Thanksgiving Piecaken Recipe
Imagine the ultimate dessert that brings together all your favorite Thanksgiving flavors in one delightful stack: the Thanksgiving Piecaken. It’s a stunning fusion of creamy cheesecake, warm spice cake, and classic pumpkin pie, all layered and frosted to perfection. This show-stopping creation captures the essence of the holiday season in every bite, making it the perfect centerpiece to share with loved ones and create memorable moments.
Ingredients You’ll Need
The beauty of the Thanksgiving Piecaken lies in the simplicity and quality of its ingredients. Each component, from the creamy cheesecake to the aromatic spice cake and rich pumpkin pie, plays a crucial role in building the complex, cozy flavors and textures you’ll adore.
- Cream cheese (3 packages): Make sure it’s softened for a smooth, creamy cheesecake layer.
- Granulated sugar and brown sugar: Sweeten the cheesecake and spice cake layers just right.
- All-purpose flour: Essential for structure in both the cheesecake and cake layers.
- Vanilla extract: Adds warmth and depth to the cheesecake and frosting.
- Ground cinnamon, ginger, nutmeg, cloves, allspice: A fragrant blend of spices that defines the spice cake’s personality.
- Heavy whipping cream: Adds richness to both the cheesecake batter and frosting.
- Eggs: Provide structure and tenderness in the cheesecake and cake layers.
- Butter: Softened butter creates the moist cake and smooth frosting base.
- Vegetable oil: Keeps the spice cake tender and moist.
- Milk: Ensures the spice cake batter has the perfect consistency.
- Store-bought pumpkin pie: The star of the Thanksgiving Piecaken, bringing that quintessential pumpkin flavor without the fuss.
- Powdered sugar: The key to the sweet, fluffy frosting layer that ties it all together.
How to Make Thanksgiving Piecaken
Step 1: Prepare the Cheesecake Layer
Start by preheating your oven and readying your springform pan. The cheesecake batter requires patience and attention — cream the softened cream cheese until it’s perfectly smooth to avoid lumps, then gently fold in sugar, flour, spices, and vanilla. Slowly whisk in the heavy cream to build that luscious texture before adding eggs one at a time for the right consistency. Transfer to the pan and begin baking at a higher temperature briefly, then reduce the heat to gently set the cheesecake. Cooling it gradually in the oven ensures it won’t crack, while chilling overnight helps it firm up beautifully.
Step 2: Bake the Spice Cake Layer
While the cheesecake cools, turn your attention to the spice cake. Mix together the fragrant blend of spices and dry ingredients, then combine them with the fluffy butter and brown sugar base. The vegetable oil and milk ensure the cake stays moist and tender — a perfect contrast to the creamy cheesecake. After baking until just done, cool it completely and chill overnight for easier handling during assembly.
Step 3: Whip Up the Frosting
The frosting is where the magic meets creaminess. Start by beating the butter until silky smooth, then gradually add powdered sugar for sweetness. A touch of cinnamon gives it a warm kick to complement the layers beneath, while vanilla and cold heavy cream make it light and fluffy—exactly what you want for a luscious finish.
Step 4: Assemble the Thanksgiving Piecaken
This is the moment where everything comes together into one glorious creation. Trim each layer so they are the same size. Place the cheesecake layer bottom-side up on your cake stand, removing the parchment carefully, then spread a generous portion of frosting on top. Next, position the spice cake layer and add more frosting. The pumpkin pie needs a delicate touch: remove it from the dish, trim the crust, and place it on top. Use the remaining frosting to cover and fill any gaps. Chill briefly so the frosting sets, then smooth the final layer and add any decorative piping or a sprinkle of cinnamon for a festive touch.
How to Serve Thanksgiving Piecaken
Garnishes
Keep it simple yet elegant with a light dusting of cinnamon or nutmeg to highlight the autumn flavors. Fresh whipped cream on the side adds a cloud-like softness, or consider toasted pecans to bring a little crunch and nutty flavor that complements every forkful.
Side Dishes
This Thanksgiving Piecaken is rich and filling on its own, so light sides work best. A scoop of vanilla ice cream or a fresh berry compote can brighten the plate and balance the richness. For a full spread, pair it with spiced hot cider or freshly brewed coffee to make the experience truly cozy.
Creative Ways to Present
If you want to impress friends or family, consider presenting individual slices with a drizzle of caramel or chocolate sauce. Place small edible flowers or fresh herbs, like rosemary sprigs, for a rustic, festive look. For a modern twist, try layering smaller versions of the Piecaken in jars for easy serving at gatherings.
Make Ahead and Storage
Storing Leftovers
The Thanksgiving Piecaken stores beautifully in an airtight container in the refrigerator for up to three days. The flavors actually deepen after resting, so leftovers can be even more delicious.
Freezing
If you want to save your masterpiece for later, freezing is an option. Wrap the Piecaken tightly in plastic wrap and aluminum foil to prevent freezer burn. It will keep well for up to one month. Thaw in the refrigerator overnight before serving.
Reheating
This dessert is best served chilled, so reheating isn’t necessary. However, if you prefer it slightly warmer, let slices sit at room temperature for 15 to 20 minutes before enjoying. This softens the cake and intensifies the cozy flavors without sacrificing texture.
FAQs
Can I make the cheesecake and spice cake layers ahead of time?
