No-Bake Pumpkin Cheesecake: The Ultimate Fall Dessert – Creamy, Spiced, and Simply Delicious

In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, and cinnamon. Mix until all ingredients are well combined and the crumbs are evenly moistened.
Press the mixture into the bottom of a 9-inch springform pan or pie dish. Use the back of a spoon to pack the crumbs down firmly. Refrigerate the crust for at least 30 minutes to set.
Make the Pumpkin Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy. Add the pumpkin puree, powdered sugar, vanilla extract, cinnamon, nutmeg, and ginger. Continue beating until fully combined and smooth.
In a separate bowl, whip the heavy cream and powdered sugar together until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture, being careful not to deflate the whipped cream.
Assemble the Cheesecake:

Once the crust is set, spoon the pumpkin cheesecake filling onto the crust. Use a spatula to smooth the top into an even layer.
Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set properly.
Garnish and Serve:

Before serving, garnish the cheesecake with freshly whipped cream and a dusting of cinnamon or pumpkin spice for a festive touch.
Serving and Storage Tips: