Make Ahead:
Refrigerate cooled cheesecake, covered, up to 3 days. Or wrap and freeze up to 1 month. If frozen, thaw in refrigerator 2 days before serving.
Pumpkin Spice Whipped Cream:
In a large chilled bowl beat 1 cup heavy cream, 2 Tbsp. powdered sugar, and 1 Tbsp. pumpkin pie spice with a mixer on medium until soft peaks form (tips curl). Makes 2 cups.
