Let’s walk through the process, step by step, just like the cozy Sunday afternoons spent baking with family.

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
3. In a large bowl, beat the sugar, pumpkin puree, oil, and 2 eggs until well blended. Gradually add the dry ingredients, mixing until just combined.
4. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
5. While the cakes are cooling, prepare the cheesecake layer by beating the cream cheese and powdered sugar until smooth. Add the remaining 2 eggs, one at a time, and beat until fully incorporated.
6. Pour the cheesecake mixture into a prepared 9-inch round pan and bake for 30 minutes, or until set. Let cool completely.
7. For the frosting, beat the heavy cream, vanilla extract, and cinnamon until stiff peaks form.
8. To assemble, place one layer of pumpkin cake on a serving plate, top with the cheesecake layer, and finish with the second pumpkin cake layer. Frost the entire cake with the cinnamon whipped cream.

Patience is key, as my mum would remind me — a well-rested cake is a happy cake!