Follow these simple steps to create your Pumpkin Cake Cheesecake:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.

2. Mix the Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, spices, and salt. Set aside.

3. Prepare the Pumpkin Cake Batter: In a large bowl, combine granulated sugar, brown sugar, vegetable oil, and eggs. Beat until smooth and creamy. Add pumpkin puree and vanilla extract, mixing well.

4. Combine with Dry Ingredients: Gradually add the dry ingredient mixture into the wet mixture, stirring until just combined. Avoid overmixing.

5. Prepare the Cheesecake Layer: In a separate bowl, beat the softened cream cheese until smooth. Gradually add sugar and vanilla extract. Mix until combined. Add eggs one at a time, mixing well after each addition. Stir in sour cream, cinnamon, and salt.

6. Layering: Pour half of the pumpkin cake batter into the prepared baking pan. Spread the cheesecake mixture over the pumpkin batter evenly. Pour the remaining pumpkin batter on top, spreading gently.

7. Bake: Place the pan in the preheated oven and bake for 75-90 minutes, or until the edges are set and a toothpick inserted in the center comes out clean.

8. Cool: Remove from the oven and allow to cool at room temperature for about 1 hour. Then refrigerate for at least 2-3 hours or overnight for better flavor and texture.

9. Serve: Slice into squares. For an added touch, top with whipped cream and a sprinkle of cinnamon before serving.