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Why Make This Frozen Pumpkin Cheesecake
If you’re looking for a dessert that captures all the warm, spiced flavor of pumpkin pie but with a frozen, creamy twist, this is the one for you! This frozen pumpkin cheesecake is made for those moments when you’re short on oven space, planning ahead for a holiday meal, or simply looking for a dessert that’s chilled but packed with fall flavor.
It has the comforting taste of classic pumpkin pie, but the texture is light and fluffy, thanks to whipped cream folded into a smooth pumpkin and cream cheese filling.
The best part: You can make it days in advance and pull it straight from the freezer when you’re ready to serve.
This recipe is for the home cook who wants pumpkin pie flavor without the fuss. Maybe you’re hosting and need a no-stress dessert. Maybe you’re attending a Friendsgiving and want something unique that travels well. Or maybe you’re like me, growing up in Iowa with a freezer always stocked for drop-in guests, and you love having a dessert on hand that looks impressive but couldn’t be easier.
Either way, this frozen cheesecake is going to become a go-to recipe!
Frozen Pumpkin Cheesecake Ingredients
Every ingredient in this easy two-part recipe (the crust and creamy filling) brings cozy fall flavor to every bite:
- Gingersnap cookies – The perfect, spiced base for the crust.
- Pecans – Used in the crust, they add a nutty texture to balance the sweetness of the cookies.
- Granulated sugar – A small amount to sweeten the crust.
- Unsalted butter – Binds the crust together.
- Heavy cream – Whipped to soft peaks, this makes the pumpkin filling light and airy.
- Cream cheese – The creamy, tangy base of the cheesecake. Make sure it’s at room temperature so it’s easy to mix up!
- Light brown sugar – Adds sweetness and some molasses-like flavor to the filling.
- Pumpkin puree – A necessary requirement in a pumpkin-themed dessert!
- Ground cinnamon, ground ginger, and ground nutmeg – A classic spice trio for some cozy fall warmth.
The full amount of each ingredient can be found in the recipe card below.
How to Make Frozen Pumpkin Cheesecake
Step 1: Make the crust – In a food processor, pulse gingersnap cookies to a fine crumb. Add sugar and pecans and pulse again until combined. With the processor running, drizzle in the melted butter until evenly moistened.
Step 2: Bake the crust – Press mixture into a 9-inch pie dish, going up the sides. Bake in the preheated 325°F oven for 13-15 minutes, until fragrant and set. Cool completely.
Step 3: Make the whipped cream – Whip heavy cream to stiff peaks. Set aside.
Step 4: Make the filling – In a separate bowl, beat cream cheese and brown sugar until light and fluffy. Add pumpkin puree, cinnamon, ginger, and nutmeg. Mix to combine. Fold in the whipped cream gently until smooth and streak-free.
Step 5: Freeze – Pour into the cooled crust and smooth the top. Freeze for at least 4 hours, or up to several days in advance. Remove from the freezer 20 minutes before slicing. Garnish with extra whipped cream if desired, then slice and serve chilled.
Recipe Tips
- Use full-fat cream cheese – This gives the filling structure and richness. Plus, it’s a dessert, which is to be enjoyed.
- Don’t overwhip the cream – Stop at stiff peaks for the best folding results.
- Freeze uncovered at first – Let the cheesecake set for 1-2 hours before covering to prevent condensation.
- For clean slices – Since this is a frozen dessert, use a sharp knife dipped in hot water and wiped dry between cuts. You’ll get perfectly clean slices that are beautiful!
- Try a chocolate crust twist – Sub gingersnaps for chocolate wafers for a different flavor spin. It’ll be a similar recipe to my pumpkin pie with chocolate crust, but frozen and with cream cheese.
Follow These Tips
Serving
Bring the cheesecake out 15-20 minutes before serving so it softens slightly. A dollop of fresh whipped cream or even a drizzle of caramel sauce makes a beautiful presentation. Serve it with hot coffee or chai tea for the perfect fall-time or Thanksgiving dessert.
Storage
- Freeze – Keep tightly wrapped in plastic wrap or in an airtight container for up to 1 month.
- Refrigerate – Not ideal, as it will lose its structure and be too soft. Always store in the freezer.
- Reheat – You definitely don’t want to heat this one! Just thaw it briefly before slicing (about 15-20 minutes on the counter will do).
More Pumpkin Recipes
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Frozen Pumpkin Cheesecake
Ingredients
For the crust
- 10 oz gingersnap cookies
- 2 tbsp granulated sugar
- ½ cup pecans
- 5 tbsp unsalted butter melted
For the filling
- 1 cup heavy cream
- 8 oz cream cheese room temperature
- ½ cup light brown sugar
- 1 cup pumpkin puree
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
Instructions
- Preheat oven to 325°F.
- Make the crust: Pulse gingersnap cookies in a food processor until they become a fine crumb. Add granulated sugar and pecans and continue processing until the mixture is evenly ground. With the processor running, pour in the melted butter through the feed tube until all the crumbs are moistened.10 oz gingersnap cookies, ½ cup pecans, 2 tbsp granulated sugar, 5 tbsp unsalted butter
- Bake: Press the crust into a 9-inch pie dish, also going up the sides to create a sturdy crust. Bake in the preheated 325°F oven for 13-15 minutes until lightly toasted and set. Remove from the oven and let cool.
- Whip the cream: Prepare the heavy cream by whipping it to stiff peaks. Set aside.1 cup heavy cream
- Prepare the filling: Mix cream cheese and brown sugar until light and fluffy. Add pumpkin puree, cinnamon, ginger, and nutmeg, and mix to combine. To finish, fold in the prepared whipped cream until no streaks remain.8 oz cream cheese, ½ cup light brown sugar, 1 cup pumpkin puree, 1 tsp ground cinnamon, ½ tsp ground ginger, ½ tsp ground nutmeg
- Freeze: Pour into prepared pie shell, smooth to an even layer, and freeze for a minimum of 4 hours. Before serving, let it sit at room temperature for 15-20 minutes. Then, slice and serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hi! Thank you for the recipe. Can I use ready whipped topping instead of making the whipped cream?
Yes!! You can definitely use ready made!!
Kaleb! I made this pie yesterday afternoon and it was so easy! I have it in the freezer overnight and will be sharing it today for Thanksgiving. I can’t wait to eat a big slice. Thanks for posting!