Ingredients:

  • 1.5 cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted
  • 2 tbsp brown sugar
  • 1/4 tsp salt
  • 16 oz full-fat cream cheese, softened
  • 3/4 cup pumpkin puree
  • 1 cup powdered sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1.5 cups heavy whipping cream, cold

Instructions:

  1. Combine graham cracker crumbs, melted butter, brown sugar, and salt in a medium bowl until the mixture resembles wet sand.
  2. Press the mixture firmly into the bottom of a 9-inch springform pan using the bottom of a flat measuring cup to ensure a tight, even layer.
  3. Place the pan in the freezer for 10 minutes to set the crust.
  4. Beat the softened cream cheese and powdered sugar together on medium speed until the mixture is smooth and devoid of lumps.
  5. Fold in the pumpkin puree, cinnamon, ginger, and cloves using a rubber spatula until the color is uniform and the texture is velvety.
  6. In a separate chilled bowl, whip the heavy cream on high speed until stiff peaks form.
  7. Gently fold the whipped cream into the pumpkin mixture in three batches, being careful not to deflate the air bubbles; stop as soon as no white streaks remain.
  8. Pour the filling over the chilled crust and smooth the top with an offset spatula.
  9. Cover the pan tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.