Description
Thanksgiving Piecaken is an indulgent layered dessert combining a creamy cheesecake, a spiced cake, and a pumpkin pie, all topped with a rich cinnamon buttercream frosting. This festive treat is perfect for holiday celebrations, merging multiple classic desserts into one impressive cake.
Ingredients
Scale
Cheesecake Layer:
- 3 (8 ounce) packages cream cheese, softened
- 1/2 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 cup heavy whipping cream
- 2 large eggs
Spice Cake Layer:
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1/4 cup butter, softened
- 1/3 cup brown sugar, packed
- 1 tablespoon vegetable oil
- 1/2 teaspoon pure vanilla extract
- 1 large egg
- 1/3 cup + 1 tablespoon milk
Pumpkin Pie Layer:
- 1 (9-inch) store-bought pumpkin pie, premade
Frosting Layer:
- 12 ounces unsalted butter, softened (3 sticks)
- 5 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon (optional)
- 3-4 tablespoons cold heavy whipping cream
Instructions
- Prepare Cheesecake Layer: Preheat the oven to 350°F and grease a 9-inch springform pan with non-stick spray. Line the bottom with parchment paper for easy removal. Using a stand mixer with a paddle attachment, cream the softened cream cheese until smooth, about 5-6 minutes. Gradually add sugar and flour, blending well. Mix in vanilla extract and cinnamon until combined. Pour in heavy whipping cream starting at low speed, then increase to high and beat for 1 minute. Scrape bowl sides and beat for an additional 30-60 seconds. Add eggs one at a time, fully incorporating each before the next. Pour batter into the pan, gently tap to release air bubbles. Bake at 350°F for 10 minutes, then reduce oven temperature to 200°F without opening the door and bake for an additional 30-35 minutes until the center jiggles slightly but is not wet. Turn off oven and crack door, let cheesecake cool inside for 15 minutes. Remove and cool completely, then refrigerate overnight.
- Prepare Spice Cake Layer: Preheat oven to 350°F and grease a 9-inch cake pan with vegetable shortening and flour. In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, cloves, and allspice. In a stand mixer bowl with paddle attachment, cream butter and brown sugar on high speed until light and fluffy. Add vegetable oil, egg, and vanilla extract, mixing well. Add half the flour mixture and mix until no dry patches remain. Pour in milk, mix well, followed by the remaining flour mixture, blending thoroughly. Scrape sides of the bowl and stir if needed. Pour batter into cake pan and bake 15-17 minutes or until a toothpick inserted comes out clean. Cool to room temperature. Wrap cake tightly in cling wrap and refrigerate overnight.
- Prepare Frosting: In a stand mixer bowl, beat softened butter and cold heavy whipping cream on high speed for 1-2 minutes until smooth and fluffy. Reduce speed to low and gradually add powdered sugar, one cup at a time, blending fully after each addition. Mix in cinnamon if using. Scrape bowl sides and mix briefly. Add vanilla extract and more heavy whipping cream, beat on high speed for 1-2 minutes until frosting achieves a light, whipped consistency.
- Assemble Piecaken: Trim each dessert layer so all are roughly equal in size. Remove cheesecake from springform pan, invert onto a cake stand, and peel off parchment paper. Spread about ¾ cup of frosting evenly over the cheesecake. Place the spiced cake layer on top and smooth another ¾ cup of frosting over it. Remove pumpkin pie from its dish, carefully cut away the crust to match the size of the other layers (cut slits in aluminum pan if necessary). Place pumpkin pie on top of the cake layer. Cover entire assembly with half of the remaining frosting, filling cracks between layers. Chill in refrigerator for 20-30 minutes until frosting firms slightly. Smooth remaining frosting over the top and sides, pipe a decorative border if desired, and sprinkle with cinnamon before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to three days.
Notes
- Ensure all layers are completely cooled before assembly to prevent melting the frosting.
- Trimming layers helps achieve even stacking and a neater appearance.
- Cracking the oven door while cooling cheesecake helps prevent cracks by gradual temperature change.
- Using a springform pan and parchment paper makes cheesecake removal easier.
- Store-bought pumpkin pie simplifies preparation, but homemade can be used as well.
- Refrigerate overnight for best texture and flavor melding.
- If desired, pipe decorative frosting designs before serving for a festive presentation.
Nutrition
- Serving Size: 1 slice (approx. 1/14 of the piecaken)
- Calories: 351
- Sugar: 13g
- Sodium: 67mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 64g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 115mg
