Super easy and freezer friendly, this Pumpkin Cheesecake with Gingersnap Crust is a must have for all your fall and winter holiday parties.
To freezer: Place the baked and cooled cheesecake on a baking sheet and freeze until firm. Wrap the frozen cheesecake tightly in plastic wrap and then wrap again in aluminum foil. Place the wrapped cheesecake in a large freezer bag and store in the freezer for up to 6 months.
To thaw: Remove the cheesecake from the freezer and unwrap. Place the cheesecake on a platter and thaw at room temperature for 1 hour.