• Prepare an 8-inch cheesecake pan or springform pan with nonstick cooking spray and a parchment circle.
• To make the graham cracker crust, a mixing bowl, stir together the graham cracker crumbs, granulated sugar, and melted salted butter until well combined. Pour the crumbs into the prepared pan. Firmly press the crumbs on the bottom and halfway up the sides of the pan using a flat-bottomed measuring cup or glass. Chill the crust for 15 minutes.
• To make the pumpkin cheesecake filling, in the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream together the cream cheese and granulated sugar until smooth.
• Spread the pumpkin puree on several layers of paper towels to remove some of the moisture. The pumpkin should reduce from 1½ cups to 1 cup of puree. Add the pumpkin puree, pumpkin pie spice and vanilla extract into the cream cheese mixture and mix until well combined.
• In a separate mixing bowl, whip the heavy cream and powdered sugar on medium-high speed until stiff peaks form. Add the whipped cream to the pumpkin cream cheese mixture and mix on the lowest speed until just combined. Scrape the sides and bottom of the bowl to ensure everything is well incorporated.
• Pour the pumpkin cheesecake filling into the graham cracker crust and spread evenly using a small offset spatula. Cover the pan with plastic wrap and chill the cheesecake in the refrigerator for at least 12 hours.

Cream Cheese Whipped Cream

• In the bowl of a stand mixer fitted with a paddle attachment or mixing bowl with an electric hand mixer, cream the cold cream cheese, granulated sugar, and vanilla extract for a few minutes until smooth. If using a stand mixer, switch to a whisk attachment. While mixing on low speed, drizzle in the cold heavy cream. Scrape the sides and bottom of the bowl. Turn the mixer to medium-high speed and whip the cream cheese whipped cream for a few minutes until it thickens and forms medium-stiff peaks.

Assembling the Cheesecake

• Remove the pumpkin cheesecake from the pan. Fill a piping bag fitted with a Wilton 1M piping tip with the cream cheese whipped cream. Pipe small swirls of the whipped cream around the edge of the cheesecake.