No-Bake Pumpkin Cheesecake for 8 Servings

Instructions:

1. Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl until the mixture resembles wet sand.
2. Firmly press the crust mixture into the bottom of a 9-inch springform pan, ensuring edges are packed tight. Place in the freezer for 10 minutes to set.
3. Beat the softened cream cheese and powdered sugar together until smooth and lump-free.
4. Fold in the blotted pumpkin puree, pumpkin pie spice, and vanilla extract until the color is uniform.
5. In a separate bowl, whip 1 cup of cold heavy cream to stiff peaks, then gently fold it into the pumpkin cream cheese mixture using a spatula.
6. Pour the filling over the chilled crust, smooth the top with an offset spatula, cover with plastic wrap, and refrigerate for at least 6 hours or overnight.
7. Whip the remaining 1/2 cup heavy cream, maple syrup, and a pinch of cinnamon together until fluffy. Pipe or dollop onto the chilled cheesecake just before serving.