Place graham crackers in a zip top bag and roll with a rolling pin or heavy can to crush.
Pour crumbs into a small bowl and stir in melted butter.
Spoon crumbs into a dessert dish and press down with the back of a spoon. Set aside.
In a small bowl, mix together the cream cheese, pumpkin, sugar, vanilla, cinnamon, nutmeg, and cloves. Set aside.
Pour the heavy cream into the bowl of a stand mixer or mixing bowl and whisk until stiff peaks form, 2-3 minutes.
Fold the whipped cream into the cream cheese/pumpkin mixture.
Spoon over the graham cracker crust and refrigerate for at least 20 minutes. (The longer the cheesecake stays in the refrigerator, the more firm it becomes while still having a mousse-like consistency.
Notes
Expert Tips
Opt for Room-Temperature Cream Cheese: Ensure your cream cheese is at room temperature for easier blending with the other ingredients. This helps achieve that smooth, lump-free consistency we all crave in a cheesecake.
Chilling Time Matters: While it's tempting to dig in right away, chilling your cheesecake for at least 3 hours in the refrigerator will give it a firmer, yet airy, mousse-like texture. Patience pays off here!
Make Ahead for Convenience: Feel free to prepare the cheesecake filling up to 3 days in advance. When you're ready to serve, enhance its allure by topping it with additional whipped cream, a sprinkle of graham cracker crumbs, and a dusting of cinnamon.