-fat cream cheese
120g pumpkin purée
75g soft brown sugar
2 eggs
100ml double cream
1 tsp vanilla extract
1 tsp pumpkin spice
½ tsp ground cinnamon
Pinch of sea salt
To Finish
Whipped cream
30g chopped pecans
Maple caramel sauce
Optional but Dangerous
Crushed Biscoff biscuits
White chocolate shavings
Cinnamon sugar
Vanilla ice cream
Extra maple syrup
Method
Preheat your air fryer to 170°C.
Mix together the crushed digestive biscuits, melted butter, brown sugar and cinnamon.
Divide the biscuit mixture between six ramekins or small dessert pots and press down firmly to form the bases.
In a large bowl, beat together the cream cheese, pumpkin purée and brown sugar until smooth.
Beat in the eggs one at a time.
Stir through the double cream, vanilla, pumpkin spice, cinnamon and a pinch of sea salt until silky smooth.
Spoon the cheesecake mixture evenly over the biscuit bases.
Place the ramekins into the air fryer basket.
Air fry at 170°C for 14–16 minutes, until the edges are set but the centres still have a gentle wobble.
Remove carefully and allow to cool for 15 minutes, then chill for at least 1 hour before serving.
Finish with whipped cream, chopped pecans and a generous drizzle of maple caramel sauce.
Serve chilled or slightly cool for the perfect creamy texture.