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Thanksgiving Piecaken Recipe

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★★★★★

4.6 from 101 reviews

This Thanksgiving Piecaken is a decadent layered dessert combining a creamy cheesecake, a spiced cake layer, and a classic pumpkin pie, all covered in a rich cinnamon buttercream frosting. Perfect for holiday celebrations, this impressive dessert brings together three beloved pies into one spectacular cake that’s both festive and indulgent.

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

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, crust removed and trimmed to size

Buttercream Frosting

  • 12 ounces unsalted butter (3 sticks), softened
  • 5 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon (optional)
  • 3–4 tablespoons heavy whipping cream, cold

Instructions

  1. Prepare Cheesecake Layer: Preheat the oven to 350°F (175°C). Spray a 9-inch springform pan with non-stick spray and line the bottom with parchment paper. In a stand mixer with paddle attachment, beat cream cheese until smooth (5-6 minutes). Gradually add sugar and flour, mixing well. Stir in vanilla extract and cinnamon until combined. Slowly add heavy whipping cream starting on low speed, then high for 1 minute. Scrape the bowl sides and mix again to remove lumps. Add eggs one at a time, fully incorporating each. Pour batter into pan and tap gently to release air bubbles.
  2. Bake Cheesecake Layer: Bake at 350°F for 10 minutes. Without opening the oven door, lower temperature to 200°F and continue baking for 30-35 minutes until center jiggles slightly but isn’t watery. Turn off oven and crack door open to cool cheesecake for 15 minutes. Remove, bring to room temperature, then refrigerate overnight.
  3. Prepare 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. In mixer, cream butter and brown sugar until light and fluffy. Add vegetable oil, egg, and vanilla, mixing well and scraping sides. Mix in half the flour mixture until no dry spots remain. Add milk and mix, then add remaining flour mixture, mixing until smooth.
  4. Bake Cake Layer: Pour batter into prepared pan and bake for 15-17 minutes or until a toothpick inserted comes out clean. Allow cake to cool, then wrap tightly in cling wrap and refrigerate overnight.
  5. Prepare Frosting: Using a stand mixer with paddle attachment, whip butter and heavy cream on high for 1-2 minutes until fluffy. Reduce speed to low and gradually add powdered sugar one cup at a time, fully mixing after each addition. Add cinnamon (optional) and vanilla extract, then increase speed and whip for 1-2 minutes until light and fluffy.
  6. Assemble Piecaken: Trim each layer to be roughly equal in size. Remove cheesecake from springform pan, flip face down onto a cake stand, remove parchment paper, and spread about ¾ cup frosting evenly on top. Place cake layer atop cheesecake and smooth another ¾ cup frosting over it. Remove pumpkin pie from its dish, trim crust to match cake size. Cover entire assembled cake with half of the remaining frosting, filling cracks between layers.
  7. Chill and Finish: Refrigerate the assembled piecaken for 20-30 minutes until frosting firms slightly. Smooth the remaining frosting over the cake, pipe a decorative border if desired, and sprinkle with cinnamon. Serve immediately or store leftovers in an airtight container in the fridge for up to three days.

Notes

  • Ensure all cream cheese and butter are softened for easy mixing and a smooth batter/frosting.
  • Do not open the oven door during cheesecake baking when reducing the temperature to avoid cracking.
  • Trimming the layers uniformly helps create a neat and stable piecaken.
  • Store leftovers refrigerated to maintain freshness and texture.
  • The pumpkin pie crust is removed and trimmed to avoid overly thick layers and to help the piecaken stack evenly.

Keywords: Thanksgiving piecaken, layered dessert, pumpkin pie, cheesecake, spiced cake, holiday dessert, buttercream frosting

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