Take cream cheese out of the refrigerator and allow it to come to room temperature, 30 minutes out of the refrigerator should do the trick. Gather ingredients and make your pie crust while you wait.
Crush graham crackers in a food processor or a large Ziploc bag with a rolling pin or drinking glass.
Transfer crumbs into a small mixing bowl, add brown sugar and melted butter. Mix well.
1 cup graham cracker crumbs, 2 tablespoons brown sugar, 6 tablespoons unsalted butter
Line the bottom of a 7 inch springform pan with parchment paper and press crust mixture evenly into the pan. Place in the refrigerator.
Measure pumpkin puree into a paper towel lined bowl and press the edges of the paper towel into the puree to soak up excess moisture (this is known as "blotting").
Measure cream cheese, softened unsalted butter, light sour cream, sugar, blotted pumpkin puree, pumpkin pie spice, vanilla extract and salt into a large mixing bowl. Use an electric or stand mixer to combine ingredients on medium speed until smooth.
2 eight oz. bars full fat cream cheese, 2 tablespoons unsalted butter, ¼ cup light sour cream, ¼ cup sugar, ⅔ cup pumpkin puree, 1 teaspoon pumpkin pie spice, ½ teaspoon pure vanilla extract, ¼ teaspoon salt
Measure cold heavy whipping cream into a small glass or stainless mixing bowl. Mix on high until stiff peaks form (this will take around 3-4 minutes).
⅓ cup heavy whipping cream
Use a spatula to transfer whipped cream into the large mixing bowl containing all other ingredients. Fold together gently until well combined. Do not over mix.
Take your crust out of the refrigerator and and spread cheesecake filling evenly into your spring form pan. Cover with plastic wrap and chill in the refrigerator for 8 hours or overnight.
Cut and serve with desired toppings. Enjoy!