You can make this recipe up to 5 days before you’ll serve it. Save adding the whipped cream and any other toppings until right before serving.  This pumpkin cheesecake will also freeze well for 1-2 months. Before freezing, wrap the cheesecake very well with plastic wrap and then with foil. Freeze in an airtight container. To serve, thaw your pumpkin cheesecake in the fridge or at room temperature.