Crustless Pumpkin Gingerbread Cheesecake
Ingredients
- Leftover pumpkin pie batter optional
- 2-3 tbsp flour omit this if you feel like pie texture instead cheesecake texture
- 2 eggs
- 1 1/4 c pumpkin puree
- 1 c dark brown sugar
- 1/4 c heavy whipping cream
- 1/2 tsp ginger powder
- 1/4 tsp each allspice and cinnamon powder
- 1 block of cream cheese
Instructions
- My oven has air fry option – preheat, 350 F.
- In a bowl, mix everything completely, then mix in cream cheese. Continue mixing and make sure there isn’t any lumps.
- Line a 7 inch spring form pan with parchment paper, then pour in batter
- Air fry for 40-60 minutes, cool to room temperature, then chill overnight
- Slice and enjoy