Ingredients:

  • For the Crust:
  • 1 1/2 cups (180 g) graham cracker crumbs or gingersnap crumbs (about 10–12 full graham crackers or 12–14 gingersnaps, processed)
  • 6 tbsp (85 g) unsalted butter, melted
  • 2 tbsp (25 g) packed light brown sugar (optional)
  • Pinch of fine salt
  • For the Pumpkin-Spiced Filling:
  • 24 oz (680 g) full-fat cream cheese, room temperature (typically 3 x 8-oz blocks)
  • 3/4 cup (90 g) powdered (icing) sugar, sifted
  • 1/3 cup (70 g) packed light brown sugar
  • 1 cup (240 g) pumpkin puree (canned or smooth homemade)
  • 2 tsp (approx. 4–6 g) pumpkin pie spice (or 1 1/2 tsp ground cinnamon + 1/2 tsp ground ginger + pinch each nutmeg/clove)
  • 1 tsp (5 mL) pure vanilla extract
  • 1/8 tsp fine sea salt
  • 1 packet (2 1/4 tsp / ≈7 g) unflavored gelatin
  • 3 tbsp (45 mL) cold water (to bloom gelatin)
  • 1/4 cup (60 mL) hot water (to dissolve bloomed gelatin)
  • For the Whipped Cream Fold & Garnish:
  • 1 1/2 cups (360 mL) heavy whipping cream, cold
  • 1–2 tbsp (8–16 g) powdered sugar (optional, to sweeten whipped cream)
  • 1/2 tsp vanilla extract (optional)
  • Garnish ideas: extra whipped cream, a dusting of pumpkin pie spice or cinnamon, crushed gingersnaps, toasted pecans, or a drizzle of caramel sauce

Instructions:

  1. Prepare the crust: Process crackers into fine crumbs. Combine crumbs, melted butter, brown sugar (if using), and a pinch of salt until evenly moistened. Press firmly and evenly into the bottom (and optionally 1/2 inch up the sides) of a 9-inch springform pan using the bottom of a measuring cup. Chill in the refrigerator while you make the filling, about 10–15 minutes.
  2. Bloom and dissolve the gelatin: Sprinkle the gelatin over 3 tablespoons cold water and let sit 3–5 minutes until gelatin swells. Gently heat the bloomed gelatin with 1/4 cup hot water (or microwave in 10–15 second bursts) just until fully dissolved—do not boil. Set aside to cool slightly; it should remain liquid.
  3. Make the pumpkin–cream cheese base: In a large bowl, beat softened cream cheese until smooth and lump-free (about 1–2 minutes). Add powdered sugar and brown sugar; beat until smooth. Add pumpkin puree, pumpkin pie spice, vanilla, and salt; mix until homogeneous and smooth. With the mixer on low, slowly pour in the dissolved gelatin mixture and mix just to combine, yielding a smooth glossy mixture.
  4. Whip the cream and fold: In a chilled bowl, whip the cold heavy cream (with optional powdered sugar and vanilla) to medium–stiff peaks—peaks should hold shape but remain slightly soft. Gently fold one-third of the whipped cream into the cream cheese pumpkin mixture to lighten it, then fold in the remaining whipped cream in two additions until uniform. Do not overfold.
  5. Assemble and chill: Pour the filling over the chilled crust and smooth the top with an offset spatula. Cover loosely with plastic wrap and chill in the refrigerator for at least 4 hours, ideally overnight, until set and firm to the touch.
  6. Finish and serve: Release the springform ring and transfer to a serving platter if desired. Top with piped or spooned whipped cream and garnish with a dusting of pumpkin pie spice, crushed gingersnaps, toasted pecans, or a drizzle of caramel. For clean slices, dip a sharp knife in hot water, wipe dry, and slice, repeating between cuts.