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Preheat the oven to 240C/ 465F and line a 6-inch / 15 cm cake tin with parchment paper
Place the cream cheese in a large bowl and beat until smooth
Add the pumpkin puree, sugar, and mix until well combined
Add the spices and vanilla extract and beat until smooth and lump-free
Whisk in the eggs, then add the cream and whisk until smooth
Pour into the lined cake tin and bake for 25 mins
Open the oven door and wedge in a spoon, let the cake sit for 10 mins
Remove the cake and place it directly in the fridge to cool overnight or a minimum of 4 hours
Unmould, slice and enjoy!