Preheat the oven to 425°F. Place the pie crust into a 9-inch pie dish that is at least 1 ½ inches deep. Place the dish into the refrigerator while you make the filling.
In a large bowl add the cream cheese.
With an electric hand mixer, whip the cream cheese until smooth.
Add the sugar, egg, and vanilla, mix until smooth.
Pour the cheesecake filling into the bottom of the pie crust and smooth it out. Place in the fridge for at least 30 minutes so it firms up a bit.
In a large bowl whisk together the brown sugar, pumpkin spice, cinnamon, and salt until combined.
Add in the pumpkin, evaporated milk, and eggs until smooth and combined.
Very gently pour the pumpkin mixture over the cheesecake mixture. I like to use a large ladle to ladle it over the filling. This is very important as you don’t want the top mixture to disturb the cheesecake filling so you get a nice separation of the fillings for presentation.
Bake for 15 minutes. Turn the oven down to 350°F. Add a pie crust shield or gently lay foil over the crust to prevent too much browning. Make sure any foil does not touch the top of the pie. Bake an additional 40-45 minutes until the top of the pie looks set and the middle of the pie is a little jiggly but not loose.
Let the pie cool completely then place it in the refrigerator for at least 2 hours or best overnight to set.
Slice and serve with whipped cream or topping of your choice.