Make a delicious Ninja Foodi Pumpkin Cheesecake with simple ingredients, plus it can even be made gluten-free too!

If you love a good cheesecake then Ninja Foodi Cheesecake is a must, but make it even better with this Ninja Foodi Pumpkin Cheesecake.

This cheesecake uses simple ingredients plus canned pumpkin and is simple to make and then store in the fridge until you are ready to serve it.

Tips for Making Ninja Foodi Pumpkin Cheesecake:

There are a few musts for making this cheesecake.

The first is that you absolutely need to use room temperature cream cheese and eggs, if they are not, the cheesecake will have chunks of cream cheese in it. That means it will not be smooth if you use even slightly cold eggs or cream cheese.

When I know that I’m going to make cheesecake, I lay out the cream cheese and eggs in the morning and basically let them sit out until the afternoon then I proceed with making this. That will keep your cheesecake batter nice and smooth.

This is best made with a 7-inch springform pan, this way you do not have to take it off the pan to serve it, simply release the sides.

It is best to freeze the crust before adding the cheesecake filling, this way it fully hardens and does not fall apart when you cut it to serve.

This cheesecake does need to be chilled before serving and adding the topping.

How do you make this gluten-free?

The only swap needed to make this a gluten-free cheesecake is to use gluten-free graham crackers. These are going to be crushed, you can use any gluten-free variety that you prefer.

Other than that, all the remaining ingredients should be naturally gluten-free but as always check all ingredients before using.

Enjoy this delicious Ninja Foodi Pumpkin Cheesecake!