Preheat oven to 400F. Line a baking sheet with one piece of parchment. Lightly grease your springform pan. Take another sheet of parchment the same size and line your springform, carefully tucking it in (there should be plenty of overhang). Lay another sheet of parchment the same size on top and nestle it into the pan as well. The two pieces of parchment should be crossed.
Add all cream cheese to a stand mixer and beat until smooth and creamy.
Pour in sugar and beat until sugar is dissolved.
Add in eggs one at a time, making sure they're mixed well.
Mix in the cream, sift in the flour and add in the spices and a pinch or two of salt.
Add the pumpkin and vanilla extract to the mixture and combine.
Place parchment lined springform onto baking sheet. Carefully pour mixture into prepared springform.
Bake for one hour. Remove when the top of the cheesecake is dark golden. Make sure not to cook it for too long - the inside should still have a light jiggle to it.
Let the cake cool and then place it in the refrigerator overnight to setup.
Remove the cake from the fridge and carefully peel away the springform pan and parchment paper. Slice and serve with optional cinnamon garnish.