Hmm... It was pretty dang close to cheesecake consistency, actually. Nice and smooth... but thick like that. I think pumpkin pie is a little less dense or something...
The spices were like a pumpkin pie lite! (But I like a SPICY pumpkin pie) That can be adjusted easily by tinkering with the amounts of spices. I didn't tinker at all when I made the 2nd one, that's how happy I was with the first go-around.
Since the crust was made with crushed up gingersnaps, it was missing that graham-crackery goodness, which is just fine in this instance.
When we served it the first time, we drizzled a little maple syrup on the plate (like they would in a frous-frous restaurant!). Yum!
It wasn't tangy like a cheesecake can be. It was smooth that way, too.
All in all, a smooooooooth dessert!
NOTE: It's MUCH better the second day. A lot of cheesecakes are, too, and the recipe will say "make a day ahead." That's what I recommend here. (Not that it's not excellent the first day, but YOWZA! It's even better after 24 hours!)