Preheat your oven to 350°F (175°C). In a large mixing bowl, beat the softened cream cheese until smooth; gradually add granulated sugar, flour, vanilla extract, ground cinnamon, and heavy cream, mixing well. Finally, add eggs one by one, blending until just incorporated. Pour into a parchment-lined springform pan and bake for 10 minutes, reduce to 200°F (93°C) and bake an additional 30-35 minutes until slightly jiggly. Cool completely and refrigerate overnight.

While the cheesecake cools, preheat your oven again to 350°F (175°C). Grease and flour a round cake pan. Whisk together dry ingredients: all-purpose flour, baking powder, ground cinnamon, and other spices. In another bowl, cream together softened butter and brown sugar until fluffy. Add vegetable oil, egg, and vanilla, mixing until incorporated. Gradually add flour mixture and milk, beginning and ending with flour. Pour into prepared pan and bake for 15-17 minutes until a toothpick comes out clean. Cool and refrigerate overnight.

The next day, prep your frosting by beating softened butter until fluffy. Gradually add powdered sugar, mixing until smooth. Then incorporate vanilla extract and cold heavy whipping cream until a light, spreadable consistency is achieved.

To assemble your Thanksgiving Piecaken, start by trimming the cooled cheesecake and spice cake layers to the same size. Place a cheesecake layer on your serving platter, followed by frosting and then spice cake. Add a layer of store-bought pumpkin pie, continuing to alternate layers with frosting in between. Frost the exterior of the cake, smoothing with a spatula. Chill for 20-30 minutes to set.

After chilling, give your Thanksgiving Piecaken a second coat of frosting for a polished look. Use a spatula or cake scraper for a smooth finish. Optionally, sprinkle additional ground cinnamon on top. Serve chilled.