Step 1: Prepare the Crust

• In a medium bowl, mix the crushed digestive biscuits (or graham crackers) with brown sugar and ground cinnamon.
• Add the melted butter and stir until the mixture resembles damp sand.
• Press the crust mixture evenly into the bottom of a 9-inch springform pan or pie dish.
• Refrigerate while you prepare the filling.

Step 2: Make the Cheesecake Filling

• Beat the softened cream cheese in a large bowl until smooth and creamy.
• Add pumpkin purée, powdered sugar, cinnamon, nutmeg, ginger, salt, and vanilla extract. Beat until fully combined.
• In a separate bowl, whip the heavy cream on high speed until stiff peaks form (about 3–5 minutes).
• Gently fold the whipped cream into the pumpkin mixture until evenly incorporated.

Step 3: Assemble the Cheesecake

• Spread the pumpkin cheesecake filling evenly over the prepared crust. Smooth the top with a spatula.
• Cover the cheesecake and refrigerate for at least 4 hours, or overnight, until fully set.

Step 4: Serve

• Carefully remove the cheesecake from the springform pan.
• Slice and serve as is, or top with whipped cream and a sprinkle of cinnamon for extra fall charm.