I haven’t done this, and I hesitate to say for sure whether it will work, but maybe. The cream cheese will probably be OK.
Buy the heavy cream? When cream is frozen, the ice crystals that form puncture the little membranes around the bits of milkfat, so that it leaks out when warmed and separates. If you use it in something that is emulsified with eggs (like a cake) or chocolate (like ganache), the emulsifier holds everything together and it’s fine. So the question is whether or not the pumpkin cheesecake has enough emulsifiers in the eggs to pull it off.
You might try a couple of test ramekins, one as written and one with a little extra egg.
If you decide not to try it, frozen cream cheese works perfectly for pie crust and Jeanne reports that frozen cream works in ganache (probably dark, I’d hesitate to try the whipped variety).