Introduction

The Thanksgiving Piecaken is a festive dessert that combines the rich flavors of cheesecake, spiced cake, and pumpkin pie all in one impressive stack. Perfect for holiday celebrations, it offers a unique twist on traditional pies and cakes. This recipe walks you through each layer and the creamy frosting to create a show-stopping centerpiece.

A slice of layered cake on a white plate sits on a white marbled surface, showing four distinct layers: a light beige creamy top layer, a dense brown cake layer below it, followed by a thick orange pumpkin layer, and another beige creamy layer at the bottom. The side of the slice has smooth cream with some light specks of cinnamon, and a swirl of white cream with a dusting of cinnamon decorates the right edge. A silver fork rests on the plate near the slice, with two cinnamon sticks and a blue cloth blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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
1 (9-inch) store-bought pumpkin pie (premade)
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

Step 1: Preheat your oven to 350°F. Prepare a 9-inch springform pan with non-stick spray and line the bottom with parchment paper for easy removal. In a stand mixer with a paddle attachment, cream the softened cream cheese for 5-6 minutes until smooth and lump-free.
Step 2: Gradually add granulated sugar and flour to the cream cheese and mix well. Incorporate vanilla extract and 2 teaspoons ground cinnamon just until combined.
Step 3: Slowly add 1/2 cup heavy whipping cream, starting on low speed and increasing to high, mixing for one minute. Scrape the bowl and mix another 30 seconds to 1 minute to remove lumps.
Step 4: Add eggs one at a time, mixing fully after each. Pour the batter into the prepared pan and gently tap it on the counter to release air bubbles.
Step 5: Bake at 350°F for 10 minutes. Then reduce the oven temperature to 200°F without opening the door and continue baking for 30-35 minutes until the center jiggles slightly like Jell-O. Let cool with oven door cracked for 15 minutes, then refrigerate overnight.
Step 6: For the cake layer, preheat oven to 350°F. Grease a 9-inch cake pan with vegetable shortening and dust with flour. In a bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, cloves, and allspice.
Step 7: In a stand mixer, cream butter and brown sugar on high until light and fluffy. Add vegetable oil, egg, and vanilla extract; mix well.
Step 8: Add half of the flour mixture and mix until no dry spots remain, then add milk and mix. Add remaining flour mixture and combine thoroughly. Pour batter into pan and bake 15-17 minutes until a toothpick comes out clean. Cool to room temperature, wrap in cling wrap, and refrigerate overnight.
Step 9: For the frosting, beat softened butter with cold heavy cream on high speed until smooth and fluffy. Gradually add powdered sugar one cup at a time on low speed until incorporated. Add cinnamon (optional) and vanilla extract; mix briefly. Increase speed and beat 1-2 minutes until fluffy.
Step 10: Trim all layers so they are roughly the same size. Remove the cheesecake from the springform pan and peel off parchment paper. Place cheesecake face down on a cake stand and spread about ¾ cup frosting smoothly on top.
Step 11: Top the cheesecake with the cake layer and spread another ¾ cup frosting evenly.
Step 12: Carefully remove pumpkin pie from its dish. Trim the crust to match size of the other layers. Place the pumpkin pie on top of the cake layer, then cover the entire dessert with half the remaining frosting, filling cracks between layers.
Step 13: Refrigerate for 20-30 minutes until the frosting firms slightly. Smooth the remaining frosting over the cake and pipe a decorative border if desired. Sprinkle with cinnamon and serve.

Tips & Variations

Use a store-bought pumpkin pie for convenience but remove the crust to keep layers even and neat.
Trimming each layer to the same size helps the piecaken stack evenly and look professional.
Add a pinch of nutmeg or allspice to the frosting for extra warm fall flavor.

Storage

Store leftover Piecaken in an airtight container in the refrigerator for up to three days. For best texture, allow slices to come to room temperature before serving. Reheat pumpkin pie slices gently by warming in a low oven, but avoid microwaving the entire cake to prevent sogginess.

How to Serve

A slice of cake is placed on a white plate, showcasing three main vertical layers: the bottom layer is a smooth, slightly glossy orange-brown filling, the middle layer is a light cream with a soft texture, and the top layer is a light brown cake with a crumbly texture. The entire slice is covered in a creamy white frosting with a piped swirl on the right edge, lightly dusted with cinnamon. In the background, a blurred white plate with forks and some cinnamon sticks on a white marbled surface can be seen. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the layers ahead of time?

Yes, both the cheesecake and cake layers can be prepared and refrigerated overnight, which actually helps the flavors develop and makes assembly easier.

Do I need a special pan for the cheesecake layer?

A 9-inch springform pan is ideal because it allows easy removal without disturbing the delicate cheesecake. Lining it with parchment paper further ensures smooth release.