Ingredients

The following ingredients have 12 Servings
  • 2 1/2 cups graham cracker crumbs
  • 1/2 cup butter (melted)
  • 3/4 cup heavy whipping cream (35%)
  • 3 packages full fat cream cheese (8oz each, room temperature)
  • 1 1/2 cups pure pumpkin puree
  • 1 3/4 cups powdered sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla
  • whipped cream for garnish if desired

Instruction

  • Line 9" springform pan with parchment paper (pinch it in between the sides and the bottom) and preheat oven to 350 degrees F (baking the crust is optional, but helps it stay together more firmly).
  • Combine graham crumbs and melted butter in a bowl. Press firmly into the bottom and 1" up the sides of the prepared pan.
  • Bake crust for 10 minutes or until it looks slightly dry. Remove and let cool to room temperature.
  • In a medium bowl, whip cold cream until stiff peaks form. Set aside.
  • In a large bowl, beat cream cheese with an electric mixer until smooth. Add the pumpkin and beat until combined, scraping down the sides as necessary.
  • Add the sugar, pumpkin pie spice and vanilla and beat on medium-low with an electric mixer until combined, scraping down the sides of the bowl as necessary.
  • Use a spatula to gently fold in whipped cream until no white streaks remain.
  • Pour filling into pan, smooth the top, cover lightly with foil or plastic wrap and refrigerate until set, about 8 hours or overnight.
  • Garnish with whipped cream if desired and serve.