Bake Pumpkin Cheesecake: 8 Steps to Delightful Perfection

A creamy and rich no-bake pumpkin cheesecake that is perfect for fall.

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In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Set aside.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the pumpkin puree, powdered sugar, vanilla extract, cinnamon, nutmeg, and ginger. Mix until well combined and smooth.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the pumpkin mixture until fully incorporated.
Spoon the pumpkin filling into the prepared graham cracker crust, smoothing the top with a spatula.
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until set.
Once chilled and set, carefully remove the sides of the springform pan.
Slice the cheesecake and serve as is or with whipped cream on top. Enjoy.