• Line an 8×8-inch baking pan with parchment paper, creating "handles" that hang over the sides. Then spray with non-stick spray.

Graham Cracker Crust

• Place the graham crackers into a food processor or blender and pulse until fine crumbs. Pour the crumbs into a medium-sized mixing bowl and add the melted butter, brown sugar, pumpkin pie spice, and salt. Mix together.
• Pour the crumbs into the bottom of the prepared pan, pressing down firmly (use your fingers or a ¼ measuring cup). Place in the freezer while you make the filling.

Pumpkin Cheesecake

• In the bowl of an electric stand mixer using the whisk attachment, whisk the heavy whipping cream on high for 2-3 minutes until stiff peaks. Place the whipped cream in a separate bowl and put it in the refrigerator.
• In that same bowl but using the paddle attachment, beat the cream cheese, sugar, vanilla extract, pumpkin pie spice, and cinnamon on medium-high speed until smooth (about 1-2 minutes). Scrape the sides of the bowl a few times during this process.
• Add the pumpkin puree and mix on medium speed until combined. Remove the bowl from the mixer and very gently fold in the whipped cream using a silicone spatula.
• Transfer the cheesecake mixture over the crust and evenly smooth it out using a silicone or an offset spatula. Chill in the refrigerator for at least 8 hours (or overnight). For clean, even cuts, place the cheesecake in the freezer for 40 minutes before cutting.
• Keep any leftovers in the refrigerator in an airtight container for up to 5 days.