Pumpkin Pie Cheesecake for 8 Servings

Instructions:

1. Mix the base. Stir graham cracker crumbs, melted butter, sugar, and salt in a medium bowl until it looks like wet sand.
2. Press the crust. Pour the mixture into your 9 inch springform pan. Use the bottom of a flat measuring cup to press it firmly into the bottom and slightly up the sides. Note: This prevents the crust from crumbling when you slice it.
3. Cream the cheese. Beat the softened cream cheese and powdered sugar on medium high speed. Do this for about 3 minutes until the mixture is pale and smooth.
4. Add the pumpkin. Slowly beat in the pumpkin puree, pumpkin pie spice, and vanilla extract. Mix until the color is uniform and you smell the cinnamon.
5. Whip the cream. In a separate chilled bowl, whip the heavy cream. Stop when stiff peaks form (the cream should stand straight up when you lift the whisk).
6. First fold. Scoop one third of the whipped cream into the pumpkin mix. Use a spatula to cut through the center and fold over.
7. Final fold. Repeat with the remaining cream in two more batches. Fold gently until no white streaks remain.
8. Fill the pan. Spoon the filling over the crust. Use an offset spatula to smooth the top into a flat surface.
9. Chill the cake. Cover tightly with plastic wrap. Refrigerate for at least 6 hours, though overnight is better for a cleaner slice.