Place the cream cheese, roasted pumpkin puree, sugar, heavy cream, eggs, cornmeal, vanilla extract and a pinch of cinnamon in a bowl and stir until you have a smooth batter
Place the mold in the preheated air fryer and bake at 195 degrees Celsius for 13 minutes. Then reduce the temperature to 165 degrees Celsius and continue baking for 35 minutes. Check regularly to make sure the cake is not overcooked.
When our cheesecake is ready, we let it cool.When serving, we whip the cream with the sugar and cream cheese and put it on the cheesecake, using a nozzle and a pastry bag.