This dessert has it all—warm cozy fall flavors, soft and mousse-like texture, and none of the work of a traditional cheesecake (no oven or water bath needed!). Plus, it can be made ahead of time and kept in the fridge until ready to serve, making it perfect for Thanksgiving. And just look at that texture:

Ingredients:

Crust:

• 2 cups very finely crushed gingersnap cookies
• 1 cup very finely crushed graham crackers
• 2 tbsp brown sugar
• 1 tsp cinnamon
• 10 tbsp melted butter

Filling:

• 1 cup pumpkin puree
• 16 oz (2 packages) cream cheese, at room temperature
• 1 cup heavy cream
• 1 and 1/3 cup white sugar
• 1 tsp vanilla extract
• 1.5 tbsp cinnamon
• 3/4 tsp nutmeg

Directions:

1. For the crust, mix the gingersnap crumbs, graham cracker crumbs, sugar, and cinnamon in a large bowl. Add in the melted butter and stir until the mixture resembles wet sand.
2. Use the back of a measuring cup to press the crust into the bottom and up the sides of an 8-in springform pan, making sure it is as pressed and compact as possible. Place in the freezer while you prepare the filling.
3. For the filling, begin by whipping the heavy cream in a large bowl using a hand or stand mixer. Mix until stiff peaks form.
4. In a separate bowl, mix the cream cheese, sugar, pumpkin puree, and spices using a hand or stand mixer. Mix on medium speed for 4-5 minutes until the mixture is light and fluffy, making sure to scrape the bottom of the bowl as you go.
5. Gently fold the whipped cream into the cream cheese mixture using a spatula.
6. Take the crust out of the freezer. Add in the filling and smooth it out using a spatula.
7. Refrigerate uncovered for at least 12 hours; it’s easiest to prepare the cheesecake in the evening and refrigerate overnight.
8. Once ready to serve, run a knife along the edge of the cheesecake and remove the sides of the springform pan. Slice and serve with whipped cream and cinnamon on top, if desired.