No-bake pumpkin cheesecake

Ingredients

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 3 tablespoons brown sugar
• 16 oz cream cheese, softened
• 1 cup canned pumpkin puree
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup heavy whipping cream, divided
• 2 tablespoons powdered sugar (for whipped cream)

Steps

1. 1

   1. Combine graham cracker crumbs, melted butter, and brown sugar in a bowl, then press firmly into the bottom of a 9-inch springform pan and refrigerate for 15 minutes to set.

2. 2

   2. Beat the cream cheese with an electric mixer until completely smooth, then mix in the pumpkin puree, powdered sugar, vanilla, and all four spices until fully combined.

3. 3

   3. In a separate chilled bowl, whip half the heavy cream to stiff peaks, then gently fold it into the pumpkin cream cheese mixture to lighten the filling.

4. 4

   4. Pour the filling over the chilled crust, smooth the top with a spatula, and refrigerate for at least 6 hours or overnight until firmly set.

5. 5

   5. Whip the remaining heavy cream with powdered sugar to stiff peaks, then pipe or spoon decorative swirls over the top of the chilled cheesecake before slicing and serving.