Preheat oven to 300F and grease a ceramic/glass dish.
In a large bowl, beat cream cheese, pumpkin puree and sweetener together until well combined. Beat in eggs, vanilla, cinnamon, ginger and nutmeg until fully incorporated and smooth.
Pour mixture into prepared baking dish and bake 30 to 40 minutes, or until puffed and set. Remove from oven and let cool in pan, then cover tightly in plastic wrap and refrigerate at least 2 hours.
When cheesecake is fully chilled, line a baking sheet with parchment or waxed paper. Using wet hands, scoop and roll cheesecake into 1-inch balls and place on prepared cookie sheet. Freeze until firm, about 1 hour.