When I make pumpkin pies, I heat the pumpkin (canned) with the spices and sugars before I mix it with the egg/milk mixture – the finished pies have a more ‘cooked’ and finished taste – many pies that I have had just taste raw to me…  This might be something to try in a pumpkin cheesecake.
In the ’60’s there was a restaurant in NYC called La Fonda del Sol…  It had South American cuisine and a cheesecake to die for – – it had a thin shortbread bottom crust, a lovely light, almost fluffy thick layer of  wonderful vanilla-y tangy cheesecake, a thin layer of soured cream and was topped with a very thin top pastry – I have tried to duplicate it without success – I can get the bottom/cheesecake/soured cream layers, but I have never been able to figure out that top ‘crust’ – – it was thin, smooth, almost translucent and dry to the touch…  It melted in your mouth…  It could not be ‘peeled’ from the top of the cream layer…  But I believe that it was baked after the cream layer was put on the cheese layer…. 
I know – – clear as mud!!!!  Sigh……