Step 1: Mix graham crumbs, melted butter and 2 tablespoons brown sugar. Press into the bottom and slightly up the sides of a 9-inch springform pan. Refrigerate while preparing the filling.

Step 2: Spread pumpkin puree in a nonstick skillet over medium-low heat. Stir frequently for 10–12 minutes until darker, thick and fragrant. Stir in the remaining brown sugar, then cool completely.

Step 3: Beat softened cream cheese and powdered sugar until smooth. Mix in the cooled browned pumpkin, cinnamon, ginger, nutmeg and vanilla until uniform.

Step 4: In a separate cold bowl, whip heavy cream to stiff peaks. Gently fold it through the pumpkin-cheese mixture in two additions without knocking out the air.

Step 5: Spoon filling into the chilled crust and smooth the top. Cover and refrigerate for at least 6 hours, ideally overnight, until firm enough to slice.

Step 6: Release the springform ring and cut with a warm, wiped-clean knife. Serve chilled.