Pumpkin Pie Cheesecake recipe
1 can (16 oz.) of pumpkin
2/3 cup of light brown sugar
1 teaspoon of ground cinnamon
1 teaspoon of ground ginger
1/2 teaspoon of ground nutmeg
1/2 teaspoon of ground cloves
4 eggs, divided
1 cup of evaporated milk
2 teaspoons of vanilla extract, divided
1 deep dish (9-10″) unbaked pastry shell
1 pkg. (8 oz.) of cream cheese, softened
1/2 cup of granulated sugar
Preheat oven to 350 degrees. Combine pumpkin, brown sugar, ginger, cinnamon, nutmeg, cloves, 2 slightly beaten eggs, evaporated milk and 1 teaspoon vanilla in large bowl. Pour into 10 inch pastry shell in deep dish pan. Combine cream cheese, sugar, remaining vanilla and 2 slightly beaten eggs in small bowl; beat until smooth. Carefully pour cream cheese mixture over pumpkin filling. (You want the cream cheese mixture to stay on top.) Bake 1 hour, or until knife comes out clean. Chill before serving. Note: The flavor improves overnight, so make it a day in advance, if possible.