Absolutely! In fact, chilling both layers overnight makes assembly much easier and ensures each layer holds up perfectly during stacking.
Do I have to use a store-bought pumpkin pie?
While store-bought pumpkin pie saves time and effort, you can certainly use a homemade pumpkin pie if you prefer. Just make sure the crust is sturdy enough to be handled during assembly.
How do I prevent cracks in my cheesecake layer?
Slow cooling is key. After baking, leave the cheesecake in the turned-off oven with the door slightly cracked. This prevents rapid temperature changes that cause cracking.
Can I substitute any ingredients for dietary restrictions?
You can try using dairy-free cream cheese and butter alternatives, but texture and flavor might vary. For gluten-free options, specialized flours can be used, though it’s best to test beforehand to ensure the layers bake correctly.
What’s the best way to slice the Thanksgiving Piecaken?
Use a large serrated knife, wiping the blade clean between cuts to keep slices neat. Serve with a wide spatula to support the layers when transferring to plates.
Final Thoughts
Making this Thanksgiving Piecaken is like giving yourself the gift of all your favorite holiday desserts rolled into one unforgettable treat. It’s a beautiful showstopper that’s sure to wow your guests and fill your festive table with joy. Don’t hesitate to dive in and create your own slice of Thanksgiving magic that everyone will be talking about long after the holiday ends.
PrintThanksgiving Piecaken Recipe
Thanksgiving Piecaken is a decadent layered dessert combining a creamy cheesecake base, a spiced cake middle, and a classic pumpkin pie top, all enveloped in luscious cinnamon-spiced buttercream frosting. Perfect for holiday celebrations, this impressive treat offers the best of three iconic desserts in one show-stopping pie cake hybrid.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: overnight (including chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking, Assembling
- Cuisine: American
- Diet: Vegetarian
Ingredients
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 heavy whipping cream, cold
Instructions
- Prepare Cheesecake Layer: Preheat the oven to 350°F and prepare a 9-inch springform pan by spraying with non-stick spray and lining the bottom with parchment paper. In a stand mixer fitted with a paddle attachment, beat cream cheese for 5-6 minutes until smooth and lump-free. Gradually add sugar and flour, mixing until combined. Add vanilla and cinnamon, then heavy whipping cream on low speed, increasing to high and mixing for 1 minute. Scrape bowl and mix again for 30-60 seconds. Add eggs one at a time, fully incorporating each before adding the next. Pour batter into pan and tap gently to release air bubbles. Bake 10 minutes at 350°F, then reduce heat to 200°F (do not open oven), and bake 30-35 more minutes until center jiggles slightly like Jell-O but is not watery. Turn off oven, crack door slightly, and let cool 15 minutes. Remove and cool to room temperature, then refrigerate overnight.
- Prepare Spice Cake Layer: Preheat oven to 350°F and prepare a 9-inch cake pan by greasing with vegetable shortening and dusting with flour. In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, cloves, and allspice. In a stand mixer with paddle attachment, cream butter and brown sugar on high until light and fluffy. Add vegetable oil, egg, and vanilla, mixing to combine and scraping the bowl. Add half the flour mixture, mixing until no dry spots remain. Stir in milk, then add remaining flour mixture, mixing thoroughly. Pour batter into pan and bake 15-17 minutes or until a toothpick inserted comes out clean. Cool to room temperature, then wrap in cling wrap and refrigerate overnight.
- Prepare Frosting: Using a stand mixer with paddle attachment, beat butter and cold heavy 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, fully mixing after each addition. Add cinnamon (if using) and mix briefly. Add vanilla and remaining cold heavy cream, then beat on high 1-2 minutes until light, whipped consistency is achieved. Scrape sides and bottom of bowl as needed.
- Assemble Piecaken: Before assembly, trim each layer so they are approximately the same size. Remove cheesecake from springform pan, place face down on cake stand, and remove parchment paper. Spread about 3/4 cup frosting evenly over cheesecake. Place spice cake layer on top of cheesecake and spread another 3/4 cup frosting evenly. Remove pumpkin pie from pan carefully, trimming off crust to match size of other layers. Place pumpkin pie on top of cake and cover entire stack with half of remaining frosting, filling gaps between layers. Refrigerate 20-30 minutes to set the frosting slightly. Smooth remaining frosting over cake, pipe decorative border if desired, sprinkle with cinnamon, and serve. Store leftovers in airtight container in refrigerator for up to 3 days.
Notes
- Ensure cheesecake batter is smooth and lump-free for best texture.
- Do not open oven door when reducing heat after initial cheesecake bake to prevent cracking.
- Use scissors to carefully remove pumpkin pie from pan to avoid breaking.
- Trimming each layer to the same size ensures neat stacking and assembly.
- Refrigerate layers overnight to develop flavor and firmness, making assembly easier.
- Store leftovers in the fridge in an airtight container; consume within 3 days for best freshness.
Nutrition
- Serving Size: 1 slice (1/12th of the piecaken)
- Calories: 650
- Sugar: 50 g
- Sodium: 280 mg
- Fat: 45 g
- Saturated Fat: 25 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 130 mg
Keywords: Thanksgiving dessert, Piecaken, cheesecake, spice cake, pumpkin pie, layered cake, holiday dessert, buttercream frosting
