Name: Thanksgiving Piecaken Recipe
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 12 h 40 min
Cuisine: American
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 large egg; 1/3 cup plus 1 tablespoon milk; 1 (9-inch) store-bought pumpkin pie, crust removed and trimmed to size; 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

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Thanksgiving Piecaken Recipe

If you love the cozy flavors of Thanksgiving but want to take your dessert game to a whole new level, the Thanksgiving Piecaken is an irresistible fusion you must try. This delightful creation layers a creamy cinnamon-spiced cheesecake, a fragrant pumpkin cake, and a rich pumpkin pie all stacked together and frosted with silky cinnamon buttercream. Every bite tells a story of autumn warmth, blending the very best of pies and cakes into one show-stopping centerpiece that will wow your friends and family at the holiday table.

Ingredients You’ll Need

Gathering simple, classic ingredients is key to pulling off this extraordinary Thanksgiving Piecaken. Each component brings its own magic—cream cheese for lusciousness, fragrant spices for that unmistakable fall vibe, and real pumpkin pie for a nostalgic finish.

Cream cheese (3 packages, 8 ounces each): Softened, it forms the smooth, creamy base of the cheesecake layer that makes this Piecaken unforgettable.
Granulated sugar (1/2 cup): Balances the tang of the cream cheese and sweetens the cheesecake batter.
All-purpose flour (3 tablespoons + 2/3 cup): Helps give structure to the cheesecake and cake layers without weighing them down.
Vanilla extract (1 teaspoon + 1/2 teaspoon + 2 teaspoons): The essential flavor booster that ties every layer together subtly and beautifully.
Ground cinnamon (multiple times, totaling about 3 teaspoons): Offers warmth and depth, echoing pumpkin pie spices throughout.
Heavy whipping cream (about 1/2 cup + 3-4 tablespoons): Whipped into the cheesecake and the frosting for lightness and fluffy texture.
Eggs (3 large total): Provide richness and help bind the layers, crucial for that perfect bake.
Baking powder (1/2 teaspoon): Gives lift to the cake layer, ensuring it’s light and tender.
Ground ginger, nutmeg, cloves, allspice (various small amounts): The spice orchestra that sings classic pumpkin pie flavor notes.
Butter (about 3 1/4 sticks total): Softened butter creates moist cake, creamy frosting, and tender crumb.
Brown sugar (1/3 cup packed): Adds a subtle molasses richness in the cake layer.
Vegetable oil (1 tablespoon): Keeps the cake moist and tender for days.
Milk (1/3 cup + 1 tablespoon): Moistens the cake batter and helps achieve a perfect cake texture.
Store-bought 9-inch pumpkin pie (1 whole): The crowning jewel, adding authentic pie flavor and surprise texture to this layered masterpiece.
Powdered sugar (5 cups): The sweet foundation of the buttercream frosting that finishes off this incredible dessert.

How to Make Thanksgiving Piecaken

Step 1: Prepare the Cheesecake Layer

Start by preheating your oven to 350 degrees F and prepping a 9-inch springform pan with non-stick spray and parchment paper for an easy release later. Beat the softened cream cheese for about 5-6 minutes using a stand mixer until silky smooth and lump-free. Gradually add sugar and flour, mixing well, then stir in the vanilla and cinnamon. Pour in the heavy whipping cream, starting slow then increasing speed to make a luxuriously smooth batter. Beat in eggs one at a time until fully incorporated. Pour this batter into your springform pan, gently tap to release bubbles, and bake initially at 350 degrees for 10 minutes, then reduce to 200 degrees to continue baking for 30-35 minutes until the center jiggles gently like Jell-o. Let it cool slightly in the oven before pulling it out to room temperature, then refrigerate overnight.

