Preheat your oven to 350°F (175°C). In a mixing bowl, blend softened cream cheese until creamy and smooth. Gradually mix in granulated sugar and flour until fully incorporated. Add vanilla extract, ground cinnamon, heavy cream, and eggs, mixing until just combined. Pour the cheesecake batter into a prepared 9-inch springform pan. Bake for 10 minutes, then reduce the temperature to 200°F and bake for 30-35 minutes, or until set. Chill overnight in the refrigerator.

Preheat the oven to 350°F (175°C). In a large mixing bowl, cream together softened butter and brown sugar until light and fluffy. Add eggs and vanilla extract, mixing well. Gradually add the spice cake mix, alternating with milk until well blended. Pour the mixture into a greased cake pan and bake for 15-17 minutes. Allow it to cool completely, then chill overnight.

In a mixing bowl, beat the softened unsalted butter until creamy. Gradually incorporate powdered sugar until thick and smooth. Add vanilla bean paste and heavy whipping cream. Beat until fluffy, ensuring it holds stiff peaks. Set aside for later assembly.

Once cheesecake and spice cake layers have chilled, trim them to equal sizes if necessary. Place the cheesecake layer upside down on a cake stand. Spread a generous layer of frosting over it. Carefully place the spice cake layer atop the cheesecake, then gently add the pumpkin pie layer, ensuring it fits snugly.

Using the remaining frosting, generously cover the top and sides of the assembled Thanksgiving Piecaken. Smooth it out for an elegant finish. Optionally add decorative swirls or a festive garnish. Chill briefly to set the frosting before serving.