Combine graham cracker crumbs, granulated sugar, and melted butter in a mixing bowl. Mix until the crumbs are evenly coated and the mixture resembles wet sand. Press this mixture firmly into the bottom of the springform pan to create an even crust layer. Chill in the freezer for 10-15 minutes to set.
1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 6 tablespoons unsalted butter
In a separate large bowl, beat the softened cream cheese with a hand or stand mixer until smooth and fluffy. Add the canned pumpkin, powdered sugar, cinnamon, nutmeg, ginger, and salt, mixing thoroughly to incorporate all ingredients and achieve a uniform filling.
16 oz cream cheese, 1 cup canned pumpkin, 1/2 cup powdered sugar, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/4 teaspoon salt
In a chilled mixing bowl, whip the heavy cream until stiff peaks form, indicating it's prepared for folding. Gently fold the whipped cream into the pumpkin mixture in batches, maintaining the airy texture and avoiding deflation.
1 cup heavy whipping cream
Scoop the pumpkin filling onto the prepared crust in the springform pan. Use a spatula to evenly spread the filling over the crust, smoothing the top for a clean appearance. Refrigerate the cheesecake for at least 4 hours or until fully set and firm.
16 oz cream cheese, 1 cup canned pumpkin, 1/2 cup powdered sugar, 1 cup heavy whipping cream
Remove the cheesecake from the refrigerator once set. Carefully run a knife around the edge of the springform pan before releasing the sides to prevent cracking. Slice cold to serve, revealing a smooth, creamy texture with a subtle orange hue and a spiced aroma.
