Pumpkin Pie Cheese Cake

1 can (16 oz.) pumpkin
2/3 c. light brown sugar
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
4 eggs, divided
1 c. evaporated milk
2 tsp. vanilla extract, divided
1 deep dish (9 or 10 inch) unbaked pie shell
1 pkg. (8 oz.) cream cheese, softened
1/2 c. granulated sugar
Preheat oven to 350 degrees. Combine pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves, 2 slightly beaten eggs, evaporated milk and 1 tsp. vanilla in large mixing bowl. Pour into 10 inch pastry shell in deep dish pie pan. Combine cream cheese, granulated sugar, remaining vanilla and 2 slightly beaten eggs; beat until smooth. Pour cream cheese mixture over pumpkin filling. Bake in oven 1 hour or until knife comes out clean. Chill before serving
Preheat oven to 350 degrees. Combine pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves, 2 slightly beaten eggs, evaporated milk and 1 tsp. vanilla in large mixing bowl. Pour into 10 inch pastry shell in deep dish pie pan. Combine cream cheese, granulated sugar, remaining vanilla and 2 slightly beaten eggs; beat until smooth. Pour cream cheese mixture over pumpkin filling. Bake in oven 1 hour or until knife comes out clean. Chill before serving.