Pumpkin Cake Cheesecake

When pumpkin cake and cheesecake combine forces we have pumpkin cake cheesecake! For a little something extra top with a thin layer of cream cheese frosting and finish with chopped pecans.
Ingredients
Cheesecake
1-6 ounces 452g fullfat brick cream cheese softened to room temperature
3-4 cup 150g granulated sugar
1-4 cup 60g plain yogurt or sour cream
1 teaspoon pure vanilla extract
1 Tablespoon 8g allpurpose flour
3 large eggs at room temperature
Pumpkin Cake
3-4 cup 180ml vegetable oil
1 cup 200g packed light or dark brown sugar
2 large eggs at room temperature
1 teaspoon pure vanilla extract
1 and 13 cups 318g pumpkin puree canned or fresh
1 cup 125g allpurpose flour spooned leveled
1 teaspoon baking soda
1 and 12 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
14 teaspoon salt
Cream Cheese Frosting
4 ounces 113g fullfat brick cream cheese softened to room temperature
2 Tablespoons 28g unsalted butter softened to room temperature
2 cups 240g confectioners sugar
1-2 teaspoon pure vanilla extract
18 teaspoon salt
1-2 Tablespoons 1530ml milk
optional chopped pecans
Instructions
Adjust oven rack to the lower third position and preheat the oven to 350F 177C. Spray a 9inch springform pan with nonstick cooking spray. Set aside.
Make the cheesecake first Using a handheld or stand mixer fitted with a paddle attachment beat the cream cheese and granulated sugar together on medium speed in a large bowl until smooth and creamy about 2 minutes. Add the sour cream vanilla extract and flour and beat until combined. On low speed add the eggs one at a time beating after each addition until just blended. Do not overmix the filling after you have added the eggs. Set aside.
Make the pumpkin cake In a medium bowl whisk the oil brown sugar eggs vanilla extract and blotteddry pumpkin see notes together until combined. In a large bowl whisk the flour baking soda cinnamon pumpkin pie spice and salt together. Pour the wet ingredients into the dry ingredients and whisk until no large