Thanksgiving Piecaken Recipe

I absolutely love sharing this Thanksgiving Piecaken Recipe with friends because it’s like the ultimate holiday indulgence all rolled into one delicious, towering treat. Seriously, this dessert combines the best of pumpkin pie, spice cake, and creamy cheesecake into one show-stopping dessert that your guests won’t stop talking about. When I first tried this, I couldn’t believe how the layers complemented each other without being overwhelming — each bite is a perfect balance of festive flavors.

You’ll find this Thanksgiving Piecaken Recipe works beautifully when you want to wow the crowd but still keep things somewhat stress-free. Using a premade pumpkin pie shrinks the prep time, while homemade layers make it feel special and homemade. Whether you’re hosting Thanksgiving or just craving an over-the-top dessert, this piecaken has got your back.

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Ingredients You’ll Need

The ingredients for this Thanksgiving Piecaken Recipe strike a perfect balance between pantry staples and special touches. Each component—from the creamy cheesecake to the warmly spiced cake and that pumpkin pie layer—works together to create a dessert that’s comforting yet elegant. Pro tip: soften your butter and cream cheese ahead to make mixing smoother and faster.

• Cream cheese: Make sure it’s softened to room temperature for the cheesecake layer to become perfectly smooth.
• Granulated sugar: Sweetens the cheesecake without overpowering the spices.
• All-purpose flour: Helps set the cheesecake and spice cake layers just right.
• Vanilla extract: Adds a lovely depth to both the cheesecake and cake layers.
• Ground cinnamon: A warm classic spice you’ll find in both cheesecake and frosting.
• Heavy whipping cream: Whips up the cheesecake batter and frosting for that rich, creamy texture.
• Eggs: Bind ingredients in cheesecake and spice cake flawlessly.
• Baking powder: Helps the spice cake rise nicely.
• Ground ginger, nutmeg, cloves, allspice: The spice cake’s secret weapon for that cozy fall flavor.
• Butter: Should be softened for easy creaming with sugar in the cake; also makes the frosting buttery and smooth.
• Brown sugar: Adds subtle molasses notes in the spice cake.
• Vegetable oil: Keeps the spice cake moist.
• Milk: Adds tenderness to the cake batter.
• Store-bought pumpkin pie: Big time saver and still tastes fantastic stacked in this piecaken.
• Powdered sugar: Sweetens and thickens the frosting perfectly.
• Cinnamon (optional in frosting): Gives the buttercream an extra nod to fall flavors.

Variations

I love experimenting with this Thanksgiving Piecaken Recipe depending on mood and dietary needs. Feel free to swap out spices or adjust sweetness based on your family’s preferences. It’s a forgiving recipe that welcomes your creativity!

• Gluten-free option: I’ve tried substituting all-purpose flour with a 1:1 gluten-free blend in the cheesecake and cake layers, and it works well—just watch the bake time.
• Spice variations: Sometimes I add a pinch of cardamom or increase the ginger for a bit more warmth, which makes it even cozier in fall.
• Homemade pumpkin pie: If you have time, making your own pumpkin pie adds a fresh layer of flavor, but the store-bought shortcut keeps it simple.
• Chocolate twist: Adding some cocoa powder or mini chocolate chips into the spice cake layer is my fun way to mix things up for chocoholics.

How to Make Thanksgiving Piecaken Recipe

Step 1: Prep and bake the cheesecake layer

Start by preheating your oven to 350°F and prepping a 9-inch springform pan with non-stick spray and parchment paper on the bottom—this makes removing the cheesecake a breeze later. Cream the softened cream cheese in your stand mixer for about 5-6 minutes until perfectly smooth and lump-free; I discovered that taking the time here really makes a difference in texture. Slowly add sugar, flour, vanilla, and cinnamon, followed by heavy cream — mixing from low to high speed helps keep the batter silky. Lastly, beat in eggs one at a time, making sure each is fully incorporated. Pour the batter carefully into the pan, tap it gently to release bubbles, and bake for 10 minutes at 350°F before lowering the heat to 200°F for 30-35 more minutes — keep the oven door closed and wait until the center jiggles like Jell-O without looking wet. Let it cool gradually with the door cracked for 15 minutes, then room temperature, and refrigerate overnight.

