Preheat your oven to 350°F. Spray a 9-inch springform pan with non-stick spray and line the bottom with parchment paper.

In a stand mixer, combine softened cream cheese and beat until smooth. Gradually add granulated sugar and flour, mixing thoroughly.

Incorporate vanilla extract and ground cinnamon, blending until well combined.

Slowly pour in the heavy whipping cream while mixing on low speed, then gradually increase to high.

Add eggs one at a time, mixing well after each addition.

Pour the cheesecake batter into the prepared springform pan. Tap the pan gently on the counter to remove air bubbles.

Bake at 350°F for 10 minutes, then reduce the heat to 200°F and bake for another 30-35 minutes.

Let the cheesecake cool in the oven for about 15 minutes and then refrigerate overnight.

Preheat your oven to 350°F and prepare a 9-inch cake pan with vegetable shortening and flour.

Whisk together flour, baking powder, and spices in a medium bowl and set aside.

Cream together softened butter and brown sugar until light and fluffy. Incorporate vegetable oil, egg, and vanilla extract, mixing well.

Gradually incorporate the flour mixture into the wet ingredients, alternating with milk until just combined.

Pour the spice cake batter into the prepared cake pan and bake for 15-17 minutes.

Cool the spice cake to room temperature and refrigerate overnight to enhance flavors.

Beat the softened unsalted butter until smooth, then gradually add the powdered sugar, mixing thoroughly.

Add optional cinnamon, vanilla extract, and cold heavy whipping cream, mixing until the frosting is light and whipped.

Trim each layer of cheesecake and spice cake to be uniform in size. Layer the cheesecake first, then add frosting, followed by the spice cake.

Carefully trim and layer the pumpkin pie, then frost the entire cake with half of the remaining frosting.

Refrigerate for 20-30 minutes before adding the remaining frosting and any piping or garnishes.