NoBake Pumpkin Cheesecake for 12 Slices

Instructions:

1. Blot the pumpkin purée on paper towels for 20 minutes to remove excess moisture and concentrate the flavor.
2. Combine graham cracker crumbs, sugar, and melted butter in a bowl until it resembles wet sand.
3. Press the mixture firmly into the bottom of a 9-inch springform pan using the base of a measuring cup, ensuring edges are packed tight.
4. Place the crust in the freezer for 10 minutes to flash-set.
5. Beat the softened cream cheese and powdered sugar on medium-high until smooth and pale (about 2-3 minutes).
6. Fold in the blotted pumpkin purée, vanilla, cinnamon, ginger, and cloves.
7. In a separate chilled bowl, whip the heavy cream until stiff peaks form, then gently fold it into the pumpkin mixture using a spatula until uniform.
8. Pour the filling over the chilled crust and smooth the top with a spatula.
9. Cover with plastic wrap and refrigerate for at least 3 hours, or overnight for cleanest slices.
10. Remove the springform rim carefully before serving.