Make the Cheesecake

1. Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and spray lightly with nonstick spray.

2. In a stand mixer with a paddle attachment, beat the cream cheese on medium-high for 5–6 minutes until perfectly smooth.

3. Add sugar and flour, mixing until everything is fully combined and creamy.

4. Mix in the vanilla and cinnamon.

5. Slowly pour in the heavy cream, starting on low speed and gradually increasing to high for about a minute. Scrape the sides and bottom of the bowl, then mix again to ensure there are no lumps.

6. Add eggs one at a time, mixing just until incorporated after each addition.

7. Pour the batter into your prepared pan and tap it on the counter several times to release air bubbles.

8. Bake at 350°F for 10 minutes, then lower the temperature to 200°F (without opening the door) and bake another 30–35 minutes. The center should have a slight jiggle — not watery.

9. Turn off the oven, crack the door slightly, and let the cheesecake cool for about 15 minutes. Then let it come to room temperature and chill it in the fridge overnight.

Make the Spice Cake

1. Preheat oven to 350°F (175°C) again. Grease and flour a 9-inch round cake pan.

2. In a bowl, whisk together the flour, baking powder, and all the warm spices (cinnamon, ginger, nutmeg, cloves, allspice).

3. In another bowl or mixer, cream the butter and brown sugar until fluffy. Add the vegetable oil, egg, and vanilla; mix well.

4. Mix in half of the dry ingredients until just combined. Add the milk, mix again, then finish with the remaining flour mixture.

5. Pour the batter into your pan and bake for 15–17 minutes, or until a toothpick comes out clean.

6. Let the cake cool completely, wrap tightly in plastic wrap, and refrigerate overnight to firm up.

Make the Frosting

1. Beat the softened butter in your mixer on high for 1–2 minutes until smooth and creamy.

2. Add powdered sugar gradually, one cup at a time, mixing on low between additions.

3. Add cinnamon (if using), then vanilla and heavy cream.

4. Beat on high for another 1–2 minutes until fluffy and light.

Assemble the Piecaken

Tip: Trim the layers so they’re all roughly the same diameter for a cleaner finish.

1. Place the cheesecake layer upside down on your serving platter and remove the parchment. Spread about ¾ cup frosting evenly on top.

2. Set the spice cake layer on top and spread another ¾ cup frosting over it.

3. Carefully remove the pumpkin pie from its tin — cut away the outer crust if needed to match the cake size. Gently set it on top.

4. Cover the entire stack with half of your remaining frosting, filling in gaps between layers. Chill for 20–30 minutes so the frosting firms up.

5. Smooth the final coat of frosting over the cake, add decorative swirls or borders if you’d like, and finish with a dusting of cinnamon.