Prepare the crust per recipe directions. Press into a 9-inch springform pan and set aside.
Graham Cracker Pie Crust
Using a hand mixer, beat the cream cheese and powdered sugar on low speed for 15 seconds. Set the mixer to high speed and beat until the sugar and cream cheese incorporate fully, about 2 minutes.
24 ounces cream cheese, 1 cup powdered sugar
Add the pumpkin puree, pumpkin pie spice, and salt, and beat an additional minute.
15 ounces pumpkin puree, 2 teaspoons pumpkin pie spice, ½ teaspoon kosher salt
Add the whipping cream and mix on low speed to combine. Increase the mixer speed to high and beat until stiff peaks form, 3-5 minutes more.
1 cup heavy whipping cream
Pour into the prepared crust.
Spray a piece of plastic wrap with nonstick spray, cover the cheesecake with the plastic wrap (sprayed side down) and place it in the refrigerator to set – between 6-8 hours (or overnight).
When you're ready to serve the pie, make the Pumpkin Pie Whipping Cream per the recipe directions.
Pumpkin Spice Whipping Cream
Remove the cheesecake from the springform pan, remove the plastic wrap and cut the cheesecake into thin wedges.
Serve each slice with a dollop of Pumpkin Pie Whipping Cream and a dash of pumpkin pie spice.