Preheat your oven to 350 degrees.

Then in a bowl you will combine the first 5 ingredients from the pumpkin cake portion of the recipe. Stir until combined. Then add the remaining cake ingredients.

Spray 2 (9 inch) pans and line the bottom with parchment paper. Then pour the cake into the pans.

Bake 25-30 minutes or until the cake is cooked and you can put a toothpick in the cake and it comes out clean.

Remove and place on a cooling rack to completely cool.

To make the cheesecake layer, cream together cream cheese and sugar
until smooth, with a hand-held mixer.

Now in a stand mixer whip your heavy cream until heavy and thick.

Stir the whipped cream and vanilla into the cream cheese mixture, and stir until blended.

Place in a 9 inch pan with cooking spray and a parchment lined bottom.

Refrigerate 2 hours to overnight until the cheesecake firms up.

Now you can make the frosting, beat butter and cream cheese in a medium bowl until smooth.

Add in the other ingredients and blend until thick and creamy.

Remove the cake layers and use a cake leveler, to ensure they are flavor.

To assemble cake, you will place your first cake layer and then top it with the cheesecake, followed by the top cake layer. Use a thin layer of frosting and apply to cake. Decorate the cake as you would like, and serve.