Ingredients

• 1 and 1/2 cups graham cracker crumbs
• 1/3 cup sugar
• 1/2 cup unsalted butter, melted
• 1 cup pumpkin puree
• 8 oz cream cheese, softened
• 1 cup heavy cream, whipped
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 cup powdered sugar (for sweetness adjustments)

Instructions

1. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well until the crumbs are fully coated.
2. Press the crumb mixture into the bottom of a 9-inch springform pan to form a crust. Chill in the refrigerator while preparing the filling.
3. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and salt, beating until well blended.
4. Fold in the whipped heavy cream gently until fully incorporated. Taste the mixture and add powdered sugar if needed for sweetness.
5. Pour the pumpkin cheesecake filling over the chilled crust and smooth the top with a spatula.
6. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to set.
7. Once set, remove from the springform pan, slice, and enjoy!