Step 2: Bake the Pumpkin Cake Layer

While the cheesecake chills, preheat your oven again to 350 degrees F and prepare a 9-inch cake pan generously coated with vegetable shortening and dusted with flour. Whisk together flour, baking powder, cinnamon, ginger, nutmeg, cloves, and allspice in a bowl, then set aside. Cream butter and brown sugar until light and fluffy, then add vegetable oil, egg, and vanilla extract, mixing well. Alternate adding the dry ingredients and milk until the batter is smooth with no dry spots. Pour batter into the pan and bake for 15-17 minutes or until a toothpick comes out clean. Let cool to room temperature before wrapping tightly in cling wrap and refrigerating overnight.

Step 3: Whip Up the Cinnamon Buttercream Frosting

Using a stand mixer, beat softened butter and heavy cream until fluffy. Slowly add powdered sugar one cup at a time on low speed, fully mixing between additions. Stir in cinnamon and vanilla extract, then whisk on high for a few minutes until light and airy. This frosting will be the delicious glue that holds the Thanksgiving Piecaken layers together and brings that extra cinnamon flair.

Step 4: Assemble the Thanksgiving Piecaken

Trim each layer to be roughly the same size so the cake stacks nicely. Remove the cheesecake from its pan, flip it face down on a cake stand, and peel off the parchment paper. Spread about ¾ cup of frosting smoothly over the cheesecake top. Add the pumpkin cake layer and ice the top with another ¾ cup of buttercream. Carefully remove the pumpkin pie from its dish, trimming off the crust so it matches your layered cakes. Place it carefully on top of the cake layer, then cover the entire Piecaken with half of the remaining frosting, filling in gaps and smoothing the sides. Chill in the fridge for 20-30 minutes until set, then finish with the remaining frosting, smoothing it over and piping any decorative border if you like. A sprinkle of cinnamon on top is the perfect final touch before serving!

How to Serve Thanksgiving Piecaken

Garnishes

This Thanksgiving Piecaken is stunning on its own, but to add some extra sparkle, try dusting with a light sprinkle of cinnamon or pumpkin pie spice. You could also garnish slices with a dollop of whipped cream or a few toasted pecans to introduce a delightful crunch and nutty contrast that pairs beautifully with the creamy layers.

Side Dishes

Pair your slices with simple autumn-inspired sides like spiced apple cider, a scoop of vanilla ice cream, or even fresh berries to brighten up the richness. This dessert stands strong by itself, but those little extras turn a slice into an elegant experience.

Creative Ways to Present

If you want to impress guests, slice the Thanksgiving Piecaken into neat wedges and serve each piece on a rustic wood board garnished with sprigs of rosemary or thyme for a seasonal flavor burst and beautiful presentation. Individual slices plated with a drizzle of caramel sauce or a sprinkling of candied ginger can elevate the experience even more.

Make Ahead and Storage

Storing Leftovers

After enjoying this masterpiece, keep leftovers fresh by storing them in an airtight container in the refrigerator. The flavors actually deepen over a day or two, making each slice even more decadent if you save some for later. Consume within three days for the best taste and texture.

Freezing

You can freeze slices of Thanksgiving Piecaken wrapped tightly in plastic wrap and placed in an airtight container. Thaw them overnight in the fridge before serving to preserve the creamy texture and delicate frosting. This is a great way to enjoy the flavors long after the holiday has passed.

Reheating

This dessert is best enjoyed chilled, so reheating isn’t recommended. If you prefer it slightly warmer, leave a slice at room temperature for about 20 minutes before serving to soften the buttercream without melting it.

FAQs

Can I make the pumpkin pie from scratch for the Thanksgiving Piecaken?

Absolutely! Using a homemade pumpkin pie will add an incredible freshness and personal touch, just make sure to remove the crust and size the pie to match your cake layers before stacking.

How far in advance can I assemble the Thanksgiving Piecaken?

You can assemble the entire Piecaken a day ahead and keep it refrigerated; this actually helps the layers meld together beautifully and makes slicing easier.

Is the cheesecake layer dense or light?

