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For the crust:
1 1/2 cups graham cracker crumbs
2 teaspoons sugar
1/3 cup melted butter
1/2 teaspoon cinnamon
For the filling:
16 ounces cream cheese, softened
1/2 cup sugar
1/2 cup brown sugar
15 ounces pumpkin purée
1 teaspoon vanilla extract
1 tablespoon of spice mixture (can substitute with pumpkin pie spice)
16 ounces whipping cream
For the spice mixture:
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cloves
1/2 teaspoon allspice
In a bowl, combine graham cracker crumbs, sugar, cinnamon and melted butter.
Pour the crumbs into a 8- to 9-inch springform pan and press down into an even layer.
Refrigerate for 30 minutes to an hour.
In a medium bowl, whip together cream cheese and sugars until well combined.
Add the pumpkin purée, vanilla extract and spice mixture.
Mix until smooth.
In a separate bowl, whip whipping cream to stiff peaks.
Gently fold whipped cream into cream cheese and pumpkin mixture.
Pour mixture into the springform pan on top of the graham cracker crust and smooth over with a spatula.
Place cheesecake on a plate and place in refrigerator for 4 hours or overnight.
If it looks as if it is still not setting, place into the freezer about 30 minutes before serving.
Remove from springform pan and serve with extra whipped topping.
“This no-fuss cheesecake is the perfect taste of fall without the hassle of baking in an oven.” – Chef Rose
