No-Bake Pumpkin Cheesecake

Directions

1. 1
   In a small bowl, combine Graham cracker crumbs, granulated sugar, and cinnamon.
2. 2
   Using a stand mixer, in a large mixing bowl beat on medium speed the cream cheese, granulated sugar, and brown sugar together until smooth and creamy.
3. 3
   Add in melted butter and mix with a fork until the mixture resembles wet sand.
4. 4
   Add in the vanilla extract, pumpkin pie spice, and pumpkin puree and continue to beat until well mixed. Set aside.
5. 5
   Pour and press the crumbs into the bottom of a full-sized springform pan (9" or 10").
6. 6
   Using a stand mixer, in a medium mixing bowl whip the heavy whipping cream until it reaches stiff peaks.
7. 7
   Refrigerate for at least 30 minutes.
8. 8
   Fold the heavy whipping cream into the pumpkin cream cheese mixture, stir gently until everything is combined.
9. 9
   Remove crust from the refrigerator and pour the pumpkin cheesecake filling over the top of the crust.
10. 10
    Spread and smooth the cheesecake filling before covering it with aluminum foil or a layer of plastic wrap.
11. 11
    Refrigerate the cheesecake for at least 4 hours.
12. 12
    Use a toothpick or knife to release the edge of the cheesecake from the springform pan.
13. 13
    Garnish the entire cheesecake or simply the edges with whipped cream, cinnamon, pumpkin pie spice, Graham cracker crumbs, and/or Graham cracker cookies.