1-Mix the gingersnap cookie crumbs with ground ginger, ground cinnamon, melted butter, and sugar. Firmly press the mixture into the bottom and sides of a springform pan or a 9-inch deep dish pie dish. Freeze for 10 to 20 minutes to set the crust.

2-Whip the cold heavy cream to stiff peaks using a mixer, then set aside.

3-Beat the softened cream cheese until smooth. Add pumpkin puree, confectioners’ sugar, and brown sugar, and mix until combined.

4-Stir in vanilla extract, pumpkin pie spice, ground cinnamon, and salt, beating the mixture until smooth and lump-free.

5-Gently fold the whipped cream into the pumpkin cream cheese mixture to keep it light and airy.

6-Spread the filling evenly over the chilled crust, smoothing the top.

7-Cover and refrigerate for a minimum of 8 hours, ideally 12 or more, and up to 2 days to allow the cheesecake to fully set and the flavors to meld.

8-Before serving, loosen the edges with a knife and remove the pan rim. Slice with a clean, sharp knife for neat pieces.

9-Serve with optional toppings as desired. For more ideas on complementary dishes, check out our easy BBQ recipes page, which pairs well with this dessert for a full meal.