NoBake Pumpkin Cheesecake for 12 Servings

Instructions:

1. Combine the gingersnap crumbs, melted butter, and sugar in a bowl until the mixture resembles wet sand.
2. Press the mixture firmly into the bottom of a 9-inch springform pan using the base of a measuring cup to ensure a compact base.
3. Place the pan in the freezer for 10 minutes to flash-set the crust.
4. In a large bowl, beat the softened cream cheese and powdered sugar until the mixture is pale and completely smooth (about 3 minutes).
5. Fold in the strained pumpkin purée, vanilla extract, and pumpkin pie spice, mixing on medium speed until the color is uniform.
6. In a separate chilled bowl, whip the heavy cream until stiff peaks form.
7. Gently fold the whipped cream into the pumpkin mixture using a spatula, ensuring you do not overmix.
8. Pour the filling over the chilled crust and smooth the top with a spatula.
9. Refrigerate the cheesecake for a minimum of 6 hours to set completely.