Preheat oven to 300 degrees.
Line the inside of a 9inch springform pan with non stick foil
Using a standing mixer, cream together the cream cheese, sugar and flour together until combined.
Mix in the sour cream, vanilla extract and and spices and mix on low speed until well combined.
Mix in the eggs one at a time, mixing slowly and scraping the sides of the bowl after each addition.
Pour the cheesecake batter into the lined springform pan.
Bake in the preheated oven for 1 hour.
When the timer goes off, turn off the oven and leave the cheesecake in the oven with the door closed for 30 minutes.
When the 30 minute timer goes off, crack oven door and leave the cheesecake in the oven for another 30 minutes.
Remove cheesecake from oven and chill in the fridge overnight
Pumpkin Cake Directions
Preheat the oven to 350 degrees and line two 9inch springform pans with parchment paper
Using a standing mixer, cream the butter and sugar on medium speed until light in color and fluffy.
Beat in the vanilla extract and canola oil and mix until combined.
Beat eggs and egg whites in, one at a time, mixing until incorporated after each addition.
Mix the dry ingredients into a medium sized bowl and whisk to combine.
Gradually add half of the flour mixture to the batter and mix until combined.
Gradually add the pumpkin puree to the batter and mix until combined.
Add the remaining flour mixture and mix until well combined and smooth.
Divide the batter evenly between the two springform pans.
Bake for 26 minutes, or until a toothpick inserted in the middle comes out with a few crumbs.
Remove cakes from the oven and allow to cool completely.
Using a standing mixer, cream together the cream cheese, and butter until combined
Gradually beat in 6 cups of powdered sugar until combined and smooth
Mix in the cinnamon and vanilla extract
Gradually beat in the remaining 6 cups of powdered sugar and the 5 tbsp of heavy whipping cream until thick and smooth
Directions to build the cake:
Using a large serrated knife, slice off the domes from the top of the two pumpkin cakes.
Place the first layer of cake on a serving plate
Spread about 1 cup of frosting evenly on top of the cake layer.
Use the aluminum foil to lift the cheesecake out of the springform pan, remove the foil and place the cheesecake on top of the cake.
Spread another cup of frosting evenly on top of the cheesecake, then add the second layer of cake on top.
Frost the outside of the cake.
Using remaining frosting, scoop into the piping bag.
Pipe dollops of frosting onto the top of the cake.
Enjoy with a large mug of coffee!