No Bake Pumpkin Cheesecake: Creamy

Instructions:

1. Combine the graham cracker crumbs, melted butter, brown sugar, and salt in a medium bowl. Stir until the mixture resembles wet sand.
2. Press the mixture firmly into the bottom of a 9-inch springform pan using the base of a measuring cup for a tight, even seal.
3. Place the crust in the freezer for 10 minutes to firm up while preparing the filling.
4. In a large bowl, beat the softened cream cheese and powdered sugar on medium-high until smooth and pale (about 3 minutes).
5. Stir in the blotted pumpkin puree, vanilla, cinnamon, ginger, and cloves. Scrape down the sides of the bowl to ensure no lumps remain.
6. In a separate chilled bowl, whip the heavy cream until stiff peaks form.
7. Gently fold the whipped cream into the pumpkin mixture using a rubber spatula using a cut-and-fold motion until combined.
8. Pour the filling over the chilled crust and smooth the top. Refrigerate for at least 6 hours to set.