In the bowl of a stand mixer, whip the heavy cream until it holds stiff peaks. Set aside in the refrigerator. (Switch to a different bowl if you want to continue to mix with the stand mixer.)
In another bowl (or the clean stand mixer bowl), beat the cream cheese until smooth and creamy.
Add in ¼ cup of pumpkin puree. Mix well. Adding the pumpkin in stages will help keep the filling smooth.
Add in another ¼ cup pumpkin and mix again.
Add in the remaining pumpkin, cinnamon, ginger, nutmeg, allspice, powdered sugar and vanilla extract. Beat until smooth.
Fold in the heavy cream carefully. You can use a hand mixer on the lowest speed, but be sure not to overmix.
Fill the oatmeal pie crust (or other 9-inch pie crust) with the pumpkin filling and spread smooth.
Make the whipped topping:
In a clean large bowl, whip the heavy cream, powdered sugar and vanilla until it holds stiff peaks.
Spoon the whipped topping on top of the cheesecake. Or use a large piping tip (Wilton 1M or 2D) to make stars over the top.
Refrigerate the cheesecake for at least 4 hours or overnight.
Lightly dust the top of the cheesecake with pumpkin pie spice or cinnamon.
Also filled a 9 ounce Graham cracker pie crust (10”).The calories shown are based on the pie being cut into 8 pieces, with 1 serving being 1 slice of pie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**