I took it a step even closer to cheesecake and doubled the cream cheese. It was still not dense like a cheesecake, but it was very good. I had a 29 ounce can of pumpkin so I just added the extra. I also put a little graham cracker crust under it and made it in one spring-form pan. I can tell that if you just used 8 ounces of cream cheese that it would be more like pumpkin pie, and that it would be delicious. I liked the amount of spices that recipe called for. Certainly more zip to it than the recipe that was printed on the can of pumpkin puree. I also topped this with some SarShir, Iranian breakfast cream that I had mixed with some sugar and vanilla - it's like cream frache. I brought this to a family party and everyone raved about it. Very good Rita!