Preparation

• Preheat oven to 350F (175C).
• Prepare graham cracker crust in a 9" springform but do not bake. Place in refrigerator to chill while you prepare your cheesecake filling.
• In a stand mixer (or in a large bowl with a hand-mixer), beat together softened cream cheese and sugars, scraping down the sides with a spatula occasionally.
• Add sour cream and stir well, pausing once to scrape down the sides and bottom of the bowl.
• Add vanilla extract, pumpkin puree, and pumpkin spice and stir until well-combined.
• Add eggs, one at a time, beating until just mixed after each addition.
• Spread cheesecake batter evenly over prepared crust.
• Transfer pan to a foil lined baking sheet and place in center rack of oven. Bake for 40 minutes or longer until center of cheesecake is almost set.
• Allow pumpkin cheesecake to cool to room temperature and then transfer to refrigerator and chill for at least 6 hours or overnight.
• For the cinnamon whipped cream topping, combine heavy cream, powdered sugar, vanilla extract, and ground cinnamon in a clean medium-sized bowl.
• Use an electric mixer to stir on low-speed, gradually increase speed to high and beat until stiff peaks form.
• Pipe or dollop whipped cream over chilled cheesecake. Slice, serve, and enjoy!