1-Prepare the crust: Mix the graham cracker crumbs with melted butter until they stick together nicely, then press that mixture firmly into the base of your pan and pop it in the fridge to firm up.

2-Prepare the filling: Grab a large bowl and beat the softened cream cheese until it’s completely smooth, which helps avoid any lumps later. Add in the pumpkin puree, powdered sugar, cinnamon, and nutmeg, blending them until the mixture is uniform and full of that signature spice. For a lighter texture, whip the heavy cream separately until it forms stiff peaks, then gently fold it into your pumpkin mix by hand. This step keeps things airy and makes the cheesecake extra delightful.

3-Assemble and chill: Pour the filling over your chilled crust, smoothing it out evenly with a spatula for a polished look. Cover the pan and let it chill in the fridge for at least 4 hours, or until it’s firm enough to slice.