Preheat oven to 350 degrees. For the shortbread crust, beat butter, sugar, and vanilla until well-mixed, about 3 minutes. Slowly add in flour until fully incorporated. Press the dough into a 2-quart (7x7) baking dish lined with parchment paper. Bake for 14-15 minutes and remove from oven.
While the shortbread is baking, create the pumpkin filling and cheesecake topping. Whisk pumpkin puree, heavy cream, eggs, sugar, vanilla, cinnamon, nutmeg, and cloves.
For the cheesecake topping, beat cream cheese, egg, sugar, and vanilla in a separate bowl until light and creamy.
Spread the pumpkin filling evenly onto the shortbread crust. Carefully pour the cheesecake topping overtop the pumpkin filling. Bake for 40-45 minutes or until the middle is set. Cool and store in the fridge.
