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.
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 large egg
- 1/3 cup plus 1 tablespoon milk
Pumpkin Pie
- 1 (9-inch) store-bought pumpkin pie, crust removed and trimmed to size
Buttercream Frosting
- 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
- 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!
Notes
- Ensure cream cheese is fully softened to avoid lumps in cheesecake.
- Do not open the oven door during the cheesecake’s low-heat bake.
- Trimming layers to the same size ensures a neat stack and easier serving.
- Use cold heavy cream for the frosting to help it whip properly.
- This piecaken is rich and best served in small slices.
- Store leftovers refrigerated and consume within three days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of piecaken)
- Calories: 650 kcal
- Sugar: 45 g
- Sodium: 280 mg
- Fat: 45 g
- Saturated Fat: 27 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 140 mg
Keywords: Thanksgiving dessert, Piecaken, cheesecake cake pumpkin pie, layered cake, holiday dessert, buttercream frosting
