Method
- In a medium bowl, combine the graham cracker crumbs and sugar. Add the melted butter and stir until all crumbs are moistened. Press mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Freeze for 15 minutes while you prepare the filling.
- In a large bowl using an electric mixer, beat the softened cream cheese on medium speed until completely smooth, about 2-3 minutes. Scrape down the sides and bottom of the bowl.
- Add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract to the cream cheese. Beat on medium speed until fully combined and smooth, about 2 minutes.
- Using a spatula, gently fold the thawed whipped topping into the pumpkin mixture until no white streaks remain.
- Spread the filling evenly over the chilled crust. Cover with plastic wrap and refrigerate for at least 6-8 hours, or overnight, until firm.
- Once set, carefully run a knife around the edge of the pan before releasing the springform side. Slice and serve chilled. Top with extra whipped cream and a sprinkle of cinnamon, if desired.
Nutrition
Notes
Room Temperature Cream Cheese is Key: For a silky-smooth, lump-free filling, make sure your cream cheese is fully softened before you begin.
Chill Thoroughly: Do not skip the chilling time! This is crucial for the cheesecake to set properly and be sliceable.
Storage: Keep the cheesecake covered in the refrigerator for up to 5 days.
Chill Thoroughly: Do not skip the chilling time! This is crucial for the cheesecake to set properly and be sliceable.
Storage: Keep the cheesecake covered in the refrigerator for up to 5 days.