Step 2: Make the spice cake layer

Next, increase the oven back to 350°F and prepare your 9-inch cake pan by shortening and flouring it. Whisk your dry spices and leavening agents together, then cream butter and brown sugar in your mixer until airy—this part always reminds me how much airiness influences the cake’s crumb. Add oil, egg, and vanilla, then alternate adding the flour mixture and milk, scraping down the bowl to avoid dry spots. Bake for about 15-17 minutes until a toothpick inserted comes out clean. Cool completely, then wrap tightly in cling wrap and refrigerate overnight alongside the cheesecake layer.

Step 3: Whip up the buttery frosting

Cream softened butter with cold heavy cream on high until smooth, then gradually add powdered sugar one cup at a time while mixing on low speed. Sprinkle in cinnamon if you like, followed by vanilla extract. Boost the speed for 1-2 minutes to get light, fluffy buttercream that’s perfect for stacking and smoothing. Don’t skip the scraping step — trust me, you want that frosting evenly whipped.

Step 4: Assemble the piecaken tower

Before stacking, trim each layer to roughly the same diameter — I usually trim the pumpkin pie crust first by carefully removing it with scissors to match the cake and cheesecake sizes. Flip the cheesecake layer upside down onto your cake stand, removing parchment, and spread about ¾ cup frosting over it. Next, carefully place the spice cake layer on top and frost again with ¾ cup buttercream. Remove the pumpkin pie from its dish, trim edges, then place it on top, covering the whole tower with half of the remaining frosting. Fill any gaps between layers so it looks seamless. Chill for 20-30 minutes to let the frosting set up, then finish smoothing and pipe a border if you’re feeling fancy. A sprinkle of cinnamon on top is my little signature touch—I just love how it looks and smells!

How to Serve Thanksgiving Piecaken Recipe

Garnishes

I like to keep garnishes simple so the piecaken shines on its own. A light dusting of ground cinnamon or a few toasted pecans scattered around the plate add just the right touch without overwhelming. If you’re feeling festive, a dollop of whipped cream or a drizzle of caramel sauce really brings it to the next level.

Side Dishes

This dessert pairs wonderfully with a hot cup of spiced coffee or chai tea, which helps balance the richness. If you’re serving a holiday meal, simple sides like roasted vegetables, cranberry sauce, or a light salad help keep the overall meal feeling balanced so this piecaken can be the star.

Creative Ways to Present

For Thanksgiving dinner, I’ve layered the piecaken on a rustic wooden board surrounded by autumn leaves, mini pumpkins, and candles for a cozy vibe. Another favorite is slicing it into neat wedges and serving on individual dessert plates with a scoop of vanilla ice cream and a sprig of fresh rosemary for an unexpected herbal note.

Make Ahead and Storage

Storing Leftovers

After enjoying your feast, store any leftover piecaken in an airtight container in the fridge. I find it keeps beautifully for up to three days without losing its creaminess or flavor. Just be sure to cover it well so the frosting doesn’t dry out.

Freezing

Freezing the entire assembled piecaken isn’t ideal because of the pumpkin pie layer, but you can freeze the individual cheesecake and spice cake layers wrapped tightly in plastic wrap. When you’re ready to serve, thaw them overnight in the fridge and bake your frosting fresh—this approach saves prep time if you want to bake ahead.

Reheating

I usually don’t reheat this dessert, since it’s best served chilled, but if you want a slice warmed slightly, a quick 10-second zap in the microwave does the trick without melting the frosting. Just be careful not to overheat!

FAQs

Final Thoughts

This Thanksgiving Piecaken Recipe holds a special place on my holiday table because it brings together all my favorite seasonal desserts into something truly spectacular—and I love seeing the excitement on my family’s faces when I serve it. If you want a memorable dessert that’s both impressive and doable, give this piecaken a try. Trust me, once you make it, it’ll become your new holiday tradition just like it did for me.

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