Print

Thanksgiving Piecaken Recipe

Thanksgiving Piecaken Recipe
Print Recipe

★★★★★

4.8 from 27 reviews

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.

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 heavy whipping cream, cold

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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

Keywords: Thanksgiving dessert, Piecaken, cheesecake, spice cake, pumpkin pie, layered cake, holiday dessert, buttercream frosting

Find it online: https://recipeswithmia.com/thanksgiving-piecaken-recipe/