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Thanksgiving Piecaken Recipe

Thanksgiving Piecaken Recipe
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★★★★★

5 from 27 reviews

Thanksgiving Piecaken is a decadent layered dessert combining a rich cheesecake base, a hearty spice cake middle, and a luscious pumpkin pie top, all enveloped in creamy cinnamon buttercream frosting. This festive treat is perfect for holiday celebrations, offering the flavors of Thanksgiving in every bite.

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 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1/3 cup + 1 tablespoon milk

Pumpkin pie layer:

  • 1 (9-inch) store-bought pumpkin pie, premade/storebought

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 the cheesecake layer: Preheat 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, cream softened cream cheese for 5-6 minutes until smooth. Gradually add sugar and flour; mix well. Add vanilla extract and ground cinnamon; mix until just combined. Pour in heavy whipping cream starting at low speed, slowly increasing to high; mix 1 minute. Scrape bowl sides and mix an additional 30-60 seconds to remove lumps. Add eggs one at a time, fully incorporating each before adding the next. Pour batter into pan and gently tap to release air bubbles. Bake 10 minutes at 350°F, then reduce oven temperature to 200°F and bake another 30-35 minutes until center jiggles slightly. Turn off oven, crack door, and let cheesecake cool inside for 15 minutes. Remove and refrigerate overnight.
  2. Prepare the spice cake layer: Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan with vegetable shortening and flour. In a bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, cloves, and allspice. In a stand mixer, cream butter and brown sugar on high until light and fluffy. Add vegetable oil, egg, and vanilla; mix until well combined. Add half the flour mixture and mix until no dry spots. Add milk and mix well. Add remaining flour mixture; mix thoroughly, scraping bowl as needed. Pour batter into prepared 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 the frosting: In a stand mixer, beat softened butter and cold heavy whipping cream on high speed for 1-2 minutes until smooth and fluffy. Reduce to low speed; gradually add powdered sugar one cup at a time, fully incorporating after each addition. Mix in cinnamon (optional) until just combined. Add vanilla extract and beat on high speed for 1-2 minutes until light and whipped.
  4. Assemble the Piecaken: Trim each layer to similar size. Remove cheesecake from springform pan and flip face down onto cake stand. Remove parchment paper and spread about 3/4 cup frosting evenly on top. Place spice cake on top and spread another 3/4 cup frosting evenly. Remove pumpkin pie from dish, trimming crust edges to match size of other layers. Place pumpkin pie on top and cover entire cake with half of the remaining frosting, filling cracks between layers. Refrigerate 20-30 minutes until frosting firms slightly. Smooth remaining frosting over entire cake, pipe a border if desired, and sprinkle with cinnamon. Serve chilled.
  5. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

  • Use a 9-inch springform pan for the cheesecake layer; an 8-inch can also work.
  • The cheesecake goes on the bottom as it is the heaviest, providing stability.
  • Heavy whipping cream is added to the cheesecake mixture during mixing in step 5 of that section.
  • The spice cake will be dense and sturdy, not light and fluffy like typical cakes, to support the other layers.
  • If not using buttercream frosting, options like chilled Cool Whip can be considered, but beware of sliding layers.
  • Trim the pumpkin pie crust carefully to avoid breaking the pie when removing it from the tin.
  • Nutrition information is approximate and calculated automatically.
  • Let the cheesecake cool gradually in the oven for best texture and to prevent cracks.

Nutrition

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

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