The cheesecake layer is wonderfully creamy and smooth but not heavy or overly dense thanks to the whipped cream and careful mixing techniques.

Can I use a different spice blend in the cake layer?

Yes! Feel free to adjust or swap spices like cardamom or mace to suit your personal taste, but the classic pumpkin pie spice combo works perfectly here.

What’s the secret to getting the layers the same size?

Trimming your cheesecake, cake, and pie layers with a serrated knife after baking and chilling lets you get even, neat edges so your Thanksgiving Piecaken looks polished and professional.

Final Thoughts

If you want to dazzle your guests with a dessert that truly celebrates all the best tastes of the season, the Thanksgiving Piecaken is your new go-to. It’s festive, comforting, and unbelievably delicious all at once. Once you try layering these luscious flavors and textures, you’ll create a holiday tradition that everyone looks forward to year after year. So go ahead—treat yourself and yours to this incredible showstopper and watch the smiles grow around the table!

Thanksgiving Piecaken Recipe

★★★★★

5.1 from 24 reviews

Author: Isabella
Total Time: 12 hours 40 minutes (including chilling time)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Thanksgiving Piecaken is a decadent layered dessert combining creamy cheesecake, spiced cake, and a classic pumpkin pie, all frosted with cinnamon buttercream. Perfect for holiday celebrations, this indulgent treat offers the best of three favorite desserts in one impressive cake.

Instructions

Preheat and prepare pans: Preheat oven to 350°F. For the cheesecake, prepare a 9-inch springform pan lined with parchment and greased. For the cake, grease and flour a 9-inch cake pan.
Make cheesecake batter: Using a stand mixer with paddle attachment, cream cream cheese for 5-6 minutes until smooth. Gradually add sugar and flour; mix well. Add vanilla and cinnamon, mixing until combined. Slowly add heavy cream starting on low, increase to high, and beat for 1 minute. Scrape bowl and beat another 30-60 seconds to remove lumps. Add eggs one at a time, fully incorporating each.
Bake cheesecake: Pour batter into springform pan and tap to remove air bubbles. Bake at 350°F for 10 minutes. Without opening door, reduce heat to 200°F and bake 30-35 minutes until center jiggles slightly. Turn oven off, crack door, and cool for 15 minutes. Let cool to room temp then refrigerate overnight.
Prepare cake batter: Whisk together flour, baking powder, cinnamon, ginger, nutmeg, cloves, and allspice in a bowl. In mixer bowl, cream butter and brown sugar on high until fluffy. Add vegetable oil, egg, and vanilla; mix well. Add half the flour mixture, then milk, then remaining flour mixture, mixing well and scraping bowl between additions.
Bake cake: Pour batter into prepared pan and bake 15-17 minutes until toothpick comes out clean. Cool to room temp, then wrap in cling wrap and refrigerate overnight.
Make buttercream frosting: Beat butter and heavy cream on high for 1-2 minutes until smooth and fluffy. Reduce speed to low and add powdered sugar one cup at a time, fully incorporating after each. Add cinnamon and mix until combined. Add vanilla and heavy cream; beat high 1-2 minutes until whipped consistency.
Assemble piecaken: Trim cheesecake and cake layers to be the same size. Remove cheesecake from springform and place face down on cake stand. Remove parchment. Spread about ¾ cup frosting evenly over cheesecake. Place cake layer on top and spread another ¾ cup frosting over cake.
Prepare pumpkin pie layer: Remove crust from pumpkin pie and trim to match the size of layers. Place on top of cake and spread half the remaining frosting over entire cake, filling cracks between layers.
Chill and finish frosting: Refrigerate piecaken for 20-30 minutes until frosting firms slightly. Smooth remaining buttercream evenly on entire cake. Optionally, pipe a border around the top and sprinkle cinnamon over the cake.
Storage: Keep leftovers refrigerated in an airtight container for up to three days. Enjoy the rich flavors of cheesecake, cake, and pumpkin pie all in one slice!