Prepare your graham cracker crust and refrigerate it while you prepare the filling.
In a medium bowl, beat heavy cream to stiff peaks. In a separate bowl beat cream cheese until light and fluffy. Add pumpkin puree and beat until no lumps remain. Add powdered sugar and beat again until no lumps remain. Add vanilla, cinnamon, nutmeg, and salt and beat until incorporated. Add whipped cream and fold in until just combined.
Transfer into the prepared pie crust. Refrigerate overnight to firm up.
* This recipe can be made to fit into an 8-inch springform pan. TO STORE: Store the cheesecake loosely covered in the refrigerator. It will keep well for up to 1 week. TO FREEZE: You can freeze the pumpkin cheesecake either as an entire cheesecake or as single slices. It should be completely covered, so use a large, freezer friendly container. It will freeze well for up to 6 months.