In a large mixing bowl, combine softened cream cheese, 1 tablespoon of milk, granulated sugar, and vanilla extract. Beat until smooth and creamy.

Gently fold in half of the whipped topping into the cream cheese mixture using a spatula. Spread evenly into the prepared graham cracker crust.

In a separate bowl, whisk together 1 cup of milk, pumpkin puree, and both boxes of instant vanilla pudding mix. Add cinnamon and pumpkin pie spice, whisk until thick.

Spread the pumpkin mixture over the cheesecake layer in your crust. Level the top with a spatula.

Add the remaining whipped topping on top of the pumpkin layer, smoothing it out.

Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.

Once chilled, slice and serve. Garnish with a sprinkle of cinnamon or nutmeg if desired.