Easy Spiced Pumpkin Refrigerator Cheesecake

Preheat the oven to 400°F. Use a long, thin rectangle of parchment paper or foil to line the inside edge of a 9-inch springform pan; set aside.

In a medium bowl, combine graham cracker crumbs and melted butter. 

Press mixture into bottom of prepared pan and about 1/4-inch up the sides. 

Bake until golden brown and toasted, 7 to 8 minutes; set aside to let cool completely.

In a medium bowl, beat pumpkin purée, remaining softened butter, Neufchâtel, vanilla, nutmeg and salt with an electric mixer until smooth. 

Reduce speed to medium low and add sugar 1/4 cup at a time; beat until smooth. 

Transfer pumpkin mixture to prepared pan, spreading it out evenly over the crust. 

Cover and chill until set, about 6 hours, or overnight. Remove outer ring of pan and peel off parchment paper. Cut into slices and serve.