Ingredients:

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 ounces cream cheese, softened
  • 1 cup heavy cream
  • 1 ½ cups pumpkin puree
  • ¾ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • Pinch of salt

Instructions:

  1. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan.
  2. In a mixing bowl, whip the heavy cream until soft peaks form; set aside. Beat the cream cheese until smooth. Gradually add pumpkin puree, powdered sugar, vanilla, cinnamon, nutmeg, ginger, and salt; mix until well combined.
  3. Gently fold the whipped cream into the pumpkin mixture until no white streaks remain.
  4. Spoon the filling over the crust in the springform pan, smoothing the top.
  5. Cover and refrigerate for at least 4 hours until set.
  6. Run a knife around the edge, carefully remove the springform pan, and slice to serve.