Fall is here, so let’s make a no-bake pumpkin cheesecake!

This recipe yields one 6½-inch cake; double the ingredients to make an 8-inch cake.

Ingredients
Crust
-5 graham cracker sheets
-3 Tbsp unsalted butter, melted
-1 tsp granulated sugar
-Pinch of salt

Filling
- 8 oz cream cheese, room temperature
-¼ cup granulated sugar
-¼ cup light brown sugar
-1 cup pumpkin purée
-½ cup heavy cream
-2 Tbsp powdered sugar
-Ground cinnamon, for garnish (optional)

Preparation
1. Make the crust: Crush the graham crackers in a zip-top bag until broken down into sandy crumbs, then transfer to a medium bowl and mix in the melted butter, sugar, and salt. Spread the crust mixture evenly across the bottom of a 6½-inch springform pan pack down firmly.
2. Make the filling: In a medium bowl, mix together the cream cheese, granulated sugar, and brown sugar until well-combined, then stir in the pumpkin purée until smooth.
3. In a separate medium bowl, whisk the heavy cream and powdered sugar until stiff peaks form. -Gently fold the whipped cream into the pumpkin mixture.
4. Spread the filling over the graham cracker crust in an even layer, then refrigerate for at least 4 hours, up to overnight.
5. Dust the top of the cheesecake with cinnamon, if desired, then slice and serve.
6. Enjoy!