Preheat your oven to 350°F. Grease a 9-inch springform pan. In a mixing bowl, beat cream cheese until creamy. Gradually add sugar, flour, vanilla, cinnamon, and heavy cream until smooth. Incorporate eggs one at a time. Pour into the pan and bake for 10 minutes, then lower to 200°F and bake for an additional 30-35 minutes until set. Cool completely and refrigerate overnight.

Preheat your oven to 350°F and grease a 9-inch round cake pan. Whisk together flour, baking powder, and spices in one bowl. In another bowl, mix melted butter, brown sugar, oil, and eggs until smooth. Gradually combine wet and dry ingredients. Pour batter into prepared pan and bake for 15-17 minutes until a toothpick comes out clean. Cool, wrap in plastic, and refrigerate overnight.

In a mixing bowl, beat unsalted butter until creamy. Gradually add powdered sugar, mixing well. Pour in vanilla and heavy cream, beating until frosting is light and fluffy.

Trim cheesecakes and spice cake to ensure even layers. Start with cheesecake layer on a platter, followed by spice cake and store-bought pumpkin pie. Spread frosting between each layer and cover the entire piecaken with frosting, smoothing edges.

Cover the assembled piecaken with plastic wrap and chill in the refrigerator for 20-30 minutes. Add decorative piping or toppings as desired.

Slice the piecaken into portions and serve chilled to guests.