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Thanksgiving Piecaken Recipe

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★★★★★

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.

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

  • 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

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