Thanksgiving Piecaken Recipe

Introduction

The Thanksgiving Piecaken is a festive and indulgent dessert that combines cheesecake, spice cake, and pumpkin pie into one impressive treat. Perfect for holiday celebrations, it layers rich flavors and creamy textures that will delight your guests.

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

1. Step 1: Preheat your oven to 350°F and prepare a 9-inch springform pan by spraying with non-stick spray and lining the bottom with parchment paper.
2. Step 2: In a stand mixer with a paddle attachment, beat cream cheese until smooth, about 5-6 minutes. Gradually add granulated sugar and 3 tablespoons flour; mix well.
3. Step 3: Add vanilla extract and 2 teaspoons cinnamon; mix until just combined. Slowly add heavy whipping cream while mixing on low, then high for 1 minute. Scrape bowl and mix another 30-60 seconds.
4. Step 4: Add eggs one at a time, fully incorporating each. Pour batter into prepared pan, tap gently to release air bubbles.
5. Step 5: Bake at 350°F for 10 minutes, then reduce heat to 200°F without opening the door. Bake an additional 30-35 minutes until the center slightly jiggles. Cool in oven with door cracked for 15 minutes; then refrigerate overnight.
6. Step 6: For the cake layer, preheat oven to 350°F. Grease and flour a 9-inch cake pan with vegetable shortening and flour.
7. Step 7: Whisk together flour, baking powder, cinnamon, ginger, nutmeg, cloves, and allspice in a bowl.
8. Step 8: In the mixer, cream butter and brown sugar on high until fluffy. Add oil, egg, and vanilla; mix well. Add half the flour mixture and mix, then add milk and combine.
9. Step 9: Add remaining flour mixture, ensuring no dry spots. Pour batter into pan and bake 15-17 minutes, or until a toothpick comes out clean. Cool to room temperature, wrap in cling wrap, and refrigerate overnight.
10. Step 10: For the frosting, beat butter and cold heavy cream on high until fluffy. Add powdered sugar 1 cup at a time on low speed. Stir in cinnamon and vanilla until combined. Beat on high until whipped.
11. Step 11: Trim each layer so they are approximately the same size. Remove cheesecake from pan and place it face down on a cake stand; remove parchment. Spread about ¾ cup frosting on cheesecake.
12. Step 12: Place cake layer on top of cheesecake; smooth ¾ cup frosting over cake.
13. Step 13: Remove pumpkin pie from dish and carefully cut away crust to match cake size. Place pie on top, cover entire cake with half the remaining frosting, filling cracks between layers.
14. Step 14: Chill piecaken in refrigerator for 20-30 minutes until frosting firms. Smooth remaining frosting over cake and optionally pipe a border. Sprinkle cinnamon on top and serve.

Tips & Variations

• Use a store-bought pumpkin pie to save time, or make your own homemade version for a personalized touch.
• Make sure the cheesecake and cake layers are fully cooled before assembly to prevent melting the frosting.
• For extra flavor, add a pinch of nutmeg or ginger to the frosting.
• If you don’t have a springform pan, line a regular cake pan tightly with parchment paper for easy removal.

Storage

Store leftovers in an airtight container in the refrigerator for up to three days. When ready to serve, let the piecaken sit at room temperature for 15-20 minutes for best texture. Avoid freezing as the layers and frosting may not hold texture well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this piecaken ahead of time?

Yes, it’s best to assemble the layers a day ahead to allow the flavors to meld and the frosting to set nicely. Keep it refrigerated until serving.

What if I don’t have a stand mixer?

You can use a hand mixer or beat by hand, but it may take more time to achieve a smooth, lump-free batter. Be patient and mix thoroughly.

Thanksgiving Piecaken Recipe

Print Recipe

★★★★★

4.9 from 77 reviews

This Thanksgiving Piecaken is an indulgent, multi-layered dessert featuring a creamy cheesecake base, a spiced cake middle layer, and a classic pumpkin pie top, all wrapped in luscious cinnamon buttercream frosting. Perfect for holiday celebrations, it combines the best flavors of fall into one impressive showstopper dessert.

• Author: Daniel
• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: Overnight plus 3 hours active time
• Yield: 10–12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

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

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 cold heavy whipping cream

Instructions

1. Prepare the Cheesecake Layer: Preheat oven to 350°F. 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 the softened cream cheese until smooth (5-6 minutes). Gradually add sugar and flour and mix well. Add vanilla and cinnamon, mixing just until combined. Pour in heavy whipping cream starting on low speed, increasing to high, mix 1 minute. Scrape bowl, mix 30 seconds to 1 minute to remove lumps. Add eggs one at a time, fully incorporating after each. Pour batter into pan, tap to release air bubbles.
2. Bake the Cheesecake Layer: Bake at 350°F for 10 minutes, then reduce oven heat to 200°F without opening the door. Continue baking for 30-35 minutes until the center jiggles slightly but is not watery. Turn off oven, crack door open, and let cheesecake cool slowly for 15 minutes. Remove and cool to room temperature, then refrigerate overnight.
3. Prepare the Cake Layer: Preheat oven to 350°F. Grease a 9-inch cake pan with vegetable shortening and dust with flour. In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, cloves, and allspice. In stand mixer with paddle attachment, cream butter and brown sugar on high until light and fluffy. Add vegetable oil, egg, and vanilla, mix well, scraping bowl as needed. Add half the flour mixture, mixing until incorporated. Add milk and mix well. Add remaining flour mixture until no dry spots remain. Pour batter into prepared pan.
4. Bake the Cake Layer: Bake for 15-17 minutes or until a toothpick inserted in the center comes out clean. Cool to room temperature. Turn cake out onto cling wrap, wrap tightly, and refrigerate overnight.
5. Make the Buttercream Frosting: Using a stand mixer with paddle attachment, beat butter and heavy cream on high speed for 1-2 minutes until smooth and fluffy. Reduce speed to low; add powdered sugar one cup at a time, fully incorporating each addition. Add cinnamon (optional) and mix briefly. Add vanilla extract and remaining heavy whipping cream; beat on high for 1-2 minutes until fluffy and whipped.
6. Assemble the Piecaken: Trim cheesecake and cake layers so they are approximately the same size. Remove cheesecake from springform pan and flip face down on a cake stand; remove parchment paper. Spread about ¾ cup frosting evenly on cheesecake. Place cake layer on top, spread another ¾ cup frosting over cake. Remove pumpkin pie from dish, cut off crust to match sizes of other layers. Place pumpkin pie on top. Cover entire assembly with half of the remaining frosting, filling cracks between layers.
7. Chill and Finish: Refrigerate the assembled cake for 20-30 minutes until frosting slightly hardens. Smooth remaining frosting over the entire cake, pipe a border around the top if desired. Sprinkle with cinnamon for garnish. Serve and enjoy!
8. Storage: Store leftovers in an airtight container in the refrigerator for up to three days.

Notes

• Use a 9-inch springform pan for the cheesecake to ensure easy removal.
• Allow layers to cool completely before assembling to avoid melting the frosting.
• Trimming all layers to the same size improves the cake’s structural integrity and looks.
• Cutting the pumpkin pie crust off helps the layers stack evenly without crumbling.
• Refrigerate the cake between frosting layers to help set the buttercream for smoother decorating.
• Store leftovers in an airtight container in the fridge for up to 3 days.

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