Air Fryer Pumpkin Cheesecake Pots Recipe

Recipe by @Beckbitesback

Ingredients

250g cream cheese 
4 tbsp super smooth pumpkin puree 
2 eggs
1/2 heaped tsp pumpkin spice 
2 heaped tbsp sugar/ equivalent sweetener 
1 tsp vanilla extract 
1 tsp lemon juice 
1 level tbsp plain white flour 
Sugar to top 

Method

Step 1: Add all the ingredients for the cheesecake to a large bowl, whisking until you have a smooth cheesecake base. 
Step 2: Pour the cheesecake mix into your ramekins, smoothing out, then add the separator to your air fryer drawer. 
Step 3: Fill 2 heat safe bowls half full with hot water, then place your ramekins in the bowls. 
Step 4: Add the bowls to each side of the air fryer, then set side 1 to 130°C for 12 minutes. Press match cook on the top right hand corner of your fryer, then leave the cheesecakes to cook.
Step 5: When the timer goes off, check on your cheesecakes - you ideally don’t want them to turn golden brown on the tops, so remove them if they have started to turn brown. 
Step 6: Take them out of their water baths, then set aside to cool for 15-20 minutes. 
Step 7: Once they’ve significantly cooled, refrigerate for at least 1 hour, or until you’re ready to serve them. 
Step 8: Sprinkle 1 tbsp of sugar over the top of each one, flattening out with the back of a spoon. 
Step 9: Use a blowtorch to brûlée the tops, holding the heat around 10cm away from the sugar so it doesn’t burn. 
Step 10: Once the sugar starts to caramelise on top, and all has melted, leave the brûlée to crisp up for around 5 minutes, then serve.