Step 1

In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir together until it has the consistency of wet sand.

Step 2

Pour into the bottom of a 9-inch spring form pan, pressing it down firmly. Place in the refrigerator while preparing the filing.

Step 3

In a large bowl using a hand mixer or in the bowl of a stand mixer fit with the paddle attachemnt, beat the cream cheese, pumpkin, spices, powdered sugar, and vanilla together until smooth.

Step 4

In a separate bowl using a hand mixer or in the bowl of a stand mixer fit with the whisk attachment, beat the heavy cream until it has a thick consistency, similar to shaving cream. Fold it into the cream cheese mixture.

Step 5

Pour the filling over the crust, cover, and place in the refrigerator for 8 hours or overnight.