This pumpkin cheesecake recipe is perfect for fall and winter holidays. The crust is made with gingersnap cookies and butter, while the filling is a mixture of cream cheese, sugar, eggs, pumpkin puree, and spices like cinnamon, nutmeg, and ginger. It's baked until set and then chilled in the refrigerator. Serve it with whipped cream and a sprinkle of cinnamon for a cozy and delicious dessert.
