This extra creamy no-bake pumpkin cheesecake has a delicious pumpkin spice flavor and cinnamon graham cracker crust. It's velvety smooth and surprisingly light in texture. Perfect for fall or Thanksgiving - it will wow your guests.
In a medium bowl stir together the graham crumbs, sugar & cinnamon. Then stir in the melted butter.
Press the mixture into the bottom of a 9-inch springform pan.
Place in the freezer as you make the filling.
Blot the pumpkin with a paper towel and squeeze out the excess liquid. I do this many times to remove as much liquid as possible.
In a large bowl beat the heavy cream until stiff peaks form.
In a separate large bowl beat the cream cheese until soft. Then beat in the sugars and pumpkin pie spice.
Mix in the vanilla extract and pumpkin puree.
Gently fold the whipped cream into the cream cheese mixture using a rubber spatula.
Take the crust out of the freezer. Spoon the cheesecake mixture over top and spread the top smooth.
Place in the fridge to chill for at least 6 hours.**
When ready to serve, trace a very thin sharp knife around the edges of the pan, then unclamp the springform.
Top with whipped cream, slice into pieces & serve.
*If you don't have pumpkin pie spice, replace with 2 teaspoons cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves & ¼ teaspoon ground nutmeg. **If your cheesecake doesn't seem to be firming up enough, place in the freezer. Store leftovers covered in the fridge for up to 4 days.