No-bake pumpkin cheesecake

Ingredients

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

Steps

1. 1

   1. Combine graham cracker crumbs, melted butter, and granulated sugar in a bowl, then press firmly into the bottom and up the sides of a 9-inch springform pan. Refrigerate for 20 minutes to set.

2. 2

   2. Beat the cream cheese with an electric mixer until completely smooth and fluffy, about 2 minutes.

3. 3

   3. Add the pumpkin puree, powdered sugar, vanilla, cinnamon, nutmeg, ginger, and cloves to the cream cheese and beat until fully combined and uniform in color.

4. 4

   4. In a separate cold bowl, whip the heavy cream with powdered sugar to stiff peaks, then fold two-thirds of it gently into the pumpkin mixture until no streaks remain.

5. 5

   5. Spoon the filling into the chilled crust and smooth the top with a spatula, then refrigerate for at least 6 hours or overnight until firmly set.

6. 6

   6. Before serving, pipe or dollop the remaining whipped cream in swirls on top, slice cleanly with a warm knife, and garnish with a dusting of cinnamon.