Preheat your oven to 350°F. Prepare a springform pan with non-stick spray and parchment paper. In a bowl, beat softened cream cheese until smooth. Gradually mix in sugar, flour, vanilla, cinnamon, and cream. Add eggs one at a time until combined. Pour into the pan and bake for 10 minutes, then reduce heat to 200°F and bake for 30-35 minutes. Cool and refrigerate overnight.

Preheat your oven to 350°F. Grease a round cake pan with shortening and dust with flour. Mix cake mix and baking powder in a bowl. In a separate bowl, cream butter and brown sugar. Add eggs and vanilla, mixing well. Alternate adding dry mixture with milk until smooth. Pour into the pan and bake for 15-17 minutes. Refrigerate overnight.

Beat softened butter until fluffy. Gradually add powdered sugar at low speed. Once incorporated, add vanilla and heavy cream, beating until whipped and smooth.

Level the cheesecake and spice cake layers. Place the cheesecake layer on a platter, spread frosting on top, then add the spice cake layer. Caramelize the edges of the pumpkin pie and place it on top of the spice cake. Encase the creation with the remaining frosting.

Chill the Piecaken in the fridge for 20-30 minutes. Apply a final layer of frosting and smooth or decorate as desired.

Slice the Thanksgiving Piecaken and serve it to guests to showcase its layers.